One Of The Best Sandwiches I’ve Eaten
I have read about Baltimore Pit Beef. It is a sandwich made with eye of the round beef, a less expensive cut of beef. It is served with a sauce called Tiger Sauce. I have never tried it but it sounded so good, I had to give it a try. I have changed the recipe to my tastes and changed the name to Kootenay Pit Beef and the sauce to Cougar Sauce.
You can do this in a high heat smoker, a gas grill or an oven. The best result would be from the smoker (the smoke flavour adds something) but the others would work well too. I did it in my WSM Mini but the recipe below shows the other methods.
I used a small two pound sirloin tip roast as there were no eye of the round available in the supermarket. Pit beef is meant to be dark on the outside so I dried it with a paper towel as excess moisture could prevent browning. I sprinkled it liberally with Cabela’s Open Season Whiskey Steak Seasoning. You can use any rub you like or just sprinkle it with salt, pepper, onion powder and garlic powder.
Make the Cougar Sauce and put it in the fridge for the flavours to marry.
Put it in the fridge, uncovered for 5 to 12 hours.
Preheat your smoker to 400 F using hickory smoke. Put the beef on the grill and cook until the internal temperature is 90 F. For my two pound roast, that was about 30 minutes.
Turn the beef and cover your smoker.
Smoke to an internal temperature of 130 F. That took me about 30 minutes. Bring the beef in and cover it with foil. Allow to rest for about 10 minutes.
I cut the beef in half lengthwise as it is easier to carve the beef thin. I cut the beef as thing as I could with my ham slicer.
Brush both sides of your favourite sandwich roll (I used onion rolls) with the Cougar Sauce. Pile with beef and top with thin sliced onions.
This is incredible. I thought it would be good but it exceeded my expectations. The smokey meat mellows the spicy Cougar sauce. The onions add a nice snap. So delicious it should be illegal!
- 2 pound eye of the round or sirloin tip roast
- onion powder
- garlic powder
- thin sliced onions
- 6 sandwich rolls
- Cougar Sauce:
- 75 ml (1/3 cup) mayonnaise
- 15 ml (1 tablespoon) prepared horseradish
- 15 ml (1 tablesoon) ketchup
- 10 ml (2 teaspoons) lemon juice
- 5 ml (1 teaspoon) Sriracha sauce
- 1 small clove garlic, minced
- Mix Cougar Sauce ingredients, cover and refrigerate.
- Dry beef with a paper towel.
- Sprinkle beef with salt, pepper, onion powder, and garlic powder.
- Put in fridge, uncovered, 5 to 12 hours.
- Smoker Instructions:
- Preheat smoker to 400 F with hickory smoke.
- Cook beef to an internal temperature of 90 F.
- Turn the beef over and cook to an internal temperature of 130 F.
- Gas Grill Instructions:
- Turn on one burner of gas grill with other burner turned off. Heat to 400 F.
- Put beef on hot side to brown all side. Do not burn.
- Move beef to cool side and cook to an internal temperature of 130 F.
- Oven Instructions:
- Cook beef in a 400 F oven to an internal temperature of 130 F.
- After Cooking:
- Tent beef with foil and let rest for 10 minutes.
- Slice beef as thin as possible.
- Spread Cougar Sauce on both sides of bun.
- Pile beef on bun and top with thinly sliced onion.