The NFL playoff season is in full swing with just eight teams remaining. One of the four games on this weekend’s schedule features Sunday’s matchup of the Houston Texans visiting the Baltimore Ravens, who had a 12-4 record this year.
When you think of Baltimore cuisine, you think of seafood, mainly crab cakes. But the city does have a special food that is much more conducive to the tailgate — Pit Beef. It may not be classified as typical southern BBQ, but try it out in sandwich style and you won’t be disappointed.
PIT BEEF SANDWICH PRIMARY INGREDIENTS
Rub ingredients
* 2 tsp. seasoned salt
* 1 tsp. dried oregano
* 1 tsp. garlic powder
* 1 tsp. sweet paprika
* ½ tsp. black pepper
Sandwich ingredients
* 3-lb. piece of top round
* 8 kaiser rolls (or 16 slices of rye bread)
* 2 tsp fresh lemon juice
* 1 sweet white onion, sliced thin
* 1 cup mayonnaise
* ½ cup prepared white horseradish
* Horseradish sauce
* Dash of salt
* Dash of black pepper
* 2 ripe tomatoes, sliced thin (optional)
* Iceberg lettuce (optional)
COOKING DIRECTIONS
1. Combine rub ingredients in a bowl, and mix. Sprinkle 3 to 4 tablespoons over beef, then pat in with hands. Place beef in a baking dish, and cover with plastic wrap. The rub should cover the beef for at least 3 hours, but beef can sit in refrigerator for up to 3 days (turning it once per day) for maximum flavor.
2. Grill for 30 to 40 minutes (turning beef frequently) on an already-hot grill. Food is cooked when outside is dark brown and crusty, and internal temperature is 120 degrees (rare). Cook longer for larger portions and/or medium to well-done. A whole 15-to-20-pound top round should cook in about 90 minutes on a flat-top grill for rare or medium rare.
3. Place grilled beef on cutting board and let it cool down for 10 minutes. Slice beef thinly across grain. Beef can be piled high on a roll or bread, and slathered with horseradish sauce. Garnish with onions, tomatoes and sliced lettuce.
