Baltimore Pit Beef

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Appears in Cook's Country June/July 2011, Cook's Country TV

Forget low and slow. Baltimore's "barbecue" tradition pits a mammoth cut of beef against the direct heat of the grill. We set out to unlock the secrets of this beloved sandwich.

SERVES 10

TIME 2½ hours, plus 6 hours marinating

has video

WHY THIS RECIPE WORKS

Baltimore is known for its pit beef, replete with a well-seasoned, charred crust and a rosy pink interior. The meat is shaved paper thin, piled onto a Kaiser roll, topped with a horseradish-y mayo known as tiger sauce, and finally covered w...

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