Maryland

Pit Beef

Baltimore Pit Beef is Maryland's unique BBQ style - not smoked low and slow, but charcoal-grilled hot and fast, then sliced paper-thin. Served rare with a charred crust on a kaiser roll with horseradish and "tiger sauce" (mayo and horseradish), this is pure Baltimore blue-collar deliciousness.

1.5-2 hours Serves 10-12 High heat grilling Baltimore

Equipment Needed

  • Charcoal grill with adjustable grate
  • Lump charcoal (not briquettes)
  • Meat thermometer
  • Meat slicer or very sharp knife
  • Cutting board with juice groove
  • Tongs

Instructions

  1. 1

    Prepare the Beef

    Remove roast from refrigerator 1-2 hours before cooking to bring to room temperature. Pat dry with paper towels. The roast should be uniform in thickness for even cooking.

  2. 2

    Make the Rub

    Combine salt, pepper, garlic powder, paprika, onion powder, and cayenne. Baltimore pit beef rub is simple - the focus is on the beef and the charcoal flavor.

  3. 3

    Season the Roast

    Coat the roast with oil, then apply the rub generously on all sides. Press the seasoning into the meat. Let rest while you prepare the grill.

  4. 4

    Make the Tiger Sauce

    Whisk together mayonnaise, horseradish, Worcestershire, salt, and pepper. Adjust horseradish to your preferred heat level. Refrigerate until serving.

  5. 5

    Set Up the Grill

    Build a hot charcoal fire using lump charcoal - this burns hotter than briquettes. Traditional Baltimore pit beef is grilled about 6 inches above extremely hot coals.

  6. 6

    Grill the Roast

    Place roast on the grill over direct heat. Sear on all sides to develop a dark char, about 5 minutes per side. Then raise the grate or move to indirect heat.

  7. 7

    Cook to Rare

    Continue grilling, turning occasionally, until internal temperature reaches 120-125°F for rare (traditional Baltimore style). This takes about 1-1.5 hours total depending on roast size.

  8. 8

    Rest and Slice

    Rest the roast for 15-20 minutes. Using a very sharp knife or meat slicer, slice paper-thin against the grain. The meat should be rare inside with a charred exterior.

  9. 9

    Build the Sandwich

    Pile sliced pit beef high on a kaiser roll. Top with tiger sauce, raw onion, and extra horseradish if desired. Serve immediately while the beef is still warm.

Tips & Variations

  • Bottom Round is Key: Top round works too, but bottom round is traditional. The lean meat slices beautifully and the char provides the fat/flavor element.
  • Rare is Mandatory: Authentic Baltimore pit beef is served rare. The paper-thin slices make even rare meat tender. Medium defeats the purpose.
  • Hot Charcoal Fire: Use lump charcoal and let it burn until white-hot. The high heat creates the signature char that defines pit beef.
  • Slice Thin: The thinner the better - ideally paper-thin. A meat slicer makes this easy, but a very sharp knife works with practice.
  • Baltimore Stands: Pit beef stands dot the Baltimore area, especially near Pulaski Highway. Chaps Pit Beef is the most famous.
  • Horseradish is Non-Negotiable: The combination of rare beef, spicy horseradish, and creamy tiger sauce is what makes Baltimore pit beef unique.