Where is your restaurant and where did it get its name?
David: We are based on Georges Street, Dublin 2. The name Pitt Bros came about from a combination of a variation on the term BBQ Pit and the fact that Stephen and myself have been great friends since school. Hence the name Pitt Brothers.
What style of food do you make?
Stephen: We are focused on all things American BBQ. Slow cooked meats, wholesome and delicious southern inspired sides such as Bone Marrow Mash, Corn on the Cobb, Hush Puppies. We use the best of Irish meats and use old school American Smoked BBQ techniques.
What is your favorite meal to cook?
David: At home I love to BBQ on my Weber Kettle BBQ. I would normally brine a full Irish Chicken in Buttermilk overnight and then hop it on the BBQ for 2-3 hours. The results are amazing!
Stephen: Because its summer I’m big on grilling over lump wood at the moment, so marinated pork chops, butterfly lamb shoulder, steaks, fish you name it – loads of options.
What kitchen gadget would you not be without?
Stephen: A thermometer. Cooking to time is useless if you want a perfect result. Always cook to a temperature! Also in Pitt Bros we have a number of dry rubs that we prepare in-house every morning, so we would be lost without a decent food processor!
What is your best/tastiest healthy meal?
David: In terms of Pitt Bros, we are all about Meat indulgence, so quality protein is everywhere! For a real “healthy” option however, we do have 2 fantastic salad options.
Is it true what they say – that after all the cooking at work, that chefs cook beans on toast at home?! If so, what’s your go-to quick fix meal at home?
Stephen: I would tend to agree on that! But, with a little bit of planning and you can whip up a great meal in minutes.
Are you a starter, main or dessert person? Are you sweet or savory?
David: Dessert (unfortunately)
Stephen: Same – Brownies are my kryptonite!
Do you target a certain type of food lover?
David: Our main ethos is to source the best quality meats and veg, then apply traditional American BBQ techniques to them to create fall apart, moreish and delicious food. Our main clientele are meat lovers. They want to experience a very casual and laid back vibe, while enjoying their BBQ with a selection of our craft beers. We try to achieve this with every guest visit.
Stephen: Before we opened we had visions of a very stereotypical, late 20’s early 30’s male filling the restaurant. But we get a really broad mix of people from young families, to groups of girls and couples. We are lucky that Pitt Bros is fun and the food is great. People will always recognize value and quality.
Where do you source the majority of your ingredients?
Stephen: All of our Meats are sourced from local farmers in North Dublin. We use FX Buckley’s as our butcher and we have a great relationship with the guys. Our buns and breads are sourced from Coughlan Bakery in Newbridge. We also have a great partnership with the guys in Bru Brewery in Trim, Co. Meath. We have worked with them over the past 2 years to develop our House Brew range of Pitt Bros Ale, Pitt Bros Lager and Pitt Bros Ciders.
Do you focus on using Irish produce?
David: Absolutely! Its something we are strongly committed too. All of our meats are Irish, and our breads and buns are all produced in Newbridge, Co. Kildare.
The restaurant business is a notoriously difficult one to survive and thrive in. What advice do you have for aspiring restaurateurs?
Stephen: Have patience. Food and Hospitality is a very emotive and subjective experience and you will never get it always 100% right all of the time. Plan your cash flows. Most of all know your business inside out!
David: Pay your Bills!! There are many stories about restaurateurs closing due to credit problems Cost, cost, cost. Make sure you have costed your product, and you can actually make some money. Have fun. It’s a rollercoaster but if you are not having fun it’s not worth it!
Many restaurants are very passionate about their menu – have you a message that you like to share with your customers?
Stephen: We are all about provenance, so definitely shop local! We love meat and the only place we would buy meat is from a local butcher! They have relationships with the farmer and producer of the animals, and know exactly the local food chain.
What do you think of the pop-up restaurants trend?
David: I can only comment on the Dublin scene really, but I think it was a feature of the crash years. Today restaurant space is very limited and landlords are not open to short terms leases and rents. I loved the whole pop up thing a few years back but unfortunately it seems to have slowed down.
Stephen: I would agree with Dave. But, Pop Ups do provide a great platform to create interest around of new product, because there is nothing long term about them there is scope to generate hype. That said, finding the space is key!
When did you open your door? Was it a lifelong dream?
David: We opened in 2013. 2016 will be our 3rd birthday! Both Stephen and I were in the restaurant business previously but we partnered up on Pitt Bros. It was after a trip to a friends wedding in South Caroline.
Stephen: The day after the wedding we were both a little worse for ware… we came across amazing BBQ food and we were hooked. So yes, you could say it was a BBQ dream come true!
Other than your own, which is your favorite restaurant?
David: 777
Stephen: Kinara in Clontarf or Luna on Drury St.
What would your death row meal be (aside from your own!)?
David: Beer Battered Fish Tacos, Lime Mayo, Chinese Lettuce and Pico De Gallo!
Stephen: Torn between a proper Irish fry and my mother’s Sunday roast… Have to go with the roast!
Where can people find out more about your restaurant and book in?
We are always on twitter @pittbrosbbq.com and Facebook. Pop on there and we will get back to any queries or questions. We love all feedback so the more the better!
If you would like your Irish food product or company to feature here, we'd love to hear from you: rtelifestyle@rte.ie or tweet us @RTEFood, Instagram @rtefood or Facebook message us at rtefood
