Maryland Pit Beef vs. Chicago Italian Beef
what's the difference? I saw Raichlen's show this weekend, and he made a Baltimore pit beef sandwich by just adding a rub to a big top round, grilled it, sliced it thin, and served it with horsey sauce with lettuce and tomato.
Seems like the Chicago style may be marinade in italian dressing, then soaked in beef broth after grilling, or something like that? What cut of meat does Chicago use?
I marinaded a london broil (I know, it's a technique) and then grilled it...it was fantastic. I have an electric slicer...these seem like cheap ways to get good sandwiches.
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