Is it any surprise that a place called Honey Pit Smokehouse has a fair number of sweet offerings inside? Longtime Imo’s restaurateur Shane Milhaljevic, son Shane Jr., and Zach Fagas have transformed a former Chinese restaurant at the corner of South Kirkwood Road and Big Bend into a barbecue joint with ranch-style décor, ample parking, and lots of families.
A water smoker—more specifically, Myron Mixon’s H2O Water Smoker, named for its designer, “the winningest man in barbecue,” who added a water pan beneath the firebox to create steam—is used to make the meat more tender. Though the bland bird can serve as a canvas for cooks, turkey ’cue is often a snooze. Not here. It’s moist and spicy, astoundingly tasty. On the other hand, the brisket was crumbly, lacking the succulence that fine brisket should have. The pulled pork was juicy, perfect for pairing with one of the myriad sauces. Sausage in natural casing sported a medium-coarse grind and a moderate degree of heat, similar to a hot link’s. Ribs? Of course! The moist meat almost fell off the bone, and even the short end was tender.
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Pair your barbecue with any of seven sauces—three on the tables and four in ketchup-type dispensers. All of them, not just the fruity Hawaiian and Wild Berry, are sweet to some degree. Among the basics, the Honey Fire combines heat, sweetness, and smoke. The Honey Heat Original is honey-forward with a wee bit of heat. And for the health-conscious, a sugar-free, no-sodium Emily’s Fit Sauce is available upon request.
Honey Pit’s slogan is “BBQ, Burgers & Shakes.” Don’t overlook those last two items, notably the burgers. Honey Pit blends its own mix of beef and brisket, cooked to order on a flat-top grill. A homestyle burger—neither too thick nor too thin—arrived piping hot and proved irresistible.
Check the chalkboard for special sandwiches as well, including such items as a brisket cheesesteak on a hoagie bun and pulled-chicken tacos.
A self-service line allows customers to check out the variety of sides competing for attention. The creamy potato salad tasted of chives and dill, good indeed. Perhaps the next great vehicle for Provel is the macaroni and cheese (one of Shane Jr.’s favorites, alongside the glazed ribs). The mac and cheese was expectedly gooey and satisfying. Crazy Corn, canned corn with chopped red and green peppers, had a good balance of flavors. Smoked Peach Pit Beans indeed had slices of peach but were otherwise standard. The Honey Baked Corn Bread goes well with cinnamon butter. The “Macro Menu” slaw is vinegar-based, crisp and sweet.
Honey Pit offers far more than the same ol’ stuff. The folks behind the counter and bringing out the burgers are extremely helpful. And it’s all family-friendly: The wee ones, in particular, will dig that Provel mac and cheese—if Mom and Dad don’t eat it first.
This article was originally published as part of St. Louis Magazine’s June 2018 issue.
