April B/S Chat Thread
Post Fiend
Joined: Dec 2006
Posts: 5,618
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From: Camden DE
Pit beef is Baltimore's version of barbecue: beef grilled crusty on the outside, rare and juicy inside and heaped high on a sandwich. Several things make it distinctive in the realm of American barbecue.
For starters, pit beef is grilled, not smoked, so it lacks the heavy hickory or mesquite flavor characteristic of Texas- or Kansas City-style barbecue. It is also ideally served rare, which would be unthinkable for a Texas-style brisket. Baltimore pit bosses use top round, not brisket, and to make this flavorful but tough cut of beef tender, they shave it paper-thin on a meat slicer.
For starters, pit beef is grilled, not smoked, so it lacks the heavy hickory or mesquite flavor characteristic of Texas- or Kansas City-style barbecue. It is also ideally served rare, which would be unthinkable for a Texas-style brisket. Baltimore pit bosses use top round, not brisket, and to make this flavorful but tough cut of beef tender, they shave it paper-thin on a meat slicer.
FTE Legend
Joined: Aug 2005
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From: baltimore
Here is my local pit beef stand Steve. They were featured on Diners, Drive-ins, and Dives.
YouTube - Pit Beef in Baltimore
YouTube - Pit Beef in Baltimore
FTE Leadership Emeritus
Joined: Aug 2007
Posts: 42,085
Likes: 6
From: Lakewood, Ca.
Pit beef is Baltimore's version of barbecue: beef grilled crusty on the outside, rare and juicy inside and heaped high on a sandwich. Several things make it distinctive in the realm of American barbecue.
For starters, pit beef is grilled, not smoked, so it lacks the heavy hickory or mesquite flavor characteristic of Texas- or Kansas City-style barbecue. It is also ideally served rare, which would be unthinkable for a Texas-style brisket. Baltimore pit bosses use top round, not brisket, and to make this flavorful but tough cut of beef tender, they shave it paper-thin on a meat slicer.
For starters, pit beef is grilled, not smoked, so it lacks the heavy hickory or mesquite flavor characteristic of Texas- or Kansas City-style barbecue. It is also ideally served rare, which would be unthinkable for a Texas-style brisket. Baltimore pit bosses use top round, not brisket, and to make this flavorful but tough cut of beef tender, they shave it paper-thin on a meat slicer.
Here is my local pit beef stand Steve. They were featured on Diners, Drive-ins, and Dives.
YouTube - Pit Beef in Baltimore
YouTube - Pit Beef in Baltimore
Post Fiend
Joined: Dec 2006
Posts: 5,618
Likes: 0
From: Camden DE
o ok shaun, I don't know i just looked it up on ask.com
How to Say Barbecue in Baltimore - The New York Times
How to Say Barbecue in Baltimore - The New York Times
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Post Fiend
Joined: Dec 2006
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From: Camden DE