Baltimore has its share of peculiarities, and among them is the prevalence of pit beef. As the New York Times discovered in 2000, "Pit beef is Baltimore's version of barbecue: beef grilled crusty on the outside, rare and juicy inside and heaped high on a sandwich." It is grilled rather than smoked, but some consider it barbecue. Whatever you consider it, Chaps Pit Beef is the most well-known slinger of the Baltimore staple, thanks in part to appearances on a variety of food television shows. Here now, a look inside a Saturday lunch service.
Chaps Pit Beef in Baltimore, MD, Saturday at 12:30 PM
Welcome to a special Five Days of Meat edition of the photo series Eater Scenes, in which Eater photographers visit some of the country's great restaurants to capture them at a certain, and very specific, point in the day. Here now, Rey Lopez at Chaps Pit Beef in Baltimore, MD.