Baltimore Pit Beef Sandwich (1970s) on Sandwiches of History⁣

Presenter / Source

• Channel: Sandwiches of History (Video: “Baltimore Pit Beef Sandwich (1970s) on Sandwiches of History”)

• Recipe referenced: meatwave.com (as stated in the video)

---

Ingredients (Quantities Not Provided)

Rub (Mixed Dry)

• Kosher salt
• Black pepper
• Oregano
• Garlic powder
• Onion powder
• Paprika
• Chili powder

Meat

• Bottom round roast

Tiger Sauce

• Mayonnaise
• Prepared horseradish
• Fresh minced garlic
• Lemon juice
• Pepper

Sandwich Assembly

• Buns
• Thinly sliced roast beef
• White onions (mentioned as “a bunch of white onions”)
• Tiger Sauce (used “to taste,” with the chef saying not to be shy)

---

Equipment / Prep Required

• Plastic wrap (to wrap the roast)
• Refrigerator (for curing/resting the roast and resting the sauce)
• Charcoal grill setup for indirect cooking (charcoal on one side)
• Slicing tools:
  • Ideally, a meat slicer (not available)
  • Used instead: a carving knife
• Bun toasting setup (toasted as needed with the available tools)

---

Step-by-Step Method (Key Timings, Temperatures, Technique Cues)

1) Make and Apply the Rub (Advance Prep)

1. Mix rub: Combine kosher salt, black pepper, oregano, garlic powder, onion powder, paprika, and chili powder until combined.
2. Coat the roast thoroughly with the rub (bottom round roast).
3. Wrap in plastic.
4. Refrigerate:
   • At least 1 hour, up to overnight
   • Chef did several hours, then ended up overnight

2) Make Tiger Sauce (Advance Prep)

1. Combine mayonnaise + prepared horseradish + fresh minced garlic + lemon juice + pepper.
2. Refrigerate for several hours (ended up overnight).

3) Pit Cook on Charcoal (Next Day)

1. Light the charcoal.
2. Set up for indirect cooking:
   • Charcoal on one side
   • Meat cooks on the other side
3. Cook indirectly until ~110°F.
4. Move roast over the coals briefly to develop color.
5. Finish with carryover cooking to reach about 120–125°F total internal temperature.

4) Rest and Slice

1. Rest the roast briefly before slicing.
2. Thinly slice:
   • Ideally: a meat slicer
   • Used instead: a carving knife
3. Doneness note: the result was described as “a little more done than I’d like,” but “not bad.”

5) Toast Buns (While Meat Rests)

• Toast buns lightly.
• Chef notes toasting without a slicer and uses the available setup.

6) Assemble the Sandwich

1. Pile on a bunch of beef.
2. Add a bunch of white onions.
3. Add Tiger Sauce generously (“not going to be shy”).
4. Serve as-is—chef emphasizes they don’t want to add anything else.

---

Chef Tips / Observations & Common Pitfalls

• Advance timing matters: Rub and Tiger Sauce are better after flavors rest in the fridge; the chef ended up doing overnight.
• Slicing equipment: A meat slicer is ideal; the chef used a carving knife instead.
• Doneness can slip: The roast ended up “a little more done than I’d like,” reinforcing the importance of temperature targets.
• Flavor philosophy: The sandwich is complete with beef + onions + Tiger Sauce—no additional add-ons needed.

---

Plating / Serving Suggestion

Serve on toasted buns with:

• Thin pit-roasted beef
• Plenty of raw/placed white onion
• Garlicky horseradish “Tiger Sauce”

Finish with a very generous amount of beef and sauce (“pile on a bunch of beef”).