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.
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
The important part is the dry rub.
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.
Big Fat Daddy's rare Pit Beef Sliced Paper Thin
Fries go great with pit beef, for a healthy alternative you can find out how to make delicious sweet potato fries.