These are the crispy and delectable parts that have been exposed to the fire the longest. I LOVE combining the medium with the holy grail of both pit beef and BBQ: The Burnt Ends. You can ask for rare, m-rare, medium or well. I suggest starting with what they are known for: The pit beef sandwich. There are 38 (count 'em – 38!) choices of sandwiches, ranging from cutely named combinations like Guy's Triple D Beef (to honor Food Network's Guy Fieri who canonized Chaps Pit Beef in Baltimore) to simple, traditional behemoths like the Pit Beef Sandwich and the Minced Pork BBQ Sandwich.Īvailable meats can make decisions difficult for the non-initiated. Memphis BBQ, on the other hand (think Bethany Blues) is smoked at very low temperatures, often overnight, to tenderize and flavor the meat with whatever wood is used to fire the smoker (often hickory or oak). So what, you might ask, is pit beef? Isn't it just BBQ? NO! Pit beef is different from barbecue in that the whole roasts (and hams) are cooked overtop of an open fire, then kept warm (or on the grill itself) as sliced of meat are sliced to be placed on sandwiches. Meet Gary & Chris on the podcast of their Sip & Bite Show broadcast from 9/8/18. Brothers Chris and Gary Desch have brought pit beef back to where it belongs – on our plates! Baltimore's iconic CHAPS opened on Tuesday, March 12th at 11:30AM, directly behind the Iron Hill Brewery on Coastal Highway, by Holland Glade Road in front of the Epworth UM Church.

Rehoboth finally has its own pit beef joint! The old “Bull on the Beach” mainstay (unrelated to this company) in OC has sadly gone downhill, so our need for Famous Chaps Pit Beef in Rehoboth is clear and present.

Sneaking a Peek by Eden Summers