We publish original and curated content, using cultural production, to include a multiplicity of identities as worthy of recognition and thus redefine STEM identity and belonging. Hold chilled in the refrigerator until sandwiches are ready.#VanguardSTEM is an online community and platform that centers the experiences of women, girls, and non-binary people of color in science, technology, engineering, and mathematics (STEM) fields. Mix well all ingredients well in a bowl.Repeat again (beef, onions, sauce) for a larger sandwich or serve open faced with a side of tiger sauce for dipping. Top with sliced raw onions & a dollop of the tiger sauce. Place sliced beef on rolls (create a stack about 1.5 inches tall).Slice beef very thin on a meat slicer (number 2 or 3) or with a sharp carving knife.Place sliced rolls on the grill & toast for 1-2 minutes With a knife, spread a thin layer of tiger sauce on each cut side of the rolls.Remove the beef from the grill and let sit on a cutting board for 5-10 mins to allow the juices to redistribute themselves.Transfer beef to coal side of the grill & sear each side ensuring that there is charring on the beef surface. Redistribute coals to create a hot surface, adding more if needed.Place the quartered beef on the unlit side of the grill & let sit until internal temp hits medium rare (about 110 degrees Fahrenheit).Allow to sit for 10 mins until coals have white tips & embers. Using a charcoal grill (Chef Duffy prefers Jealous Devil Lump Charcoal), create a pile off to the side of the grill (opposite of the beef, opposite of the chimney if possible).
2 tbsp mesquite barbecue seasoning (McCormick).1 beef top round (20 -22 lb., trimmed & cut in quarters).In 2012, Chef Duffy formed “Duffified Experience Group,” a consulting firm that works with smaller restaurant & bar operators. As a culinary expert, Chef Duffy studied at The Restaurant School at Walnut Hill College and has worked for James Beard Award winning Chef Jean Marie LaCroix at The Four Seasons in Philadelphia. He is best known for the popular Spike series, Bar Rescue, where he tours the country helping failing bars and restaurants. Chef Brian Duffy’s “Duffified” Maryland Style Pit BeefĪ Philadelphia native, Brian Duffy is a television personality, culinary consultant, and chef. Add with caution - too much of the sweet sauce will drown out the charcoal flavor of the lean beef. Pit beef purists might shun the addition of a sweet, tomato-based barbecue sauce, but many pit beef restaurants now also carry them. The pairing of horseradish and pit beef is classic and will be instantly familiar to anyone who enjoys prime rib with a bit of horseradish. Condiments are simple - some slices of raw white onions and tiger sauce, a horseradish and mayo mix. The traditional way to eat pit beef is in a sandwich constructed with either a Kaiser roll or rye bread. Finally, the meat is also sliced thin (the thinner the better for most pit beef connoisseurs) on a deli slicer. Like steak, pit beef is often served rare or medium-rare. Another difference between pit beef and other forms of American-style beef barbecue is the level of doneness. Unlike Texas brisket, a smoky and well-done affair, pit beef will have a flavor profile akin to a grilled roast beef. Instead, large chunks of beef, most often top round roast, are grilled over hot charcoal until charred. In the 1970s, pit beef started to spring up as a menu item in the food stands around Route 40.įor some barbecue purists, pit beef is technically not barbecue because the meat isn’t smoked. The first printed mention of pit beef appears in a 1 968 ad for Al Kelz’s Elite Tavern on York Road. There’s no clear answer to the historical origins or inventor of pit beef. What Makes Baltimore Pit Beef Unique? chapspitbeef/Instagram