Found: Big Fat Daddy’s Famous Pit Beef. We found it here.
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.
