HOW IT STARTED
The Pit Room is the “hand-crafted” brainchild of Michael Sambrooks, a native of Kingwood who attended Baylor University and later the Hilton College of Hotel and Restaurant Management at the University of Houston. Michael, who co-owns the restaurant with members of his family, has worked at several high-profile Houston restaurants.
WHERE THE MAGIC HAPPENS
The heart and soul of The Pit Room are two, custom-made, barrel-style offset smokers (made by Allout Fabrication in Stafford) with a vertical sausage cooker sitting adjacent to one of the pits. As for the meats going into the pit, they’re the highest quality. All beef is U.S.D.A. Prime and all pork is a heritage, Berkshire-Duroc breed. That sort of sourcing ensures that we’re putting out the best BBQ we can possibly produce. Something that we hope our customers notice and appreciate.
