Less than a year after opening in August 2016, The Pit Room made Texas Monthly's vaunted list of the Top 50 Barbecue Joints in Texas.

For a newbie craft barbecue operation it was a remarkable triumph. The Pit Room hasn't rested on its laurels, though. The restaurant owned by Michael Sambrooks continues to evolve. The house-made Czech and cheesy jalapeno sausage still amazes, as do the tacos made with brisket-fat tortillas. It's even turning out one of the city's most delicious version of Frito Pie.



The Pit Room is also getting national exposure: The Cooking Channel's "Man Fire Food" recently featured the restaurant's custom-built trailer that can cook up to 600 pounds of meat.

On the eve of The Pit Room's second anniversary, Sambrooks sat down with BBQ State of Mind hosts J.C. Reid and Greg Morago to talk about the restaurant's newest offerings, which include fajitas on Wednesday and barbacoa on weekends, and to share his success story.

Give it a listen by using the player above, or even better search for "BBQ State of Mind" on Apple Podcasts and click subscribe. You can find us on Stitcher, too.