Smoked Baltimore pit beef

texaswig

I finally got around to making brother @Eggcelsior recipe.  I even did his tiger sauce. Everything came out awesome. I need to put this into regular rotation. Thanks eggcelsior. 

GregW

Look's good.

Foghorn

I'd hit that for sure. 

JohnnyTarheel

Nailed it!!

CTMike

Agreed. I first had it at Brisket Camp a few months back, and had a go at it myself a month or two ago - amazing. 

caliking

I still remember that tiger sauce. Looks like you nailed it. 

Could you post the recipe?

Hotch

Nicely done sir!

JohnInCarolina

Well done.  Been on my list for awhile.  I need to get off my ass and do something with my life.

CTMike

caliking said:

I still remember that tiger sauce. Looks like you nailed it. 

Could you post the recipe?

Here is @Eggcelsior's recipe he sent me for both the Pit Beef and the Tiger Sauce:

• For the meat, take a sirloin roast/cap and season it with: 
  1 part black pepper
  1 part salt
  1/2 part of each:
  garlic powder
  paprika
  chile powder
  oregano
  onion powder
  1/4 part cayenne or to taste(I go with 1/2 part)
  
  All that is scale-able, based on how much meat you are doing. I did just under 10 lbs, so 1 part was around 1/4 cup
  
  For the tiger sauce:
  1 cup mayo
  1 cup horseradish
  3 tbsp lemon juice
  4-5 garlic cloves
  s&p to taste
  cayenne to taste
  creole or old bay seasoning, around 1/2 tsp or eliminate salt and go with more to taste.
  
  Make the tiger sauce and let it sit overnight for best flavor
  
  Rub the beef and place in a food saver bag then SV for 12-16 hours at 131.
  Dry the meat after the bath, reserving the juices. Keep the juices warm on the stove serve with the meat. Sear the meat on all sides for 30 sec to 1 min each until you get the appearance you like(since the meat is already cooked). Slice thinly and serve with thin sliced onions on a kaiser-like roll or crusty bread.
  
  If you don't have a SV, I'd recommend reverse searing the meat. Traditionally, it is grilled direct over medium high heat using top or bottom round until medium rare in the middle. 

bgebrent

It's amazing.  Your's looks great!

Seapointbakers

being from Baltimore as well. Instead of making the tiger sauce I like spreading mayo on the bun then using just prepared horseradish on top of the beef. Either way you can't go wrong.

HCOJ

Being from Maryland, I love pit beef and that looks awesome.

texaswig

 after sliced I have enough for sandwiches a few more times this week. Came out cheaper than deli lunch meat. 

saluki2007

Great looking samwhich right there.  Thanks for sharing.

bluebird66

Thanks for the recipe.