Pit Beef with Tiger Sauce
Kalamazoo Outdoor Gourmet is a proud sponsor of Project Fire with Steven Raichlen. Raichlen is an acclaimed authority on all things barbecue and smoking related. This recipe was created by Raichlen on Season 2 of his television show using the Hybrid Fire Grill. He builds incredible crust on the beef then slices it thin and piles it on a roll with Tiger Sauce, onions, tomatoes and lettuce. Photography: Chris Bierlein
For the meat and serving
- One 3- to 4-pound boneless rib roast
- 8 kaiser rolls
- 2 sweet white onions, sliced paper thin (optional)
- 3 ripe tomatoes, thinly sliced (optional)
- Iceberg lettuce, thinly sliced (optional)
For the rub
- 2 tablespoons coarse sea salt
- 2 tablespoons cracked black pepper
- 1 tablespoon smoked paprika
- 1 tablespoon granulated garlic
- 1 tablespoon onion powder
- 1 tablespoon dried oregano
For the Tiger Sauce
- 1 1/2 cups mayonnaise
- 3/4 cup prepared horseradish, or more to taste
Combine the ingredients for the rub in a small bowl and mix with your fingers. Sprinkle the beef all over with the rub, patting it into the meat. For maximum flavor and crust, place in a baking dish, cover with plastic wrap, and let marinate for 1 hour. Combine the mayonnaise and horseradish, then cover and refrigerate
Set up your Kalamazoo grill for indirect grilling and preheat to medium-high.
Grill the beef until the outside is crusty and dark golden brown (even black) and the internal temperature is about 130 degrees for medium-rare, or to taste. Transfer the beef to a cutting board and let it rest for 5 minutes.
Slice the beef by hand as thinly as possible using a sharp knife. To serve, have each guest pile the beef high on a roll or bread thickly slathered with Tiger Sauce. Garnish with onions, tomatoes, and lettuce, if desired, and eat while it’s hot.