Baltimore Pit Beef
Forget low and slow. Baltimore's "barbecue" tradition pits a mammoth cut of beef against the direct heat of the grill. We set out to unlock the secrets of this beloved sandwich.
Why This Recipe Works
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.
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