- Feb 26, 2007
- 307
- 10
I've seen several Baltimore pit beef references recently at various locations on the net. It seems it is a top round roast that is high heat seared on the outside and left rare on the inside. It is then sliced very thin and served in a sandwich.
I haven't been able to find much on technique and times. I'd appreciate help from the good folks here.
I haven't been able to find much on technique and times. I'd appreciate help from the good folks here.