PHOENIX (3TV / CBS 5) – If you go to the parking lot of the little strip of restaurants near 48 and great smelling food. Prepare yourself for some decade-old family recipes and get ready to enjoy Hap’s Pit Barbecue! The early years of Hap’s Pit Barbecue. Source: Hap’s BBQ website Hap’s started in the early 1990s when Dan Darroch made his first trailer smoker using part of an old GMC truck chassis from the 1950s. Darroch then parked the smoker in front of his downtown Phoenix dealership and Hap’s Pit Barbecue was born! Over the years the name of the grill grew, and in December 2001 the Darroches Hap’s moved to their current location on Washington Street. When the Darroches began thinking about retiring and getting out of the business nine years ago, their daughter Christine Darroch stepped in. Christine Darroch, owner and pit master of Hap’s Pit Barbecue. Source: Arizonas Family Foodie “If they hadn’t sold me the restaurant, they would close the doors. So I quit my job at the company and continue the legacy here, ”said Christine. Christine says she continues her father’s “Dixie style” of barbecuing, using mostly southern influences. She promised not to change any recipes and to continue to prepare food the way her customers are used to. Christine made some changes, however, adding some southwestern dishes to the menu including quesadillas, homemade spicy jalapeno salsa, and burritos (which can be added to pulled or cut meat) the atmosphere at Hap’s Pit Barbecue in Phoenix. Source: Arizonas Family Foodie But when it comes to the heart of the barbecue, the sliced brisket remains the most popular menu item at Hap’s. “We have signs that let our customers know they have to be here before a certain time when we’re sold out . Everyone is looking forward to the days when we cut our brisket, Tuesday through Friday from 10.30am until it sells out, which is usually between 1pm and 3pm, ”said Christine. “The second most popular is the ribs. I always tell everyone that they will never have better ribs than what they get here at Hap’s Barbecue. ”For Christine, being a pit champion means more than just overcoming barriers in the barbecue world; it’s also about being a strong and positive role model for your son and two daughters. “It feels great. It feels like a great example that I am setting my kids, especially my kids, to see a woman capable of running this type of business. Women are generally not box masters and run grill restaurants, so I meet a lot of people who are surprised to see that I invest my time in my grill restaurant and just lead by example so that my girls are leaders and small a business owner in the barbecue “, Christine said.JEFF’S PICKS In addition to the additions of the Southwest on the Hap’s Pit Barbecue menu, the meat is smoked, grilled, and juicy. The pages feature some grill classics and unique twists that you should definitely try out. And of course the desserts must not be forgotten! No talk, Christine’s claim about the ribs was accurate. The slowly smoked pork ribs were excellent all round; great seasoning with every bite, the meat wasn’t too soft or too tough and was perfect in the middle and juicy from one to the other on the bone. The outer layer had great texture too. The ribs went well with all of the homemade sauces. The chicken and hot links both had incredible smoky heat with a slight char. As a result, both had a strong, slight crunch on their outer skin. The chicken itself was incredibly soft, extremely tasty and went perfectly with the homemade jalapeno salsa. The hot links were a great combo with the hot and regular BBQ sauce. The brisket was hands down delicious, incredibly soft and tender, and essentially melts in your mouth. Another excellent meat for any sauce occasion! One meat dish that is not normally found in grills is Hap’s smoked lamb. It’s definitely a one-of-a-kind taste, just a little salty than what most people are used to from grilling, but it works! When paired with Christine’s homemade mint sauce (which is out of this world delicious), it’s an unfamiliar new grill way to be reckoned with! If you’re a fan of lamb, this won’t disappoint! Hap’s Pit Barbecue serves meat! Hap’s Pit BBQ serves beef brisket, hot link sausage, chicken, and more! Source: Arizonas Family Foodie Growing up I was always a fan of broccoli and cheese (I understand it’s not for everyone) so I have to say that the broccoli and cheese casserole at Hap’s Pit isn’t just my personal favorite was, but also was just an overall outstanding side dish! The cheese sauce was creamy and very cheesy. The dish also had a lovely backend bite of jalapeno, a must have for any tray. The other specialty, the old settler beans, is another extraordinary undertaking. Very spicy with a hint of sweetness in the sauce. Great bean to sauce ratio with pieces of bacon and beef rounding off the pit stop to spice up the town. Also, you have to call for the coleslaw. Some prefer their coleslaw to be watery, others rather thick, but at Hap it is the perfect middle. A delicious mixture and a great consistency for all coleslaw enthusiasts. But wait, there’s dessert! The classic cobbler is available in apple, cherry, peach and blackberry. You can’t go wrong with the pecan or sweet potato cake either! And while Christine’s smoked brownie sundae isn’t currently on the menu, its rich and decadent style is worth noting. So when he comes back you will know that it is a paradise for those with a sweet tooth! It’s a special dessert that Christine makes from scratch and that was even featured on the FOOD Network’s Cooking Channel. The smoked brownie sundae from Hap’s Pit Barbecue. Photo credit: Heather Walker “We first use the finest cocoa in our smoked homemade brownies. The Smoked Brownie Sundae consists of brownie served warm, followed by our fresh caramel and pecan sauce, drizzled with vanilla ice cream and topped with our bacon crust crumbs,” explained Christine. While there isn’t an up-to-date schedule of when the brownie will reappear, stay tuned for a future report on its return! the same amount of love and devotion to the community that Hap likes to serve. Christine said of her grill that it meant “family” and that shows how she greets and desires every customer who walks in and out of her store. This barbecue area embodies everything that barbecuing means for family and community. When I left, one of the regulars said he’d been playing his guitar in the parking lot for other customers the day before while he was waiting for his ribs to be ordered; You can’t get more barbecue than this! Next time you feel like barbecuing, stop by Hap’s Pit Barbecue Streets. Source: Arizonas Family Foodie This is the fourth in a series about barbecuing in the Phoenix metro. Arizona’s Family Foodie takes a look at how Pitmasters merged traditional American BBQ with southwestern heat and spices to create almost a style of their own. Barbecue brings people and communities together. So let’s focus on the food and find new, great restaurants that we can support and enjoy together! Copyright 2021 KPHO / KTVK (KPHO Rundfunkgesellschaft). All rights reserved.
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