"At Chaps Pit Barbecue, meat-loving foodies won't find neon signs or flashing arrows. Instead, the roadside barbecue joint dutifully spouts meaty aromas into the surrounding air. It's almost hidden in plain sight with an unassuming stone facade, and the atmosphere stays low-key upon entering the building. Guests order at the counter and seat themselves at a picnic table. Humble digs are part of the Chaps identity - which began as a small shack on the side of the road. In the years since, Baltimore's iconic sandwich destination has been praised by such illustrious epicurean outlets as the Food Network and Zagat, as well as CBS, the Travel Channel, The New York Times, and HuffPost."
"The Chaps empire began in a nightclub parking lot in 1987. Club owner Gus Glava gifted the humble setup to aspiring cook and new son-in-law Bob Creager as a way to help him leave his job at the steel mill. According to the restaurant's official website, the original Chaps was "a 12x15 shack using the food license issued to the club, and extension cords running out to it and no restroom of [its] own." Fast-forward nearly 40 years later, and Bob and Donna Creager have grown Chaps to a multi-building enterprise with global renown."
"For unaccustomed grillmasters, pit beef is a style of barbecue that uses an open charcoal pit to slow cook beef, customarily to rare temperature. The flavorful bottom round or top round roast cut are typically used, coated in a crispy dry rub exterior. Chaps' rub comprises paprika, salt, pepper, thyme, and onion powder, which sits overnight for maximum flavor infusion. Pit-cooked barbecue has been around for longer than foodies might expect, but Chaps takes this classic cooking style to the next level. Its meat is cut into ultra-thin slices and piled high on rye bread or a Kaiser roll to complete the sandwich."
Chaps Pit Barbecue originated as a tiny roadside shack in 1987 and expanded into a multi-building enterprise run by Bob and Donna Creager. The restaurant specializes in Baltimore-style pit beef cooked over an open charcoal pit to a rare temperature, using bottom or top round cuts. Meat receives a dry rub of paprika, salt, pepper, thyme, and onion powder that sits overnight for deep flavor. Thinly sliced beef is piled on rye or Kaiser rolls and served in a low-key, counter-ordering environment that retains the humble, picnic-table atmosphere of its origins.
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