Baltimore Pit Beef
From Cook's Country
Baltimore is known for its pit beef, replete with a well-seasoned, charred crust and a rosy pink interior. The meat is shaved paper thin, piled onto a Kaiser roll, topped with a horseradish-y mayo known as tiger sauce, and finally covered with sliced onions. We started by cutting a beefy top sirloin roast in half and slow-cooked the meat on the cool side of the grill—a foil shield provided maximum protection so the meat didn't dry out. Then for maximum char, we generously seared both pieces all over.
Buy brined (not creamy) prepared horseradish and, if necessary, drain it.
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