The Pit BBQ - Racine, WI

the pit bbq is around the corner from wells bros.(pizza)
had half slab ribs ,small tips,& hot link. fries ,slaw
this was shared not all mine.
liked the ribs 7 3/4 out of 10
tips were good
hot link was hot ,spicey
did have a smoker in side the store(nice one )





i will be back forsure

The Pit BBQ
1215 De Koven Ave
Racine, WI 53403
(262) 456-2468

Definate have to try this out tonight or tomorrow and give a report as well.

I have been very disappointed (to put it mildly) on the BBQ selection here in SE wisconsin, especially here in Kenosha.

Stopped at The Pit back in May. Not great.





Brisket (the grayish pieces) had just come from the smoker but it seemed the tough, flavorless meat needed a lot more time (or something). Pork (the piece with the bark) was just plain dry. Nothing, including the molasses-heavy sauces, left me with much desire to return. Good to hear their other food may be better.

The Pit BBQ
1215 De Koven Av
Racine WI
262-456-2468

Rene, the "grayish" brisket looks strangely like turkey. It sure doesn't look like any brisket I've ever seen.

little500 wrote:Rene, the "grayish" brisket looks strangely like turkey. It sure doesn't look like any brisket I've ever seen.

Hmmm, it was so long ago that I'm not completely certain what meat it was. I wasn't going to bother reporting on The Pit so didn't write it up at the time. Four months ago, Cathy2 and I stopped in with the intention of trying their brisket. They told us it wouldn't be ready for a while so we came back later. It's possible we then switched to turkey but I don't remember that. What I do clearly recall is that I didn't care for anything I ate. I took a few bites and called it a day.

Hi,

We ordered brisket and pork, though no turkey. Brisket is 100% certain, because we returned for it specifically after eating a pizza burger. If you look at phil's ribs, they are the same lovely shade of gray as our meat.

This was our third place to stop and sample in less than 90 minutes. We were only in tasting mode at this stop. If it had been better bbq, it would have been tempting to eat more than a taste.

We bumped into The Pit after driving past Wells Brothers to continue north on Sheridan Road.

Regards,

Looks from Rene's pic that the brisket was cut incorrectly -- with the grain, instead of against it. That in and of itself is not a good sign and perhaps, a reason it doesn't look like brisket.

=R=

it does look cut wrong.
& if that was a few mounths ago ? i dont think they been open long
if in the area i would try it again ,
tips where good , did like the ribs above avg.
fries where nice

Hi,

If I recall correctly, The Pit BBQ opened in February. So by some standards, they were still new and learning their craft.

Phil, do you think they may have approved since our visit in May?

Regards,

yes , i think they have gotten better.
they might not have been use to the smoker yet? when you went
breaking in a smoker can take some time

HI,

Before there was The Pit BBQ, there was BBQ Time at the same location. I know nothing of BBQ Time, beyond this.

The reason I mention it, I had the impression they inherited their pit from this prior establishment. I found this article in the Journal Times mentioning the pre-existing smoker.

From this article, "For children, they'll start doing smoked hot dogs, which Buirge said are very tasty." We actually aimed to get them, but they were out. I didn't realize it was their child's menu.

I have a sense he is someone who likes BBQ, who is learning on the job. While Big Ed's in North Chicago came from a catering background, it is a similar learning curve.

It may behoove anyone from the area to check on them occasionally as they learn their craft.

Regards,

Well I the the soon to be (less then two weeks) Ms. Inn went to The Pit on Saturday as a detour to Blains.

I got the pork shoulder sandwich and she ordered the half salb of ribs, which came with fries (choice of either plain, season waffle, and I think something else that I dont recall right now) bread and slaw. I order a side of mac and cheese (which whomever was putting the order together did the same for the fiance even though she didnt order it. Cool)

Pork Shoulder sandwich: On a Kaiser Bun, good bark and smoke throughout. Prdominate smoke ring.

Ribs: Good rub with a slight smoke ring but good smoke flavor.

Sauce: Slight tang with molasses(?) tones and thick. Reminded me alot of Sweet Baby Ray's style of sauce, which I prefer.

Fries: We both got the seasoned waffle fries. Well done and not over seasoned.

Slaw: Standard mayo based but with a slight bite (maybe from black pepper or the paprika sprinkled on top).

Mac and Cheese: Now this I find fault with but is not a big one for me. Noodles cooked but not drained of water completely with a creamy cheese sauce (also with hints of black pepper) put on top of noodles. Love the sauce but the wet noodles slightly watered down the sauce.

Biggest suprise was the fact that the meats were not already sauced, but put on the side. I always like to taste meat dry before I put sauce on it. Very Cool!!

Would I go again....absolutely. Its nice to find a place on this side of the illinois border that doesnt have the meats swimming in sauce. Cant wait to try the brisket, chicken, and the smoked hot dog.

DDI

I find that pretty much most brisket at restaurants isn't that good. The only place in Milwaukee where its any good is Ashley's on Center St. Everywhere else its dry. I can make it so much better in my smoker at home that I always end up disappointed when I try it elsewhere.

However, it is nice to see someone has taken over the BBQ Time space. I liked the food when it was BBQ time.

I liked Wilburs in Racine too but I heard it closed.