Wednesday, July 1, 2015

Pit Beef Baltimore's Barbeque BBQ Barbecue

Pit Beef
Aside from putting my watermark, this photo remains untouched.

Big Fat Daddy's Famous Pit Beef

Back before the days of Dine in Diners and Dives, Steven Raichlen (Primal Grill, The Barbecue Bible) came to my pit beef stand, which was a tiny restaurant housed on Route 40 in Rosedale for a sandwich.  The printed publicity in newspapers and magazines that followed pretty much changed everything.   Back in those days pit beef stands were everywhere.

Pit Beef

I use the whole flank of bottom round.


A pit beef stand is basically an oversized barn type building that grills the grub inside and serves you at the window.  My late brother Brian & I We took it a step further to ensure customers were cozy in the winter. They used to sit in our oversized heated tent and get our free salad bar in cold Baltimore winters.   Our meal deal back then cost $5.25, you got a nice sandwich, fries, a drink and all you can eat salad bar. Believe it or not that was high priced compared to other places, and we did a lot of business.  I still use bottom round for the most part, as it

Big Fat Daddy's
The important part is the dry rub.

Pit Beef

My pit beef is grilled and seared over hardwoods at high temperatures yet the key is the dry rub marination process.  I have a dry rub guide here.    You must have a professional meat slicer to slice it paper thin, pile it high on a kaiser bun. Top with bbq, horseradish or a mix of horseradish and mayo, and thinly sliced white onions.  Oh yeah, this is Baltimore's version of Barbecue.

Rare Pit Beef
Big Fat Daddy's rare Pit Beef Sliced Paper Thin


Side Dishes

Fries go great with pit beef, for a healthy alternative you can find out how to make delicious sweet potato fries.    


How to Make Pit Beef:




Tuesday, June 23, 2015

Whole Hog on the Myron Mixon Smoker MMS48

BigFatDaddys Whole Hog Slider
Whole Hog Slider pulled from the hog.

Whole Hog on the Myron Mixon Smoker

Well as you know when I got my Myron Mixon smoker this past winter and I did seven meals over the course of two weeks. I really tried to find something that the Smoker wasn't good at, and I failed. I'm being honest when I say this smoker you can't go wrong. I really think the water technology can save even the worst cook out there.   So far I've posted about Turkey,  Stuffed Lobster, and Myron's Bacon Wrapped Chicken  recipe.   My fourth meal was whole hog.

Now, I wasn't going for pretty and garnish, I wanted to process it and eat it.   This swine was from the local butcher shop. When ordering hogs, you can get skin or or off. Usually they need a week or so notice.  Additionally whole hog is sweet tasting and when you cook it fresh there is no comparison.  I pumped him full of injection before I smoked him, which kept him moist inside.

Whole Hog
It held the hog perfectly.



Myron Mixon Smoker                        Myron Mixon Pig on the Smoker
I put a new log on about every 45 minutes to maintain temps. The pig stops are a nice addition.

Whole Hog Big Fat Daddys
The ribs looked so good....almost ready.


Pork BBQ

Processing the hog is easy, the meat falls off the bones and is pink from smoking. Bark gives good flavor. I added some of my favorite BBQ sauce. 


Pork Nachos BigFatDaddys

I made Pork Nachos!

Fresh Hog BBQ Sandwiches
Fresh Hog BBQ Sandwiches

The hog literally started frozen weighing in about 70 lbs but yielded me much less actual pork, total yield about 20 pounds of pulled pork plus the ribs. I picked him clean.  Now, you can freeze your pork in air tight bags and it will keep the fresh flavor for months.

Now, I don't just eat barbecue and hogs. I try to balance my diet in many ways eating fresh fruits, salads and veggies along the way.  I even use My Yogurt Maker to make fresh yogurt.




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