Josh Posted January 3, 2017 Share Posted January 3, 2017 A recent visit for lunch put The Pit Room into contention among the best barbecue in the Houston area. Starting with the standards: the brisket was moderately to heavily smoky, with a great peppery bark, and well-rendered fat. Sliced in front of you as you order, I asked for half moist, half lean. Both were fantastic, though I'm a sucker for the fattier cuts. Pork ribs had a similar peppery bite and were tender without being mushy. I'd have a hard time choosing between these and the ribs at Gatlin's when they're firing on all cylinders. Of the three house-made sausages, I went with the venison. Taste-wise, this was a hit, though I prefer a little looser of a link. These are very dense. I'll opt for the jalapeño on my next trip. The meats are served with a piquant sauce that, while not at all necessary, made for a nice addition on every few bites. There are a few non-canon twists to the menu here that really identify this joint as a Houston restaurant, rather than a generic Texas barbecue place. One of these is an appetizer of freshly fried chicharrones drizzled with a house hot sauce (like e a slightly more vinegary and spicy Cholula). If you're with a group of 4 or more, go for these for sure. For just 2, the serving size was just too much. It'd be nice to be able to order a half-size order of these. The option for Elote and charro beans as sides (among the standard cole slaw and a nicely done mustardy potato salad) also makes this place feel like home. The tacos served on freshly made flour tortillas made from rendered brisket fat have been highly touted, but I couldn't fit anything else in on this trip. There are a number of local brews on tap and in cans and bottles, and a accoutrements bar with pickles, escabeche, and salsas. FYI, by 12:30, the place was full with a growing line out the door, but it seemed to move pretty quickly. 1 Link to comment Share on other sites More sharing options...
Josh Posted January 21, 2017 Author Share Posted January 21, 2017 Pit Room wowed again for lunch today. The venison sausage was a bit looser today (still quite dense). Marked improvement over last time. Tough to choose between the 3, but I think it was my favorite among the garlicky beef and jalapeño-cheese. Brisket on point again. 1 Link to comment Share on other sites More sharing options...
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