The Barbecue Pit (El Cajon) (again)

Thank you for stopping to read mmm-yoso!!!, a food blog, while Kirk is enjoying a vacation.  Cathy eats, too and is here to share.

I wrote about the El Cajon location of The Barbecue Pit the first time in 2014, again in 2018, again in 2019  and once more  in 2021.  It's time for another post.

 Not much has changed since the last time, or even from 1947, when The Barbecue Pit first opened in downtown San Diego.

 Other than the prices and having a daily availability of brisket (used to only be on weekends).

 Walk up, order, pay and you walk away with your tray of food.  Efficient.
 Find a seat.
 Go back to the condiment bar and beverage station.  Remember to grab utensils!
 A bowl of Navy Bean Soup-filled with beans, carrots, celery and bits of ham.  An excellent version almost always ordered (except when I really want the Pea Soup)..
 This went well with a beef sandwich.  (Soup and Sandwich, $11.99).  This is Pit Barbecue-slow cooked over oak-not overly smoked (there is a smokey BBQ sauce available on the condiment bar).   The sandwiches are 1/2 pound, the bread is lightly toasted.  It all comes together in each bite. 
 The Mister ordered the chopped burnt ends plate ($10.99) which included two sides.  The burnt ends are meaty, not fatty.
 We decided to share a slice of pecan pie ($4.99) which had an excellent, flaky crust, not too sweet filling and still crisp pecans.  A nice treat. 

The Barbecue Pit 2388 Fletcher Parkway El Cajon 92020 (619) 462-5434 Open Mon-Thur 10:30-8, Fri-Sat 10:30-9 Closed Sunday Website

Comments

[kat]

nice that the burnt ends were meaty

[Kenneth]

The place where time stands still! We ate there the other day and thought the Q was fine. Not world famous, but good for the price. We noticed that the pie display had been moved and was told they had to do this because street people were coming into the restaurant and stealing pies! Glad it's still part of our neighborhood.

[Soo]

A slab of ribs is tempting.

[Cathy]

The Mister always asks for burnt ends or the end cut at picnics or restaurants, kat; he just expects there to be fat and was surprised it was all (crisped) meat. He liked it as a sandwich.

It's so nice to maintain the old ways, Kenneth. Yes, the pie case was sort of always a trust thing; pay for it and pick a slice when you are ready for dessert. We are fortunate to have Barbecue Pit so close.

The slab of ribs is quite a meal, Soo!