Restaurants

Houston’s Young Barbecue Master: This Pit Guru’s Logistical Approach — and Relentless Work Ethic — Earns Him Major National Recognition

BY // 12.26.17

Proving that hard work and consistency cut through competition, Houston pitmaster Grant Pinkerton made Forbes magazine’s coveted 30 under 30 list. And it’s not just a win for Pinkerton and Houston. It’s a win for barbecue in general.

Pinkerton is the first pitmaster to crack the list, which debuted in 2011.

His barbecue joint at 1504 Airline Drive in The Heights is aptly named Pinkerton’s Barbecue — and although the place is still a relative newcomer on the barbecue scene, it’s already built up a rep as one of the top barbecue spots in Texas, well known for its clean mesquite burn and display of expertly smoked meats.

Pinkerton has stayed humble though the praise, working 96 hour weeks and still trimming the fat off the barbecue himself.

As Hurricane Harvey ravaged just outside of his Heights restaurant this fall, Pinkerton, who lives above the barbecue joint, immediately knew he had to find a way to help. He stockpiled meat and served it to anyone who could get to his resturant, giving first responders food for free.

“Between the first responders and the residents, at least a few thousand people came by,” Pinkerton tells PaperCity.

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You don’t find food this good very often — especially during a hurricane.

“I was surprised and honored,” Pinkerton says about receiving the email that he was in the running to be included in Forbes’ 30 under 30 list. “I think it’s a great example of how business and barbecue can go together.”

Pinkerton applies a logistical attitude towards his barbecue, noting that “Barbecue restaurants have many moving parts and consistency is key. There are a lot of numbers involved and decisions to go against the mold of what other places do. We made some of those hard decisions to go a certain direction, and it’s worked out well for us.”

As for how he maintains the remarkably clean burn of mesquite that he’s known for, Pinkerton notes that his speciality is due to the pits he uses and the way the fire is burnt. The pit at Pinkerton’s Barbecue is run 24 hours a day — with someone, often Pinkerton himself, feeding wood into it every 20 minutes around the clock.

The pit doesn’t use gas or electricity. It’s simply a very large fire box with room for enough air to aid in combustion.

You won’t find any of the extras on Grant Pinkerton’s menu. The menu is kept extremely simple on purpose. That helps the quality of Pinkerton’s Barbecue stay consistent. Remember, this is a logistics based approach.

No baked potatoes, salads, or French fries grace Pinkerton’s menu. Instead, Pinkerton’s Jalapeño and Cheese Rice and desserts that come from family recipes stud the impressively simple menu along with South Texas beans, homemade potato salad and cole slaw, and duck jambalaya.

Want more? The “Great Great’s Cinnamon Oatmeal Cookie” is a heavenly treat if you’re still hungry.

For Pinkerton, simple works. It’s even earning him some major national love.

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