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| About Us | |
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The Pit Stop BBQ...
"Pete gave me a smoker for a birthday present (kinda' like getting a drill press for Christmas--although this one I didn't mind). We then thought, 'Maybe we should both learn how to use this darn thing.' So we signed up for a Paul Kirk (The Baron of BBQ and 7-time World Champ) BBQ Class in Pasadena, California several months later. We even headed up North and took a BBQ class from Dr. BBQ, Ray Lampe. Well, one thing has led to another and here we are!
"From high pressure BBQ Competitions in several states, to cooking for 22,000 or more Marines and their families at the Twenty-nine Palms Marine base, and cooking for my daughter's schools' fundraisers with groups from 250 - 1,000, we have learned the essentials of putting together wonderful food, in all kinds of "environments"—and not just BBQ!
"Our Ole Hickory Pit provides us with 60 square feet of rotisserie cooking space: Ideal for both BBQ'd items and non-BBQ'd dishes. The rotisserie provides us convection-type of heat using wood only, propane only or wood and propane for even cooking and constant temperatures. In front of the Ole Hickory Pit is a 12 by 8 foot kitchen with all the amenities any chef would want: Stainless steel walls and floor, a TurboAir 49 cubic foot refrigeration system, 4-compartment steam table, a custom built 3-compartment stainless steel sinks, separate hand washing sink and more.
"What makes us different than other caterers? We work with you – and within your budget – to produce an affair your guests will talk about for months to come. Most of our dishes have been created by me. We strive to offer you flavors that burst in your mouth and are a notch above what our competition has to offer. If you don't believe me, check out our client's reviews of what we have done for their event.
— Pam Gram
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© 2005-2021 The Pit Stop BBQ, LLC. All Rights Reserved. |
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