|Photo from BigFatDaddys.com|
Finally! A milestone in Pit Beef history. It appears owner Wayne Schafer of Big Fat Daddy's has released his Complete Guide to Dry Rub Seasoning. I don't care what he says, I can't make my beef taste like his so I'm thinking the NY Times Article left a few key ingredients out when Steven Raichlen visited old Bawlmer, Hon. You can go here on Big Fat Daddy's to read it.
For those of you who think us East Coast beef eaters are crazy, dry rub soaks into your beef and upon grilling or baking really released some flavors into the beef. Maybe the best way to explain it is the crust on those deli meats you can get now, namely the Buffalo Chicken. The chicken is chicken inside, but hot buffalo bursting with flavor on the outside. That's sort of like Pit Beef. The flavor creeps up on you.
Seems like he is selling spice off his site now. It may seem expensive but you don't need very much so that's cool.