This is my take on the classic Baltimore-Style Pit Beef Sandwich – so I guess you might call this one the Mississippi-Style Pit Beef…
WHAT MALCOM USED IN THIS RECIPE:
First you start with a Bottom Round Beef Roast, season it with some good flavors – but skip the sugar. You don’t want those sugars to burn.
Then I fire up a charcoal grill and start burning and turning the beef. I leave my grill open and just rotate the roast on all sides every couple minutes – until all sides have a beautiful, mahogany bark on the outside. I’m shooting for 120 internal so we can keep this pit beef rare to medium-rare.
After the meat hits internal temp, pull it off and let it rest. At least 20-30 minutes … but you can let it rest for up to 2 hours in a dry cooler and it will be even better!
Then you want to slice the beef – against the grain – as thin as you can. If you have a meat slicer – even better!
To build a Pit Beef Sandwich, grab some Kaiser rolls, slather on Tiger Sauce on the bottom bun, pile on the beef, add some thinly sliced onion, and cap it off with the top bun.
This is a simply delicious sandwich! And you can really feed a lot of people with this one… so it makes it perfect for a crowd.
Description
This smoky, succulent sandwich is a Baltimore classic that’s gonna blow your taste buds away. And with this recipe, you can cook it at home on any basic charcoal grill.
- 5# bottom round roast
- 2 Tablespoons olive oil
- 1/4 cup Killer Hogs AP Seasoning
- 1 Tablespoon onion powder
- 1 Tablespoon chili powder
- 1 Tablespoon paprika
- 1 teaspoon mustard powder
- kaiser rolls for serving
- 1 thinly sliced sweet onion
- Tiger Sauce (recipe below)
Tiger Sauce
Mix all together in a small bowl and refrigerate for at least 1 hour.
- Combine AP Seasoning with onion powder, chili powder, paprika, and mustard powder in a small bowl. Drizzle olive oil over the bottom round roast for a binder and apply the seasoning to the outside.
- Prepare a charcoal fire for direct grilling over lump coal.
- Place the seasoned bottom round fat side down on the pit and sear for 2-3 minutes. Rotate the roast and continue to sear on all sides turning often.
- Keep searing and turning the roast until all sides have a nice dark color and the internal temperature in the center of the roast reaches 120°F. (the outer edges will be a little more done but the center should be perfect)
- Remove the pit beef from the grill and rest for 20 minutes before slicing thin across the grain.
- To assemble the sandwich. Spread Tiger Sauce on the bottom bun, pile on the sliced pit beef, add thinly sliced onion and the top half of the bun. Enjoy!
Keywords: Pit beef recipe, baltimore pit beef, pit beef sandwich, bottom round, how to make pit beef
Malcom Reed
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