The trick is to smoke the meat without making the meat smoke

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Baltimore Pit Beef Sandwich

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

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The rub is ready to be mixed

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

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

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The “tiger” sauce is ready to be mixed.

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

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

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

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

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

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

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

© 2013 Jim Mahoney