Stanley's Famous Pit Bar-B-Q

BBQ Joint Reviews |
June 1, 2017

Stanley’s Famous Pit Bar-B-Q (Top 50)

In 2009 Nick Pencis—a rock and roll drummer, two-time business-school dropout, and owner of Stanley’s—had an epiphany. He had driven all the way to Lockhart to eat at the legendary joint Smitty’s and, in his words, “to try to figure out the true meaning of barbecue.” Walking past Smitty’s floor…

BBQ |
August 30, 2013

BBQ Anatomy 101: Pork Ribs

The Texas Trinity combo plate—beef, ribs, and sausage—is probably the most commonly served dish at Texas barbecue joints, and usually, the beef brisket gets all the glory. But we should shine a little more light on pork ribs, which are often a joint’s better tasting meat (it’s difficult to perfectly…

BBQ Joint Reviews |
May 17, 2010

Stanley’s Famous Pit Bar-B-Q

On a trip down to Nacogdoches, the family stopped for ‘cue in Tyler at Stanley’s. I’d visited once before with a friend and found many faults with Stanley’s although it seemed to have potential. After meeting owner Nick Pencis at the Gettin’ Sauced event in Austin, he urged…

BBQ Joint Reviews |
July 1, 2009

Stanley’s Famous Pit Bar-B-Q

The four meat sampler plate should become a staple of every self-respecting BBQ joint. The idea of piling a plate with multiple proteins, and diggin’ in without the distractions of cole slaw, pinto beans or anything else to slow down the ingestion pleases me. The folks over at Stanley’s seem…

BBQ Joint Reviews |
May 21, 2008

Stanley’s Famous Pit Bar-B-Q

The Brother-in-Law, a sandwiched smorgasbord of chopped beef, butterflied hot links, and cheese, has a powerful (and well-deserved) reputation in East Texas, but order the old-fashioned hand-pulled-pork sandwich, filled with juicy shreds of perfectly smoked pork shoulder. Nick Pencis, the owner and pitmaster, follows a fifty-year-old smoking method—meats housed for…