The smoked meats hanging under heat lamps might remind you of a Chinese barbecue restaurant, but the Pit Room’s culinary heritage is rooted in Texas and Mexico. They even make their own tortillas here, using fat drippings from the brisket. One of the secrets of the joint’s exceptional quality is that co-pitmasters Michael Sambrooks and Bramwell Tripp use USDA Prime beef and Berkshire-Duroc pork. The pork ribs in particular are deeply smoky yet moist. This is also a place where chicken and turkey are juicy and well worth ordering. And there are three types of house-made sausage: Czech (beef), jalapeño-cheddar (pork), and black-pepper garlic (venison). Hit the condiments bar for pickled veggies, salsa, and barbecue sauces. And have a homemade cookie ice cream sandwich for dessert.
The Pit Room (Top 50)
Date
Share
- Share on Facebook
- Share on Twitter
- Email a link to this page
-
https://www.texasmonthly.com/bbq/the-pit-room-top-50/
Notes
BBQ Newsletter
The juicy stories you crave, delivered to your inbox.
Read More
-
In ‘House of Ho,’ a Vietnamese Immigrant Story Gets the Reality Show Treatment
By Dan Q. Dao
-
Houston Shut Down Its Biggest Biking Event for Pandemic Safety. The Indie Bike Scene Is Less Concerned.
By Laura Furr Mericas
-
On ‘Good News,’ Megan Thee Stallion Owns Her Well-Deserved Fame—and Gets Down to Brass Tacks
By Kiana Fitzgerald
-
At the Museum of Fine Arts, Houston, an Impressive New Exhibition Space Opens Amid Hard Times
By Michael Hardy
-
Recipe: Confit Smoked Chicken Thighs
By Daniel Vaughn
Comments