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pit beef @home

h
hyde Sep 15, 2008 10:52 AM

poor new england boy. so far from chaps. hardcore bbq rig in the backyard. what cut of beef am i using for my methadone?

  1. f
    fourunder Dec 29, 2009 07:18 AM

    Any article I have read about Baltimore Pit Beef Sandwiches ......or television spotlight show I have seen......uses Bottom Round and it is grilled over direct flame or coals uncovered.

    1. Dmnkly Sep 15, 2008 09:33 PM

      With all due deference to the low 'n slow guys, I don't believe that's what hyde is referring to.

      Pit beef (found at Chaps, among countless other Baltimore establishments) is the antithesis of low 'n slow... a chunk of beef, maybe lightly seasoned, charred over a fire (rare and medium rare seem to be most popular), sliced thin and served on a kaiser roll with horseradish and onions, tiger sauce or BBQ sauce. Trying to compare and/or stratify the virtues and relative value of low 'n slow and pit beef is an exercise in futility. They're completely different beasts.

      If it helps, hyde, Chaps reportedly uses bottom round, though I'm led to believe that's a matter of economy and most prefer top round.

      4 Replies
      1. re: Dmnkly
        todao Sep 16, 2008 06:30 AM

        Many thanks for the clarification. I had a different image of what hyde was describing. There are lots and lots of ideas for pit beet (ok, so I looked it up late. Better late than never) out there in Google land.

        1. re: Dmnkly
          h
          hyde Sep 16, 2008 06:28 PM

          sorry, perhaps a bit too regional. Dmnlky is exactly on point. thanks. i do know the difference and would never put horseradish on my pulled pork, but on pit beef sandwich its remarkable.

          1. re: hyde
            l
            lost squirrel Sep 16, 2008 10:30 PM

            I miss pit beef, and even more so pit turkey!

            too bad it's something that will never ever catch on in japan...

          2. re: Dmnkly
            m
            magz0r Dec 29, 2009 12:20 PM

            The concept of chipped beef/pit beef has intrigued me recently. What is in Tiger sauce? Is this strictly a Baltimore area specialty or is it available in other areas on the east coast?

          3. todao Sep 15, 2008 09:01 PM

            Any cut of beef from the ribs or loin will be nice and tender. If you need to save a few bucks, you might want to look at chuck, flank, etc.
            Low and slow, as paul pointed out, is the only way to go - regardless of which cut of beef you select. I'm no "old" cowboy, but I don't want sugar on my meat either.

            1. p
              paul balbin Sep 15, 2008 06:13 PM

              Out here in Colorado we like Beef Brisket 18 hours at 190 or Beef Chuck 16 hours @ 190
              or Pork Chuck, I think they call it a Boston Butt in yankee land. 12 hours @ 190 out this
              way we serve the sauce on the side for the kids. Old cowboys would be horrified if you
              put sugar on their meat. Smoke with Apple wood. You only need the smoke for the
              first 4 hours.
              Good luck

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