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Pit Beef Sandwiches

Name: Pit Beef Sandwiches
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Ingredients: 3 tablespoons Kingsford™ Original All-Purpose Seasoning; 2 pounds beef top round; ½ cup sour cream; ½ cup mayonnaise; ½ cup prepared hot horseradish, drained; ½ teaspoon kosher salt; ¼ teaspoon freshly ground black pepper; 6 hamburger buns or Kaiser rolls; 1 sweet white onion, thinly sliced; 2 ripe tomatoes, thinly sliced; iceberg lettuce (optional)

Baltimore Orioles

Nothing says Baltimore tailgating like hot beef, sliced thin, sauced up, and piled high inside a Kaiser roll. It’s called the pit beef sandwich, and it’s been a Maryland street food favorite since the 1970s. Here’s our fired-up take on this Baltimore barbecue classic.

Let's get grilling

1 Sprinkle rub all over the beef, patting it in. Place on a plate or in a baking dish, and cover with plastic wrap. You can let the rub marinate for a few hours, but for maximum flavor, leave it for 2 to 3 days in the refrigerator, turning once a day.

2 While the beef is marinating, mix together the sour cream, mayonnaise and horseradish in a small bowl. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Refrigerate for at least a few hours.

3 Using Kingsford^® Original Charcoal, build a fire for direct grilling and preheat to 400°F. Oil the grill grates to prevent sticking.

4 Grill the beef 30 to 40 minutes, or until the outside has a nice bark, and is dark brown and the internal temperature reaches 120°F (for rare). Turn the beef often. For your safety, please reference the USDA safe cooking temperatures.

5 Transfer to a cutting board; let it rest at least 10 minutes.

6 Slice the beef very thinly across the grain. Divide the beef and pile it onto the rolls.

7 Garnish each with the sliced onion and tomato (and the lettuce if using) and spoon on a few tablespoons of the horseradish sauce. Serve immediately.

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