I have seen Baltimore Pit Beef Sandwiches on TV and read about them. I decided I should give it a try.
From what I have read, it is done over a higher heat to darken the outside of the beef so I fired up the mini to do the smoke.
I got a 2 pound Sirloin Tip roast.
I wanted to make sure the surface got dark so I dried it with paper towels, put some Cabela's Whiskey Steak Seasonings on the surface and put it in the fridge uncovered for 5 hours.
I made up my version of Tiger sauce:
75 ml (1/3 cup) mayonnaise
15 ml (1 tablespoon) prepared horseradish
15 ml ketchup
5 ml (2 teaspoons) Sriracha
10 ml (2 teaspoons) lemon juice
1 clove garlic, minced.
I mixed them together and put them in the fridge until the beef was ready.
I fired the mini up to over 400 F with a chunk of hickory. The beef went on with my DuoTherm on and, after about 30 minutes, the beef was up to 90 F internal temperature. I turned it and there was nice colour on the beef.
Another 25 minutes and the beef was up to 130 F and I took it off and put it under foil to rest for 10 minutes.
I cut the roast in half lengthwise so it would be easier to cut as thin as possible for the sandwiches.
I put a layer of Tiger sauce on both sides of fresh onion rolls, stacked the beef on and topped with thin sliced onions.
The Verdict
This is one of the best sandwiches I have ever had. Everything works so well together. The deep smoky flavour of the beef mellows the bite of the sauce and the onions add a great tang. I will be making these many times.
As I have changed up the recipe from Baltimore Pit Beef and made my own Tiger Sauce, I will renaming these Kootenay Pit Beef Sandwiches with Cougar Sauce!
Disco
From what I have read, it is done over a higher heat to darken the outside of the beef so I fired up the mini to do the smoke.
I got a 2 pound Sirloin Tip roast.
I wanted to make sure the surface got dark so I dried it with paper towels, put some Cabela's Whiskey Steak Seasonings on the surface and put it in the fridge uncovered for 5 hours.
I made up my version of Tiger sauce:
75 ml (1/3 cup) mayonnaise
15 ml (1 tablespoon) prepared horseradish
15 ml ketchup
5 ml (2 teaspoons) Sriracha
10 ml (2 teaspoons) lemon juice
1 clove garlic, minced.
I mixed them together and put them in the fridge until the beef was ready.
I fired the mini up to over 400 F with a chunk of hickory. The beef went on with my DuoTherm on and, after about 30 minutes, the beef was up to 90 F internal temperature. I turned it and there was nice colour on the beef.
Another 25 minutes and the beef was up to 130 F and I took it off and put it under foil to rest for 10 minutes.
I cut the roast in half lengthwise so it would be easier to cut as thin as possible for the sandwiches.
I put a layer of Tiger sauce on both sides of fresh onion rolls, stacked the beef on and topped with thin sliced onions.
The Verdict
This is one of the best sandwiches I have ever had. Everything works so well together. The deep smoky flavour of the beef mellows the bite of the sauce and the onions add a great tang. I will be making these many times.
As I have changed up the recipe from Baltimore Pit Beef and made my own Tiger Sauce, I will renaming these Kootenay Pit Beef Sandwiches with Cougar Sauce!
Disco
