2 Jun

So Baltimore Pit beef Has not been around as long as some might think. Only since 1987 has it become real popular . And if you are not from Maryland you might not have even heard of it.

In a 1982 Baltimore Sun article about searching for food along Route 40, Rob Kasper makes a passing, no pun intended, reference to “the pit beef places I had heard so much about,” but reports that, in February, the joints hadn’t opened for the season. Another passing reference, again from Kasper, in a 1987 article, in which he refers to pit beef as “Baltimore’s favorite.”

In 1992 , it was made official  by



Boog’s Corner (now Boog’s BBQ),

the signature food attraction at the newly opened Oriole Park at Camden Yards.  camden   The retro stadium was insanely popular those first years, and Boog Powell, the jovial former first baseman      bp1st   , who personally tended his ballpark grill, was its adorable human face.

It was Boog   bpbbq who made pit beef something worth embracing, worth thinking about .



Where is Baltimore ? you may ask?

Well if you hadn’t been sleeping in geography class and you don’t follow Baseball , I’ll help you out.

It’s right here …




Now , for this recipe , I used a Top Bottom Round – Roast


” A  top bottom?     Hey there Scotty !  ,  that’s alittle confusing  ? ”

” Could you explain it ? ”


” Well , sure I can . it’s pretty simple. ”


Follow along if you please :


Bottom Round Roast – The bottom round is the  OUTSIDE   muscle of the upper leg. The bottom round may be used as an oven roast if it is of the best quality and it is not overcooked, but it is much better if it is braised. and can   also be called an               EYE OF ROUND

  minionWHAT !???


Top Round Roast – which is the INSIDE muscle of the upper leg. The top round roast is obtained from the top round.

or you could even use a

Round Tip Roast – which is  on the FRONT off the leg from the hip to the knee.   It is next to the sirloin tri-tip so it is a bit more tender than other round cuts.


Even tho the bottom round comes from a cows butt ,  it is called a top or bottom round and not a butt.


Not to be confused with a Boston butt which is really the shoulder and  from a pig ,  and might or might not be from Boston , which is nowhere near Baltimore .

Although they both start with a ” B” and are in states that starts with a “M”   …..     butt I digress.


Baltimore pit beef is to live-fire cooking: a bit . . . different. And wholly Baltimore. You can find other smoked meats, like North Carolina pulled pork, Memphis ribs and Texas brisket, coast to coast. But Baltimore pit beef (the city’s name is commonly invoked when discussing the food) is confined mostly to the city and its immediate environs.

It’s a thing all its own. Although it’s often called barbecue, it’s cooked neither slow nor low.  it’s not slathered in a tomato base sauce or one with mustard and vinegar. It’s not smoked over an indirect fire in a closed cooker. Nor does it conform to conventional notions of grilling (leaping flames, fast-cooking foods like burgers and steaks).


If you think about it, pit beef is the exact opposite of barbecue.  Cuts of beef are grilled over higher heat, with the grillmaster opening the grill often to turn the meat to ensure a crunchy crust develops on all sides of the cut, while ensuring that the meat remains between rare and medium rare on the inside.  Pitmasters from western Texas to eastern North Carolina would label it “heresy” if pit beef were to be called “barbecue.”  But we don’t care .


Pit Beef Rub

1/2 cup  of your favorite Seasoned salt

I used Red Robin Because I like it     rr

1/4 cup sweet Paparika   sp

( remember , REAL PAPRIKA , not the red dust in small bottle )

4 Tsp garlic powder

4 Tsp dried oregano

2  Tsp freshly ground black pepper


3 lb top  bottom round – leave the fat on    tbr


8 Kiaser rolls   ki  or hearty Rye bread

1 large white onion – sliced as thin as you can

2 ripe tomatoes – slice thin

Iceberg lettuce – thin sliced


Horseradish sauce  (TIGER SAUCE )

   1 cup Miracle Whip or mayonnaise

1/2 cup prepared horseradish

1/2 lemon – juice

salt and pepper

Mix everything together  well ,  refrigerate


Sprinkle rub all over roast , pat  it in  with your hands.

Place in a baking dish and put in the refrigertator  UNCOVERED  overnight.

Set up grill for direct grilling

I have been trying to design my own homade bbq rotisserie set up for about a year,

I got a whole bunch of different brackes and stuff   junk  hoping an idea would pop up….Nope

So I just went out and bought the right thing… sometimes you just have too !


So you can put it on the rotisserie or you can brush some oil on the regular Weber grate and place the roast on the grate and grill until dark golden brown or even black.

Get a cold Beer , put some tuneage on. and turn the beef with a couple of tongs

( no forks!)

every so often  until done …….   About 40 min.

Use a meat thermometer for internal tempeture of 145 for med rare.

Let rest for 10 minutes and slice as thin as possible across the grain      beef grain

Plie slices high on roll or rye .

Slather on some horseradish sauce , a slice of onion , tomato and some lettuce.


Eat and Enjoy !

PS: This goes real well with a simple Cole Slaw

6 cups shredded cabbage
  • 1 cup shredded carrot
  • 1 cup mayonnaise
  • 1/4 cup white wine vinegar
  • 1 teaspoon celery seed
  • 1/4 cup sugar
  • Salt and pepper
  • In a large bowl, combine cabbage and carrots. In a smaller bowl, make dressing by combining mayonnaise, vinegar,  celery seed , sugar, salt and pepper. Toss dressing into cabbage mixture and let chill.









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