What Cut Of Beef Is Used For Pit Beef

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What Cut Of Beef Is Used For Pit Beef

When the meat reaches 115 degrees, place it in a foil-covered pan and let it rest for a few minutes while you open your vents to let the smoker warm up. The meat should be nice and hot because you’re going to sear it. The meat can be placed in a cast-iron pan directly above the fire, on the rack directly above the coals (cowboy style), or directly on the coals (caveman style). In any case, make sure the temperature is high enough to achieve a delicious sear.

According to Famous Chap’s Pit Beef, it started in the 1970s working-class neighborhoods of Baltimore. Roadside stands and trailers popped up along the Pulaski Highway. A 2015 Baltimore Sun story traces the first mention of pit beef to a 1968 Sun ad for “Al Kelz’s Elite Tavern on York Road, which listed it, along with steamed and soft crabs, crab fluffs, and crab cakes, as offerings in its crab garden.”

The Maryland Terrapins are 2-5 in the Big Ten and 5-5 overall. They won their season’s first four games, but have since lost five of six, most recently this past weekend against Michigan State 40-21.

Maryland pit beef uses top round or bottom round. It is crispy-crusted from cooking over charcoal, sliced thin, and served with horseradish and thinly sliced onion on a Kaiser roll.

I therefore chose to have pit beef, another iconic Maryland meal that many people outside of the Atlantic region probably aren’t aware is related to Maryland.

How to Make Pit Beef

The secret to Chaps’s original pit beef sandwich’s fame was their “Baltimore Style BBQ” technique. Here is how Bob makes his pit beef sandwich: