INGOOD TASTE
Vincent Ferragonio , Manager , Holy Smokes BBQ Pit
Candid conversations with the dining scene ’ s most engaging chefs
Holy Smokes BBQ Pit 4745 William Penn Highway , Monroeville ; 412.265.4745 , hsbbqpit . com
On the Menu : Traditional BBQ offering a savory Meats section that includes sauces ( sweet glaze , traditional or hot ) and Texas Toast with each order of Pulled Pork ( quarter-pound or half-pound ), Ribs ( half rack or full ), Brisket ( quarter-pound or half-pound ), and Burnt Ends ( quarter-pound or half-pound ). The Wings section boasts a smoked , fried specialty with signature sauces of Buffalo Ranch , Garlic Parmesan , BBQ , Sweet Glaze , Woodfired Garlic or Dry Rub . The Trinity Platter includes any two sauces with its brisket , pulled pork , and rack of ribs . Made with a quarter pound of meat , the sandwich varietal includes Alabama White Chicken , Nashville Hot Chicken , Pulled Pork Grilled Cheese , Brisket , and Brisket Grilled Cheese . Add a side of freshcut fries , coleslaw , potato salad , collard greens , mac ’ n cheese , brisket ’ n beans , corn bread casserole and Texas toast .
What led you to Holy Smokes BBQ Pit ? I ’ ve worked in the restaurant industry my entire career . When
The Trinity Platter featuring brisket , pulled pork , and ribs .
the opportunity came to me , I was excited to be part of this amazing team . Our chef , Jamar Sheffey , does all the prep work , creates the recipes and handles all things related to making the BBQ . We have our pit master , Mike McMillin , who comes in at 2 a . m . and he makes sure all the meat is smoked fresh . As the manager , I help run the restaurant .
How do you curate the menu ? We have a simple , but amazing menu . We focus on baby back ribs , beef brisket and pulled pork . We have smoked fried wings , and smoke them in the smoker and finish them in the fryer . We have smoked fried chicken sandwiches and a Nashville Hot Chicken sandwich , as well as Carolina BBQ . We hit a lot of different regions . Our collard greens are excellent , and we see our customers come back the next day , and the next . Since opening last November , we primarily had take-out but starting in the summer we had our inside upstairs section , and we have a deck with umbrellas , lights and picnic tables .
What kitchen tool can ’ t you live without ? It ’ s not really a tool , but I couldn ’ t live without the great people who work here . We all come together as a team .
What ’ s your favorite quick meal to prepare at home ? I eat a lot of BBQ because I ’ m here every day ,
Vincent Ferragonio , Manager , Holy Smokes BBQ Pit
but when I ’ m home I love to grill steak either in the pan , on the stove or in the oven .
What ’ s your favorite go-to ingredient ? I can ’ t pick just one — I usually gravitate toward a few , including olive oil , butter , salt and pepper , garlic salt and rosemary .
What ’ s your best advice for a novice ? In any business , the most important goal is to figure out how you plan to help others instead of just profiting for yourself . A portion of every meal purchased at our restaurant goes to a charity to help feed children . Additionally , a portion of beverage sales goes to Hope for Ghana , to build freshwater wells . We believe in helping others — and I think if you have that mindset , you will create a successful business model . The world doesn ’ t need another BBQ restaurant , but it needs a BBQ restaurant that serves the community and helps those in need .
What ’ s the next big food or dining trend ? People are eager to socialize again . That aspect could be the next thing . Fast-paced dining is where it ’ s at . People come in and we get them out the door . We live in a fast-paced world . Holy Smokes BBQ incorporates both , and we ’ ll serve , or you can come in and take your food out in a few minutes . We ’ ve been doing a lot of catering for parties , weddings and special occasions . n
— Reese Randall
MCKEESPORT AREA ❘ FALL 2021 7