Recipes
Baltimore Pit Beef Sandwich
For the rub:
2 T. seasoned salt
1 T. sweet paprika
1 t. garlic powder
1 t. dried oregano
1/2 t. black pepper
For the sandwich: One 3 lb. piece top round 8 kaiser rolls or 16 slices of rye bread. Horseradish sauce, 1 sweet white onion, sliced thin
2 ripe tomatoes, thinly sliced
Iceberg lettuce, thinly sliced
Combine all ingredients for the rub in a bowl and mix. Sprinkle 3 to 4 tablespoons of rub all over beef, patting it into the meat. Place in a baking dish and cover with plastic wrap.
You can marinate beef for a few hours, but for maximum flavor, marinate for 3 days in the refrigerator, turning once a day.
Heat grill to very hot. Grill beef 30 to 40 minutes, or until outside is crusty and dark golden brown (even black) and internal temperature is about 120°F. (for rare; somewhat higher for medium-rare or medium). Turn beef often with tongs. Transfer to a cutting board and let it rest for 5 minutes.
Slice beef as thinly as possible across the grain, then finely chop with a cleaver.
To serve, pile beef high on a roll or bread thickly slathered with horseradish sauce. Garnish with onions, tomatoes, and lettuce. Serve immediately.
Yield: 6 to 8 sandwiches.
Grilled Lemon Chicken
1 C. kosher salt, 2 whole chickens (about 3 1/2 lbs. each), each cut into 8 pieces, or 5 1/2 lbs. of chicken parts, ground black pepper, 1/4 C. olive oil
4 large cloves garlic, minced very fine, 1 C. fresh lemon juice (from about 5 lemons)
1 1/2 t. dried thyme
Dissolve salt in 8 cups water in a large glass or ceramic bowl or several gallon-size zipper-lock plastic bags. Add chicken parts (seal zipper-lock bag, if using) and refrigerate about 1 1/2 hours. Remove chicken from brine, rinse well, dry well with paper towels and sprinkle with pepper.
Build a medium-hot fire. (If using charcoal, spread coals over only 2/3 of the grill.)
Heat olive oil and garlic in a small saucepan over low heat, and when garlic just starts to sizzle, remove from heat. Mix with lemon juice and thyme in a large, shallow non-reactive pan, such as a 13 by 9-inch baking dish. Set aside.
Place chicken, skin side down, on a rack over hot coals. Grill, pulling chicken over to the cool side of grill if flare-ups occur or if chicken starts darkening too quickly. Turn chicken and move it around to ensure even cooking, until chicken is a spotted dark golden brown; 15-17 minutes for legs, thighs and wings, 18-20 minutes for breasts (expect slightly longer cooking times if gas grilling).
As chicken parts are done, roll them in the pan of lemon sauce to coat completely.
Return chicken parts to cool side of the grill (or reduce heat to medium if cooking on gas); grill over low heat so lemon sauce flavors meat, about 5 minutes longer, turning each piece and brushing it with sauce once more. Return chicken to pan and roll in the lemon sauce once again.
Serve warm or at room temperature.
Baked Potato Salad
10 white potatoes (about 3 pounds), 1 (16 oz.) carton light sour cream, 1 (12 oz.) package bacon, crisply fried and crumbled
4 green onions, chopped
8 oz. shredded Cheddar cheese, Salt and freshly ground black pepper to taste
Peel potatoes and cut into small chunks. Place in a large pan. Cover with water, bring to a boil and boil uncovered until tender, about 20 minutes. Drain and cool.
When potatoes are cool, stir in sour cream, bacon, green onions, cheese, salt, and pepper; cover and chill.