Pit Beef

With all the controversy over the "right" BBQ (and having just attended the NYC (!) BBQ Fest last week) I wanna know: what about "pit beef", my fav, from the Baltimore area. Yes, you get it off roadside stands; I like Rt.1 Conowingo.

Rare beef, horseradish and thin onions on a roll. Why isn't it included? (Too delicious?)

Who else knows about it? Comments?

I know about it, been eating it all my life. Here in Baltimore it's all over the side of the road, showing up mostly on summer weekends cooked over charcoal in a halved 55 gal drum. Have it medium rare, with white horseradish, sliced onions, pepper, and commercial BBQ sauce on rye or a kaiser roll.

Notable places are Chaps on Rt. 40 East (Pulaski Highway) and the Charcoal Deli's on Old Harford Road in Parkville, and just west of York Road at Cranbrook in Cockeysville.

Of course the most well know Pit Beef of all is served up at Boog's BBQ on the Eutaw Street concourse at Oriole Park at Camden Yards. You'll pay a little more there but they have all the right fixins, and Boog himself is usually there. At the Phillies games, Greg "The Bull" Luzinski has lent his name to an identical operation (both run by Aramark).

In the winter there are "Bull" Roasts at just about about every catering hall and VFW or American Legion hall. Pit beef, as well as freshly shucked oysters, crab soup, and lots of beer to wash it all down.

It's a Bawlamer thing, Hon.