Pit Beef BBQ – How To Make Baltimore Style Pit Beef – Pit Beef Recipe
This video shows you how to make Baltimore Pit beef using a charcoal grill, a beef top round steak,simply seasoned with Season Salt. Then grilled until crusty on the outside, rare and juicy inside and heaped high on a sandwich served with horseradish and sliced onion on a fresh Kaiser roll.
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All you taste is radish lol
Wee Bay brought me here.
Good lord…..maybe try the other edge of that knife. It might be sharper
How do you make it done? And,you always cook over a,flame?
finger tips are free, LOL
Should have used Plastisue for this job.
Lawd have mercy!!!
Also known as "Inside Round" in Canada.
Tonys seasoning the best,also learned something new, never thought much about london broil, just assumed it was a certain cut of meat and not a method of cooking,ty
Hey der hon, youse done cooked dat like a true Baltimoron- right on down to da tiger sauce.
BTW- The best pit beef is from Pioneer Pit Beef on Rolling Rd, south of Security Blvd, almost under I-70. Chaps is overrated.
Baltimore pit beef with homemade tiger sauce. You did well "hon"
sharpen that knife. looks tasty!!
next question: slice with or against the grain? I use an electric slicer.
on order. question: could eye round be an interchangable term for this cut of meat?
That is a hard piece of meat to cook and make tender. I am a great cook my self and I can get it in but this meat is a challenge for myself to get the way I LOVE STEAK….Thanks for sharing and being honest was it still kinda tough??
man that look heavenly!
I have one of those- and it works great when it's razor sharp- but I tend to grab my scalloped roast slicer (12") when I'm cutting real thin slices and don't feel like breaking out the 10" Chef's Choice semi-pro slicer. Ideally try to make each slice in 1 pass without the sawing action (I know- sometimes it just doesn't behave)
That was pure sloppy goodness Larry. What kind of knife were you using to slice the beef? I need to get one of those! Thanks!
aww perfect! tnx.
we have lots of potatoes here, do you think it will go well with mashed potatoes?
Your welcome and I love horse radish. That's the best for red meat in my book.
0:53 the dog is hungry!!!!XD
Yummy
Looking good buddy. Once again your choosing my dinner for me. I just pulled a beef tenderloin out of the freezer and gonna slap it on the grill tomorrow for sammies. 3 thumbs up Larry!! 🙂
Subway don't serve this samwich. No sir ree Bob.
Man, I wish you would open up a restaurant in Pittsburgh!
Beautiful video, recipe and sammich! You sure made me hungry with this, and I know you enjoyed every bite of it. Very nice. Good looking piece of beef there and that Tony's spice is real tasty~ thanks for sharing!
Great looking sandwich, Larry! I love lots of horseradish too, especially with beef!
Yes, They were fantastic! Cooked to 104F internal, rested steak while I let coals rage, slam seared em, ahhhh yeah!
damn that looks fantastic my man, dig the way you did it. I use that same cut to make jerkey from,. nice and lean. im kinda surprised that it was so juicy, killer job man!
I have been living 20 miles north of Baltimore for 30 years, never seen a sandwich like that before….I will tomorrow
Yeah, Reverse Sear. Love it.
Maybe that's what I should do! Just refuse to ruin it! LOL! Thanks Larry! 🙂
I got this cruzing on the Weber Kettle at about 275-300F, right now. Used Montreal seasoning. Love Pit beef!
Made a great sandwich! Thanks Larry!
Hi Larry! Looks very good. We just call it "Tony's" down here. The last name is usually dropped, but is pronounced "shasharee". Heck, I think Tony's is good on everything! One of my favorite all purpose seasoning blends, for sure. Michael
LORD… that steak looked so juicy and now im hungry.
Good Lord that looks so good! Now let me go clean up the drool off my key board;0
Thank you, Wolfe! 🙂
Question: . . . . I notice in MANY videos (besides yours) that you should leave the meat out to come up to "room temp" before cooking. But how important is that really?
I am always concerned that food will go "bad" (botulism, etc.) if left out for any more than an hour.
Any thoughts on this?
Thanks so much, and thumbs up always,
Jersey Joe 🙂
That meat and the sandwiches look incredible, Larry! We had a local steakhouse here that closed about 10 years ago. On their last night we went for dinner and decided to ask for the "secret" to such consistent steaks over the years. They told us they started them in an original "Radarange" microwave from the 50's and then threw them on the grill. Well… you could have knocked us over with a feather. lol We've never done it, but I like what you did on the Weber. Gotta give it a try! Thanks!