While the West and Central San Fernando Valley have enjoyed such classics as Dr Hogly Wogly’s and The Bear Pit, Burbank has been hankering for some down-home BBQ. True, Ribs USA turns out good beef ribs, but that’s about it and Pecos Bill’s uses a sauce that is more like gravy. Do not despair. Brothers Danny and Omar Racedo have ridden to the rescue straight from Texas, while incorporating a little bit of their Argentinian heritage.
The menu at The Pit is simple, featuring meats and side orders a la carte. A few BBQ sandwiches, wings and empanadas round things out. Besides the empanadas, the other taste of Argentina comes in the form of a bright chimichurri sauce that pairs well with the brisket. There is also an authentic vinegar-based BBQ sauce. Meats are smoked for a good 16 hours, and the small 7 table joint closes when the meat runs out, or at 3 o’clock, whichever comes first. They reopen for dinner service at 5. Ribs are often gone by 1pm, but they are increasing the output as they gain fans. They have been open for less than a month, so they are still finding their legs.
Sides are impressive, with an addictive potato salad flecked with parsley and sprinkled with paprika as well as mashed potatoes flavored with chimichurri. Smoky red and pinto beans are a perfect match for the rich meats. Next time I will arrive earlier before the mac and cheese runs out. I have a feeling that better be soon, because once word gets out about the little BBQ joint, there will be a line around the corner.
The Pit 207 E. Alameda Ave Burbank, CA 91502-1595. (818) 751-5808