Love Food, a website with nearly 3 million Facebook followers with the description of “the definitive website for food, recipes and reviews”, has put together a list of the best sandwich from every state. According to Love Food, the selections are based on genuine user reviews, awards and accolades, and the first-hand experience of their team.
Maryland’s winner was the pit beef sandwich from Chaps Pit Beef, which has locations in Baltimore, Aberdeen (Harford County), and Glen Burnie (Anne Arundel County). The restaurant also used to have a location in Frederick County from 2018-2023, and currently ships its pit beef sandwiches nationwide through goldbelly.
Chaps Pit Beef offers “Baltimore style BBQ” with options like the award winning Famous Pit Beef Sandwich (the sandwich that started it all), the Richwich (featuring corned beef, turkey, and sausage), the Raven (featuring beef, turkey, and corned beef), and more on its menu.
The story of Chaps Pit Beef, according to the restaurant website, began in May of 1987. Gus Glava, owner of a Southwest themed night club on Pulaski Highway, wanted his son in law Bob Creager to get out of working in a steel mill. So, as a wedding gift to his newly married daughter and son in law he invested twelve thousand dollars to build Chaps Pit Beef. And with that, Chaps was born.
Gus originally served pit beef at his bar, Gus’s Manor Inn, located in Dundalk Maryland where it was popular. Gus knew Bob liked to cook and thought a pit beef stand in the parking lot of his club would be a hit. Gus suggested naming it “Chaps Pit Beef” after the club. The name stuck even though the club was sold and has gone through numerous name changes.
Love Food writes, “A pit beef sandwich is a Baltimore must-eat, and Chaps is the best place to feast on one. Gloriously messy, the round roll is crammed with tender beef slices that are cooked to order. You can then finish your beef sandwich with a selection of toppings, like lettuce and tomato or sauerkraut, and add a sauce – options include gravy, ranch dressing, and hot barbecue.”