I have moved from the area but I used to stop by Gilbert’s Corner just for Pit Stop ribs. The line could move a bit slow but the ribs were meaty and good. The last time I was there they were out of ribs so they told me all they had left were burnt ends. I am not that knowledgeable of a BBQ guy so I had no idea what a treat they are. I got back in my car and headed out and wolfed the entire container of them in 10 or 15 minutes.
Good people and good food. I never found a side there that I liked a lot but the ribs make up for that.
Dean, ZivBnd, Thanks. I think I checked the Pit Stop a while back, but will recheck.
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The stand in Gilbert Crner has outdoor offsets. Even if you call in your order, there is a wait. But the wait is far less than if you just walk up.
thanks
Did someone here alert me to Big Bad W in Stafford? If so, I owe you. I was very impressed, even though I’d had a serious breakfast at Flo’s and a big lunch at ZZQ down the road.
They have one of the best pork sandwiches in the area – in VA for that matter. good rough chop, good flavor, good sauce. It’s the real deal !
big bad w sand|596x700.
I just posted on it for this who want more details.
I have no idea why the second photo doesn’t appear without clicking
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That pulled pork looks really good! One thing I have noticed, or not noticed, lately is that the pulled pork sandwiches I used to get in the late '90’s in Annapolis, LaPlata and even more so in Deale used to have coleslaw on them unless you asked them not to put it on. Now almost nobody serves their pulled pork with coleslaw on it. Was that an Easter Shore thing that went away on this side of the Chesapeake Bay? Or am I remembering incorrectly? I hate to admit it, but I kind of like the taste of coleslaw on a pulled pork sandwich.
Chopped pork with cole slaw is very common in Memphis. At least half of the cole slaw there is yellow from mustard.
In general I think pulled pork needs to be chopped. It’s often stringy if not. Though I’ll be happy to check out Big Bad Wolf next time I am down that way.
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Slaw on pork sandwiches is common. I prefer it on the side, except at the Dixie Pig and other Arkansas Delta places that just use roughly chopped cabbage. Now that adds some great texture and a bitter touch. In Alabama it’s common to add hamburger dill slices to pork sandwiches, which adds texture and some needed tartness.
In the NC Piedmont there’s and interesting red slaw made with bbq sauce.
“pulled pork” is a fairly recent term, and not a helpful one, really. If you do have thin strings of pork they can indeed dry out more quickly than thicker pieces if you neglect the pork and let it sit around. If you pay attention, it doesn’t dry out. The sin is in neglecting the pork.
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Does anyone know if the Pit Stop branch in Sterling cooks exclusively with wood – I would guess in an offset unconnected to gas or electricity, which seems to be what they use in Aldie? If it does, I’d love to meet folks there on … probably a Thursday in September of October at 11:00 am to sample the menu.
Do they offer brisket on a schedule? The on one menu says “when available”
In Memphis, back in the day, all pork sandwiches were first pulled, then chopped. If you ordered one, you’d see someone standing behind a curved metal shield with tongs first pulling the pork - this was always done to order- and after this silent period, you’d then hear the chopping. Hence the shield.
I say ‘back in the day’ because I haven’t been back to Memphis in a long time. But it was always freshly pulled, never sitting. And you’re right, they didn’t call it pulled pork, it was chopped pork.
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Steve is spot on. That’s the general rule. You have to pull it off the bone, but then you chop it. Some is in chunks and some ends up in shreds, and you take care of it. Some people like it sliced, and some (me) chopped, but it needs to be done for the order, or at least during the rush. There’s nothing like hearing them chopping the meat as you order.
I’d also like to run down to Big Bad W for a rib sandwich in September. Let me know if you’re interested.
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I’m back from New York in mid-September and would be interested in Big Bad W and/or Pit Stop.
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Great! Holler when your schedule is clear
Will do.
I’m planning on going to the Pit Stop and then Big Bad W this weekend. – probably both Saturday, but could also do the Pit Stop Sunday. Is anyone interested?
I am interested in Big Bad W, but not sure it will work out. I am supposed to take my son to an event in Fredericksburg that starts about 5:30pm, so it seems like it could be a natural fit, but the timing may be off for you.
I have been to Pit Stop. Be forewarned that a hellacious line forms and they run out of things early. You can pre-order! In fact, even if the line doesn’t seem long, it comes to a complete standstill as they fill a lot of pre-orders.
I was not all that impressed with what I got, but I don’t quite remember what I got and it is probable they ran out of what I really wanted to try.
Also, there is a very serious French baker there who makes amazing fruit tarts. Not cheap! But they taste as good as they look.
I am usually out that way during the Middleburg Film Festival which is coming up Oct 19-22.
Nearby Quattro Goombas is a superb winery/ craft beer destination. You can’t go wrong with their reds and the sandwiches are terrific.
I will wholeheartedly second Steve’s rec for the french baker, who is Arnaud Herouet, operating as Arno’s Pastry. Arno was the pastry chef at the French Embassy for many years. His wares are amazing and he is a super nice guy. He has a website where you can order whole tarts etc for pick up one of his stands or his house in Chantilly.
Also will second QG with a shout-out for the sours, wine slushies, and sicilian pizza!
As for Pit Stop, it’s been years and years. Just can’t deal with the wait any more.
Is the Sterling Pit Stop location the same quality of cooking? And the same line issue?
I am interested in Pit Stop but this weekend isn’t going to work for. I teach my English as a Second Language class on Saturday and I have to attend a funeral on Sunday.
