{"id":848,"date":"2019-12-15T06:00:34","date_gmt":"2019-12-15T11:00:34","guid":{"rendered":"https:\/\/chapspitbeef.com\/?p=848"},"modified":"2023-07-21T04:36:47","modified_gmt":"2023-07-21T08:36:47","slug":"what-is-pit-beef","status":"publish","type":"post","link":"https:\/\/chapspitbeef.com\/what-is-pit-beef\/","title":{"rendered":"What is Pit Beef? [Infographic]"},"content":{"rendered":"

Here in America we love our barbecue, and if you travel a lot you have probably noticed how different parts of the country have their special take on barbecued meats. The East Baltimore area along Pulaski Highway since the 1970s has been known for its pit beef,<\/a> basically a roast beef sandwich with a little charcoal and smoky flavor and people come from all over to experience the tender, flavorful sandwich.<\/p>\n

One restaurant in particular, Chaps Pit Beef<\/strong>, exemplifies the \u201cBaltimore Style BBQ<\/a>\u201d and is one of the pioneers of modern day pit beef cuisine. With locations in Baltimore on Pulaski Highway and in Aberdeen on Beards Hill Road, they have created a strong following of patrons and restaurant critics alike.<\/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<\/strong> 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

Glava had already been serving pit beef at his bar, Gus\u2019 Manor Inn which is located in Dundalk, Maryland and knew his new son-in-law loved to cook so thought it would be a great career transition for Creager.<\/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

\"what<\/a><\/p>\n

Download the Infographic PDF<\/a><\/p>\n

Embed or link the infographic on your website (copy and paste code below):<\/p>\n

https:\/\/chapspitbeef.com\/wp-content\/uploads\/2019\/09\/what-is-pit-beef.pdf<\/p>\n

How to Make Pit Beef<\/h2>\n

Chaps \u201cBaltimore Style BBQ\u201d method<\/a> is what made their original pit beef sandwich so famous. Here is how Bob makes his pit beef sandwich:<\/p>\n

1. Quality of Meat Counts<\/strong><\/h3>\n

Bob 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<\/strong>. You can also use a top round roast as well.<\/p>\n

2. It Is All in the Flavor<\/strong><\/h3>\n

Next Bob applies a dry rub of different herbs and spices like paprika, salt and pepper, thyme and onion powder.<\/strong> A medium to light coat of the rub is usually best. He then lets it sit over night. The trick to it is to add flavor but not to overwhelm the natural flavor of the meat.<\/p>\n

3. Maintaining the Heat<\/h3>\n

Getting the grill to the right temperature is also important. In the morning, Bob will heat up the charcoal open pit to about 400 to 500 degrees.<\/strong> He always makes sure all the vents are open to maintain the proper temperature through the whole grilling process.<\/p>\n

4. Perfecting the Crust<\/h3>\n

Bob usually puts the meat on the grill first thing in the morning<\/strong>, and once the beef has a nice crust on the outside and is tender on the inside, he slices it in ribbons and puts it back on the pit<\/strong> so he can cook to order for each of his customers. It is important to let the meat rest for a little before slicing though. He always make sure to spread the meat around to add some char and flavor to it. The rule of thumb is to finish off with a sear, about a minute on each side.<\/p>\n

5. Texture and Thickness<\/h3>\n

Once the beef is cooked to order, Bob then shaves the meat and piles it high on a Kaiser roll<\/strong>. Sliced thin and piled high is the key. The meat should always be the centerpiece of the sandwich. The juices and tenderness of the beef is what brings Pit Beef fans back for more, time and time again.<\/p>\n

6. Don\u2019t Forget All the Fixings<\/h3>\n

The final step is to add whatever fixings the customer wants<\/strong>. At Chaps, we offer our own signature horseradish sauce<\/strong> which is a mixture of mayonnaise<\/strong> and extra hot horseradish<\/strong>, as well as all the other condiments you would expect like BBQ sauce, onions, and mayonnaise. Your food is always cooked to order with all the toppings you desire added. It is the whole sandwich experience that makes Pit Beef sandwiches as special as they are.<\/p>\n