IN Mt. Lebanon Summer 2014 | Page 49

SPONSORED CONTENT 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