Pitmaster Roger Sherman is a native of Washington, DC, and grew up eating his mother’s Kentucky-style southern cooking. Born on Christmas day, Roger fondly recounts how his mother’s labor made her unable to finish cooking the Christmas turkey– and left his father and older sister without Christmas dinner that year. A long-running family joke for his entire childhood was that when he got old enough, he owed the family a Christmas turkey. He made good on that promise when he bought his first smoker. From that long-running joke grew his passion for barbecue and in 2016, The District Pit was born.
A specific wood is used for each type of meat. The meat must be brined for a specific number of hours. His hand-crafted rubs are a perfect blend of exotic herbs and spices. Roger knows his methods take additional time and effort but maintains the reward is a moister, tastier product for his customers. You can tell barbecue is his passion by the way Roger describes the smallest details of smoking poultry, ribs, pork and beef and his smoker is prepared to maintain the perfect temperature.
Stay tuned to the end for a behind the scenes dialogue between Krissy & Roger.
You can find roger @districtpit on Instagram, via his Youtube Channel Roger Sherman Pit Perspective and via his website thedistrictpit.com
This episode is also sponsored by Krissy’s Vinaigrettes! Throughout the month of February, take $2 off your purchase of the 8 oz Maryland’s Finest Vinaigrette using code LOVE in all caps. Enjoy our signature sauce with our Shrimp & Sausage Pasta recipe.
Music provided by Sidney Thomas of Glasscity Productions. You can find him on IG @_glasscity_ and also at glscty.bandcamp.com
