The Pit Room

The Pit Room (Top 50)

Jun 1, 2017 By Daniel Vaughn

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…

Hacking Wood Cooked BBQ in Houston

Oct 12, 2016 By Daniel Vaughn

There was some empty talk last year about Austin banning wood-cooked barbecue. The proposal went up in, ahem, smoke, and disappointed salesman for expensive “smoke scrubbers” were forced to turn their attention to other cities. The episode reminded us how much we cherish the traditional cooking methods of Texas barbecue…

The Pit Room

Oct 3, 2016 By Daniel Vaughn

Brisket, tacos, potato chips, sausage, cherry pie--this place does it all, and does it well.