Blues and Booze at Stanley's Famous Pit Bar-B-Q

East Texas Blues

400 Miles for one day is typically taxing on most when driving within your home state. Add in a handful of BBQ joints and spending on average one hour and half at each - this can become very exhausting - especially after eating at each stop. I was beaten down to the point that I had to consume a different cow product - so I had ice cream.

After leaving Jefferson with the sun sinking low, Robert, Matt and I drove to the "Rose Capitol of the World," of Tyler, TX for a few beers at Stanley's Famous Pit before shut eye. Stanley's isn't new by a longshot. It is among the oldest "Mom and Pop" restaurants in Tyler and was originally owned by J.D. Stanley. After being established for near 60 years, Nick and Jen Pencis came into the fold in 2000. With some tweaking of the menu and patience - they've propelled Stanley's into the light with their award winning ribs, brisket and popular Brother-in-Law sandwich.

 Photo by Robert Lerma.

Not only being one of my early write-ups (Stanley's Famous Pit Bar-B-Q) and beside the food, the music-friendly atmosphere left an euphoric impression upon this blues aficionado. With East Texas birthing blues legends like Lightnin' Hopkins and the "Father of Texas Blues" Blind Lemon Jefferson, Stanley's transition from restaurant only to a live music venue was a no-brainer for Nick. Beside his impeccable cooking skills is the fact that he is an accomplished musician. Before manning the smoke pit he once manned the drum kit for The Greyhounds. If you dig a soul-shakin' fusion of blues, jazz and funk I would recommend their album "Liberty".

Photo by Robert Lerma.

Nick introduced himself by settling in behind the drum kit on the stage connected to their newly covered deck. Just as comfortable with drumsticks in hand as with a rack of ribs - Nick tied together a seemingly effortless impromptu jam session with the house band. Afterward he walked up with an announcement. "Tomorrow we will be switching wood types. It's called - morning wood." Pleased to meet you too Nick. This kind of humor mixed with his laid back demeanor is why Stanley's motto "Be kind. Have fun," is imperative to their success. One shared Brother-in-Law sandwich and more than a few Summer Beers later - it was time to call it a night.

The meat lab

The next morning we were introduced to a character of sorts and key element of Stanley's rhythm. Pitmaster Jonathan Shaw or simply Shaw, is the meat and potatoes of the smoker to the point where Nick relies on him for consistent production. If Nick were to be absent - not a beat would be skipped as long as Shaw was slingin' wood and meat.

Nick Pencis and Jonathan Shaw. Photo by Robert Lerma.

While there, a constant supply of protein was presented for tasting. From the brisket and ribs to the smoked chicken and adult (or kid) friendly - candied bacon. Any member of Nick's kitchen crew would sample pieces, discuss taste and adjust if needed. A collective quality control if you will. We were lucky enough to try a fairly new menu item being the Friday and Saturday only beef rib and hit the jackpot getting to try the first Mother Clucker chicken sandwich - a joint creation by Chef Jordan Jackson and Shaw. Each bit of food was carefully crafted for success.

Mother Clucker. Photo by Robert Lerma.

If you ever find yourself in Tyler and happen to turn on Beckman Ave. with your windows down and you so happen to hear a blues rift cut through the thick ETX air - there's a good chance Nick is holding rhythm. Allow the green and red neon lights to act as your guide into the parking lot and take a step back into nostalgia. Unwind for a couple hours and enjoy Stanley's BBQ while peeling the label off a cold beer to a Stevie Ray tune. The only rule to follow here is "Be kind. Have fun."