How to Make Baltimore Pit Beef in 2021

Just one of the most special regional variations of American barbecue hails from an unlikely spot — Baltimore, a city well-known for blue crab and seafood. Recognized as pit beef, large chunks of roasts are barbecued till charred more than blazing charcoal and sliced skinny for sandwiches.

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What Makes Baltimore Pit Beef Distinctive?


There’s no apparent answer to the historical origins or inventor of pit beef. The initially printed point out of pit beef appears in a 1968 advertisement for Al Kelz’s Elite Tavern on York Street. In the 1970s, pit beef began to spring up as a menu merchandise in the food stuff stands all around Route 40.

For some barbecue purists, pit beef is technically not barbecue since the meat is not smoked. Alternatively, huge chunks of beef, most normally top spherical roast, are grilled around hot charcoal until eventually charred. Not like Texas brisket, a smoky and properly-completed affair, pit beef will have a flavor profile akin to a grilled roast beef. A further difference involving pit beef and other kinds of American-design beef barbecue is the amount of doneness. Like steak, pit beef is frequently served unusual or medium-unusual. Lastly, the meat is also sliced slim (the thinner the improved for most pit beef connoisseurs) on a deli slicer.



The regular way to try to eat pit beef is in a sandwich manufactured with possibly a Kaiser roll or rye bread. Condiments are basic —  some slices of uncooked white onions and tiger sauce, a horseradish and mayo blend. The pairing of horseradish and pit beef is common and will be instantly common to any one who enjoys prime rib with a little bit of horseradish. Pit beef purists may possibly shun the addition of a sweet, tomato-based barbecue sauce, but several pit beef restaurants now also have them. Increase with warning — too a great deal of the sweet sauce will drown out the charcoal flavor of the lean beef.

Chef Brian Duffy’s “Duffified” Maryland Design and style Pit Beef

(By Chef Brian Duffy)

A Philadelphia native, Brian Duffy is a television persona, culinary marketing consultant, and chef. He is most effective regarded for the well-known Spike sequence, Bar Rescue, where he excursions the state helping failing bars and dining places. As a culinary specialist, Chef Duffy studied at The Restaurant College at Walnut Hill College and has worked for James Beard Award winning Chef Jean Marie LaCroix at The 4 Seasons in Philadelphia. In 2012, Chef Duffy fashioned “Duffified Experience Team,” a consulting agency that will work with smaller sized cafe & bar operators.


Pit Beef

  • 1 beef major round (20 -22 lb., trimmed & cut in quarters)
  • 3 tbsp kosher salt
  • 2 tbsp garlic powder
  • 2 tbsp chile powder
  • 2 tbsp fresh new floor black pepper
  • 2 tbsp smoked paprika
  • 2 tbsp onion powder
  • 2 tbsp Herbs de Provence
  • 2 tbsp mesquite barbecue seasoning (McCormick)

Tiger Sauce


  • 2 cups Major Mayo
  • 1 cup organized horseradish (to style)
  • 3 cloves minced garlic
  • 2 tbsp purple wine vinegar
  • 1 tsp Worcestershire


  1. Mix all the spices in a significant bowl. Season beef on all sides.
  2. Employing a charcoal grill (Chef Duffy prefers Jealous Devil Lump Charcoal), produce a pile off to the facet of the grill (opposite of the beef, reverse of the chimney if attainable).
  3. Light and prep the coals. Allow to sit for 10 minutes right until coals have white tips & embers.
  4. Position the quartered beef on the unlit facet of the grill & permit sit until eventually internal temp hits medium uncommon (about 110 levels Fahrenheit)
  5. Redistribute coals to create a sizzling area, including far more if desired. Transfer beef to coal facet of the grill & sear each individual side making certain that there is charring on the beef surface. Enable sit until finally inner temp is 125 F.
  6. Take away the beef from the grill and let sit on a chopping board for 5-10 mins to make it possible for the juices to redistribute on their own.
  7. With a knife, unfold a thin layer of tiger sauce on every single cut aspect of the rolls. Location sliced rolls on the grill & toast for 1-2 minutes
  8. Slice beef pretty skinny on a meat slicer (range 2 or 3) or with a sharp carving knife.
  9. Put sliced beef on rolls (develop a stack about 1.5  inches tall). Top rated with sliced uncooked onions & a dollop of the tiger sauce. Repeat once more (beef, onions, sauce) for a bigger sandwich or provide open up confronted with a facet of tiger sauce for dipping.

Tiger Sauce


  1. Mix well all ingredients properly in a bowl. Maintain chilled in the fridge right up until sandwiches are all set.

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