Chaps Pit Beef- Difference between Baltimore and Texas Barbecue

Bob Creager, owner of Chaps "Famous" Pit Beef explains the differences between Baltimore style barbecue and Texas barbecue. No matter which BBQ, it's sure to make your mouth water!

[@bchen0709]

"Fuck it then, for a pit sandwich and some tater salad, I'll go a few more." "How you want that?" "Medium rare, lot of horseradish."

[@philharding9965]

They out of tater salad, how bout slaw?

[@SoleEpiphany]

WeeBay savage with the horseradish 🤣

[@dariusgodwin9274]

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

[@davidrieger8819]

Gold comment

[@kentwipf3703]

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

[@alanpumphrey9639]

Never been to Chaps, but where i grew up in Maryland had a similar place. I remember my dad and I went to a local place that served amazing sliced beef.

[@BaltimoreBoxBreakers]

100th subscriber, speaking of subs I love the Raven with tiger sauce and every other item I grab from Chap's. Keep up the great work.

[@Putain138]

It is a delicious sandwich. I didn't know this is a Baltimore (Balamer -local pronunciation) thing. I guess I assume pit beef and blue crabs are served everywhere.

[@yakamarezlife]

Pretty much

[@GorgeousRoddyChrome]

"Baltimore Barbecue" Well, bless their hearts.

[@tommyt1971]

Bob was the guy who took my order when I went to Chaps years ago - really cool guy! I was wearing a tshirt from Buffalo State College and we had a short conversation about it. And the pit beef is incredible there!

[@michaellynn19721]

I can't speak for the professional cooks in Texas, but most of us trim the brisket down before smoking it. Not sure where he got his info from. But his sammich looks tasty

[@smalltowntexasbbqburgersbr1391]

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.

[@Greyswyndir]

@@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.

[@smalltowntexasbbqburgersbr1391]

@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.

[@Greyswyndir]

@@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!

[@smalltowntexasbbqburgersbr1391]

@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.

[@skammer0274]

I'm from B'more and hell no do I trim the fat in my pit beef. Why waste all that time getting a crust on the meat and then remove it !!?!?!?!?!?

[@hanj31]

I think this place is on my bucket list after seeing on DDD many years ago

[@jeffh4489]

Wow. It looks good if you like rare grilled beef. Not BBQ. Plus in Texas we trim the fat before smoking it low and slow. You take the trimmings and make sausage with it. If I am ever in Baltimore I will try out their grilling.

[@slappytheclown4]

Two things I miss most from living in maryland are blue crabs and pit beef sandwiches. Love that state.

[@chris2302]

A visit to Baltimore is more complete with a trip to Chap's for some Pit Beef. One of the best sandwiches in the USA!

[@joshtalbot1086]

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

[@Greyswyndir]

@@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.

[@chris2302]

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

[@Greyswyndir]

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

[@Greyswyndir]

@@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.

[@skepticaloptimist1917]

Crikey! That rare thin sliced beef looks fantastic!

[@fancycavegaming620]

I'd love to open one of these Pit Beef joints here in Texas.

[@barronslumber]

I can't wait for the frederick location to open

[@bobbyh5617]

So good..

[@DalonCole]

Well the BIGGEST difference is that Baltimore stuff is not BBQ. It is grilled. NOthing wrong with that and I am sure it is delicious but it is WAY different that REAL BBQ

[@famlay365]

Stephen Coleman until you taste it stfu...

[@brianjackson3031]

What’s real bbq? Show me

[@WALTERBROADDUS]

@@brianjackson3031 I think what he means is the fact it's not smoking.

[@jakesmith2515]

Traditional “barbecue” is cooked low and slow in a closed pit. This is not “traditional southern barbecue”. It’s legitimate, and arguably one of the best roast beef sandwiches on the planet, but not barbecue in the traditional sense of the process……

[@Greyswyndir]

@@jakesmith2515 - Barbecue has been around for a long time, and everything isn't cooked low and slow.A pit beef sandwich is the bomb, and it takes a quarter of the time of any other barbecue around. We like it.

[@benwilson1952]

This isn’t bbq chief, not in Baltimore, not anywhere.

[@darrellscott8939]

Why don't you throw that fat cap in the fryer and make beef rinds.

[@accobra4272]

I love Chaps❤❤❤😋😋😋🔥🔥🔥

[@bryanplott2716]

I love chaps

[@abelzalazar2584]

Give me BEEF and all its glory!! I don't care where it comes from TEXAS , Baltimore , new york,, chard beef salt and pepper. It's that simple. !!

[@dabearcub]

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

[@spadeplaladin5]

For real all beef matters

[@Lobo47478]

What if the customer request some fat? Will you guys oblige or give him or her a good ole’ baltimorian cuss out?

[@bring.us.together]

Don’t forget the Tiger sauce

[@jondover8128]

Growing up in the Jewish neighborhood i always prefer pastrami. Pit beefs kind of dry. But my favorite sandwhich in the world is Chap's Triple D -- rare pitt beef, pastrami and smoked sausage. With their tiger sauce and house bbq sauce it really might just be the worlds best sandwhich.

[@hemaccabe4292]

Open a location in Richmond, we got no good sandwich shops!

[@rickbachman993]

YUMM!!!!

[@stevelogan5475]

Looks great, never had one though, i'm from rural kentucky and i saw that you trim the fat cap and texas does not. Please don't call the fat cap a waste product my friend, you could open a place here and sell one half pit beef and one half fat cap sandwiches(we call sammiches, lol) here all day long, we waste almost nothing.

[@chris2302]

The fat cap is golden for when you're roasting or smoking briskets and rib roasts for long periods of time (always fat side up) because the fat liquefies and moves downward into the meat due to gravity. Pit Beef is great and I like to have some every time I go to or am traveling through Baltimore and I prefer it over roast beef from the deli because it's flame-grilled and has that smoky char-grilled flavor. However, it's not real BBQ.

[@keithjackson6598]

Another difference is he is using Bottom round

[@thediner8929]

It’s grilling. Just like Santa Maria style.

[@johnriley3367]

Sorry bud, that ain't bbq. Not even close.

[@U4EA2007]

The fat is the best part.

[@davidbrothers2765]

Man screw arby's if I had a place like this near me I would eat there at least three times a week

[@dabearcub]

Waste of fat cap. They should offer it to customers...

[@michaelsteen9396]

Stuff was too rare to even SLICE so he had to throw the glob back on the grill to serve it !!!

[@RockyJayyy]

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.

[@brianjackson3031]

Lol. Yea this was years ago. We do not get this much meat on our sandwiches now

[@adamberezow5957]

The difference is one’s not Texas BBQ

[@723music]

This has nothing on Pioneer Pit Beef in Catonsville

[@brianjackson3031]

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

[@martinosborne6635]

Sandwich looks good. That's not BBQ tho. Thats cooking over an open flame.

[@TheIsraelMossad]

Delicious but that is not barbecue

[@WALTERBROADDUS]

Opinions vary. The lack of smoking bother you?

[@missladyanonymity]

Nooooooooo. Don't trim the fat😭😭

[@brianwarren2202]

Pit beef is grilled, it doesn’t resemble Texas BBQ. BBQ = smoked with indirect heat

[@markhogarty7250]

Slicer looks like porcelain or hard plastic

[@skepticaloptimist1917]

A lot of that fat could go into delicious chopped beef sandwiches...

[@charleshope5235]

Chaps better stay up here by the Mason dixon line and concentrate mostly on beef instead of pork cause ain't no way they can handle deeper southern pork pitmasters

[@brianjackson3031]

Tell me more. Recommend something

[@kareembriggs4423]

IM HERE TO SAY CHAPS ISNT BALTIMORE PIT BEEF ITS COMMERCIALIZED HELL

[@mooseandsquirrel9887]

Fast Eddies near Bel Air, is better......

[@brianjackson3031]

Jakes grill is the best

[@missladyanonymity]

The raw meat🤢🤮

[@Ricopolico]

Biggest difference is that Chap's sucks. After hearing the hype for years, finally got to go there a couple of times; it sucks. Also, what kinda moron puts a firepit inside an enclosed building, even in the winter?

[@adammarkley1019]

lmao

[@BigDaddyDiecast]

Only moron here is you dipshit

[@MrGuitarJockey]

Ricopolico It’s called a fucking chimney, dumbass

[@PresidentGas1]

You must be from Boston

[@joshtalbot1086]

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