The Barbecue Pit (El Cajon)

mmm-yoso!!! is a blog where you can enjoy a brief respite from the humdrum of your home or office or computer.  Kirk is on a sojourn, Ed (from Yuma) is roosting (in Yuma) and Cathy is lingering at various places around the county.

Another meal enjoyed during our quest to go to restaurants as old or older than us led us close to home, on Fletcher Parkway in El Cajon.  Family owned since 1947, the Barbecue Pit has a fascinating history having had more than 12 locations around the County, but currently only two remain.  Kirk posted on a former location, which is now owned by a former employee and has maintained the same menu, way of preparing the meat, interior decor and legacy of long time neighborhood patrons.  The location I'm writing of is basically kitty corner from Beef 'n Bun.

This is not a smokey flavored barbecue: it is a pit barbecue method of preparation, using an above ground sealed pit/oven with (oak) wood heat that basically cooks 'slow and low'(air quality concerns), the same as many different barbacoa, and mixed use barbacoa style Mexican barbacoa de Borrego restaurants around town.When you walk in, you are greeted by a specials board and you walk forward to order (the regular menu is on the wall above the ordering area and can be seen here.)You can see the sandwich buns being toasted, beef and pork under the heat lamp waiting to be sliced and warming area for other meats, along with the ubiquitous plastic and divided plates next to the stack of cafeteria trays.Probably the most fascinating aspect of this old style eatery is the condiment bar, which you can use to fulfill your most craveable personalizations.The interior is neat, clean, simply decorated with a small area of memorabilia above the refrigerated cream pie selection.  (See the menu on the wall above to the right?)Our simple meal consisted of the specials noted on the white board as we walked in; one as a meal with two sides (bbq'd/smokey tasty baked beans and coleslaw)(both excellent) ($8.49) as well the sandwich with a bowl of the daily made pea soup (made with leftover ham, which is always great here)($5.49) and a slice of coconut cream pie (99¢).   

The pulled pork/chopped beef is mixed with the house made sauce, which is a bit sweet with some tang and has clove as part of the multiple spices.  To balance the flavor to my preference, I utilize the condiment bar and put pickles and onions on the sandwich.  About halfway through, I also add slaw to the sandwich so the second half is a bit different flavored than the first.

All in all, another comforting meal.  

The Barbeque Pit 2388 Fletcher Parkway El Cajon 92020 (619) 462-5434 Open M-Sat 10:30a.m.-9 p.m. Website

 

Comments

[ken]

The place where time stands still! Along with Beef N Bun, you can relive the 50s anytime you like. They also do good catering work at the Pit.

[Soo H.]

MMmm... Bbq... I should go and try their ribs. :-)

[caninecologne]

It looks the the BBQ Pit in National City, where time has also stood still. Bert likes the ribs here.

[nhbilly]

Interesting joint

[Cathy]

Those two places are a step back into time, both in decor and food style, Ken. We've been to many caterings done by the Barbecue Pit; lately though, funerals...
You can see Kirk's post about the ribs (link in second paragraph); Wrangler uses the same technique (and light smoke flavor) as Barbecue Pit. The plus is that afterwards, you can hop across the street and get a shake and fried zucchini at Beef 'n Bun.
The National City location is the other remaining location owned by the same family, cc. The only difference is they are open on Sunday...decor, menu, service, flavors are all the same: the ribs are good.
Old fashioned in so many ways, Bill. We appreciate consistency.

[Mist Réme]

I was raised on this stuff. I've always ordered the same thing for 40 years. Folks rave about Phils, but if BBQ doesn't taste this way it seems 'wrong' to me...because its practically a part of me.

[Cathy]

Really was afraid to put up this post, MR, because I figured nobody would have ever been here. It is so satisfying for me to see the triggered good memories for so many people. The flavors are so familiar.