http://foodnerd.org/2008/06/27/the-canopy-baltimores-best-pit-beef-i-hope-not/ Tue, 06 Jan 2009 04:42:38 +0000 http://wordpress.org/?v=2.5.1 http://foodnerd.org/2008/06/27/the-canopy-baltimores-best-pit-beef-i-hope-not/#comment-72 JohnnyD Sun, 28 Sep 2008 03:22:41 +0000 http://foodnerd.org/?p=30#comment-72 Ok I bought my 26 lb Steamship Round (Inside Top Round, Whole Top Round) and I made a rub and I rubbed it and now it's in the cooler. I will be scorching this baby on Wednesday morning and it will be ready for the Lunch Crowd. I have 60 Corn dusted 5 inch Kaiser Rolls coming in Monday morning. I have pure horse radish and also a "Horsey Sauce" clone. I put a new drive belt on my slicer and sharpend the blade. Wednesday is a busy day for me because the joint next door does $5.00 hair cuts on Wednesday. Ok I bought my 26 lb Steamship Round (Inside Top Round, Whole Top Round) and I made a rub and I rubbed it and now it’s in the cooler. I will be scorching this baby on Wednesday morning and it will be ready for the Lunch Crowd. I have 60 Corn dusted 5 inch Kaiser Rolls coming in Monday morning. I have pure horse radish and also a “Horsey Sauce” clone. I put a new drive belt on my slicer and sharpend the blade. Wednesday is a busy day for me because the joint next door does $5.00 hair cuts on Wednesday.

]]> http://foodnerd.org/2008/06/27/the-canopy-baltimores-best-pit-beef-i-hope-not/#comment-70 JohnnyD Mon, 22 Sep 2008 02:24:39 +0000 http://foodnerd.org/?p=30#comment-70 It sounds like Baltimore Pit Beef is a lot like Beef on Weck from the Buffalo (NY) area. It sounds like Baltimore Pit Beef is a lot like Beef on Weck from the Buffalo (NY) area.

]]> http://foodnerd.org/2008/06/27/the-canopy-baltimores-best-pit-beef-i-hope-not/#comment-69 Henry Hong Thu, 18 Sep 2008 20:01:41 +0000 http://foodnerd.org/?p=30#comment-69 Heheh nice! I've never seen much if any attention paid to the bread, so I would say straight outta the bag. My personal preference is a cornmeal-dusted kaiser roll, for its absorptive qualities and durable texture. When you're biting through an inch and a half of beef, a strong platform is desirable, imo. A few places use plain white bread, which I guess could be thought of as old-school or whatever, but frankly says to me cop-out and cheap-ass. Let me know how Oregonians take to it! The only other state in which I've even seen the term "pit beef" is PA, and it was actually barbecued beef, i.e. slow-smoked pulled brisket. Heheh nice! I’ve never seen much if any attention paid to the bread, so I would say straight outta the bag. My personal preference is a cornmeal-dusted kaiser roll, for its absorptive qualities and durable texture. When you’re biting through an inch and a half of beef, a strong platform is desirable, imo. A few places use plain white bread, which I guess could be thought of as old-school or whatever, but frankly says to me cop-out and cheap-ass. Let me know how Oregonians take to it! The only other state in which I’ve even seen the term “pit beef” is PA, and it was actually barbecued beef, i.e. slow-smoked pulled brisket.

]]> http://foodnerd.org/2008/06/27/the-canopy-baltimores-best-pit-beef-i-hope-not/#comment-68 JohnnyD Thu, 18 Sep 2008 13:49:02 +0000 http://foodnerd.org/?p=30#comment-68 I am going to introduce Baltimore Pit Beef to Oregon. What preparation does the bread or roll go thru? Is it toasted, grilled, steamed, or right out of the package? I am going to introduce Baltimore Pit Beef to Oregon. What preparation does the bread or roll go thru? Is it toasted, grilled, steamed, or right out of the package?

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