Smoked Pit Beef Recipe
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- Опубликовано: 7 сен 2023
- How to Grill Pit Beef at Home with just a Charcoal Grill. And since this is my take on the classic Baltimore-Style Pit Beef Sandwich - so I guess you might call this one the Mississippi-Style Pit Beef….
#pitbeef #pitbeefsandwich #howtobbqright
WHAT MALCOM USED IN THIS RECIPE:
- Killer Hogs AP Seasoning bit.ly/TheAPRub
- Red Handle Brisket Slicer bit.ly/H2QKnife12inch
- BBQ Gloves - bit.ly/H2Q_BBQGloves
- Thermoworks Thermapen bit.ly/2I9Fsnp
- Thermoworks DOT bit.ly/2VBWm0K
Pit Beef Sandwich Recipe
Ingredients:
- 5# bottom round roast
- 2 Tablespoons olive oil
- 1/4 cup Killer Hogs AP Seasoning
- 1 Tablespoon onion powder
- 1 Tablespoon chili powder
- 1 Tablespoon paprika
- 1 teaspoon mustard powder
- kaiser rolls for serving
- 1 thinly sliced sweet onion- Tiger Sauce (recipe below)
Tiger Sauce
- 3/4 cup Blue Plate Mayonnaise
- 1/4 cup prepared horseradish
- squeeze of lemon wedge
- 2 teaspoons Killer Hogs AP Seasoning
Mix all together in a small bowl and refrigerate for at least 1 hour.
Directions:
1. Combine AP Seasoning with onion powder, chili powder, paprika, and mustard powder in a small bowl. Drizzle olive oil over the bottom round roast for a binder and apply the seasoning to the outside.
2. Prepare a charcoal fire for direct grilling over lump coal.
3. Place the seasoned bottom round fat side down on the pit and sear for 2-3 minutes. Rotate the roast and continue to sear on all sides turning often.
4. Keep searing and turning the roast until all sides have a nice dark color and the internal temperature in the center of the roast reaches 120°F. (the outer edges will be a little more done but the center should be perfect)
5. Remove the pit beef from the grill and rest for 20 minutes before slicing thin across the grain.
6. To assemble the sandwich. Spread Tiger Sauce on the bottom bun, pile on the sliced pit beef, add thinly sliced onion and the top half of the bun. Enjoy!
Connect With Malcom Reed:
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Развлечения
Don't know too many people that can make a bottom round look good. Way to go Malcolm
I mean, it's still beef. Better than chicken.
Calm down. It’s roast beef.
I like me bottoms round to, son
Nailed it!!! From Maryland, thank you for doing our style off bbq your way. Not too many out there show us much love for it. Appreciate it!
Lived in MD before retiring to AZ. Used to love to go for pit beef and a cold beer. Slice thin on an electric slicer is best. Don't worry about the flies. They wont eat much.
@ericmackie146 Maybe you all should focus on driving rather than meat. MD drivers are the worst!!!
We’re trying to get some pit beef!! Plus that sounds like what a NJ driver would say, I think they are worse.
Bull on the Beach in OC makes some great pit beef sandwiches. Always stop by there when I'm in OC
I love how he tries other ways to bbq food ! I've never even heard of this but I sure damn well going to try it thank you for all that you do.
pit beef is top notch party food. Pit beef, ham, and turkey go hand in hand with steamed crabs here. super thin onion slices, tiger sauce, and a bold, spicy BBQ sauce are a necessity. Kaiser roll is a traditional way, or you can do a "bull dog" which is a brat (or traditionally a polish sausage) on a steak roll topped with pit beef and all the fixins.
Love that you showed MD some love. Getting pit beef from Chaps with tiger sauce is something I always tell people when talking about pit beef.
Malcolm, born and raised in Baltimore, we always use top round, we would mix 1 gallon of water with a splash of vinegar and heavy mix of salt and pepper to baste as often as needed to keep it moist. Love your style and your seasoning.
Is Chaps in Baltimore the place to go or is there better in your opinion?
@@johnnymossville chaps is the best pit beef place by a mile. There's actually not a lot of "pit beef places," and more so "bar and grills that have good pit beef." I also like smokehouse pit beef in middle river. whatever you do- NEVER get the pit beef from Boog's BBQ at Camden Yards, IT IS HORRIBLE
@@johnnymossville I drive to Chaps all the way from PG County to get the pit beef. They have other locations now but I always go the Pulaski one.
Smokys in Eldersburg is great, too. Get the junior special and dip your fries in the cream of crab soup... heaven.
@@johnnymossvilleChaps is a tourist trap. Jakes Grill in Cockeysville is the best, Pioneer Pit Beef around Catonsville is amazing too.
Marylander here, nailed it with a spin. 👌
Maybe you should be out practicing how to drive!
Malcolm, I just wanna say I've been watching you for a while now. Never had a smoker or anything. I got a Kettle grill with the attachments a week ago and smoked my first 2 racks of spare ribs today. I nailed it. With your rubs, sauces, knives, and a B.O.S. It wouldn't have been possible without the education you have provided so thank you.
The only channel on You Tube worth my time to watch! Awesome job, as always Malcolm.
Love your dedication to the craft out there in the subzero temperatures. Your channel has been an excellent reference for me. Love your work!
The most satisfying thing from any cooking channel is seeing the chef take a bite of their dish
Malcom on the Primo! I'm looking forward to more cooks on this cooker! This is the first video I've watched to start my weekend. And, what a great start to the weekend! Have a good one, brother.
This man is absolutely amazing!! Been watching and following a longtime! True legend!
Most enthusiast guy in BBQ! Thank you sir!
The saying in Balmer is "cut it so thin it only has one side" I use meat slicer for the top round and the super thin onions. Love the way you cooked it and the size you used.
Thought the same thing … his slices were way too think for proper B’more style. And we NEVER lay them flat either. They gotta be folded up “accordion style” to create the proper stack with air between. And those onions gotta be done on a slicer or a mandolin … so paper thin that they almost melt when you bite into them. Its as much about texture as cook style and taste to be genuine.
Good video and I'm from the Baltimore area. Thanks for the shout out and I appreciate you doing it correctly.....you nailed it! I know we don't do true Texas or Southern style BBQ up here, but I have learned a ton about it from watching your videos....love the channel!
perfect as always Malcolm. When can we all get a tour of the smokehouse? You should be very proud of your team
Malcom never fails to impress us. Looks phenomenal!!
Beautiful Sandwich Malcom ... Simple Yet Delicious!!
Baltimorean here, get yourself a deli slicer and you're all set. Looks good.
This guy never disappoints.
I'm so hungry now! Looks fantastic Malcom!
Thanks for posting this recipe! I’ve been wanting to make this
The Man, The Legend, Mr Malcom Reed!
Love it brother, spot on perfecto` 👍
Looks great. Pit beef is such an underrated bite
Thanks for the video, Malcolm! 😋
Another great football day recipe. Thanks Malcom
Thank you so much for sharing this video and I love 😍 learning!
Awesome Malcolm, looks delicious
Looks great as usual! Nicely done
I'm not about to question a pit-masters wisdom but in Baltimore A.) a deli slicer is a must for pit beef and B.) once you've sliced enough portions it's no sin to throw that hunk o' beef back on the grill to re-bark and slice again. Otherwise your recipe is bang-on.
Love your channel 👍
I’m from Maryland and love pit beef but I’ve started reverse searing mine and slicing on a slicer perfect every time looks great 🍻
That beef looks perfect. Good looking sandwich right there.
That looks amazing, brother!
Thank you for sharing the beautiful video, absolutely delicious.
Another great one. Pit beef is the best use of those cheap lean beef roasts. Thanks for the demo. Cheers.
Baltimore is right! Chaps Pit Beef is the spot!!!
I love this new production and set. Great job malcom
Malcolm with another winner. Enjoy my guy.
Malcolm come to the UK and teach these people how to BBQ!
He already indirectly taught Flooded With Flavour 😂
Looks amazing! 🤩
Malcolm is the closest thing to magic that exists in the world 😊
Wow! Thank you so much for the Baltimore shout out, sir! And wow! You nailed it (was there any doubt?)!
ONE OF THE BEST EVER ..
good stuff as usual..gotta love it thanks....
That looks awesome.
Malcom should get a slicer and set up a stand on Eutaw St. at Camden Yards. Malcom's BBQ Pit Beef.
Love this guy
Nice cook Malcolm! - Thanks - Cheers!
Great video, i really enjoyed watching it
That really looks a tasty sandwich!
Tonight is the third time making this. It's soooo good.
Dude you always kill it! Thanks for the new sandwich
It is truly inspirational to see even prof. Reed needing to improvise sometimes. You the man Malcolm🫡
Hey Howdy 🎉 Malcom !!
I’d like to THANK Y’ALL …… for yet Another Fantastic Summer ☀️ ……
Of Tasty “ QUE, “ brought to My Family By Your How to BBQ 🍖 Right Rubs & Sauces !!!!!! That Ole’ TRAEGER put SO Much “ SMOKE IN THE AIR “ Thanks to Y’ALL !!!!!
Stay Healthy and get a Big BUCK 🦌 this Season !!!!
Best,
Brian
🥳🇺🇸🤩
That looks amazing
Another masterpiece!
Looks great!!!
How much I’ve learned about BBQ from Malcolm. Thanks for everything you do dude. I appreciate you.
Chaps pit beef is the best. Best triple D find
I'd never heard of Pit Beef until an episode of The Wire which is set in Baltimore
Salivating!
We’ll know I know what to do with a bottom round Thank you some much for showing me Looks Yummy Yummy
This looks great! My family makes Italian beef with top round or rye round. And we cook it very similar, then slice on a meat slicer when cool, and make an Italian au jus to warm it all up on a roll
Looks great
Malcom. I just bought a PK360 and your AP rub and your Hot BBQ rub. It was some next level chicken fajitas. WOW!
You the man Malcolm
Wowza!! I gotta make this.
Another video from the bbq master...I must be dreaming...😉
Malcom has ALMOST every kitchen toy needed - but this video shows he needs a meat slicer.
I'm doing this tomorrow!
Thanks for the video. Bottom round is a great cut that doesn't seem to get much love. I shred it for tacos and enchiladas and slice for French dip and roast beef sliders. A meat slicer is really helpful for that.
The Godfather off BBQ
another good one
Nicely Done 👍🏻👊🏻
I like a cold pit beef sandwich personally. I chill the roast until I can get it on the deli-slicer. So good.
Malcolm, would love to see a video tour of the new smokehouse!
Very delicious 😋
what you know about that Baltimore BBQ Malcom!!! looks bomb!
here in Baltimore most places will actually get the sear going on all sides, then stand it on one end for 5 minutes or so, throw it straight from the coals on the deli slicer, cut until it's too rare, then throw the cut side right back down on the grill. gets you a good mix of well done, mid well, mid rare, and rare to suit everyone's taste. World famous Chaps pit beef on me if you're ever in town!
Yes!
Lived in MD my whole life. Been to many a pit beef carry-out. Tiger sauce is good but I prefer just horse radish and onion.
Making me hungry 😋
Good job buddy ! I just bought some of your ap and the bbq rub at Walmart in Harrison ar. First time I ever saw it there. They're awesome buddy! I especially love the ap. I gotta try the bbq with some pork I haven't yet but I know it's gonna be great!
He does a video with another bbqer and gives you the just of what's in his BBQ seasoning. I've been making it myself since and it's KILLER
dude i love watching this guy eat at the end. thats me too! good videos
There is a restaurant on 94th street in Ocean City Maryland that has some of the best pit beef and this is exactly how they serve this sandwich. Beef, onion and horseradish sauce.
BALTIMORE is in the HOUSE!!!
Baltimore boy here, you done good, we usually go with a slicer, but you got it pretty thin. I go with mayo horseradish onions and bbq sauce. Everyone in Baltimore tops it a little different.
Remember, they got Wee-Bey to confess to multiple homicides for another one of these sandwiches. Legend
lotta horse radish
Looks amazing as always! I'd like to try it with a toasted onion roll and caramelize onions a little....
baltimore guy here, some places have toasted onion rolls which work great, but the raw bite of the onion is what makes a pit beef great imo. we don't do sweet anything. razor thin raw onions, tiger sauce, spicy BBQ sauce is about all you see them served with here.
I'd be interested to see you do a smoked version of beef on weck. Ultra low temperature (~200F) with heavy smoke until the internal temperature of the roast (preferably a whole sirloin) is medium rare. Then run it through a deli slicer and place on a kimmelweck roll with horseradish sauce.
Hey Malcolm. My name is Cheryl and my Son in Love watches your videos all the time. His happy place is being outside grilling. He can’t do that right now because he’s going through chemotherapy. He is 34 years old and has Ewing Sarcoma which is a children’s cancer. I was wondering if you could send a letter to him to cheer him up if you could. It would mean a lot to him. I appreciate your time.
I live in Maryland. I throw mine on my green egg at about 250 and cook to 120ish internal. Comes out great every time with tiger sauce an onions.
Looks gorgeous delicious
Being from Balmore yeah Balmore the only diference is when I cut it. I put a slicer on real thin. Yummy! Also some of us will put on some hot sauce as well.
Baltimore in the house Chaps Pit Beef !
Famous in Baltimore Maryland, but the title claims a 0:12 Mississippi roast. 🤷♂️
Is it from Baltimore or Mississippi? Who cares? Despite the odd location naming, Malcolm hit it out of the park with this video and recipe. Love this channel!
Looks Amazing as only you can do Sir! Thank You! Going to give this a shot in a couple weeks.
Very good
This is what’s for supper tonight!! 🤩
Great video Malcolm! I do quite often. 1 thing I do different is pull it at 115, rest, thin slice then throw the amount of meat for your sammie over fire. Flip, flip, flip, just trying to get that smoke flavor in the meat. The temps might get to 125. No veggies, just Tiger sauce and white onions... Dang nice video... You going to be at Popular Bluff, MO for the Primos event?
Did not read all the comments but if you ever want the whole piece it is called a Bottom Round Flat and that is where they cut that roast from.
Loves me some horseradish sauce on sliced beef, you got me.