{"id":1019,"date":"2018-02-22T19:00:01","date_gmt":"2018-02-23T00:00:01","guid":{"rendered":"https:\/\/chapspitbeef.com\/?p=1019"},"modified":"2023-06-19T23:21:58","modified_gmt":"2023-06-20T03:21:58","slug":"chaps-pit-beef-one-best-franchise-opportunities","status":"publish","type":"post","link":"https:\/\/chapspitbeef.com\/chaps-pit-beef-one-best-franchise-opportunities\/","title":{"rendered":"Why Chaps Pit Beef Is One of the Best Franchise Opportunities"},"content":{"rendered":"

If you are looking to get into the franchise business<\/a> and you love food, then Chaps Pit Beef is one of the best franchises out there to join. From a BBQ recipe that makes customers\u2019 mouths water to supportive franchisors who want to help you succeed, you can\u2019t go wrong with Chaps Pit Beef.<\/p>\n

Here are some reasons why Chaps Pit Beef<\/a> is one of the best franchise opportunities<\/a>:<\/p>\n

A Family Atmosphere<\/h2>\n

When you learn Chaps Pit Beef\u2019s origin story, you get a true sense of the hardworking family behind its success and how they treat all their staff and customers as family.<\/p>\n

Chaps Pit Beef is the brainchild of Gus Glava who owned a Southwest-themed night club on Pulaski Highway and his daughter and son-in-law. Back in May of 1987, Glava built the original Chaps Pit Beef on the grounds of his nightclub as a wedding gift for his daughter Donna and son-in-law Bob Creager who was working in a steel mill at the time.<\/p>\n

The original stand was basically a 12 x 15 shack that shared the food license and even electricity with the nightclub. It was the most basic setup that could be with no restroom and only enough room to prep and cook the food. Bob would cook and Donna would manage the staff and eventually their business grew to not only allow for an expansion of their original shack, but also the addition of the new restaurant in Aberdeen.<\/p>\n

While they have expanded and have many more staff and customers than when they first started out, the Creagers still make sure that everyone still feels like family.<\/p>\n

Baltimore Pit Beef<\/h2>\n

If you love barbecue, then you will love Baltimore Pit Beef., which is basically barbecued beef that is crusty on the outside and juicy and almost rare on the inside. The meat is shaved into thin strips and heaped high on a sandwich.<\/p>\n

Pit Beef<\/a> is served on a Kaiser Roll or rye bread which give an earthy flavor to the sandwich. What else makes this such a signature Baltimore dish is the sauce. Unlike other regions which use a mix of ketchup, brown sugar or vinegar to give the meat its flavor, the sauce used with Baltimore pit beef has horseradish sauce in it which keeps the customers coming back for more.<\/p>\n

Chaps has made its own personal stamp on the Baltimore Pit Beef<\/strong><\/a>. To make a Classic Pit Beef sandwich, Bob Creager uses a bottom round roast flat cut from the hind quarters which are a tougher, but more flavorful cut. He trims the gristle and silver off the meat and then applies a dry rub of different herbs and spices like paprika, salt and pepper, thyme and onion powder. He then lets it sit over night and in the morning he puts it on an open pit of burning hardwood charcoal that gets to gets to about 400 to 500 degrees.<\/p>\n