Massive hunks of bottom-round flat are grilled at 500 to 600 degrees for about two hours, before being sliced thin and cooked to order. The steel grill in the back of the beef hut on Pulaski Highway is heated with chemical-free wood charcoal. He uses both wood and sauce to differentiate his pit beef, but in a decidedly nontraditional barbecue way. Unless your meat is smoked, you’re not making barbecue.”Īt Chaps Pit Beef, owner Bob Creager has been serving one of the juiciest versions of Baltimore’s homegrown grilling tradition since 1987. “Some people also try to pass off meat that’s been in a crock pot for a long time then topped with sauce as barbecue, but it’s not. “I absolutely love pit beef, but it’s not barbecue,” says Drew Pumphrey, owner/operator of The Smoking Swine. To call it such, some purists sneer, is akin to describing canned tuna as sushi. Low and slow, as the saying goes.įor most of its humble barbecue life, Baltimore has been known for pit beef, an entirely local-and delicious-form of cooking meat (historically not done in a pit, but on a grill over charcoal) that barbecue enthusiasts insist isn’t barbecue at all. ![]() In the strictest sense of the term, barbecue is a form of cooking in which burning wood creates smoke to indirectly heat meat at a low temperature, over a very long period of time. But it’s not like a pit with a big hickory fire.” “When I came here it was the beef, and I liked that. “I learned the trade from my father, who had a barbecue place in Athens, AL, called the Hoggly Woggly,” says the former Baltimore Colt, who, at 81, still works-and eats barbecue-nearly every day. ![]() for a few minutes about the art of ’cue, and you’ll start wondering if he was at that first feast. Baltimore has some fabulous barbecue places, and several others are doing a great job spreading the word about our shared passion for great barbecue.”īarbecue has been around since man first stuck an animal on a stick and held it over a fire. “Of course, neither do other places outside Texas and the South. “While there is some very noticeable blue smoke rising above Baltimore, it doesn’t currently get its due in the bigger barbecue coverage around the country,” says Roy Slicker, president of the National Barbecue Association. It’s a bad time to be a pig near Baltimore. From take-out joints like Big Bad Wolf’s House of Barbeque to locally owned restaurants like HarborQue and Midtown BBQ & Brew, chains like Maryland-based Mission BBQ, and food trucks like The Smoking Swine, carnivores have more places than ever to feed their smoke fix. Although Andy Nelson’s is ground zero for Baltimore barbecue, in recent years, the area’s smoking scene has exploded.
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