V_Rocco
TVWBB Pro
Maryland is not known for its BBQ, but we do have something special. Its called Bit beef. I've sampled this across the Baltimore region, and it is awesome. I've never been able to duplicate it until now. I found this recipe by Steve Raichlen in the New York Times. All I can say is it is unbelievable. I cooked the roast directly over the charcoal. I turned it frequently, until it was 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.
NY Times
I don't know how long the link will be good, so here it is:
BALTIMORE PIT BEEF SANDWICH
Adapted from Big Fat Daddy's
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
Adapted from Big Fat Daddy's
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.
NY Times
I don't know how long the link will be good, so here it is:
BALTIMORE PIT BEEF SANDWICH
Adapted from Big Fat Daddy's
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
Adapted from Big Fat Daddy's
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.
