Same pit and recipe used since 1970

When a barbecue craving occurs, there are plenty of Austin restaurants that can meet such a demand. However, only one of those barbecue establishments has Roma Duff.

The Pit Barbeque opened on Burnet Road in 1970 shortly after being purchased by Roma's brother-in-law. A year later, Roma, her husband, Bill—now deceased—and their son, Jeff, took over and have been cooking brisket ever since.

"There's so many different people doing barbecue and doing it their way," Jeff said. "We still use the same recipe we've been using since we opened up. We try to just keep ours consistent and do what we've always been doing."

Roma, who can be found by the restaurant's meat cutter most evenings, said she knows The Pit Barbeque regulars by name.

"She likes being able to come over and deal with people," Jeff said. "So many customers know her. They're constantly asking about her if she's not here. She always comes in around 6 o'clock or so."

There used to be about a dozen other area locations, but they have closed throughout the years, Jeff said. However, Roma and Jeff said they intend to make sure the original Burnet Road location of The Pit Barbeque stays open and family-run for the foreseeable future.

The pit used by the Duffs to cook their meat—for up to 14 hours—has been in use since the 1960s. Jeff said restaurant customers often rave about how well-seasoned The Pit's barbecue is.

The area surrounding the small building, which includes only a handful of tables and no drive-thru window, continues to be redeveloped. The new construction does not worry the Duffs, however. The family said it just helps attract new customers.

"It will be good for us," Jeff said. "The more apartments they put in just puts more people in the area."

Duff Family Tradition

Roma (left) and Jeff Duff (right) took over The Pit Barbeque location on Burnet Road from Roma's brother-in-law and have been running the business ever since. They said they honor tradition by using the same recipe from the beginning. Roma's husband, Bill, had retired from his job as a jet engine mechanic when he came to work at The Pit. He has since passed, but the Duffs keep the business going.

Main eats

The Pit Barbeque's menu includes brisket, chicken, turkey and sausage that are all cooked in a decades-old pit before being served. A plate of brisket comes with two sides or a side and dessert. Since the recipe calls for a dry rub, sauce is available for those who want even more flavor added to their dish. There is also an onion, pickle and sauce bar in the back of the restaurant. Plates range from $6 to $11.

Desserts

Patrons can polish off their lunch or dinner with a heaping bowl of dessert. The choices include banana pudding (left) or peach cobbler (right). The desserts are made in house and are reminiscent of traditional southern cooking. If more than a serving is desired, a pint or a half pint can also be purchased. The desserts are about $1.50 each and up to $5 for a pint.

The Pit

The pit that all meat served at the restaurant goes through has been at the establishment since the 1960s, Jeff said. There is a smaller pit to the left of the main one that is used for cooking the Thanksgiving turkeys the restaurant sells in November, Roma said. The brisket served by the Duffs stays in the pit for 12 to 14 hours before being removed and served.

The Pit Barbeque, 4707 Burnet Road, 512-453-6464, Hours: Mon.–Fri. 11 a.m.–8 p.m., Sun. closed,www.thepitbarbeque.com