Baltimore Pit Beef Sandwich

The rub used salt, pepper, garlic powder, oregano, paprika & cayenne pepper

The rub is ready to be mixed

The rub gets applied to the roast, which gets wrapped in Saran wrap & refrigerated for 1 to 24 hours

The “tiger” sauce is made from horse radish, mayo, cayenne, salt & pepper.

The “tiger” sauce is ready to be mixed.

The finished “tiger” sauce is very spicy and it will clear your sinuses with your first bite

The roasted is direct grilled on high heat to an internal temperature of 120 degrees. I used 2 temp probes to monitor.

The roast rested for 5 minutes before being sliced on the food slicer. The slicer gives you thin uniform slices

After cutting the roast in two for easier handling I began slicing the roast. Thin slices help with the tenderness

Time to eat. Due to the spiciness of the “tiger” sauce I let people build their own sandwiches.

The kaiser roll is heaped with the roast beef topped with sliced onion. The top bun receives the “tiger” sauce

These were the best sandwiches I have made on my grill.