Pit Beef

Pit Beef

Has to have brioche

Pit beef is normally found around Baltimore. For the true experience, make the horseradish cream from scratch and cook the tri-tip directly over the coals the whole time. I believe that it should still be slow smoked, keeping the temperature below 140, for 2-3 hours before finishing it over the direct fire.

Pit Beef

(2) 4-5 lb tri-ip roasts

Ingredients

  • 5 New Mexico dry red chilis medium size
  • 1 tbsp black peppercorns
  • 1 tbsp sea salt
  • 1 tbsp coriander seeds
  • 1 1/2 tsp mustard seeds
  • 2 tbsp ground Hungarian paprika
  • 1 tsp garlic powder
  • 2 tbsp fresh oregano
Read the whole recipe on Rufus' Food and Spirits Guide