I love Montana! The foods, flavor, friends, and fun make for a tasty lifestyle. Montana is a mixing bowl of folks from around the world and country. Everyone brings their own specialty to Big Sky Country.
It’s time for me to bring the greatest Beef Sandwich to the Treasure State. I am considering buying a food truck to create this wonderful Big Boy/Girl sandwich. It is surprising that no one brought this wonderful sandwich to Montana sooner. There are briskets, and other styles but nothing like a Baltimore Beef sandwich.
It is true that over 25 years ago I lived in Maryland. My students and friends called me “Montana Grant” because I spent almost every Summer in Montana. I hung a Montana State flag in my classroom for decades.
On Rt 40, in Baltimore, there is a sandwich stand called Chaps. Check it out on your computer. They offer franchises but the home of this sandwich is the best.
Here is how I make Baltimore Pit Beef sandwiches!
A 3lb top round of beef. I have also used wild game meat. Temperature is important when keeping meat rare.
2 tbsp of seasoned salt
Start by trimming off any silver skin or crud that looks distasteful. Rub the meat with the season salt and refrigerate overnight. At a minimum, allow the meat to rest for 2 hours. You can also customize your flavors with personal rub blends.
Charcoal fires are perfect, but you can also use a campfire, or your home gas grills, and smokers. I create a fire zone using coals and allow for a slow, open cook. On a grill I prefer 300 degrees. Rotate the meat to create a char on the exterior. Use a thermometer to get the meat at 125 degrees inside. This is near to medium rare. Most folks prefer this.
Wrap the meat in aluminum foil and rest for 30 minutes. It will continue to cook and become less rare. Adjust time and temperature to what you prefer. Rare meat is more flavorful and easier to chew.
Use a sharp knife to cut thin slices across the meat’s grain. I bought a small Cabela’s meat slicer to make perfect slices. They present the meat well and make tasty, not too chewy slices. I also slice sweet white onions thinly with the slicer. An electric knife will work but the Cabela’s slicer is the best.
The traditional Beef Sandwich is built on a fresh Kaiser roll with fresh horseradish, and the sliced onions. A Vidalia onion is the best.
Others prefer different condiments. Chaps makes a custom sauce that they call Tiger Sauce.
Mix 1/2 cup of mayonnaise with 2 tbsp. of sour cream. Add ¼ cup of prepared horseradish with 1 tsp of dry mustard, a pinch of salt, and black pepper. I also use Old Bay seasoning just because I like it.
You will need plenty of napkins as you devour this amazing sandwich. Serve with fresh fries, cole slaw, or potato salad or…
Get Beefy and enjoy!
Montana Grant
