Baltimore Pit Beef Sandwiches

If revenge is a dish best served cold, then redemption must be best served warm, on a kaiser roll with onions and “tiger sauce.”  The Steelers played the Baltimore Ravens a couple of weeks ago and unfortunately did not win, but the crab cakes we made for the Steeler Opponent-City Challenge were winners to us.  Although Maryland is most known for its crab, we couldn’t let the Steeler/Ravens rivalry continue into a second game this season without trying another Baltimore food specialty — the “pit beef” sandwich.  Pit beef is Baltimore’s version of barbeque, but without any sauce or rub typical of Texas or southern BBQ.  Pit beef is delicious in its simplicity — top round seasoned with salt & pepper, then grilled over charcoal using a technique that makes the beef rare in the middle and seared on the outside, sliced thin and served on a bun with white onion and a sauce made with mayo, horseradish, sour cream, lemon juice and garlic.  This week’s S.O.C.C. was win-win — we loved the pit beef, and the Steelers redeemed themselves by SWI-zing out a win against the Ravens with a field goal by their kicker Shaun Suisham (pronounced “swi-zem”) — which brings the current S.O.C.C. record to:  Steelers 7-5, Foodie Lawyer 11-1.

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