Anyone ever have Pit Beef (Pit Ham, Pit Turkey)?

[Jason's Storm]

Man, I remember this, from when I lived in Maryland. I wish I could have this now. It was born in Baltimore and some call this Baltimore's Barbeque.:bow: Boy I'm drooling over this like Homer over a burger.

~JS

[sCabbOy]

Living in the south, it seems like all meet is from the pit!

[Jason's Storm]

I Googled it (http://www.google.com/search?q=pit+beef&rls=com.microsoft:en-us&ie=UTF-8&oe=UTF-8&startIndex=&startPage=1) for you. It has a whole different meaning than you think.

~JS

[BlakeTyner]

That actually looks/sounds pretty damn tasty, JS. About the only thing I can't handle is the horseradish sauce. Just not something that we eat down this way, so I never developed a taste for it.

When I first started reading about it, I thought it would be comparable to brisket, but then I read this:


It is also ideally served rare, which would be unthinkable for a Texas-style brisket.


I also see that it's grilled rather than smoked. Still and all, put some of it on a roll (or, if it were here, some Texas toast) with a slice of white onion and I bet it'd disappear in record time.

Interestingly, I'd say that brisket (and, to a larger degree, beef) is what defines Texas food. Most people think chili, which is our state dish, but probably isn't as ubiquitous as brisket is. We take our brisket in one of two ways: sliced and eaten as a main entree, or chopped on a bun ("Chopped beef sandwich") Onion and green tomato relish on the side. Nothing on the sandwich. If you were to put one of these on the top of your head, your tongue would beat your brains out just to get a taste.

~Blake

[Jason's Storm]

Boy if we could get W.E. Sawyer here, he could tell you it's to die for.

~JS

[sCabbOy]

Thanks for that link. That shit looks yummy!

[NETRA]

It's funny how every state has its "thing" that they do better than anyone else. Now I have a reason to go to Maryland.