Maryland Style Pit Beef Recipe

A summer tradition at my house is the use of the smoker. I’m sure later this summer there will be some smoked deliciousness posts. For Memorial Day we wanted to try something new, so we decided to make Maryland Style Pit Beef. I was shocked to learn that it’s not smoked, just grilled. That makes this recipe easy for anyone to make! Pit beef is a Maryland summer-time tradition and it’s easy to understand why. It’s crusty spicy edges and perfect-medium rare middle make it an amazing summer sandwich.

Maryland Style Pit Beef

First mix up your dry rub:

  • 2 Teaspoons of Old Bay Seasoning
  • 1 Teaspoon of Sweet Paprika
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Dried Oregano
  • 1/2 Teaspoon Black Pepper

You may find that you need to mix up more rub depending on the size of your meat. I think I actually tripled this when I made it, but I had two pieces to cook.

5-27 - 1 Pit Beef Ingredients               5-27 - 2 - Pit Beef Spices

Other ingredients:

  • A piece of Top Round (ours were about 3 lbs each)
  • Rolls
  • Horseradish or Horseradish Spread (see below for recipe)
  • Veggies for on sandwiches.

Making Maryland Pit Beef is deceivingly simple. Begin my rubbing the top round with the pre-mixed dry rub. Let it sit in a container, uncovered or lightly covered, in the fridge for 2-3 days. This gives the rub a chance to absorb into the meat and start to break it down and tenderize a little bit.

5-27 - 3 - Pit Beef Raw                     5-27 - 4 - Pit Beef Rubbed

After the meat has sat for a few days, fire up the charcoal grill. Get it nice and hot, then grill the meat for only about an hour. It can be longer if you meat is a larger piece. You want the internal temperature to be 120. This will have your meat rare on the inside. If you don’t want rare, cook it a little longer, but be aware that cooking it too long will make the meat tough.

5-27 - 5 - Pit Beef cooking      5-27 - 6 - Pit Beef Temped 

5-27 - 7 - Pit Beef RestingThe next step is to let the  meat rest, you can even let it cool down completely if you want. When you slice it, go against the grain and slice it as thin as possible. If you are lucky like I am, your husband can take it to work and slice it on the a real meat slicer!
After it’s sliced, reheat if you need to, serve and enjoy! Traditionally this is put on a good roll with a horseradish spread which is easy to make. Just mix to taste!

Horseradish Spread:

  • Mayonnaise ( I use my own homemade, see The Truth About Mayonnaise )
  • Prepared White Horseradish
  • Salt & Pepper
  • A dash of Lemon Juice

Even if you don’t live in Maryland you can now enjoy one of their greatest culinary delights!
~ Bailey

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One thought on “Maryland Style Pit Beef Recipe

  1. Pingback: ~~~ GRILLING,SMOKING, & BAR-B-QUE ~~~ | ~~Wavensongz's Blog~~

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