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Simply the Best
BBQ Around
I
Dining Out
SPONSORED CONTENT
f you’ve been in Pittsburgh for any length of
time, you already know about the Pittsburgh
Barbecue Company’s amazing offerings.
But did you know that the same high-quality
meats, smoked for anywhere from 8 to 24
hours over select cherry and maple woods are
available for catering your next event?
“Our catering has grown a lot in the past
two years,” said owner Art Cohen. “We’ve done
parties as far away as Cleveland and Columbus
and we’ve done parties of 2,000 people. So
there’s really nothing a customer can throw at
us that we can’t handle.”
Cohen said the reason catering is up,
especially for high-end functions such as
weddings and rehearsal dinners, is Pittsburgh
Barbecue Company’s dry-rubbed, neat
presentation.
“We don’t serve our barbecue with sauce,”
Cohen said. “Sauce is a condiment, not an
ingredient. Most places serve their barbecue all
sauced up, relying on the sauce for the flavor.
With us, our flavor always has been and always
will be the meat itself.”
That meat not only is smoked longer
than anywhere else, but it’s served with a
proprietary mix of 17 spices dry rubbed on
pork and chicken dishes, and a 12-spice dry
rub and mustard wet rub for briskets, which
are served Texas style.
Chicken and pork are served North Carolina
style, which entails a vinegar base, utilized
more as a moistening agent for the meat than
a sauce during the slow cooking process.
“Our menu is limited to 12 items, unlike
other places that do nachos, wings,
quesadillas, whatever,” Cohen said. “We just do
12 and they are the 12 best in the area. Hands
down.”
The success of Pittsburgh Barbecue
Company’s recipes has been lauded on social
media critics page Yelp, and on Trip Advisor as )ѡ