Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Baltimore Pit Moose

Pit beef is kind of a Baltimore thing and there are lots of roadside stands that sell it and it's good stuff. Here's a little interpretation of it today with one of my Newfie Moose roasts. I'm building the case with SWMBO for a meat slicer as this stuff should be paper thin but we work with what have (and celebrate the Ravens win!)

3 lb roast Rubbed with salt, pepper, garlic powder, smoked paprika, a small amount of cayenne and some oregano. On the gas grill at 500 degrees long enough to get a sear, about 3 minutes per side, and then to the oven at 250 wrapped in a double layer of foil until it read 145 then rested. A little bit more well done than I prefer but first attempt.

Pretzel roll (another deviation from the norm) some creamy horseradish sauce and a few onions and in business. Life is good.

that looks great! Love moose meat but don't get to shoot too many here in Florida....

Looks great.

Big Al's on Eastern. Always stopped there prior to weighing anchor before a day on the bay.

Tiger sauce and a thick slice of onion.

Bangin'

a buddy of mine tortures me with homemade pit beef every year. it is so tough that its like shoe leather on bun. is it supposed to be that way? even sliced thin it is ridiculous. i don't have the heart to tell him that his baltimore specialty sucks out loud.

Boog Powells!

All I have ever had is very tender as was this. Maybe it's time for an intervention?

ya you may be right. he does it on a gas grill. i think he uses some cut like london broil. i'm thinking it needs to be almost braised on low temps for long periods instead of however he does it. his is seriously inedible. i generally chew it and chew it and then spit it out and eat the bun.

Tell your buddy to slice very thin and across the grain. Use top round.