What is pit beef? If you’ve never heard of it, prepare to have your taste buds tantalized! Pit beef is a Baltimore specialty, a mouthwatering, lightly charred, and thinly sliced beef sandwich that’s a must-try for any meat lover. This guide will break down everything you need to know about this regional favorite.
**What Exactly *Is* Pit Beef?**
At its heart, pit beef is a simple preparation of beef, typically top round, cooked over an open charcoal pit. The beef is seasoned with a basic blend of salt, pepper, and garlic powder (though some cooks have their secret additions!). What sets it apart is the high-heat cooking method, which sears the outside while leaving the inside beautifully rare.
**The Pit: The Heart of the Matter**
The “pit” isn’t some fancy, high-tech contraption. It’s usually a simple charcoal grill, sometimes with a rotating spit. The key is maintaining a high temperature to achieve that signature char. The beef is cooked relatively quickly, requiring constant attention to prevent it from overcooking.
**Slicing and Serving: The Art of the Sandwich**
Once the beef is cooked, it’s thinly sliced against the grain. This is crucial for tenderness, as top round can be tough if not sliced properly. The sliced beef is piled high on a Kaiser roll (essential!), and traditionally topped with horseradish sauce. Other common additions include thinly sliced raw onion and sometimes a slice of cheese (though purists often object to the cheese!).
**Why is Pit Beef So Special?**
Pit beef’s appeal lies in its simplicity and the quality of the ingredients. The combination of the smoky char, the rare interior, and the sharp horseradish creates a flavor explosion. It’s a quintessential Baltimore experience, deeply rooted in the city’s culinary culture.
**Where Can You Find the Best Pit Beef?**
Pit beef joints are a common sight in and around Baltimore. Many are unassuming roadside stands or small, family-owned restaurants. Ask a local for their favorite spot—everyone has an opinion! Some popular and well-regarded establishments include Chap’s Pit Beef, Pioneer Pit Beef, and Urban Bar-B-Que.
**Making Pit Beef at Home (A Simplified Approach)**
While the traditional pit method is ideal, you can adapt the process for home cooking. Here’s a simplified method:
*Ingredients:*
* Top round beef roast (2-3 pounds)
* Salt, pepper, garlic powder
* Kaiser rolls
* Horseradish sauce
* Thinly sliced raw onion (optional)
*Instructions:*
1. *Season the Beef:* Generously season the beef roast with salt, pepper, and garlic powder.
2. *Sear the Beef:* Heat a grill to high heat. Sear the beef on all sides until nicely charred. Alternatively, you can use a cast-iron skillet on the stovetop.
3. *Roast to Medium-Rare:* Move the beef to a cooler part of the grill (or place in a preheated oven at 325°F) and cook until it reaches an internal temperature of 130-135°F for medium-rare. Use a meat thermometer to ensure accuracy.
4. *Rest and Slice:* Let the beef rest for at least 15 minutes before slicing thinly against the grain.
5. *Assemble the Sandwiches:* Pile the sliced beef onto Kaiser rolls, top with horseradish sauce and raw onion (if desired).
**Tips for Pit Beef Perfection**
* *Quality of Beef:* Start with high-quality beef.
* *Don’t Overcook:* The key is to keep the inside rare.
* *Thin Slicing:* Slice against the grain for maximum tenderness.
* *Fresh Kaiser Rolls:* The roll is an essential part of the experience.
* *Embrace the Horseradish:* Don’t be shy with the horseradish sauce!
**FAQ about Pit Beef**
* *What cut of beef is best for pit beef?* Top round is the most traditional cut, but some cooks also use sirloin or eye of round.
* *Can I use a gas grill?* Yes, you can use a gas grill, but you may not get the same smoky flavor as with charcoal. Try adding wood chips to a smoker box or aluminum foil packet for added smokiness.
* *What if I don’t like horseradish?* While horseradish is traditional, you can substitute it with other sauces like creamy horseradish, spicy mustard, or even a tangy barbecue sauce.
* *How do I store leftover pit beef?* Store leftover sliced beef in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking.
* *Is pit beef healthy?* Pit beef can be a relatively lean source of protein, but it’s also high in sodium. Enjoy in moderation as part of a balanced diet.
**Pit Beef: A Baltimore Treasure**
Pit beef is more than just a sandwich; it’s a taste of Baltimore’s culinary heritage. Whether you’re a local or just visiting, make sure to seek out this delicious delicacy and experience a true Baltimore tradition. Now that you know “what is pit beef,” you’re ready to join the ranks of pit beef aficionados!