It’s testosterone replacement therapy

Brisket in the BBQ world rules, as does a slow Prime Rib Roast and even a reverse sear Strip Loin steak; we’ve done all of these here before and where does it end. It doesn’t, thank goodness, but what can I grill that has a little profile of all three hunks of cow, a man’s man cut of beef.

May I introduce to you the one step above it all, “Pit Beef”.  This is a big chunk of cow, high heat grilled over lump charcoal for pure flavour and texture. Cooked to medium rare, sliced ultra-thin and served on a large man bun with sweet onion and horseradish mayo. Good lord this screams testosterone to me, served with some killer potato wedges twice fried and a cold beverage of the malted kind. I’m talking a full pound of beefy flavour with a tangy sauce with just the right bite… ARGHHHH  

My research led me to Baltimore Maryland where pit beef is as common as hamburgers and fries. They use outside round about a 3-5 pound roast. Hit it with some salt, pepper, garlic, onion, and paprika. Throw it on a high heat grill and char it on all sides until its 130 degrees or med rare and slice thin. Easy enough but is it Black Pig quality for my buddies. Nope I can do better; the round roast is a well worked mussel and is somewhat tough. While you can get over this by slicing very thin across the grain it may still be a little dry. For me its top sirloin, this has just the right amount of marbling to taste. Get a few 3 pounders 3-4 inches thick, it might be overkill for steaks and it’s not quite a roast, but its man size meat.  

In place of the traditional spices, I decided to use my brisket rub which has the same flavour profile as the above spices but a little sweeter and a little more kick. Into some vacuum bags or large zip locks and allow to mature for two days. This is the toughest part of the whole recipe; to have the discipline to do these two days in advance is just heart breaking but well worth it. Really you have to wait two days for the spice rub to do its magic. The salt will tenderize the meat very similar to a marinade and you will be rewarded.

Two days later, it’s grilling time. I loaded up the Primo Grill with Basques Hardwood Charcoal and made sure I had a full bed of coals (about 450 degrees), now if you do not have a charcoal grill go ahead with the propane gasser but when was the last time you heard your buddies say, “Hey Big Dog, those sure are great propane grilled steaks”, I’m not judging, just saying Basques Hardwood Charcoal eh.  Onto a hot grill, flames and all for 5 minute a side, every side not just top and bottom. A three pounder will take at least 20 minutes so don’t sweat it, close your lid and let the grill do its thing.

Bring your manly meat up to 125 and pull it from the grill, the carry over will raise the temperature another 5-10 more degrees. Don’t, don’t, don't overcook it, if you don’t like medium rare then go buy some hamburger and cook it to 185; for these babies medium rare is the only way to go.

Once off the grill, you have to let them rest for at least 15 minutes, it will not slice as thin when they are rocket hot. Do yourself a favor; give it the time they need for the juices to redistribute. If you have a meat slicer, then this is the time to bring it out. You can hand slice but the slicer will do it right, each and every time, top to bottom. That $99 slicer is really starting to look good, if you don’t have one then fill your boots with a sharp knife.

Up to now you still have just a roast beef sandwich; you have to add the thinly sliced onion and the horseradish mayo, (1 cup mayo, ½ cup horseradish and a tablespoon of lemon juice). Hit the sauce on both side of your bread just like butter, an onion on each side and a pound of thin sliced “Pit Beef”; AWESOME, just frackin awesome.

My first bite of this beefy monster and I was hooked, it was just the right amount of everything. If the old spice guy was eating this sandwich, he could be your man, which this would make it his sandwich. Now look at him, now look at me, I’m eating your sandwich because I’m a man, not your man, but your man could be like me, or not. One thing is for sure, this is pure testosterone; I should caution you that it may induce a nap and eventual meat sweats, this is not a girly girl sandwich it’s a Pit Beef sandwich.



Cheers from the Big Dog