We just can’t stop gawking at the Pit Beef from Big Fat Daddy’s, after all, this is what Pitmaster Wayne Mark Schafer is known for. The art of dry-rubbing your meat is something for sure. Wayne Schafer takes a lot of time getting the perfect blend to be rubbed into the meat — down into the pores where it sits a few days for optimum freshness, then is grilled over a high temperature to make it extra crispy on the outside, but medium rare to rare on the inside.
Fun Fact: Big Fat Daddy’s has put out a Dry Rub Guide, for this, and the original recipe was leaked to the NY Times. Although Schafer says a few key ingredients were left out, you can surely follow the basic recipe and get close to the savory flavor.
Complaint: Big Fat Daddy’s will only do their famous Baltimore pit beef at select catering jobs. At fairs and festivals you will find a well done version called “Texas Beef” using a similiar process.
Odd But… we are still trying to find out what cut of beef this is, possibly bottom round, brisket or top round? The cut is top secret.