Comments on: The Canopy – Baltimore’s Best Pit Beef? I Hope Not.

By: Trevor

Trevor — Fri, 29 Jan 2010 21:35:41 +0000

You can buy weck rolls at Wegman’s (a WNY-based chain) in Hunt Valley. I believe they bake them fresh in the store.

By: corby petersen

corby petersen — Sat, 17 Oct 2009 21:30:41 +0000

I get sliced pork 4 times a month it is great best sandwich in town

By: Henry Hong

Henry Hong — Fri, 07 Aug 2009 01:17:01 +0000

Thanks for your comment, and sorry for the late response. Yeah beef on weck is totally different. The beef is good, but the roll is so friggin good. I was actually shocked at how much the crystal salt and caraway contributed to the overall experience of the sandwich. Are weck rolls even made outside of the Buffalo area?

By: Bruce

Bruce — Thu, 14 May 2009 13:47:00 +0000

JohnnyD, as a native Buffalonian living in Baltimore for the last 25 years, I can testify that there are key differences between pit beef and a beef on weck. Pit beef is typically cooked over an open flame — grilled — while all of the beef on weck in my past has been oven roasted. Charcoal grilling adds a lot of flavor to the meat. Secondly, of course, is the distinctive kimmelweck roll, with caraway seed and coarse salt. Without this awesome and flavorful roll, you just have plain old roast beef. Some day I hope to conduct an experiment in hybridization, combining pit beef and a kimmelweck roll, which could quite possibly result in the Mother of All Sandwiches and destroy the world in a black hole of goodness.

By: Henry Hong

Henry Hong — Wed, 04 Feb 2009 05:38:34 +0000

I know it’s been a while JohnnyD, but how did the Pit Beef turn out, and go over?Got any pics?

By: JohnnyD

JohnnyD — Sun, 28 Sep 2008 03:22:41 +0000

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.

By: JohnnyD

JohnnyD — Mon, 22 Sep 2008 02:24:39 +0000

It sounds like Baltimore Pit Beef is a lot like Beef on Weck from the Buffalo (NY) area.

By: Henry Hong

Henry Hong — Thu, 18 Sep 2008 20:01:41 +0000

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.

By: JohnnyD

JohnnyD — Thu, 18 Sep 2008 13:49:02 +0000

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?