How 2 Guys 1 Pit BBQ in Tomball adapted, thrived and expanded in the pandemic
Clockwise from bottom: Burnt ends, fried broccoli cheese bites, Texas gumbo, brisket and 4 meat chili at 2 Guys 1 Pit BBQ, TomballThe barbecue business has changed rapidly over the past few years, transformed by the COVID-19 pandemic and ensuing staffing shortages and price inflation. Small mom-and-pop joints have had to improvise and adapt, for better or worse.
Rodriguez got his start cooking barbecue in 2000 for the Brisket Cases competition team, which is one of the original teams still competing at the Houston Rodeo’s World’s Championship Bar-B-Que Contest. In 2014 he attended a Foodways Texas event that helped him make the shift from competition-style to retail barbecue.
They opened the brick-and-mortar in a small slot in a shopping center off of Texas 249 just south of Tomball proper. Fortunately, they were in an end space, so the first thing they did when the pandemic hit was to add a drive-thru. It’s still used today. Another adaptation made by barbecue joints, especially to address the rising cost of beef and other raw ingredients, is to expand beyond the Texas trinity of brisket, pork ribs and sausage. Rodriguez and Clarabut have skillfully put together a menu of comfort-food favorites, creatively and efficiently using all the available ingredients.
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