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I LIVE in Maryland. I go to Chap's. You nailed it Russ. Right down to the thinly sliced onions and Tiger sauce. Their coals are probably 20"-30" or more below the beef (slightly lower temp because their beef cooks all day long.) Very well done Sir! I know where I'm going tomorrow for lunch. LOL.
I went to the original Chap's in 2002 so 5 years after they opened according to their website, and the taste of the beef was like nothing I had ever had before. I think it is one of the things that inspired me to learn more about BBQ and live fire cooking.
@@SmokyRibsBBQ I gotta say. the atmosphere was that of a hole in the wall joint I mean the seats were folding chairs with the school desk attached along the outside wall and a picnic bench or two, and that was it. The food on the other hand more than made up for it. LOL
A good slicer should be in every BBQ man's tool box. I've been doing eye rounds on the smoker and making medium rare sliced smoked beef sandwiches of all kinds. This looks great.
I agree. They aren't that expensive but so handy. I could never slice hot meat that thin by hand. Worked great on the onions as well. Thanks for watching!
Not many people are familiar with eye of the round! My mother cooked one at least once a month! I've played with that cut making everything from cheesesteaks to a pit beef sandwich.
I worked at Big Al's pit beef in the 90s (Eastern Ave. Baltimore but now closed) and I'm impressed at how well you executed that with having never been to Baltimore. At Al's we didn't season. We just put it on the pit and cooked it just like you did. Nice job! IMO the season is fine to add but it does really add all the much to the flavor. The beef is pretty dominant and flavorful enough.
I work in Baltimore and eat at Chaps regularly. I drive by Chaps every morning when they are cooking the beef, it's heaven driving by there. That looks just like the pit beef sandwich they make..
I hope to go there one of these days. Glad to hear my rendition looks the same. For never being there, I could only go by researching all I could. Thank you for watching and commenting
Brilliant Stuff! I love cooking Beef Topside...Nicely seared and still blushing in the middle. Rest and slice thinly; I go to 1-2mm on the slicer and then a quick sear to reheat or a dunk in a broth.
Great video! One thing I'd like to share is the history behind some of the elements of the sandwich. Kaiser rolls: this bun selection was due to the fact Baltimore had a huge German immigrant population. No one from Baltimore will slap your wrist for using other rolls, but thats just the old school choice Tiger Sauce was first made by Tulkoff Foods, a kosher horseradish manufacturer. The founder named the sauce after his son, who served in the 802nd Tank Destroyers battalion in WWII. The battalion's emblem featured a tiger
I've always stayed away from top and bottom round because I felt it was just too tough of a cut. This cooking style seems to change that. Thanks for sharing!
I grew up in Millersville md, between Baltimore & Annapolis, I grew up going to the Earleigh Heights Vol. Fire house Bull & Oyster roast, since 1979. I've cooked 1000's of lbs of beef & pork either in Maryland & in Myrtle Beach sc. You hit it on the head!!! I retire in 2 yrs & plan on opening a Pit beef, pulled pork & Oyster food truck.
I saw this on Triple D! And it looks like you nailed it! Honestly from what I remember you did this exactly like they did and I can only imagine how good this was! I love slicing meat deli thin, it just makes it better! 😋👍
I did my homework lol. This method intrigues me and a pretty smart method as well. Only takes less than 2 hours to prepare, and by shaving so thin, it makes it incredibly tender, and the method works to anyone's desired doneness
You nailed Maryland style pit beef. If you see a fire hall or VFW having a "bull roast" it's essentially the same thing. Leftovers make for a great breakfast wrap or sandwich and also a killer cheesesteak. For parties I will serve the beef in a crockpot or chafing tray with some beef broth and onions and allow guests to assemble their own sandwich with tiger sauce, bbq sauce, onions, jalapenos, pickles and coleslaw as topping choices.
Rus that looked fricking awesome bro!! I really need to pick up a bottom round flat and give that a whirl!! I always do eye of round but they are always so small and 11 pounds would be epic!!! Great video brother!!
Damn, I’m a sucker for a beef sandwich. Looks awesome! I’ve seen them on DDD. Always wanted to try it. I think I could do the same with my WSM using the top grill and no water pan. About the same distance for the coals.
Howdy again today Rus. I only became aware of "Baltimore Pit Beef" a few weeks ago. I need to give it a try sometime. It seems to me this could easily be done on a quality made Santa Maria grill ( Im still thinking on getting the Lonstargrillz one). Im wondering what you think.
@SmokyRibsBBQ thank you for your reply again. Funny thing is I almost put in my order a few years back but damn if Criss isn't still improving that cooker. I need to jump on a plane maybe this summer to check out some Texas bbq but mostly swing by his shop and talk some with him and finally place my order. I'll let you know if I do that and maybe bring along some extra smoked salmon if you're interested. Have a great day 🌤.
I have totally heard of this place! Love tiger sauce! So great to see you make it! Dry mustard! One of my most favorite retro ingredients. Looks fabulous my friend! But then again, everything you make does!
I made pit beef for my works Thanksgiving potluck a couple years ago. Accompanied with a Tiger sauce I made! Thanks to the same things you saw on TV! . And thanks for this video! Forgot about this cook and how good it was!
It's really a great idea to feed a lot of people and not spend all day doing it, not to mention it's delicious beef done this way. Such a rich beefy flavor with the real fire cooked flavor. Thanks for watching!
Wow Rus, that looked so good I could almost taste it. Need to try something like this and improvise with the kettle with elevated grates to get close to the distance you had. Looked amazing, thanks!
@@SmokyRibsBBQ Na, just a SnS kettle and Akorn kamado to go along with the pellet. I have had good results with the elevated grates on the kettle though doing some direct heat with it. If trial and error come out 1/4 as good, it would be a winner though as that looked freaking amazing and I love a good beef sandwich.
@@troyv8302 Yeah, there is really no rule on how fast to get the char on the outside, because once you slice it, just put the slices back on the grate to get to your desired doneness. Love this method mainly for that reason.
Thanks so much! That whole bottom round is gonna make a lot of sandwiches! I sliced, and broke it down to portions and vacuum sealed for future meals. Love my beef, and this has such a great flavor!
Russ, I live in north east corner of Maryland and you did great! I only been to chaps once but there’s pit beef places everywhere here. The pit beef is good but my favorite and I suggest you try if you’d like is pit turkey!! It’s amazing!
Thanks! Yeah it's a thing up there for sure, and after doing it this way, it's definitely gonna be a thing I do more often. May just have to do the turkey as well. I would also like to do the pit ham Chap's does. Looks great!
Honestly, it’s nice to see our style of bbq get some love from the someone from the south were bbq to you is like our seafood to us. It’s what we are truly known for I guess.
Everyone knows about our crab cakes but I honestly like pit beef even more. If you go to Chaps they have this vinegary house bbq sauce that I always get with it, it’s amazing
Man Russ, I grew up right down the road from CHAPS!! They started in a little shed! Great food. I am going to be downbthat this weekend. Look like I am heading there!
Hey Rus that turned out perfect cooked on the Pitts and Spitts! The DDD episode when they went to Chap's is one of my favorites! Apparently, this is a destination for sure in the Baltimore area! Pretty cool how you slice the round and continue to cook the slices to the customers liking. Damn delicious video Bud! I'd have to have the Tiger Sauce too...when it comes to beef! Hope all is well over there! Y'all take care!
Oh My! one heck of an excellent cook Russ! I like that Knife! A little off topic but I noticed the music notes Tattoo. did you play in a band in the past? Excellent video!
Man that looks awesome Rus. I must've been on one of my flights when this vid drops so I'm late but man oh man. I may have to try this one on the Santa Maria. My God that looks great buddy.
Great looking piece of meat. Will have to try bottom round. I have done the eye of round like you did. That much sandwich meat would last me six months!!! 🙂
Rus, This looked fantastic and it looks it tasted awesome with your reaction at the end. Note to self, gotta add that spot to my bucket it as well. And need to get me a better meat slicer.
From someone from Baltimore. Looks like you got it down, sir. It dosen't matter if it tastes exactly like Chaps because Baltimore pit beef is cooked by a lot more people than just them. Some do it better, too. As long as you enjoy it, that's all that matters.
There is no shame in your game. Dang that that looks amazing! Quick question does it freeze well or would you do a smaller cut for less people? As always thanks for the video Rus.
Thanks! After the video, I sliced it all up. Portioned it out into 2 sandwich amounts and vacuum sealed into bags to freeze. Just thaw out, and reheat. Does well.
Yeah that's pretty much what I did. I even found out what is exactly in their tiger sauce by clicking on their "Buy Now" link on their website, and Goldbelly is who ships their products. They list all the ingredients there, except for the actual seasoning, but I had enough to go on to make a very close replica. Thanks for checking it out!
I eat chaps at least 1 time every two weeks, they do a sandwich called guys triple threat, the put some pit beef, some pastrami, and a hot sausage, add there pickles and onions, looked like you knocked it out of the park, you ever come to Maryland, our first stop will be Chaps
I've seen that sandwich on the 2 DDD episodes that I based this video on. Looks amazing! Jim if I ever get up that way I'll be sure to let you know and you can take me to the best places up there in Maryland. My youngest son is actually near there now working at a Naval shipyard in Philly.
@@SmokyRibsBBQ its my pleasure. i only have just a handful of youtubers marked and am glad i found you and your channel. :-) now, my hubby on the other end, i think he marked every youtube channel on the planet. haha. i called him a “youtube hoarder”. lol
Just picked up some Chaps from Glen Burnie on Sunday. Their other locations are just as good as the original. I think you hit the pit beef on the head. Get the tiger sauce.
Look at the ingredients. If you click “shop” on Chap’s website, it pulls up Goldbelly which ships their products. They by law have to list the ingredients. It says mayo and horseradish, then it list the ingredients that’s in the prepared horseradish
Chaps is famous but boy is it dirty I saw one guy pour charcoal into the pit while food was all over the grate he poured dust and charcoal all over the meat that was cooking Also dirty people working
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I LIVE in Maryland. I go to Chap's. You nailed it Russ. Right down to the thinly sliced onions and Tiger sauce. Their coals are probably 20"-30" or more below the beef (slightly lower temp because their beef cooks all day long.) Very well done Sir! I know where I'm going tomorrow for lunch. LOL.
Good deal! Never been there but hope to one day. Thanks for checking it out!
@Ted Chanin the Guy’s Triple D is my favorite
Don’t forget to stop at the gold club next door 😂
@@stephenboretzky6917 😂😂👌A legendary establishment for sure!!!
@@stephenboretzky6917lap dances?
Wee Bay would of loved this sandwich with extra horseradish for all my The Wire fans! Great video!
I went to the original Chap's in 2002 so 5 years after they opened according to their website, and the taste of the beef was like nothing I had ever had before. I think it is one of the things that inspired me to learn more about BBQ and live fire cooking.
That’s awesome! Would love to go there one day
@@SmokyRibsBBQ I gotta say. the atmosphere was that of a hole in the wall joint I mean the seats were folding chairs with the school desk attached along the outside wall and a picnic bench or two, and that was it. The food on the other hand more than made up for it. LOL
Sometimes those type of places have some of the best food
Chaps opened in May 1987 out of a walk-up stand and over the years as chaps got bigger it went from a walk-up stand to a enclosed building
A good slicer should be in every BBQ man's tool box. I've been doing eye rounds on the smoker and making medium rare sliced smoked beef sandwiches of all kinds. This looks great.
I agree. They aren't that expensive but so handy. I could never slice hot meat that thin by hand. Worked great on the onions as well. Thanks for watching!
Not many people are familiar with eye of the round! My mother cooked one at least once a month! I've played with that cut making everything from cheesesteaks to a pit beef sandwich.
@@thatbobusguy it's a good cut, makes awesome roast beef and that has a nice steaky flavor imo
I worked at Big Al's pit beef in the 90s (Eastern Ave. Baltimore but now closed) and I'm impressed at how well you executed that with having never been to Baltimore. At Al's we didn't season. We just put it on the pit and cooked it just like you did. Nice job! IMO the season is fine to add but it does really add all the much to the flavor. The beef is pretty dominant and flavorful enough.
I work in Baltimore and eat at Chaps regularly. I drive by Chaps every morning when they are cooking the beef, it's heaven driving by there. That looks just like the pit beef sandwich they make..
I hope to go there one of these days. Glad to hear my rendition looks the same. For never being there, I could only go by researching all I could. Thank you for watching and commenting
Duuuuude! that looked so good! Great video, Rus!
Thank you Justin! I sure appreciate you watching!
Brilliant Stuff! I love cooking Beef Topside...Nicely seared and still blushing in the middle. Rest and slice thinly; I go to 1-2mm on the slicer and then a quick sear to reheat or a dunk in a broth.
Thank you, I appreciate you watching
Chaps is #1 in pit beef. It is definitely a bucket list item if you haven't been. Also check out Pappa's for the best crab cakes in the world.
Great video! One thing I'd like to share is the history behind some of the elements of the sandwich.
Kaiser rolls: this bun selection was due to the fact Baltimore had a huge German immigrant population. No one from Baltimore will slap your wrist for using other rolls, but thats just the old school choice
Tiger Sauce was first made by Tulkoff Foods, a kosher horseradish manufacturer. The founder named the sauce after his son, who served in the 802nd Tank Destroyers battalion in WWII. The battalion's emblem featured a tiger
Interesting, thanks for sharing!
Nice call on that char. That looked amazing Rus!! I bet the taste was amazing!!!!!
That's the way they do it Tommy. Thanks for watching brother!
I've always stayed away from top and bottom round because I felt it was just too tough of a cut. This cooking style seems to change that. Thanks for sharing!
Sliced paper thin across the grain and don't cook it to death and it will seriously melt in your mouth. Thanks for checking it out!
@@SmokyRibsBBQ Ok, the only cooker I have that will get that far away is my pit barrel. I'll give it a try.!
I grew up in Millersville md, between Baltimore & Annapolis, I grew up going to the Earleigh Heights Vol. Fire house Bull & Oyster roast, since 1979. I've cooked 1000's of lbs of beef & pork either in Maryland & in Myrtle Beach sc. You hit it on the head!!! I retire in 2 yrs & plan on opening a Pit beef, pulled pork & Oyster food truck.
I saw this on Triple D! And it looks like you nailed it! Honestly from what I remember you did this exactly like they did and I can only imagine how good this was! I love slicing meat deli thin, it just makes it better! 😋👍
I did my homework lol. This method intrigues me and a pretty smart method as well. Only takes less than 2 hours to prepare, and by shaving so thin, it makes it incredibly tender, and the method works to anyone's desired doneness
You nailed Maryland style pit beef. If you see a fire hall or VFW having a "bull roast" it's essentially the same thing. Leftovers make for a great breakfast wrap or sandwich and also a killer cheesesteak. For parties I will serve the beef in a crockpot or chafing tray with some beef broth and onions and allow guests to assemble their own sandwich with tiger sauce, bbq sauce, onions, jalapenos, pickles and coleslaw as topping choices.
Thanks, I did my homework before ever attempting this. The crockpot idea sounds really good. More of a French dip roast beef sandwich. Delicious!
Steamed crabs and pit beef stands are what i miss most about Maryland.
Great value, with overwhelming servings!
Rus that looked fricking awesome bro!! I really need to pick up a bottom round flat and give that a whirl!! I always do eye of round but they are always so small and 11 pounds would be epic!!! Great video brother!!
I know you will love this method Jeff! Give it a go when you can brother and yes, that's a big ole piece of meat!
Damn, I’m a sucker for a beef sandwich. Looks awesome! I’ve seen them on DDD. Always wanted to try it. I think I could do the same with my WSM using the top grill and no water pan. About the same distance for the coals.
I absolutely think you can. Thanks for watching
Howdy again today Rus. I only became aware of "Baltimore Pit Beef" a few weeks ago. I need to give it a try sometime. It seems to me this could easily be done on a quality made Santa Maria grill ( Im still thinking on getting the Lonstargrillz one). Im wondering what you think.
You could definitely do this on a Santa Maria and the LSG is an awesome choice!
@SmokyRibsBBQ thank you for your reply again. Funny thing is I almost put in my order a few years back but damn if Criss isn't still improving that cooker. I need to jump on a plane maybe this summer to check out some Texas bbq but mostly swing by his shop and talk some with him and finally place my order. I'll let you know if I do that and maybe bring along some extra smoked salmon if you're interested. Have a great day 🌤.
@victorbenner539 Sounds like a solid plan Victor!
My town of Glen Burnie, MD has Chap's pit beef right up the street from me. I hit it once or twice a month. You knocked it out of the park.
I would love to try it one day, but for now, I'll just make it here. Thanks for watching Kevin!
The amount of respect Maryland and Louisiana have for each other is amazing. A Ravens Saints Super Bowl would be 🔥. I love watching your videos
😂
Russ, you are an inspiration for us all. Can't thank you enough for all the wisdom and experience you share with us.
Thank you, I really appreciate the comments!
Tried this yesterday -- turned out great --- thanks, Russ!!
Good deal, thanks for the feedback!
I have totally heard of this place! Love tiger sauce! So great to see you make it! Dry mustard! One of my most favorite retro ingredients. Looks fabulous my friend! But then again, everything you make does!
Thanks so much Jill! I appreciate your support!
I made pit beef for my works Thanksgiving potluck a couple years ago. Accompanied with a Tiger sauce I made! Thanks to the same things you saw on TV! . And thanks for this video! Forgot about this cook and how good it was!
It's really a great idea to feed a lot of people and not spend all day doing it, not to mention it's delicious beef done this way. Such a rich beefy flavor with the real fire cooked flavor. Thanks for watching!
Wow Rus, that looked so good I could almost taste it. Need to try something like this and improvise with the kettle with elevated grates to get close to the distance you had. Looked amazing, thanks!
Thanks for checking it out Troy! Do you have a drum smoker?
@@SmokyRibsBBQ Na, just a SnS kettle and Akorn kamado to go along with the pellet. I have had good results with the elevated grates on the kettle though doing some direct heat with it. If trial and error come out 1/4 as good, it would be a winner though as that looked freaking amazing and I love a good beef sandwich.
@@troyv8302 Yeah, there is really no rule on how fast to get the char on the outside, because once you slice it, just put the slices back on the grate to get to your desired doneness. Love this method mainly for that reason.
Loved this video... That was an awesome cook. Great job Rus. Enjoyed that
Thanks so much for stopping by! I'm glad you enjoyed it!
Great job honoring a traditional Bmore pit beef and not trying to change it up!
Thanks!
Tiger sauce and onions. Chap's is one of the few things I miss about Maryland. Suicide Bridge Restaurant, too.
Would love to go there one day. Thanks for watching and commenting
That looks phenomenal!
Great video Russ. I kid you not we were just talking about pit beef at lunch today. We were just saying we need to make it very soon.
Thanks so much! That whole bottom round is gonna make a lot of sandwiches! I sliced, and broke it down to portions and vacuum sealed for future meals. Love my beef, and this has such a great flavor!
This turned out pretty dang good Rus. The juices just leaking out.... I love open fire cooking like this. I might have to give this a go on my Kudu.
If you do this I'm gonna warn you now, that your neighborhood is gonna smell like a fine steak house LOL! Good eats Jaxx, thanks for checking it out!
Russ, I live in north east corner of Maryland and you did great! I only been to chaps once but there’s pit beef places everywhere here. The pit beef is good but my favorite and I suggest you try if you’d like is pit turkey!! It’s amazing!
Thanks! Yeah it's a thing up there for sure, and after doing it this way, it's definitely gonna be a thing I do more often. May just have to do the turkey as well. I would also like to do the pit ham Chap's does. Looks great!
Honestly, it’s nice to see our style of bbq get some love from the someone from the south were bbq to you is like our seafood to us. It’s what we are truly known for I guess.
Y’all wanna talk about a great beef sandwich! That tiger sauce just made that beef pop! I loved it! I could eat that 7 days a week!
She is brutally honest incase you don’t know my wife lol
I never knew pit beef was only a Maryland thing till I moved away. I miss it :(
Everyone knows about our crab cakes but I honestly like pit beef even more. If you go to Chaps they have this vinegary house bbq sauce that I always get with it, it’s amazing
Yeah Maryland is known for their crabs for sure. That's the sauce I was talking about in the video.
Man Russ, I grew up right down the road from CHAPS!! They started in a little shed! Great food. I am going to be downbthat this weekend. Look like I am heading there!
That's pretty cool! Doubt I ever get a chance to go there, but would sure love to. Thanks for stopping by Sam!
Hey Rus that turned out perfect cooked on the Pitts and Spitts! The DDD episode when they went to Chap's is one of my favorites! Apparently, this is a destination for sure in the Baltimore area! Pretty cool how you slice the round and continue to cook the slices to the customers liking. Damn delicious video Bud! I'd have to have the Tiger Sauce too...when it comes to beef! Hope all is well over there! Y'all take care!
Hey Rob! Yeah, that episode sparked the idea to make this video for sure. Super good eats and incredibly easy to do. Very cool and time saving method.
I lived in Baltimore for years and this is spot on!!!
Thank you, glad I did Baltimore justice on this cook.
Damn! You nailed this cook 💯
Oh My! one heck of an excellent cook Russ! I like that Knife! A little off topic but I noticed the music notes Tattoo. did you play in a band in the past? Excellent video!
Thanks Luis! I did use to play guitar and sing a little. I've always loved and still do love music. Thanks again!
You did Maryland proud man! I live about an hour from there - and it's on my bucket list to go to!
Thanks, I appreciate that!
Man that looks awesome Rus. I must've been on one of my flights when this vid drops so I'm late but man oh man. I may have to try this one on the Santa Maria. My God that looks great buddy.
Thanks Mike! It's a great method and extremely good eats brother.
You nailed that one! Amazing is all I can say!!!!!
Thank you, I appreciate it!
My man. You did Baltimore proud brother. I like just mayo.. salt and pepper. Medium or Medium Rare. But you did do it mostly the classic way.
Thanks, I appreciate you checking the video out!
well done i work near chaps. always stopping in for the pit beef.
Thanks 👍
Awesome cook!! that sandwich sounds good!
Thanks John, I appreciate it!
I'm gonna have to try this!! Looks good Rus!!
Thanks Mike! Good stuff brother!
Ive been to Chapps. Looks like you nailed it
Great looking piece of meat. Will have to try bottom round. I have done the eye of round like you did. That much sandwich meat would last me six months!!! 🙂
Thanks Gary. Yeah, that hunk of meat represents a whole lot of sandwiches.
That was awesome!! I like that you went after it!!! Bravo!!
Thank you! Cheers!
Rus, This looked fantastic and it looks it tasted awesome with your reaction at the end. Note to self, gotta add that spot to my bucket it as well. And need to get me a better meat slicer.
Thanks for checking the video out! It's on my bucket list for sure, but I'll just do it myself meanwhile ;)
Dang Rus....I can just imagine the over the top flavors going on there. Thanks for another great recipe.... you're always spot on. 👌 Cheers 🍻
Thanks Stephen! Good eats for sure!
That’s one heck of a sammich, Rus…..I bet the smoky flavor of the beef, the crisp onion and creamy zing of that tiger sauce was phenomenal!
It's really good eats John and fast for such a large cut of meat. Thanks for checking it out!
Nice one Rus...looked amazing.
Thanks man, I appreciate it!
That looked good boss👊🏿💯💯 that bottom round looked like a lean brisket but I like how you cooked it and cut it up thin.. 🍻
Thanks for checking it out Joe!
From someone from Baltimore. Looks like you got it down, sir. It dosen't matter if it tastes exactly like Chaps because Baltimore pit beef is cooked by a lot more people than just them. Some do it better, too. As long as you enjoy it, that's all that matters.
Looks like a real crowd pleaser for sure👍😊
Well it sure pleased us haha. Thanks for watching Bobbi!
WOW! Russ you are the man! Looks amazing. Great job my man! Love you buddy!
Another winner, Russ! So entertaining and informative.
Thanks, I appreciate that!
There is no shame in your game. Dang that that looks amazing! Quick question does it freeze well or would you do a smaller cut for less people? As always thanks for the video Rus.
Thanks! After the video, I sliced it all up. Portioned it out into 2 sandwich amounts and vacuum sealed into bags to freeze. Just thaw out, and reheat. Does well.
Nice grill and and wow you nailed that cook, I enjoy your videos keep up the good work.
Thanks, will do!
Nice cook, brother!
🔥🔥 Reverse engineering takes some talent, man!
Yeah that's pretty much what I did. I even found out what is exactly in their tiger sauce by clicking on their "Buy Now" link on their website, and Goldbelly is who ships their products. They list all the ingredients there, except for the actual seasoning, but I had enough to go on to make a very close replica. Thanks for checking it out!
Great vid! This would be great for a group of people. It's on my list after harvest! Thanks Russ!
Thanks! Yes it's perfect for a group of people! One bottom round flat will make a lot of sandwiches
How did I miss this ? Great job Rus ! That Pit beef looks awesome! Do you deliver? I need me some of that !
Thanks Kent! That was a fun and tasty video.
Reminds me of my favorite sammich! Lol. Cheers brother!!
Thanks for watching Mike
Damn rus this has been on my bucket list of cooks you nailed this cook rus thank you for sharing with and making me hungry again
Very much worth doing Jared! Thanks brother I appreciate it
Another perfect cook. That beef sandwich looks amazing. Cheers, Russ! 👍👍✌️
Thanks Dwayne, I appreciate it
Great cook Russ
Thanks Jorge!
Hey Rus😃I liked when you cut it in half😁Slice and put back on the fire😄That sandwich looked delicious😋👍🏻ROCK ON!!!!!!!🤘🏻🤙🏻✌🏻
Hey MegaFred! Thanks for stopping by brother! Glad you enjoyed it!
Dude fantastic job I could taste that one all the way in Maryland Dang. and that dang Pit Rocks as all ways
Thanks Lance! I appreciate it!
Personally, I like Beef o lob Bobs in Pasadena!
🔥🔥Great video. I also enjoyed the hell out of the alligator sausage video you posted today.. great job Rus!
Thanks Randy! I'll be posting that same sausage video to this channel soon now that Eric has aired it on Two Guys & A Cooler.
I eat chaps at least 1 time every two weeks, they do a sandwich called guys triple threat, the put some pit beef, some pastrami, and a hot sausage, add there pickles and onions, looked like you knocked it out of the park, you ever come to Maryland, our first stop will be Chaps
I've seen that sandwich on the 2 DDD episodes that I based this video on. Looks amazing! Jim if I ever get up that way I'll be sure to let you know and you can take me to the best places up there in Maryland. My youngest son is actually near there now working at a Naval shipyard in Philly.
They don’t put anything on it from what I saw on tv
Well they certainly did on the Triple D show
Very nice buddy, thanks for the video 💯👍
Your welcome and thanks for watching!
cumin is soooo good on not just meat, but chicken, pork and even seafood. dont trust me? try it. i didnt even know about cumin until a few years ago.
Oh I believe you, been using cumin for as long as I can remember. Thank you for stopping by and watching!
@@SmokyRibsBBQ its my pleasure. i only have just a handful of youtubers marked and am glad i found you and your channel. :-) now, my hubby on the other end, i think he marked every youtube channel on the planet. haha. i called him a “youtube hoarder”. lol
Dang Rus that meat looked delicious, 1st slice was perfect for me, make the sammich n lets eat lol, good job sir...
Hey Chuck, thanks for stopping by
Well done 👏🏻
That looks great
Thank you
Awesome video that sauce I bet took it over the top
Thanks for watching it! Yeah, the tiger sauce really brings it all together!
Just picked up some Chaps from Glen Burnie on Sunday. Their other locations are just as good as the original. I think you hit the pit beef on the head. Get the tiger sauce.
Glad to hear they are on top of quality from one location to another. That's not always the case but great to see when it is. Thanks for watching
Damn that looks amazing. Thank you.
Thank you too!
I know about this sandwich from The Wire.
Best beef in Baltimore!
Can I move in with yawl? 😋🤩
Yummmmm!
Come on over Deb! You are always welcome!
Nice shirt.
Thanks!
I thought that Tiger Sauce called for sour cream and powdered mustard too?
Look at the ingredients. If you click “shop” on Chap’s website, it pulls up Goldbelly which ships their products. They by law have to list the ingredients. It says mayo and horseradish, then it list the ingredients that’s in the prepared horseradish
Ain’t got no flavor on that grill like Chaps
And how could you possibly know, you weren't there to taste it! Get a hobby and quit trolling RUclips
Pioneer Pit Beef is the best in Baltimore. They cook over wood and their house BBQ sauce is the best.
Sounds good. Thanks for watching
Jake's is where it's at
Chaps is famous but boy is it dirty I saw one guy pour charcoal into the pit while food was all over the grate he poured dust and charcoal all over the meat that was cooking Also dirty people working
I've never been there. I've only heard of them through Diners, Drive Ins and Dives
@@SmokyRibsBBQ they have opened other stores and they are very clean I was referring to the original store
Ok, gotcha