How to Grill Pit Beef at Home with just a Charcoal Grill. And because this is my take on the classic Baltimore-Style Pit Beef Sandwich – so I think you might call this one the Mississippi-Style Pit Beef … #pitbeef #pitbeefsandwich #howtobbqright
WHAT MALCOM USED IN THIS DISH:
– Killer Hogs AP Flavoring
– Red Handle Brisket Slicer
– BBQ Gloves –
– Thermoworks Thermapen
– Thermoworks DOT
Pit Beef Sandwich Recipe
Ingredients:
– 5 # bottom round roast
– 2 Tablespoons olive oil
– 1/4 cup Killer Hogs AP Spices
– 1 Tablespoon onion powder
– 1 Tablespoon chili powder
– 1 Tablespoon paprika
– 1 teaspoon mustard powder
– kaiser rolls for serving
– 1 very finely sliced sweet onion- Tiger Sauce (dish listed below).
Tiger Sauce.
– 3/4 cup Blue Plate Mayonnaise.
– 1/4 cup prepared horseradish.
– capture of lemon wedge.
– 2 teaspoons Killer Hogs AP Flavoring.
Mix entirely in a little bowl and refrigerate for a minimum of 1 hour..
Instructions:.
1. Combine AP Seasoning with onion powder, chili powder, paprika, and mustard powder in a small bowl. Drizzle olive oil over the bottom round roast for a binder and apply the seasoning to the outside..
2. Prepare a charcoal fire for direct grilling over lump coal..
3. Location the experienced bottom round fat side down on the pit and burn for 2-3 minutes. Turn the roast and continue to burn on all sides turning frequently..
4. Keep scorching and turning the roast till all sides have a nice dark color and the internal temperature in the center of the roast reaches 120 ° F. ( the external edges will be a bit more done however the center needs to be ideal).
5. Eliminate the pit beef from the grill and rest for 20 minutes before slicing thin across the grain..
6. To put together the sandwich. Spread Tiger Sauce on the bottom bun, stack on the chopped pit beef, include thinly sliced onion and the leading half of the bun. Delight in!
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perfect as always Malcolm. When can we all get a tour of the smokehouse? You should be very proud of your team
Don’t know too many people that can make a bottom round look good. Way to go Malcolm
I mean, it’s still beef. Better than chicken.
Calm down. It’s roast beef.
I like me bottoms round to, son
I’d never heard of Pit Beef until an episode of The Wire which is set in Baltimore
Baltimore is right! Chaps Pit Beef is the spot!!!
I love how he tries other ways to bbq food ! I’ve never even heard of this but I sure damn well going to try it thank you for all that you do.
pit beef is top notch party food. Pit beef, ham, and turkey go hand in hand with steamed crabs here. super thin onion slices, tiger sauce, and a bold, spicy BBQ sauce are a necessity. Kaiser roll is a traditional way, or you can do a “bull dog” which is a brat (or traditionally a polish sausage) on a steak roll topped with pit beef and all the fixins.
Malcom should get a slicer and set up a stand on Eutaw St. at Camden Yards. Malcom’s BBQ Pit Beef.
Nailed it!!! From Maryland, thank you for doing our style off bbq your way. Not too many out there show us much love for it. Appreciate it!
Lived in MD before retiring to AZ. Used to love to go for pit beef and a cold beer. Slice thin on an electric slicer is best. Don’t worry about the flies. They wont eat much.
@ericmackie146 Maybe you all should focus on driving rather than meat. MD drivers are the worst!!!
We’re trying to get some pit beef!! Plus that sounds like what a NJ driver would say, I think they are worse.
Bull on the Beach in OC makes some great pit beef sandwiches. Always stop by there when I’m in OC
@jeromewalton5553I’m originally from Lancaster pa..but in NJ now. NJ drives are the absolute worst drivers I’ve seen anywhere on the east and west coast…
Malcolm, born and raised in Baltimore, we always use top round, we would mix 1 gallon of water with a splash of vinegar and heavy mix of salt and pepper to baste as often as needed to keep it moist. Love your style and your seasoning.
Is Chaps in Baltimore the place to go or is there better in your opinion?
@johnnymossville chaps is the best pit beef place by a mile. There’s actually not a lot of “pit beef places,” and more so “bar and grills that have good pit beef.” I also like smokehouse pit beef in middle river. whatever you do- NEVER get the pit beef from Boog’s BBQ at Camden Yards, IT IS HORRIBLE
@johnnymossville I drive to Chaps all the way from PG County to get the pit beef. They have other locations now but I always go the Pulaski one.
Smokys in Eldersburg is great, too. Get the junior special and dip your fries in the cream of crab soup… heaven.
@johnnymossvilleChaps is a tourist trap. Jakes Grill in Cockeysville is the best, Pioneer Pit Beef around Catonsville is amazing too.
The only channel on You Tube worth my time to watch! Awesome job, as always Malcolm.
Baltimorean here, get yourself a deli slicer and you’re all set. Looks good.
Malcom has ALMOST every kitchen toy needed – but this video shows he needs a meat slicer.
You need a Baltimore style pit beef sandwich
I’m not about to question a pit-masters wisdom but in Baltimore A.) a deli slicer is a must for pit beef and B.) once you’ve sliced enough portions it’s no sin to throw that hunk o’ beef back on the grill to re-bark and slice again. Otherwise your recipe is bang-on.
Love your channel 👍
Love that you showed MD some love. Getting pit beef from Chaps with tiger sauce is something I always tell people when talking about pit beef.
Malcolm, I just wanna say I’ve been watching you for a while now. Never had a smoker or anything. I got a Kettle grill with the attachments a week ago and smoked my first 2 racks of spare ribs today. I nailed it. With your rubs, sauces, knives, and a B.O.S. It wouldn’t have been possible without the education you have provided so thank you.
Lived in MD my whole life. Been to many a pit beef carry-out. Tiger sauce is good but I prefer just horse radish and onion.
Remember, they got Wee-Bey to confess to multiple homicides for another one of these sandwiches. Legend
lotta horse radish
Nice reference, I never caught that!
Did not read all the comments but if you ever want the whole piece it is called a Bottom Round Flat and that is where they cut that roast from.
BALTIMORE is in the HOUSE!!!
I live in Maryland. I throw mine on my green egg at about 250 and cook to 120ish internal. Comes out great every time with tiger sauce an onions.