Pit beef is a type of barbecue known on the east coast of the US, particularly in the Baltimore area. Unlike the types of barbecue more familiar in the South and the West, pit beef is grilled, rather than smoked, making it somewhat easier for the home cook to prepare. Pit beef is also unique in that is is served with a sauce that is neither tomato nor vinegar based - instead, the preferred condiment of choice is a horseradish sauce. Truly authentic pit beef sandwiches are often served on rye bread, adding an eastern European flavor.
Instructions
Make the Pit Beef
1. Combine the first five ingredients in a small bowl and mix them together. Sprinkle three to four tablespoonful all over the top round, patting it in.
2. Place the beef in a baking dish, and cover with the dish with plastic wrap. Let it sit in the refrigerator at least overnight. For maximum flavor you should leave it in the refrigerator for three days, turning it once a day.
3. Fire up the grill. When it's ready to go, grill the beef for 30 to 40 minutes, turning often, until the outside is crusty and dark brown and the internal temperature registers about 120 degrees. Classic pit beef is meant to be served rare.
4. Place the meat on a cutting board and let it sit for five minutes. Slice it as thinly as possible against the grain and pile it high on the rolls or rye bread. Proceed to step two for the sandwich topping.
Make the Horseradish Sauce
5. Whisk the mayonnaise, horseradish, lemon juice, salt and pepper together in a small bowl. Adjust the seasonings to taste, adding more horseradish, salt, and/or pepper as desired.
6. Spoon the sauce over the beef as it is piled on the rolls or bread. Top it with the onions, tomatoes, and lettuce.
7. Put the top of the bun or the sandwich on, then grab your pit beef with both hands. Take a great big bite, and repeat until stuffed.
Tags: Make Beef, rolls bread, salt pepper, small bowl
