Back In Black Recipe

Prep and Season

Remove the roast from the refrigerator 30–60 minutes before cooking to come closer to room temperature. Pat dry with paper towels. Mix kosher salt, coarsely ground black pepper, garlic powder, onion powder, and smoked paprika in a small bowl. Rub the roast all over with the neutral oil, then coat evenly with the dry seasoning, pressing it into the meat.

Grill / Pit Setup

Preheat a charcoal grill or smoker for high direct heat (target 450–550°F / 230–290°C) for searing, or set a gas grill to high on one side and medium on the other for two-zone cooking. For authentic pit beef, you want very high heat to quickly char the exterior while keeping the interior medium-rare to medium.

Sear and Roast

Sear the roast directly over the hottest part of the grill for about 4–6 minutes per side until a deep dark crust forms (rotate to get even charring). If using two-zone cooking, after searing move the roast to the cooler side, cover, and roast until internal temperature reaches 125°F (52°C) for medium-rare or 135°F (57°C) for medium — about 15–25 minutes depending on roast size. Use an instant-read thermometer to check.

Rest and Slice

Transfer the roast to a cutting board and tent loosely with foil for 10–12 minutes to allow juices to redistribute. While resting, prepare any au jus by deglazing the hot grill pan or a skillet with about 1 cup beef broth (scrape browned bits), reduce slightly and season to taste. Slice the roast very thinly across the grain using a sharp slicing knife or pass through a meat slicer if available.

Black Tiger Vinegar Slaw (tangy, dark pickled)

In a non-reactive bowl, whisk together 1 cup apple cider vinegar, 1 tablespoon light brown sugar, 1/2 teaspoon crushed red pepper, 1 teaspoon kosher salt, and 1 teaspoon activated charcoal powder (optional for color). Taste and adjust sweetness/acid. Add the sliced green cabbage, red cabbage, shredded carrot, and half the sliced green onions. Toss thoroughly so the cabbage is well coated. Cover and refrigerate for at least 30 minutes, ideally 2–4 hours, to pickle and develop flavor.

Kentucky-Style Creamy Slaw

In a separate bowl whisk together 1/2 cup mayonnaise, 2 tablespoons creamy horseradish, 1 tablespoon Dijon mustard, 1 tablespoon apple cider vinegar, 1 teaspoon blackstrap molasses (optional), 1 tablespoon lemon juice, and a pinch of salt and pepper. Fold in the remaining green onions and the pickled slaw (drain slightly if very liquid) or use some fresh cabbage reserved if you prefer a creamier, less vinegary slaw. Adjust seasoning and chill until ready to serve.

Combine and Finish

If you want a single slaw, combine equal parts of the vinegar slaw and the creamy slaw in a bowl and toss to coat. Adjust texture by draining more or adding a touch more mayo. Sprinkle black sesame seeds if using. Keep refrigerated until assembly.

Lightly butter the rolls and toast on the grill or skillet until golden and slightly crisp. Slice toasted rolls open.

Layer thin slices of pit beef onto the bottom half of each roll. Spoon a generous helping of Kentucky Black Tiger slaw over the beef. Add raw or pickled onion rings if desired. Drizzle a little au jus on the beef for extra moisture and flavor. Close the sandwich and serve immediately.

Leftovers: Keep beef slices wrapped tightly and slaw in an airtight container for up to 3 days. Reheat beef gently (slices in a hot skillet 30–60 seconds per side or briefly under broiler) and serve with slaw cold.