Bottom round cooked then seared over lump charcoal in the Pit Barrel Cooker, ( ) then sliced paper thin, piled high on a kaiser roll and topped with slice onion and Tiger Sauce! Recipe below.
1/2 cup mayo
1/2 cup prepared horseradish
1 tablespoon sour cream
1 tablespoon powdered mustard
#BallisticBBQ #PitBarrelCooker #BaltimorePitBeef
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Baltimore Pit Beef!
“Medium Rare, lots of horseradish”
I'm from Baltimore and I love some BPB with Tiger Sauce! Chaps over on Route 40 is the best I have ever had.
I'm born and bred Maryland about 20 min to the east of B-more…u did a great job. Definitely looks the part!
Wee-bey still missing that tater salad
Have a good Polish beer sometimes!
I'm gonna do this recipe. I have never used lump in the PBC before.
"The Wire" bought me here
Heard about this sandwich in the wire. Was curious to see what it is. Definitely having 1 when I get to Baltimore.
GTFOH!! I would have never thought to add dried mustard to make a pit beef sauce. Danke! mein Freund.
I love using the lump in my PBC, but used to have issues getting it going. Now I use the regular briquettes to start, and pour those on top of the lump and we're good to go. Great recipe.
Will have to try, the sandwich is GREAT Sauce is Marvelous… Love the Horseradish and Beef
Yeah….there was absolutely nothing "simple" about any of that 🤣🤣🤣
I Know old video but what kind slice is that I am looking to get 1 any recommendations?
Try making a Boston style roast beef – will rock any other you've ever had!!!!!
Love the pit beef sandwiches! Nothing like Baltimore lol!
Wow.. I live in Baltimore and I must say this sandwich looks 10x better then the last Pit beef sandwich I had here. Keep up the great work. Really enjoying your videos. ☺
Yes!!! You made Baltimore pit Beef!!! A great sandwich and a great episode of Ballistic BBQ. Have you ever done Chicago Italian Beef??? Just saying.
very nice. Great recipe.
Thats a excellent Weissbeer. Greg you should try Paulander Hefe Weissbeer.
When are we going to get some more intricate recipes, all the recipes have been so simple lately. I like getting creative
I've made this twice within a week already. This stuff is like crack.
I have revtlybeen subscribed to this channel for a while now and I am always impressed by the quality of the meat and the way you prepare the meat. One thing I find really sad though is that while there really is a "meat culture" in the US, you sincerely lack a "bread culture". You seem to only have soft spongy vread, without a decent, crispy crust that contrast to the soft inside. Such a pity.
And, by the way, as a German, I might help you pronounce the name of the beer correctly…
Y – hen Stephane is how you would pronounce it for Americans…
Love your work, You should once visit Germany and taste some of the hundreds of different breads or sausages, it might be worth a trip…