Pit beef

Pit Beef

A classic pit beef sandwich

Pit beef is a type of barbecue originating from Baltimore, Maryland, known for its unique preparation and serving style. Unlike other forms of barbecue that are slow-cooked over indirect heat, pit beef is typically cooked quickly over a hot charcoal fire, resulting in a flavorful crust and a juicy interior.

Preparation

The preparation of pit beef begins with a large cut of beef, often top round, which is seasoned with a dry rub of spices. The beef is then grilled over a hot charcoal fire, which imparts a smoky flavor to the meat. The cooking process is relatively quick, with the beef being seared on the outside while remaining rare to medium-rare on the inside.

Once cooked, the beef is thinly sliced against the grain, which helps to tenderize the meat and enhance its flavor. The slices are typically served on a Kaiser roll or rye bread, often accompanied by horseradish sauce, known locally as "tiger sauce," which adds a spicy kick to the sandwich.

Serving

Pit beef sandwich with tiger sauce

Pit beef is traditionally served as a sandwich, with the thin slices of beef piled high on a roll. The sandwich is often topped with raw onions, lettuce, and tomato, and is commonly accompanied by a side of potato chips or fries.

The "tiger sauce" is a signature condiment for pit beef, made from a mixture of mayonnaise and horseradish, providing a creamy and spicy complement to the savory beef.

Cultural Significance

Pit beef is a staple of Baltimore's culinary scene and is often associated with roadside stands and local eateries. It is a popular choice for outdoor events and festivals, where the aroma of grilling beef draws in crowds.

Pit beef station at a festival

The dish reflects the city's working-class roots and its love for hearty, flavorful food. Pit beef stands are a common sight in the Baltimore area, each offering their own variations on the classic recipe.

Related Pages

• Barbecue
• Baltimore
• Horseradish
• Sandwich