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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Cooking for 6 people


  • Kingsford™ Original All-Purpose Seasoning
    3 tablespoons
  • beef top round
    2 pounds
  • sour cream
    ½ cup
  • mayonnaise
    ½ cup
  • prepared hot horseradish, drained
    ½ cup
  • kosher salt
    ½ teaspoon
  • freshly ground black pepper
    ¼ teaspoon
  • hamburger buns or Kaiser rolls
  • sweet white onion, thinly sliced
  • ripe tomatoes, thinly sliced
  • iceberg lettuce (optional)

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