baltimore pit beef

there’s something different about pit beef than other smoked meats. it’s not exactly barbecue. you can smell it long before you see it. it’s baltimore’s own rendition of smoking and around here they take it very seriously. they also take it with horse radish.


the chef and i visited chap’s pit beef, which may be the most famous pit beef restaurant in the city. it’s been on the food network a handful of times. there are pictures of guy fieri everywhere.

the idea of pit beef is super interesting to me, because it’s like a cultural phenomenon around here. people just love it. the wsj did a pretty cool feature about the baltimore staple. you can check it out here.

basically, pit beef is cooked hot and fast unlike other smoked meats which are usually low and slow.

much like the other baltimore staples – honfest, hampden, natty boh – pit beef is in your face, full of flavor. so is the tiger sauce they pair with it.


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he's a culinary institute of america grad in medical school. she's a journalist, who prior to their meeting, used the oven solely for storage.

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