By: Amanda Razani | Photography: Kim Torres Photography
When Jesse Sanchez and D.J. Ridenour, best friends for years and owners of The Pit BBQ, first discussed the possibility of opening up their own restaurant, they had no idea just how popular it would become in such a short time.
Their friendship started in the food business. They both worked as waiters at the same restaurant, but after graduating high school, Ridenour went on to pursue a career as a chef and graduated from culinary school at El Paso Community College.
“I’ve always had a love for cooking. I started helping in the kitchen at around 8 years old. My mom ran a donut shop, so I helped make the donuts. Then I became more interested in the savory side of food,” Ridenour shared.
“We stand out with our style of cooking, from the choice of woods we use to the look of our briskets. “– Jesse Sanchez, Co-owner of the Pit BBQ
So he started watching cooking shows. In the mornings he enjoyed watching Great Chefs, which inspired him to experiment with foods, spices and different flavor combinations he could achieve. He really enjoyed making marinades.
Ridenour eventually ended up in Austin, where he worked at some popular BBQ joints including John Mueller Meat Co. and Smokey Denmark’s.
Meanwhile, Sanchez stayed in his hometown and become a successful car salesman. But both men were looking for something different. Sanchez wanted Ridenour to move back to San Angelo, but there weren’t any jobs. So the two began brainstorming and talking about the possibility of opening up a restaurant together. The more they discussed it, the better it sounded. They were both passionate about good food, and they both liked San Angelo. When it came down to it, the two believed the community would enjoy experiencing a different kind of BBQ, too.
“San Angelo needed to be introduced to a different style of BBQ, versus the original backyard style,” Sanchez shared.
They also both liked the idea of working together and the freedom of working for themselves. That’s when Sanchez’s father-in-law stepped in to help them move their plan into action.
“He said that if we bought a food trailer, he would let us set up on some property he owned, free of charge. He would not charge us rent, water or utilities, so we could save up enough money for a permanent location,” explained Sanchez.
Ridenour and Sanchez found a food trailer and opened for business in September of 2015. Despite operating in a relatively hidden location, they stayed busy. Eventually, they decided it was time to look for a permanent location with better visibility. A convenience store located on Sherwood Way shut its doors, and they were able to buy the building. They look forward to providing extended hours, live entertainment and beer at their new location.
“We are driven by the positive remarks we hear from our customers, and that is what makes us want to provide an even better experience,” Ridenour said.
With delicious and unique menu items that include the popular Jailbreak Sandwich, which comes with brisket slathered in peanut butter and jelly, the specialty street tacos that are served on Thursdays, and jalapeño creamed corn, The Pit BBQ has developed a cult following that includes retired NFL player Pierce Holt, who resides in San Angelo.
The Pit BBQ has developed a cult following that includes retired NFL player Pierce Holt, who resides in San Angelo.
The owners credit the great flavor of The Pit’s meat with the special way it is cooked. “We cook our brisket hot and fast in the beginning,” Ridenour said. “It sears the outside like a steak on a flattop, which keeps the fat rendering through the brisket, so it keeps the juices inside. We also mix a special blend of seasonings, and we believe in using a lot of pepper.”
Sanchez added, “We stand out with our style of cooking, from the choice of woods we use to the look of our briskets.”
Not only have the residents of San Angelo noticed this difference, but Texas Monthly has too. The magazine recently included The Pit BBQ in a coveted list of the top BBQ places in Texas to visit, called the “Yeti Passport.”
