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Martin's Meats Pit Beef with Bbq Sauce

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24-4 Fall Issue
Quick Bites

“You can never go wrong with barbecue,” says Martin Chavez of Martin’s Meats and Deli Market. He says when clients come in asking for him to cater an event, they always ask for the Deep Pit. After some cajoling, he graciously shared not only his recipe for Deep Pit, but secrets for his salsa and barbecue sauce.


Pit Beef:

  • 2 1/2 lbs. Boneless Chuck Roast
  • 1 tsp. Garlic
  • 1 tsp. Salt
  • 1 tsp. Cumin
  • 1 tsp. Oregano
  • 1 tsp. Paprika
  • 1 tsp. Pepper
  • 6 Pyrenees Sandwich Rolls
Martin’s BBQ Sauce:
  • 1 C Honey
  • 1/4 C Molasses
  • 3 Tbs. Ketchup
  • 1/8 tsp. Ground Cinnamon
  • 1/2 tsp. Paprika   
  • 1/8 tsp. Ground Ginger
  • 1 Tbs. Seasoned Salt
  • 1 Tbs. Meat Tenderizer
  • 1/8 tsp. Pepper
  • 1/4 tsp. Salt
  • 1/8 tsp. Dried Oregano
  • 1/4 tsp. Minced Garlic
  • 1/4 c. Steak Sauce
  • 2 Tbs. Worcestershire Sauce
  • 1 Tbs. Prepared Mustard
  • 1 1/2 c. Brown Sugar


Deep Pit Procedure:

  1. Mix in a small bowl the garlic, salt, cumin, oregano, and paprika.
  2. Spread seasons mixture all over the roast to coat evenly. A great cooking hint is to wet the meat with water and place in a gallon storage bag and add the seasonings ensuring complete coverage.
  3. When the roast is seasoned you can either cook in a small oven bag at 250 degrees for six hours, or cook the roast in a crock pot for six hours.
  4. You will know the roast is ready when you can literally shred it with a fork.
  5. Once the meat is cooked, place in a large bowl or on a pie plate and begin to shred with a fork to create the Deep Pit consistency.
  6. When the meat is shredded add the barbecue sauce and mix well.
  7. Be sure to add as much or as little sauce as you and your guests would like.
  8. When the meat is coated with sauce, toast your Pyrenees bread (or any bread you choose, but Martin only uses Pyrenees bread) and create a treat perfect for any appetite.
Martin's BBQ Sauce:
  1. Stir together honey, molasses, ketchup, cinnamon, paprika, ginger, seasoned salt, meat tenderizer, ground black pepper, salt, oregano, garlic, steak sauce, Worcestershire sauce, mustard, and brown sugar until well blended.
  2. Cover and refrigerate until ready to use.