Baltimore Pit Beef Sandwich with Horseradish Sauce
1 Hr 30 Mins
1 Pack Martin’s Big Marty’s Rolls
2 Tablespoons Kosher Salt
1 Tablespoon Coarsely Ground Black Pepper
1 Teaspoon Dried Oregano
1 Teaspoon Garlic Powder
1 Teaspoon Onion Powder
1 Teaspoon Paprika
1 Teaspoon Chili Powder
1 4-lb Bottom Round Roast
1 Sweet White Onion, thinly sliced
– 1 Cup Mayonnaise
– 1/4 Cup Prepared White Horseradish
– 2 Teaspoons Fresh Lemon Juice
– 2 Teaspoons Finely Minced Fresh Garlic
– Kosher Salt, to taste
– Freshly Ground Black Pepper, to taste
Prepare Horseradish Sauce:
In medium bowl, whisk together mayonnaise, horseradish, lemon juice, and garlic. Season with salt and pepper to taste. Transfer to airtight container and refrigerate until ready to serve.
In small bowl, mix together salt, black pepper, oregano, garlic powder, onion powder, paprika, and chili powder. Season beef all over with spice mixture. Wrap beef in plastic wrap and place in refrigerator for at least one hour or overnight.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place beef on cool side of grill. Cover grill and position top vent over cool side of grill. Cook until center of meat registers 120°F for medium-rare, about 1 hour.
Transfer beef to hot side of grill and cook, turning every minute, until well seared on all sides and center of meat registers between 125-130°F for medium-rare. Transfer beef to cutting board and let rest for 10 minutes.
Cut beef into very thin slices, using an electric knife. Pile beef onto Big Marty’s rolls and top with onion slices and horseradish sauce. Serve immediately.
Recipe Adapted from: https://meatwave.com