Authentic Baltimore Pit Beef Recipe

Ingredients

• 3-4 lb Top Round Roast or Eye of Round Roast
• 2 tbsp Coarse Ground Black Pepper
• 1 tbsp Garlic Powder
• 1 tbsp Onion Powder
• 1 tbsp Paprika
• 1 tsp Cayenne Pepper (optional)
• 1 tsp Kosher Salt
• 6 Kaiser Rolls
• Prepared Horseradish Sauce, to taste

Instructions

1. 1.

   Trim any excess fat from the roast. Pat the roast dry with paper towels.

2. 2.

   In a small bowl, combine black pepper, garlic powder, onion powder, paprika, cayenne pepper (if using), and salt. Mix well.

3. 3.

   Generously rub the spice mixture all over the roast, ensuring it's evenly coated.

4. 4.

   Prepare a charcoal grill with a hot fire. You want the coals to be glowing and ashed over. Alternatively, you can use a gas grill on high heat.

5. 5.

   Place the roast directly over the hot coals. Sear on all sides for about 2-3 minutes per side, creating a nice crust.

6. 6.

   Move the roast to a cooler part of the grill (indirect heat) if needed to prevent burning. Continue cooking until the internal temperature reaches 130-135°F (medium-rare), about 15-20 minutes more, depending on the thickness of the roast.

7. 7.

   Remove the roast from the grill and let it rest for at least 10 minutes before slicing.

8. 8.

   Using a very sharp knife or a meat slicer, thinly slice the beef against the grain.

9. 9.

   Pile the sliced beef onto kaiser rolls and top with horseradish sauce to taste. Serve immediately.

Nutritional Information

Equipment

• Charcoal Grill (or gas grill)
• Chimney Starter (for charcoal)
• Tongs
• Meat Thermometer
• Sharp Knife or Meat Slicer
• Cutting Board

Tips

• For a smokier flavor, add wood chips (such as hickory or oak) to the charcoal.
• Don't overcook the beef! Pit beef is best served medium-rare.
• Use a meat slicer for the thinnest and most even slices.
• Adjust the amount of horseradish sauce to your liking.
• Serve with your favorite sides, such as coleslaw or potato salad.