Roadside Pit · Charred Beef Sandwich
Baltimore Pit Beef Sandwich
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Unlike Southern barbecue, Baltimore pit beef is cooked hot and fast over direct charcoal flame rather than slow-smoked, giving it a deeply charred crust and rare pink center.
A top round of beef is seared over an open charcoal pit until the outside is nearly black, then shaved paper-thin and piled onto a kaiser roll with raw onion and horseradish sauce. Roadside pit stands along Baltimore's highways are the classic source.
Why it's made this way: The technique is unique to working-class Baltimore rowhouse neighborhoods, where backyard pit-beef cookouts moved onto the street in the mid-20th century.
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Part of World of Street Food — 690 dishes from 118 countries.
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