It’s not every day a guy’s company gets so much press about the beef he grills. “Pit Beef” originated in Baltimore at a time before the internet was booming, two Schafer brothers IBrian & Wayne) were rubbing their hunks of meat in their own made up dry rub seasoning, (now a part of Baltimore history) grilling over hardwood and the rest was history. Baltimore pit beef was considered “Barbecue” to Baltimore, where Baltimorians would rather have a thin sliced pit beef (rare in the center and sometimes mooing) piled high on a kaiser roll with a horsey sauce and thinly sliced onions over a pulled pork sandwich any day.
Fun Fact: Big Fat Daddy’s has put out a Dry Rub Guide, and been featured in The New York Times, Rachel Ray’s Everyday Grilling Issue and Steven Raichlein’s BBQ Books for their beef. As well, they’ve been inducted into the “Trail of Smoke and Fire” in the SOFAB Museum’s permanent exhibit in New Orleans! Wayne Schafer is still the original owner of the company since 1982.
Complaint: At the fair or festival if you find Big Fat Daddy’s, you won’t find this! The traditional kaiser roll has been replaced with a sub and you’ll most likely get this served well done (Texas Style) on a sub with barbecue sauce, as it’s been changed into “Texas Beef” on the road. Schafer says, “I realized not many people know what pit beef is, and most people on the road don’t like it rare like us Baltimorians do, so I had to change it up a bit.” As well, you won’t find him telling if this is top round or bottom round, conflicting reports keep it a secret.
Odd But… You can only get Schafer’s original pit beef now if you hire him for a catering gig or specially request it at your event.