baltimore style pit beef sandwiches


Pit Beef Dry Rub:
3 lbs. Top Round roast
3 Tbl Seasoned Salt
2 Tsp Garlic powder
1 Tsp Onion powder
2 Tsp Oregano
1 Tbl Hot Paprika

 Tiger Sauce:
1 cup mayonnaise
1/2 cup prepared horseradish
Juice from 1/2 a lemon
Salt and Pepper

Kaiser Rolls, copious amounts of very thin sliced raw onions, maybe some extra horseradish, plenty of ice cold beer, and some E. Joseph tunes to serve!!! 


One day in advance: Combine all dry rub ingredients together. Using your hands (gloved or ringless!), rub the dry rub all over your roast. Get it everywhere. Top, bottom, side to side, nooks and crannies! I like to use some twine to tie together every few inches. This helps for even cooking, but it's optional. Refrigerate overnight.

Leave no part of your meat "un-rubbed"!!!

Next day....slice up some raw onion as thin as you can. Put 'em in something! I don't know, a bowl, paper plate, whatever you got! Combine all "Tiger Sauce" ingredients in a bowl. Whisk them up "Circle Pit" style until everything is incorporated and sauce is smooth. Set aside in a bowl with a spoon. Soak a cup of mesquite wood chips in water to meet the charcoal later!

Fire up your grill and set for direct and indirect cooking. Using charcoal lends an INCREDIBLE flavor to the meat, but I also like to shake things up a little bit and start my own tradition. I love the smoky flavor mesquite lends to beef on the grill, so we're gonna hit this with one quick round of smoke. Just a subtle hint.

When your coals are ready, place your roast directly over the charcoal. Relish the beautiful sound it makes when you touch down on the grill grates with your hunk of beef! You're pretty close to euphoria now. Pit Beef sandwiches are near! Make sure to flip and turn, you want every inch of your roast to get a nice crispy char. You're literally burning your dry rub onto the meat! When all sides are equally charred, move the meat to the side of the grill you set up for indirect cooking. Evenly sprinkle your wood chips over the hot coals. Close the grill and open the flume directly over the meat, so the smoke will pass right through it. Leave over indirect for about ten minutes until the insanely aromatic plumes of mesquite smoke start to slow down. Move back over to direct heat. Continue to cook your roast over the hot coals until a meat thermometer registers 125 degrees for rare! Remove from the grill, and let rest for ten minutes.

When well rested, move your roast to a cutting board. Well, unless you happen to be in possession of a meat slicer! I do not have one at home. Slice as thin as possible with a very sharp chef knife. Make sure to slice against the grain.

Feel free to eat as many slices as you want during this process, you cooked it after all, you've earned it!

Now, without further adieu, it's sandwich assembly time! Spoon Tiger Sauce on the top and bottom bun of your Kaiser rolls. Pile sliced beef high on the bottom bun. Top with raw sliced onion. That's it, you've done it. You're about to eat one of life's simplest luxuries!

During the filming, E. Joseph said after tasting a slice of meat, "Everything should be this simple, LIFE should be this".
I couldn't agree more. Like a great song, let the ingredients shine through. Let the charcoal and the guitar do their work.

BOOM! You're ready to eat. Crack open a few beers, crank up the tunes, and let the good times roll! 

Here's to music, here's to food \m/ !!!

 E. Joseph and Chef Jeremy Davis...."Here's to music, here's to food \m/ !!!

E. Joseph and Chef Jeremy Davis...."Here's to music, here's to food \m/ !!!

Welcome to Supersonic Kitchen! In this episode, we explore the legend of the "Baltimore Pit Beef Sandwich"! Some may say that pit beef is Baltimore's answer to bbq! But there's no slow and low, there's no sticky sauces or fancy fact, local pitmaster Drew Pumphrey of the Smoking Swine food truck will tell you that pit beef is the "bastard son of bbq!", yet welcome in his home anytime!

Rooted in tradition every since popping up on the east side of Baltimore and spreading throughout the city, pit beef is a portrait of simplicity. Start with a big ass piece of meat (I'm using top round), "Smack it, flip it, rub it down" with my dry rub, refrigerate a few hours to overnight! Cook over charcoal at a very high heat to char the outside. This is where is change it up a bit. I like to hit it with one round of mesquite wood chips, just "kiss it with a hind of smoke! Cook until rare and then you've made it! Sandwich Heaven!!! Don't forget the raw sliced onion and the quintessential condiment affectionately known as "Tiger Sauce"!

My guest is none other than E. Joseph himself, currently fronting E. Joseph and the Sparrows! His music is peppered throughout the episode! E. stopped by too help me make a few sammies disappear, and then stuck around and performed an intimate, grillside acoustic version of the Sparrows song "Disingenuous"!

"So strap in, hang on, and let's make some pit beef"!

 E. Joseph and the Sparrows:  E. Joseph- Vocals, Guitar, Keyboards  Alan Lee-Bass, Backing Vocals  Ed Galang- Drums

E. Joseph and the Sparrows:

E. Joseph- Vocals, Guitar, Keyboards

Alan Lee-Bass, Backing Vocals

Ed Galang- Drums

"People will go about and they will do whatever they damn well wanna do, and if it offends somebody...oh, yeah, hey...sorry, man..."well are ya really, or are you just saying that?"

-E. Joseph on the writing of disingenuous

E. Joseph is an American songwriter-composer-singer performing and writing both as a solo artist under the moniker E.Joseph and as the leader of the bands, E.Joseph and The Sparrows and E.Joseph and The Phantom Heart. 

He has also played guitar and keyboards in other music projects such as the Philadelphia-based bands Wooden Hez and Stellarscope.

EJ also scores independent film, video, and commercials. 


E. Joseph:

Reverb Nation

Band Camp



Chef Jeremy Davis
Producer, Second Camera, Editor

Tonya Davis
Camera, Co-Producer