Pit Beef Dry Rub Seasoning

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.

Great Pit Beef Recipe

Want this sandwich ? Go visit Mr. JW Johnson and make it your darn self!

Mr. JW Johnson has it going on when you are talking pit beef. He's from Delmar, Maryland (that is down on the Eastern Shore in case you don't know) but unlike others from out of Baltimore, this guy knows what the heck he's talking about.  Unlike others.  He loves to cook and made sure to clarify that in Baltimore there's not batbecue but pit beef. Thank goodness for that.  Unlike some others who are still referring to it as barbecue. Come on folks!  I totally approve his article and yes, this yummy sandwich you see above, thinly sliced and piled high with thinly sliced onions IS what pit beef is all about.  You can read his article and recipe here.

Another Pit Beef Recipe from Maryland

This photo from the Glen Burnie Patch, courtesy of www.Grilling24x7.com

I caught this recipe pop up from the Glen Burnie Patch where you can make your own pit beef at home for Memorial Day by contributor John. First, the recipe sounds great and you should check it out because John is indeed a grilling fool. 

However, I have to give him an overall thumbs down for presentation. Being a  connoisseur of all things pit beef meat, I have to say I am appalled the above photo was used.  First off, it looks more like a half inch thick steak than a real sliced thin pit beef. Methinks someone has their slicer set on SUPER THICKNESS.  And those onions? Please, where is the paper thin?  John, check your slicer and get back to us, we just pulled out a filling.

Good Reciipe and Great Pit Beef Photos

I just happened across this old article and recipe on pit beef here. The article is posted on "Food Nerd"by Henry Hong and thank goodness he is smart enough to clarify that Pit Beef is indeed NOT barbeque. That's all I needed to see...

Oh, but wait, there's some great mouthwatering photos of pit beef with blood dripping out of it. Henry doesn't condone the mayo on it which I will have to agree to disagree, but hey, it is definitely worth a look see.

Since I'm a pit beef fanatic I do have to state here that yet again we have someone referencing THE original 2000 NY Times pit beef article with Big Fat Daddy's in it.  I do not undersatnd why if someone has questions they don't contact the original writer of the article or the subject that the article is about.  I am in agreement with the first few words of this article, that "pit beef is not barbecue" and I so appreciate someone taking the time to get this right, so I'm not going to complain.

Go read it, read it now. Great recipe!