how to cook pit beef on a charcoal grill

What is the best cut of beef for pit beef?

Pit beef is a dish of roast beef prepared over a charcoal fire, commonly using top round cuts of beef. The cooked roast is sliced thinly and often served on a Kaiser roll, accompanied by tiger sauce (horseradish and mayonnaise) and sliced raw onion.

What goes on a pit beef sandwich?

The recipe is typically top round roast grilled over charcoal; sliced to order into a thin, jumbled pile; and served on a Kaiser roll or maybe white bread. The classic condiment for these sandwiches is horseradish sauce, though sweet, tomato-based barbecue sauce had also slipped into the mix by the 1980s.

What meat is used for deep pit?

Deep-pit beef barbecuing isn’t feasible for several reasons, but you can replicate it with a large-capacity roaster oven. Deep-pit barbecuing means taking a large hunk of beef, such as a chuck roll or rib roast, and burying it in a hole lined with coals.

What is a Baltimore pit beef sandwich?

It is essentially a juicy roast beef sandwich cooked on a grill. It is rubbed with a savory spice and herb mix, usually cooked until it is dark and crispy on the outside and rare inside, sliced thin across the grain so there is a narrow crusty ring of flavor from the exterior in every bite.

Is brisket a pit beef?

Pit beef is Baltimore’s version of barbecue: beef grilled crusty on the outside, rare and juicy inside and heaped high on a sandwich. Baltimore pit bosses use top round, not brisket, and to make this flavorful but tough cut of beef tender, they shave it paper-thin on a meat slicer.

Is Pit beef a Baltimore thing?

Pit beef is for real a Baltimore thing, at most a Maryland thing. Its origins are murky, but most food historians seem to agree that pit beef sprung up in Baltimore’s east-side working-class neighborhoods.

What is a pit sandwich?

Nothing says Baltimore tailgating like hot beef, sliced thin, sauced up, and piled high inside a Kaiser roll. It’s called the pit beef sandwich, and it’s been a Maryland street food favorite since the 1970s. Here’s our fired-up take on this Baltimore barbecue classic.

What is the difference between top round and bottom round?

Top round is a beef roast cut from the inside of the round, or the rear leg of cattle, while bottom round is cut from the outside of the round.

What is Baltimore style BBQ?

In Baltimore when you say barbecue what you really mean is Baltimore pit beef which basically is bottom round flat cooked over an open charcoal pit in a quicker manner than other styles of barbecue like the Texas Style. Baltimore pit beef is crusty on the outside and juicy and almost rare on the inside.

Where is the original Chaps Pit Beef?

Chaps Pit Beef is one of the pioneers of modern day Maryland pit beef. With locations in Baltimore on Pulaski Highway and in Aberdeen on Beards Hill Road, they have created a strong following of patrons and restaurant critics alike.

How many locations does Chaps Pit Beef have?

Since initiating our Chaps Pit Beef franchise efforts in 2017, we’ve grown to encompass 6 BBQ franchise locations throughout the Maryland, Delaware and Pennsylvania areas. Chaps Pit Beef is a versatile brand whose business model is adaptable for any market.