Baltimore pit beef barbecue

Baltimore, of all places, has its own barbecue tradition, called "pit beef."  Imagine slow cooking directed toward the end of a perfect thinly-sliced roast beef sandwich.  It is an artisanal version of Roy Rogers, with excellent french fries to boot.  It is best served rare with [sic] horseradish. ("Not only is the universe stranger than we imagine, it is stranger than we can imagine.")  Chaps is one place to try; Big Al’s is another.  Both are first-rate for people-watching.  Did I mention that the entire tradition appears to have started on a dilapidated industrial highway, set among whorehouses and sex shops?  The style can be traced by to 1987, and it has spread to Camden Yards as well. 


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