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  • Hunting down the history of how pit beef became a symbol of Baltimore

    Hunting down the history of how pit beef became a symbol of Baltimore

    We got word last week that Chaps Pit Beef (5801 Pulaski Highway, [410] 483-2379, chapspitbeef.com) would be franchising. No locations have been chosen yet, but Bob Creager, the owner of the 28-year-old Pulaski Highway eatery, has said that the sky is basically the limit for Chaps, which will be...

  • Meatless magic: Making vegan barbecue that will even satisfy carnivores

    Meatless magic: Making vegan barbecue that will even satisfy carnivores

    Barbecue. The very name of this food channels ferocity, savagery, even—say it with me—barbarism. Barbecue, after all, is what happens when you combine smoke, heat, and meat. Fattier the better, spicy red pepper-infused sauce licked lusciously from the fingers and bringing a flush to the face, all...

  • Wide World of Meat: Baltimore barbecue goes way beyond the American South

    Wide World of Meat: Baltimore barbecue goes way beyond the American South

    Barbecue—the low-and-slow method of cooking meat until it easily comes apart at the touch—is a culinary point of pride for the American South. If you're looking to eat your way into a food coma with tender Carolina-style pulled pork, check out City Paper's meat bracket (page 18) for local barbecue...

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