San Antonio Express-News (Sunday)
Pinkerton’s Barbecue to open in February
Top-rated BBQ palace downtown aims to be family eating destination
Grant Pinkerton doesn’t have an exact opening date for his massive downtown San Antonio Pinkerton’s Barbecue palace, but he’s ready to commit to February. It is an extension of his Houston location, which has earned honors as one of the Top 50 in the state by Texas Monthly.
Located next to the Frost Tower, Pinkerton’s takes up an entire city block with tons of green space. The nearly 7,000square-foot, newly constructed restaurant and bar is Pinkerton’s vision from the ground up, with an interior that resembles a hunting lodge.
“I have looked at San Antonio as an awesome opportunity for years,” Pinkerton, the owner and pitmaster, said. “I want the people that visit San Antonio to have access to what will truly be an authentic Texas barbecue experience. And I want the locals to have barbecue that is worth their time to come downtown.”
Pinkerton is going big. He said the bar program, which will feature craft cocktails and has room for 12 beverages on tap and many canned and bottled options, will be as much of a player as the smoked meats. The property has a large bar and TVs are scattered throughout the property both indoors and outdoors, and there is plenty of room for kids to roam in the adjoining green space.
“We want to be that place where you spend three hours and everybody is entertained and happy,” Pinkerton said.
The pit room is outfitted with three 1,000-gallon steel smokers, as well as a pair of backup units within full view of the public. They will fire up the meats with a mixture of mesquite and oak wood.
Once downtown returns to normal pre-COVID-19 traffic, Pinkerton said that he plans to cook as much as 1,000 pounds of brisket daily. He will be splitting his time between San Antonio and Houston, at least until the San Antonio location is more established.
The inside kitchen space is designed with three cutting stations and four slicers will be handling food orders at a brisk pace. In addition to brisket, sausage, turkey, chicken, beef ribs, boudin, pulled pork and a candied style of pork ribs will be featured on the menu. Pinkerton said all of the meats will be cooked low and slow.
“I don’t make the barbecue that everybody else makes. I make the barbecue that has flavors that people want to eat,” Pinkerton said.
Pinkerton’s Barbecue, 107 W. Houston St., pinkertonsbarbecue.com. Hours (upon opening): 11 a.m. to 2 a.m. Wednesdays-Sundays, kitchen closes at 10 p.m.