1 The Pit Room Houston, Tx #TXBBQPASSPORT
In June of 2017 Texas Monthly issued their list of the Top 50 Best BBQ Joints. Stating that we had entered the Golden Age of Texas BBQ. My friends and I decided that we wanted to take that challenge and experience some of the best BBQ that Texas had to offer. We're not food critics, just a couple of BBQ fanboys documenting our journey around Texas.
We started off with local restaurants that had made a list. Since no one in the group of us had ever dined at the newcomer The Pit Room we decided to put them first on the list.
We ate at The Pit Room on a Tuesday morning at 11 am right after they had opened. We had no trouble parking, ordering or finding a place to sit. We opted to sit outside because it was a less humid day and almost lovely summer weather.
Located in Montrose, The Pit Room opened in 2016. Co-Pitmasters Michael Sambrooks and Bramwell Tripp (whose name you might recognize from other Houston restaurants like Revival Market and Coltivare) smoke up delicious wood-cooked barbecue daily. When you walk into the restaurant, it feels like a Texas BBQ joint. The tables and booth seating around them are all wood. The tables are light and the benches a darker shade all part of the rustic decor of the restaurant. There is also bar seating in the front of the restaurant and tables available at the venue next door (now called The Patio, the bar formerly known as Jackson's Watering Hole). The serving line runs in an L-shape perpendicularly across the restaurant. When you reach the front of the line, you can see the BBQ items like chicken and sausage hanging under heat lamps waiting to be cut fresh for your meal. The whole area smells of BBQ from blocks away.
The Pit Room offer a wide variety of your typical BBQ meat selections to choose from including brisket, ribs (both beef and pork), turkey, chicken, pulled pork, and three kinds of sausage: beef (Czech style), pork (with jalapeno and cheddar), and finally venison (seasoned with black pepper and garlic).
I was a little overwhelmed with all of the options, and it took me a minute to figure out what I wanted. I knew that I was there for the BBQ, so I skipped over the tacos and chili and went straight for the meats. There was no doubt that I was going to have my two go-to choices BBQ and Ribs, but the third option perplexed me for a minute. I opted to go with the venison sausage. Daniel Vaughn from TexasMonthly had an interesting perspective when talking about the sausage saying that they force you to buy a whole link, so it's hard to sample but I was unaware that there was another way to eat sausage.
Then you get to choose sides. I had the Mac&Cheese which was creamy and delicious and the elote (Mexican corn on the cob). The elote that on my tray was underdone and could have used a couple of extra minutes cooking. When you reach the cashier, there are several Texas breweries to choose from on draft, with an even larger selection of cans and bottles. They are currently featuring Karbach, 512, Shiner, Brash, Lone Star, Buffalo Bayou Brewing, Saint Arnolds, Real Ale, No Label, and Southern Star. There is also wine available by glass or bottle. They also have soda, fresh lemonade, and cold brew coffee available in the sidebar. Accompanying the drinks is a wide variety of bar-b-q fixins. They've got onions (fresh white and red pickled), Taqueria style carrots, jalapenos (fresh and pickled). Five different kinds of sauces including a coffee bourbon that was an interesting mix with the ribs and a yellow mustard that was spicy and delicious when paired with the sausage. There was also a California Reaper Hot Sauce which was labeled as Stupid Hot so on this trip I left it alone. I was already worried about the gastrointestinal distress that was going to wreak havoc with the mixture of BBQ and Cold Brew Coffee.
We sampled the pies and were pleased with both. The cherry pie was the winner on every front though. It featured sour cherries, with a very light, tart, filling and a small crumble crust. I would have ordered the pie a la mode, but that is just a personal preference, and it stands on its own without the ice cream.
When we left about an hour and a half later, the line was already out the door as the lunch crowd from the surrounding offices were coming in. When we return for another visit, I plan on sampling the tacos and having one of the giant beef ribs, and finishing with the bananas foster ice cream cookie sandwiches. There was just simply no room left at the inn this time around.
The Pit Room
1201 Richmond Ave Houston, TX 77006
tel: 281-888-1929
GIANT BEEF RIBS and Brisket - AMERICAN FOOD BBQ at Little Miss BBQ in Phoenix, AZ!
Little Miss BBQ serves unbelievable BBQ meat in Phoenix!
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For me, one of the ultimate American food meals to eat is awesome BBQ - when the meat is smoked perfectly so it slides off the bone, and the flavor is packed full of insane smokiness. My brother in law Derek had already been to Little Miss BBQ, but it was my first time to eat here, and I was so excited.
I arrived a little over an hour early to get in line, but luckily as soon as you pull up you get a number so that you don’t actually have to wait in line the entire time.
Scott and the entire crew at Little Miss BBQ are amazing, and you can immediately feel their passion and their genuine love for what they do and for the people they get to interact with everyday as a result of serving the best BBQ in Phoenix! Scott and his wife have an interesting and amazing grassroots history and start to their BBQ business. They first started making BBQ at home just because they loved doing it. Eventually they started competing in American BBQ competitions. At the beginning things didn’t go so well, but they kept going and perfecting their BBQ recipes and eventually started to win some of the competitions. Eventually they opened Little Miss BBQ, and it’s one of the best BBQ spots you’ll ever eat at.
So after getting the full tour of the restaurant and all the smoked meat, it was about time to open. You line up outside and the actual inside is quite small - most people either takeaway or eat outside.
I wanted to try a little of everything, so we got a giant tray of smoked BBQ meat including pork ribs, pulled pork, turkey, sausage, brisket, and beef ribs, with sides. Total price for the entire tray came to $92.70 - that was a lot of meat!
Thanks to my brother in law Derek for coming out to eat as well. We started with the beef ribs, and those are the best of the best. The meat falls apart and it was so insanely juicy and flavorful. The BBQ brisket will also blow you mind with its massive meaty flavor and juiciness. Finally my other top meat was the sausage, including jalapeno and a mix of meat and bacon.
Lastly, you have to eat your American food bbq feast with their famous pecan pie. And even though I’m not into sweets, a few bites at the end was amazing.
Little Miss BBQ is a phenomenal BBQ restaurant in Phoenix, Arizona. Not only will the quality and taste of the meat blow you away, but the passion of Scott and the entire crew are so genuine and so friendly, and that’s what makes it so good.
Thank you for watching this BBQ video!
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BBQ Road Trip: Tennessee
In the second leg of our BBQ Road Trip - brought to you by Jack Daniel's - host Tom Wright travels across the Atlantic to Tennessee, the heartland of barbecue. Tom gluts himself in the impressive barbecue joints littered between Nashville and Memphis, and along the way, learns that the finest food often comes out of the most unexpected places. Meeting some good ol' boys and gals, Tom marinates in a world of cooking techniques, dying artistry, and secret recipes.
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The Best BBQ Pitmasters of the South | Southern Living
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Timeline of United States inventions (before 1890) | Wikipedia audio article
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Timeline of United States inventions (before 1890)
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SUMMARY
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A timeline of United States inventions (before 1890) encompasses the ingenuity and innovative advancements of the United States within a historical context, dating from the Colonial Period to the Gilded Age, which have been achieved by inventors who are either native-born or naturalized citizens of the United States. Copyright protection secures a person's right to his or her first-to-invent claim of the original invention in question, highlighted in Article I, Section 8, Clause 8 of the United States Constitution, which gives the following enumerated power to the United States Congress:
In 1641, the first patent in North America was issued to Samuel Winslow by the General Court of Massachusetts for a new method of making salt. On April 10, 1790, President George Washington signed the Patent Act of 1790 (1 Stat. 109) into law proclaiming that patents were to be authorized for any useful art, manufacture, engine, machine, or device, or any improvement therein not before known or used. On July 31, 1790, Samuel Hopkins of Pittsford, Vermont became the first person in the United States to file and to be granted a patent for an improved method of Making Pot and Pearl Ashes. The Patent Act of 1836 (Ch. 357, 5 Stat. 117) further clarified United States patent law to the extent of establishing a patent office where patent applications are filed, processed, and granted, contingent upon the language and scope of the claimant's invention, for a patent term of 14 years with an extension of up to an additional 7 years. However, the Uruguay Round Agreements Act of 1994 (URAA) changed the patent term in the United States to a total of 20 years, effective for patent applications filed on or after June 8, 1995, thus bringing United States patent law further into conformity with international patent law. The modern-day provisions of the law applied to inventions are laid out in Title 35 of the United States Code (Ch. 950, sec. 1, 66 Stat. 792).
From 1836 to 2011, the United States Patent and Trademark Office (USPTO) has granted a total of 7,861,317 patents relating to several well-known inventions appearing throughout the timeline below.
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