I would a whole lot rather you taste the flavor of the meat before you put anything on it. Taste the time and energy that went into it.

— Sam Jones

Whole Hog Extravaganza and BBQ MBA Event 2013 via eatocracy.cnn.com

ssweeney's Review of Pitt Stop Bar-B-Que

Main Fare:

  • Brisket is falling apart tender...  It has been sauced and sitting in a steam tray for quite a while.  It seems silly to go to the trouble of preparing real pit barbecue, and then slicing it and holding in a steam tray.  Folks in Kansas City love this method, but Texans generally want to see their brisket carved off the roast when they order it.  Flavor is OK, but (as expected) texture is mush.
  • Ribs are also pulled from a steam tray.  There is a nice rub on the rib... but how can it still be chewy after being kept in the steam pan?
  • The sausage has a homeade bologna/salami flavor profile, with a nice spice on the finish.
  • Hot link is loosely packed, with a heat that grows and grows... until it overpowers everything else.
  • Note: Meat scores could be increased simply by finding a method of keeping food warm that does not compromise the integrity of the texture, and by keeping roasts whole until serving time.

Other Fare:

  • Pintos are sweet and hot.  Black pepper and a major blend of spices make these very tasty.  Even at the end of the day, they are not mushy.  Great!
  • Potato salad is mashed style, with heavy mustard, pickle, and black pepper.  Nice.
  • Slaw is crunchy fresh... even at the end of the day.  Thick sauce with a bit of twang.  Very Good.
  • Fresh-made yeast rolls.  These are delicious.
  • Sauce is overpowered by liquid smoke.
  • The Spicy Sauce uses heat and spice to help balance out the liquid smoke.
  • Banana pudding is homeade and a day old... with the skin on top!  Yum, there are some serious flavors in here.  Salamander calls it "Texan Creme Brulee".
  • Peach Cobbler is another homeade dessert option... OK.


  • We arrive at 6pm and have to check the door to see if Charles is still open.  He waves us in and rolls out the red carpet.  Charles and Brenda are SUPER nice folks that work hard at the business.
  • They certainly get props for making things from scratch.  They are doing alot of things right.
  • Charles is a chili-head... he know (and grows) his hot peppers, and shares some house-made relish and his source for obtaining exotic pepper plants. 
  • Brenda is quite the character... she spends a good deal of time on the road taking barbecue to the stars (often in exchange for autographed pictures). 
  • They both take great pride in showing us around the place, and make sure we get samples of just about everything.
Main Fare: 
Other Fare: 


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