Table for Two 8-23
Pig Out BBQ Pit
Rating: 
Pig Out BBQ Pit was awarded the “Best N.C. BBQ” distinction by a local magazine, so we decided to try it for ourselves.
We arrived at the old grist mill to find the stone walls and relics from its past displayed in photos and in the deep windowsills.
We looked at the paper menu posted on the counter as we tried to get the best sampling. The sole person manning the kitchen waited patiently while we debated the choices.
After placing our order and grabbing a bottle of water from the refrigerated case, we sat at one of the three large, wooden picnic tables. A large television entertained us as we waited briefly for food.
We noticed signs offering two free beers to diners (21 and older with proof of ID, and only for those dining in) which we declined since we had brought our own.
We weren’t able to try the chicken wings ($5.99 for 6) since they had sold out. We did compare the baby back ribs (half rack, $10.99) and St. Louis ribs (half rack, $10.99), which we ordered as platters (an additional $2.99 each).
The six baby back ribs were coated in a thick, slightly spicy, sweet sauce and were fall-off-the-bone tender, but seemed similar to many we’ve had in other restaurants.
The six St. Louis ribs were dry rubbed and not smoked. They were also tender, but the Dessert Hound needed some sauce, and asked at the front counter for small cups of spicy and honey mesquite from the six types available.
The spicy was similar to that on the baby backs, and the honey mesquite was a bit too sweet.
The platter option allowed us to try some sides, along with jumbo corn muffins. The mac-n-cheese was a rich, cheesy version that wasn’t heated as much as we might like.
The baked beans were pretty average, with small beans in a sweet, thin sauce. The jumbo corn muffins were also more dessert than side dish. They were large, but also just average.
We got a taste of their sandwiches by ordering the mini sandwich sampler ($6.99) which came with a mini coleslaw in a cup.
The sandwiches were prepared on a long hoagie roll cut in three and filled with meat. The N.C. pulled pork was good-quality, shredded pork with a slightly spicy vinegar-based sauce that dripped down our hands.
The barbecue pulled chicken with honey mesquite sauce also contained tender meat, with the thicker, sweet sauce.
Barbecue pulled pork with original sauce was also full of sweet barbecue sauce and meat.
While the rolls were good quality, they did start to get a bit soggy from the fillings as we ate.
The coleslaw was the standard mayonnaise-based style with shredded cabbage and carrot slices. None of the meats had real smoked flavor, which may be more the North Carolina influence.
While we dined on a Thursday evening, a few patrons appeared for takeout orders. The casual environment would be a good match for families with food served in Styrofoam or plastic disposable containers with plastic utensils.
We found that the paper napkins provided weren’t up to the task of keeping up with all of the juices and sauces, particularly on ribs that had to be eaten by hand.
For pretty good barbecue and a lack of ambiance, the overall rating is 3 forks (out of 5).
The Dining Duo base their reviews on unannounced anonymous visits.
Pig Out BBQ Pit Location: 138 Glen Mills Road, Glen Mills Phone Number: 610-361-8200 Cuisine: North Carolina barbecue Ambience: Rustic Hours: Sunday to Thursday 11 a.m. to 8 p.m.; Friday and Saturday 11 a.m. to 9 p.m. Prices: Appetizers, soups $2 to $10; Entrees $7 to $29; Alcoholic Beverages: B.Y.O.B. Web site: www.pigouttakeout.com
