After having a decent meal at Pitmaster’s Smokehouse BBQ in Kapitolyo, Pasig City, we can say we’ve turned into fans of this grill restaurant. Our overall experience was certainly classed-up. Their specialty? Smoked meat cooked using only local wood and a unique blend of spices, and then paired with a collection of homemade sauces like Apple (sweet), East Capitol (spicy), and Hazelnut (something close to a spread that you love). Local beers are served daily.
with Chef Dan
Pitmaster’s Smokehouse BBQ humbly began as a simple ihaw-ihaw barbecue concept that has grown into a more technical “smoking” barbecue restaurant serving mouthwatering smoked meats. This is a great spot to expand your horizons on grilled dishes and delicious comfort food without committing to breaking the bank. It’s a destination for family and certified foodies looking to diversify their curious palate. To further relieve worries on the bill, reserving through BigDish is recommended. Book online and score a huge discount of up to 50% off!
In case you’re not yet familiar, BigDish is a brand-new way of offering dining deals and discounts. There’s no membership fee required. Just reserve online (through the website or mobile app) and get discounts depending on the number of people, date and time, and the restaurant chosen. Once booking is done, a confirmation code will show up and this should be presented to the restaurant at the time of visit. No hassle! Click here to book your next meal at Pitmaster’s Smokehouse BBQ.
Review of Pitmaster’s Smokehouse BBQ (Kapitolyo, Pasig City)
Ambiance:
Casual urban elegance meets modern aesthetics at Pitmaster’s Smokehouse BBQ. Wood surroundings mostly make up its rustic approachability, and brick walls adorned with creative drawings and some food posters further add on to the consistency of a cozy feel. Splashes of color are introduced in the form of writings on the chalkboard menu. Ample lighting is available but there’s also a lot of natural lighting from the restaurant’s windows. Layout is kept simple, maximizing the seating zones arranged throughout the indoor area, while also having an outdoor space for al fresco dining.
Food:
Chicken skin is usually salty but Pitmaster’s does it differently. Their deep-fried Chicken Skin (PhP 145) had a great balance of honey-sweet and garlicky flavor that provides a nice change of pace from the traditional dish you’re familiar with. It excited our appetite and made us look forward to the next entrees with eager anticipation, which is what every good appetizer should do. The chicken skin was punchy and perfect to order on your cheat day. 🙂
Pulled Pork Roll with Kesong Puti (PhP 200) is a definite mainstay on the menu. It’s not lumpiang Shanghai or any ordinary fried spring rolls, though it may look like it, but shredded smoked pork butt tossed in Gochujang, rolled and deep fried. Here you get the best of both worlds: thick, slightly chewy and juicy meat and crunchy bark. It’s a nice pica-pica dish while having smooth conversations over a meal. Kesong puti on the side bounced against the gentle flavor of pork without fear of overwhelming the senses.
Pit Caesar Salad (PhP 240) is classic Caesar salad mixed with smoked bacon strips and homemade anchovy sauce. Here you have salty, smoky, and sweet flavors in a balanced medley. The greens were sparkingly fresh and what elevated the dish even more was the poached egg on top, which wasn’t meant for only decoration, but really as a palatable component. And oh, the smoked bacon gave depth to what might otherwise be just a boring salad.
We saved the best for last. For our main course, we had The Pit Platter (PhP 1500) which consisted of five smoked specialties with regular sides (see list below) and carafe iced tea. It’s good for four people to share! Some food are simply too wonderful to ignore, and this smoked meat platter definitely falls into this category. Visually and flavor-wise, the Pitmaster’s Smoked Ribs and Smoked Corriander Chicken for me were the most tantalizing. All the other meat varieties were done right as well, featuring perfect charred crust in savory and smoky goodness. The sides, especially our favorite Elotes or Mexican-style corn on the cub, also scored A in our book. Yum!
Rundown:
- Pitmaster’s Smoked Ribs – 7-hour smoked pork ribs
- Black Angus Brisket – 15-hour smoked black angus beef brisket
- Smoked Bacon Strips – homemade 7-day cured and smoked bacon strips
- Smoked Corriander Chicken – chicken leg quarter with honey chili-garlic glaze (mild, hot, magma)
- Pit Smoked Sausage – homemade smoked sausages with your choice of either garlic & herb or sweet pepper
- Sides: Kimchi Rice (PhP 65), Pepper Rice (PhP 60), Mashed Sweet Potatoes with Thyme Bechamel (PhP 95)
Price for Value:
In the landmarked “foodie” space of Kapitolyo, piles of restaurants left and right fight for attention. If you’re looking for grilled and smoked meat, look no further than Pitmaster’s Smokehouse BBQ, which lives up to its name. (By definition, a pitmaster is one who operates a barbecue pit, one who is skilled at barbecuing.) This restaurant serves really good smoked meats matched with tasty sauces that don’t overpower but complement and blend together well with the dishes.
Prices aren’t much of a bargain but pretty reasonable for the quality of food and friendly service. Click here to book your next meal at Pitmaster’s Smokehouse BBQ to get a discount and invite your friends to indulge in reliably good bites! 🙂
[schema type=”review” url=”https://goo.gl/5ak8xK” name=”Pitmaster’s Smokehouse BBQ” description=”64 East Capitol Dr, Pasig” rev_name=”For inquiries, call 0917 3160255 or (02) 616 7919″ author=”Rochkirstin Santos-Sioco” pubdate=”2017-08-17″ ]
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