The undisputed masters of the pit in Kapitolyo are back...
After nearly a four-month absence due to repairs and renovation, Pitmaster's Smokehouse BBQ is once again open for business serving its signature BBQ dishes. And it's about time too...
Smoked for hours using fragrant local wood, the meats are slowly transformed reflecting the pitmaster's art, and ready to serve. Mike Floro and his partners (R) are back with their signature BBQ (see my earlier post, Pitmaster's Smokehouse BBQ: The Undisputed Master of the Pit in Kapitolyo).
The smokers are up and running, and the Pitmaster's Smokehouse BBQ crew is all fired up to serve you their signature ribs, brisket, chicken and other BBQ dishes, everything you missed in the past four months. And it's great to see them back... 
At the private preview, Pitmaster's Smokehouse BBQ's signature starters were served...
...including their tasty Pulled Pork Rolls with Kesong Puti (P 135), crispy spring rolls with tender shredded pulled pork butt and local cream cheese...
...the crunchy Chicken Skin (P 125) glazed with garlic sauce...
...and the Grilled Smoked Cheese Sandwich with Bacon (P 260), each one recreating the comforting and familiar flavors you've loved and missed at Pitmaster's Smokehouse BBQ.
After another round of Sangria, the signature Pit Nachos (P 260) were served, with torched white nacho chips topped with Pitmaster's Smokehouse BBQ's smoked pulled pork, cheese sauce, and salsa. And once you start, you just can't stop...
Be sure to have your vegetables while at Pitmaster's Smokehouse BBQ, and the Pit Caesar Salad (P 240) does not disappoint, with its fresh greens topped with a smoky slab of bacon and sous-vide egg.
For the mains, Pitmaster's Smokehouse BBQ served their usual suspects, including the Smoked Coriander Chicken...
...and the tender Angus Brisket served with four signature sauces to suit your mood and craving. Pitmaster's Smokehouse BBQ is definitely back.
The Smoked Bacon Strips should satisfy any serious craving for pork, with its thick and smoky slabs layered with just the right amount of fat for even more flavor.
But Pitmaster's Smokehouse BBQ has one more surprise up its sleeves. The Pork Ribs are noticeably thicker and larger than the previous version, with each slab almost double in size. Mike Floro explained they are now using a new pork rib cut, allowing them to offer thicker slabs. Looks good to me...
...but the proof, they say, is in the pudding. Picking up a huge slab of pork rib immediately tells you this is one serious cut with its heavier weight. But once you carve a piece, the tender meat simply falls from the bone, releasing savory, juicy and smoky notes with every bite. It's definitely an improved version. 
Pair your BBQ with Pitmaster's Garlic Rice, Kimchi Rice, and Chimichurri Rice to complete your meal...
...or go for the Elote (P 90), the Mexican-style corn-on-the-cob draped in butter, cheese, and spices.
It's great to see Pitmaster's Smokehouse BBQ back in business at Kapitolyo, and get reacquainted with old favorites. But the Pitmaster's Smokehouse BBQ's Pork Ribs make coming back to an old favorite so much sweeter. Bigger, thicker, heavier, the new Pork Ribs is Pitmaster's Smokehouse BBQ's winning ace. Call it a tasty flavorful upgrade, these new pork ribs are more than enough reasons to revisit Pitmaster's Smokehouse BBQ.
The return of Pitmaster's Smokehouse BBQ obviously made a lot of people happy, find out why when you stop by for a taste of their pork ribs and other signature BBQ dishes. Slabbed. Rubbed. Pitmaster's Smokehouse BBQ is definitely back and all fired-up...
Pitmaster's Smokehouse BBQ is located at 64 East Capitol Drive, Baranggay Kapitolyo, Pasig, or call 616-9719 or +63917-316-0255 for reservations and inquiries.
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