Thats how you're supposed to do it. You cook it rare and then slice it thin then cook it to whatever temp the customer wants.

Opinions vary. The lack of smoking bother you?

Jakes grill is the best

They out of tater salad, how bout slaw?

WeeBay savage with the horseradish 🤣

He threw Ganz in there just the hell of it🤦🏾‍♂️🤣🤣🤣🤣

Gold comment

They were out of potato salad so I got you slaw.

Nah. There is some amish dude at roots farmers market that makes a pit beef that blows chaps away in every possible way.

@@joshtalbot1086 - You could be right Josh, Chaps is alright, but it's down to who's cooking. I wasn't overly impressed. There's a place up the street from me that makes a decent sandwich. It's all fairly similar.I live in Baltimore, I'm still waiting for the one that will blow me away.

Everyone is entitled to their opinion and some like it and some don't. Big deal. I just enjoy Chap's Pit Beef.

@@chris2302 - It's a pit beef sandwich, most of them taste the same.

@@chris2302 Right on, I like it too, I was just saying it's nothing special as pit beef goes. If you've had one, you've basically had them all. I think the roll and the condiments matter just as much as the beef.

Perhaps he went to a mediocre joint and believed every place was like that. BBQ in Texas is cooked in so many different ways, temps, and in all kinds of smokers. Open pits used to hold entire steer carcasses in the old days here in Texas. Everyone in the videos says that the meat is so tender but there's no expertise in getting meat tender when it is sliced paper thin. Regular joes don't know or care about why or how it got that way. In Texas if someone slices the meat too thin it just means that it wasn't tender enough. Meat slicer is a dead giveaway on that one. Real pitmasters can smoke a brisket or a shoulder clod or even a Tri-Tip and get slices as wide as a number 2 pencil or a fat pencil while getting pull apart tenderness. I would try it but I'm not fooled by slicing thin to induce tenderness. If folks from Maryland don't know, we'll give you the fat or cut it off down here in Texas. We're nice like that.

@@smalltowntexasbbqburgersbr1391 - While I agree with you, slicing it thin means you can cook a cheap cut really quick and still get good flavor. If you can wait around for hours on end, then you live in Texas. I had it once, it was good, but I'm not a big fan of it being served with plain white bread. You take all that time to perfect the beef then serve it with weak bread. It makes no sense to me. I just ate the beef and tossed the bread.

@Greyswyndir as far as bread is concerned I've seen our Texas BBQ served with many different iterations: Fresh White Bread, Potato Bread, homemade small loaves, cornbread, corn tortillas, and my personal favorite fresh flour tortillas. To each his own. Eat what you like. I'm definitely not in the business of trying to deny someone their likes or desires.

@@smalltowntexasbbqburgersbr1391 My experience driving through Texas was different, every place I stopped at served it with plain white bread, the stuff you'd make a sandwich for kid with. I'm sure there are a lot of places that go the extra mile, I was just unfortunate not to run into one on my journey. I'm Italian, we tend to be fanatical about bread. I agree with you, to each his own, no reason to treat someone with disrespect over what they like to eat and how they like to eat it. I loved Texas, it was massive!

@Greyswyndir Yes! I live bread too and white bread isn't usually the best. We had a caterer that would do our Thanksgiving and a Spring meal at a place I used to work and they had these mini loaves fresh baked. Loved that. If you ever go to the Austin area go eat BBQ at Valentina's and get their fresh homemade tortillas. The Real Deal Holyfield is a great taco with brisket, beans, fried egg, bacon and homemade salsa on a fresh flour tortilla. It is amazing.

The one off rolling rd? Pioneer isn’t as tasty as Chaps. Pioneer just gives you more meat. Both are good

Tell me more. Recommend something

lmao

Only moron here is you dipshit

Ricopolico It’s called a fucking chimney, dumbass

You must be from Boston

I agree. It's really not that good. I can make it far better at home. Been there a few times thinking maybe I got a bad one but for me chaps just doesn't have enough flavor

Pretty much

I have tube steak for you whenever you want it buddy.

For real all beef matters