Virgie's BBQ & Catering

Adrian Handsborough named the pit after his mother Virgie, who taught him how to work smoke and fire when the family set up on Gessner Road in 1965. Far from Houston's polished barbecue chains, the focus here stays on real pit smoke in an unpretentious room. Sliced meat arrives the traditional way: a pound of fatty brisket flanked by white bread, pickles, and raw onions, accompanied by barbecue sauce that the oak-infused beef scarcely needs.