Home Forums Hunting & Shooting Food, Cooking, and Game Preparation B'more Maryland Pit Beef.

Man this IS the sandwhich er, ah....sammich.

Awsome. I used to keep a boat down on Maryland's Chesapeake Bay and This is the Beef sandwich to beat.

Big Al's in Essex is the place to go.

Pugs..........???????

Maryland is not known for its BBQ, but we do have something special. Its called Pit Beef. I've sampled this across the Baltimore region, and it is awesome. All I can say is it is unbelievable. Cook the roast directly over the charcoal. Turn it frequently, until it is black on each side. It needs to be rare, so take it off the fire as soon as it reaches 120-130 degrees. It will continue to cook while you're slicing it.


BALTIMORE PIT BEEF SANDWICH

Time: 1 hour, plus 3 hours' to 3 days' marinating

For the rub:
2 tablespoons seasoned salt
1 tablespoon sweet paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon black pepper

For the sandwich:
1 3-pound piece top round
8 kaiser rolls or 16 slices of rye bread
Horseradish sauce (see recipe)
1 sweet white onion, sliced thin
2 ripe tomatoes, sliced thin (optional)
Iceburg lettuce (optional).


1. Combine ingredients for the rub in a bowl, and mix. Sprinkle 3 to 4 tablespoons all over the beef, patting it in. Place in a baking dish, and cover with plastic wrap. You can cover the beef with the rub for a few hours, but for maximum flavor, leave it for 3 days in the refrigerator, turning once a day.

2. Prepare a hot grill. Grill beef 30 to 40 minutes, or until outside is crusty and dark brown and internal temperature is about 120 degrees (for rare). Turn beef often. Transfer to a cutting board; let it rest 5 minutes.

3. Slice beef thinly across grain. Pile beef high on a roll or bread slathered with horseradish sauce. Garnish with onions, tomatoes and sliced lettuce. Serve.

Yield: 8 sandwiches.

HORSERADISH SAUCE

Time: 3 minutes

1 cup mayonnaise
1/2 cup prepared white horseradish, or to taste
2 teaspoons fresh lemon juice
Salt and black pepper to taste.


Combine ingredients in a bowl, and whisk to mix. Adjust seasonings to taste.

Yield: 1 1/2 cups.

BTW... Put a splash of your fav BBQ Sauce on the sandwich. We call them samwiches in Baltimore.

Good post Denny. I've been thinking I need to try this with some venison. For the record, I've never had a decent pit beef from a restaurant but there's a couple of little wagons that produce some wonderful stuff. In particular there's one down near the Home Depot on route one that I'll stop at if I'm down that way on a Saturday.

Pugs,Try Big Al's on Eastern Blvd (Ave?) near Back River in Essex.It's just a little joint with two or three stools and some picnic tables.He has a couple of other locations but I have never been to them.

During the sommer months at lunch time they come from all over.He even enjoyed a moment of fame in a NY Times write up.Rated #1 in "Bal'mer"

Might hafta buy another boat.Lemme see hhmmmmmmmmm.

44 footer Sea Ray Sedan Bridge, W/twin diesels
Might hafta trade the Harley tee shirts in on a blue blazer, crisp whites and a pair of deckies

Leave dockside early AM for St. Michaels and back in the Inner Harbor by 2100 hours for cocktails.





Ok , back to reality