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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.