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Tuesday, September 9, 2008

Review: Pit to Plate

Well, hallelujah. Pit to Plate doesn't disappoint.

Terry and I, after spending a ton of time talking to Terry Lee over at Outside about barbecue, decided that we absolutely, positively, NEEDED to get barbecue right then. Terry Lee sent us off, telling us to report back on the "Q".

So we did. I love Saturdays.

Pit to Plate, on Hamilton Avenue in Mt. Healthy, is the epitome of kitsch. It is decorated, floor to ceiling, with pigs and symbols of Texas. Several of the booths are made to look like wagon wheels (avoid them, they're uncomfortable) and the whole thing seems like a really pork-oriented episode of Hee Haw. This isn't a bad thing. I could not capture its greatness with my Blackberry's camera, but trust me: it's a trip.

You seat yourself, and at your table there's a huge roll of paper towels and six sauces. Six! Most places have one or two. Your choices: Regular, Hot (not that hot), Mustard-based, North Carolina, Wrangler (which is the Regular, NC and Mustard mixed together) and Garlic (which is essentially hot wing sauce) . There are others, too-- you just have to ask.

Sauces @ Pit to Plate

My favorites were the Hot and the Mustard, though I tried a little bit of each. This is a good sign-- barbecue is enhanced by sauce, not defined by it, so picking and applying your own is a good thing.

They have a pretty extensive menu, but we chose pretty simply: pulled pork, and Terry got some ribs, too. He chose coleslaw and greens, and I got coleslaw and macaroni and cheese.

Pork, mac & cheese and coleslaw @ Pit to Plate

The pork was really great-- very moist, very flavorful on its own, and complimented well by the sauce. And there was a TON of it. My only complaint is that I got little outside meat-- the parts that are all crispy and delicious from the smoking process. Darnit. Terry loved it too, and has declared it the best barbecue he's had in Cincinnati. Nice.

The colesaw was fairly standard, studded with celery seeds and mayonnaise-based. The macaroni and cheese was very standard stovetop, and sort of watery and unimpressive. I wouldn't order it again. Terry also picked up some deviled eggs, which were fairly bland.

Ribs, greens and coleslaw @Pit to Plate

Terry really liked the greens, and I did too-- not too mushy, with a nice hint of smokiness from whatever pork product they boiled it with (smoked ham hocks, perhaps?). The ribs, however, were killer-- not too smoky, with a really nice rub and a crisp outside. The inside was still moist, and they were fall-off-the-bone tender.

You can wash this all down with sweet tea of the nearly-stand-your-spoon-up-in-it variety. I chose a diet Coke, as I am on a diet. Moderation is the key-- we took home two big boxes of food, which became our lunches the next day.

Our amended Barbecue Ranking

1. Pit to Plate
2. Goodies
3. Mr. Pig
4. City Barbecue
5. Burbank's
A distant 6. BBQ Revue

Pit To Plate Barbeque on Urbanspoon

9 comments:

Ryan Detzel said...

Have you guys been over to Walt's BBQ on Colerain Avenue?

TJ Jackson said...

I am a HUGE fan of Pit to Plate, but Boston Butz in Ross is even better

Chris Luebbe said...

I'd agree with Ryan and TJ that this list doesn't seem complete without Walt's or Boston Butz.

May I also suggest you try Big Arts at the corner of Pippin & Struble next to Ameristop. Complete hole in the wall. Completely worth the trip, IMHO. Make sure you get the Cajun Fries as one of your sides.

Julie said...

Don't worry, this list is not all inclusive, this is simply the ranking of what we've tried so far. Walt's and Boston Butz are both on the "to try" list, and we'll add Big Art's too!

Rebecca said...

Oh my goodness. I'm so there1

PHSChemGuy said...

TJ - Boston Butz didn't impress me when I tried it this past summer. I found their sandwich greasy.

Pit to Plate also tops my local rankings. I love the place.

TJ Jackson said...

When you go to Big Art's keep in mind that their bbq comes out by default slathered in sauce. You can get it dry with sauce on the side, but you specifically have to ask for it that way

see: http://www.roadfood.com/insider/photos/327.jpg

lauren said...

I personally love Dickey's, a chain that just opened a location in West Chester a few months ago. Really delicious, Texas-style barbeque. I recommend the sausage!!

Rachel said...

You should try Walt's on Colerain. I'm not a fan of BBQ myself, but those who love BBQ say it's the best.

Their seasoned fries are wonderful too.

Tuesday, September 9, 2008

Review: Pit to Plate

Well, hallelujah. Pit to Plate doesn't disappoint.

Terry and I, after spending a ton of time talking to Terry Lee over at Outside about barbecue, decided that we absolutely, positively, NEEDED to get barbecue right then. Terry Lee sent us off, telling us to report back on the "Q".

So we did. I love Saturdays.

Pit to Plate, on Hamilton Avenue in Mt. Healthy, is the epitome of kitsch. It is decorated, floor to ceiling, with pigs and symbols of Texas. Several of the booths are made to look like wagon wheels (avoid them, they're uncomfortable) and the whole thing seems like a really pork-oriented episode of Hee Haw. This isn't a bad thing. I could not capture its greatness with my Blackberry's camera, but trust me: it's a trip.

You seat yourself, and at your table there's a huge roll of paper towels and six sauces. Six! Most places have one or two. Your choices: Regular, Hot (not that hot), Mustard-based, North Carolina, Wrangler (which is the Regular, NC and Mustard mixed together) and Garlic (which is essentially hot wing sauce) . There are others, too-- you just have to ask.

Sauces @ Pit to Plate

My favorites were the Hot and the Mustard, though I tried a little bit of each. This is a good sign-- barbecue is enhanced by sauce, not defined by it, so picking and applying your own is a good thing.

They have a pretty extensive menu, but we chose pretty simply: pulled pork, and Terry got some ribs, too. He chose coleslaw and greens, and I got coleslaw and macaroni and cheese.

Pork, mac & cheese and coleslaw @ Pit to Plate

The pork was really great-- very moist, very flavorful on its own, and complimented well by the sauce. And there was a TON of it. My only complaint is that I got little outside meat-- the parts that are all crispy and delicious from the smoking process. Darnit. Terry loved it too, and has declared it the best barbecue he's had in Cincinnati. Nice.

The colesaw was fairly standard, studded with celery seeds and mayonnaise-based. The macaroni and cheese was very standard stovetop, and sort of watery and unimpressive. I wouldn't order it again. Terry also picked up some deviled eggs, which were fairly bland.

Ribs, greens and coleslaw @Pit to Plate

Terry really liked the greens, and I did too-- not too mushy, with a nice hint of smokiness from whatever pork product they boiled it with (smoked ham hocks, perhaps?). The ribs, however, were killer-- not too smoky, with a really nice rub and a crisp outside. The inside was still moist, and they were fall-off-the-bone tender.

You can wash this all down with sweet tea of the nearly-stand-your-spoon-up-in-it variety. I chose a diet Coke, as I am on a diet. Moderation is the key-- we took home two big boxes of food, which became our lunches the next day.

Our amended Barbecue Ranking

1. Pit to Plate
2. Goodies
3. Mr. Pig
4. City Barbecue
5. Burbank's
A distant 6. BBQ Revue

Pit To Plate Barbeque on Urbanspoon

9 comments:

Ryan Detzel said...

Have you guys been over to Walt's BBQ on Colerain Avenue?

TJ Jackson said...

I am a HUGE fan of Pit to Plate, but Boston Butz in Ross is even better

Chris Luebbe said...

I'd agree with Ryan and TJ that this list doesn't seem complete without Walt's or Boston Butz.

May I also suggest you try Big Arts at the corner of Pippin & Struble next to Ameristop. Complete hole in the wall. Completely worth the trip, IMHO. Make sure you get the Cajun Fries as one of your sides.

Julie said...

Don't worry, this list is not all inclusive, this is simply the ranking of what we've tried so far. Walt's and Boston Butz are both on the "to try" list, and we'll add Big Art's too!

Rebecca said...

Oh my goodness. I'm so there1

PHSChemGuy said...

TJ - Boston Butz didn't impress me when I tried it this past summer. I found their sandwich greasy.

Pit to Plate also tops my local rankings. I love the place.

TJ Jackson said...

When you go to Big Art's keep in mind that their bbq comes out by default slathered in sauce. You can get it dry with sauce on the side, but you specifically have to ask for it that way

see: http://www.roadfood.com/insider/photos/327.jpg

lauren said...

I personally love Dickey's, a chain that just opened a location in West Chester a few months ago. Really delicious, Texas-style barbeque. I recommend the sausage!!

Rachel said...

You should try Walt's on Colerain. I'm not a fan of BBQ myself, but those who love BBQ say it's the best.

Their seasoned fries are wonderful too.

Tuesday, September 9, 2008

Review: Pit to Plate

Well, hallelujah. Pit to Plate doesn't disappoint.

Terry and I, after spending a ton of time talking to Terry Lee over at Outside about barbecue, decided that we absolutely, positively, NEEDED to get barbecue right then. Terry Lee sent us off, telling us to report back on the "Q".

So we did. I love Saturdays.

Pit to Plate, on Hamilton Avenue in Mt. Healthy, is the epitome of kitsch. It is decorated, floor to ceiling, with pigs and symbols of Texas. Several of the booths are made to look like wagon wheels (avoid them, they're uncomfortable) and the whole thing seems like a really pork-oriented episode of Hee Haw. This isn't a bad thing. I could not capture its greatness with my Blackberry's camera, but trust me: it's a trip.

You seat yourself, and at your table there's a huge roll of paper towels and six sauces. Six! Most places have one or two. Your choices: Regular, Hot (not that hot), Mustard-based, North Carolina, Wrangler (which is the Regular, NC and Mustard mixed together) and Garlic (which is essentially hot wing sauce) . There are others, too-- you just have to ask.

Sauces @ Pit to Plate

My favorites were the Hot and the Mustard, though I tried a little bit of each. This is a good sign-- barbecue is enhanced by sauce, not defined by it, so picking and applying your own is a good thing.

They have a pretty extensive menu, but we chose pretty simply: pulled pork, and Terry got some ribs, too. He chose coleslaw and greens, and I got coleslaw and macaroni and cheese.

Pork, mac & cheese and coleslaw @ Pit to Plate

The pork was really great-- very moist, very flavorful on its own, and complimented well by the sauce. And there was a TON of it. My only complaint is that I got little outside meat-- the parts that are all crispy and delicious from the smoking process. Darnit. Terry loved it too, and has declared it the best barbecue he's had in Cincinnati. Nice.

The colesaw was fairly standard, studded with celery seeds and mayonnaise-based. The macaroni and cheese was very standard stovetop, and sort of watery and unimpressive. I wouldn't order it again. Terry also picked up some deviled eggs, which were fairly bland.

Ribs, greens and coleslaw @Pit to Plate

Terry really liked the greens, and I did too-- not too mushy, with a nice hint of smokiness from whatever pork product they boiled it with (smoked ham hocks, perhaps?). The ribs, however, were killer-- not too smoky, with a really nice rub and a crisp outside. The inside was still moist, and they were fall-off-the-bone tender.

You can wash this all down with sweet tea of the nearly-stand-your-spoon-up-in-it variety. I chose a diet Coke, as I am on a diet. Moderation is the key-- we took home two big boxes of food, which became our lunches the next day.

Our amended Barbecue Ranking

1. Pit to Plate
2. Goodies
3. Mr. Pig
4. City Barbecue
5. Burbank's
A distant 6. BBQ Revue

Pit To Plate Barbeque on Urbanspoon

9 comments:

Ryan Detzel said...

Have you guys been over to Walt's BBQ on Colerain Avenue?

TJ Jackson said...

I am a HUGE fan of Pit to Plate, but Boston Butz in Ross is even better

Chris Luebbe said...

I'd agree with Ryan and TJ that this list doesn't seem complete without Walt's or Boston Butz.

May I also suggest you try Big Arts at the corner of Pippin & Struble next to Ameristop. Complete hole in the wall. Completely worth the trip, IMHO. Make sure you get the Cajun Fries as one of your sides.

Julie said...

Don't worry, this list is not all inclusive, this is simply the ranking of what we've tried so far. Walt's and Boston Butz are both on the "to try" list, and we'll add Big Art's too!

Rebecca said...

Oh my goodness. I'm so there1

PHSChemGuy said...

TJ - Boston Butz didn't impress me when I tried it this past summer. I found their sandwich greasy.

Pit to Plate also tops my local rankings. I love the place.

TJ Jackson said...

When you go to Big Art's keep in mind that their bbq comes out by default slathered in sauce. You can get it dry with sauce on the side, but you specifically have to ask for it that way

see: http://www.roadfood.com/insider/photos/327.jpg

lauren said...

I personally love Dickey's, a chain that just opened a location in West Chester a few months ago. Really delicious, Texas-style barbeque. I recommend the sausage!!

Rachel said...

You should try Walt's on Colerain. I'm not a fan of BBQ myself, but those who love BBQ say it's the best.

Their seasoned fries are wonderful too.