Pit Beef Triple Decker with Spicy Horseradish SauceSteven Raichlen
Other Recipes from Episode 304: Charm City ‘Que
Pit Beef Triple Decker with Spicy Horseradish Sauce
- Yield: Makes 12 sandwiches
- Method: Indirect grilling / smoking
For the rub (equal parts):
- Coarse salt (sea or kosher)
- Freshly ground black pepper
- Garlic powder
- Onion powder
- Dried oregano
- Sweet paprika
For the meats:
- 2 pounds boneless prime rib
- 2 pounds boneless turkey breast
- Extra virgin olive oil for brushing the meats
- 12 kaiser rolls or sandwich bread
- 5 tablespoons melted butter
- 2 pounds thinly sliced prepared corned beef
- Spicy Horseradish Sauce
- Pickled red onion or sweet white onion, sliced paper thin (optional)
- Ripe tomatoes, thinly sliced
- Boston lettuce, washed and broken into leaves
You’ll also need:
- Hardwood chunks or chips (if using the latter, soak in water to cover for 30 minutes, then drain)
1: Set up your grill for indirect grilling and heat to medium-high (400 degrees). Brush or scrape the grill grate clean and oil it well.
2: Make the rub: Combine the rub ingredients in a small bowl and mix with your fingers to remove any lumps.
3: Brush the beef and turkey on all sides with extra virgin olive oil. Season generously on all sides with the rub. (Don’t forget the ends of the prime rib.)
4: Add the wood to the fire and place the turkey and beef on the grill. Cook until the beef is crusty and brown on the outside and medium-rare inside (135 degrees on a probe or an instant-read meat thermometer) and the turkey is medium (160 degrees). This will take about 1 1/2 hours.
5: Transfer the meats to a wire rack over a rimmed sheet pan and let rest for 10 minutes. Meanwhile, butter the cut sides of the rolls and toast on the grill. (Skip this step if serving the meats on bread.) Have all the other ingredients in bowls or platters on the table for serving.
6: Slice the beef and turkey by hand as thinly as possible, using a sharp knife. To serve, have each guest pile the beef, turkey, and corned beef on a roll or bread thickly slathered with the Tiger Sauce. (Place a lettuce leaf under the meats to keep the juices from making the roll soggy.) Garnish with pickled onions and tomatoes and eat while hot.
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Steven Raichlen’s Project Fire is a production of Maryland Public Television, Barbacoa, Inc., and Resolution Pictures. © 2021 Barbacoa, Inc. Photos by Chris Bierlein