Food, Flavor, Family
Our Story
We believe Pecos was put on this planet to spread the joy of great BBQ, flavor and family to every city, village or International Space Station. We’ll get into that. But first, here’s where we started.
Pecos Pit BBQ Restaurants trace their roots back to when Ron and Debra Wise opened the first Pecos on Seattle’s 1st Avenue South in 1980. They served two essential ingredients to their guests; warm welcomes and smoked meats. Their delicious alder smoked, slow-roasted beef and pork are now legendary. Ron and Debra connected with Gerry Kingen, Founder of Red Robin, and the dream to make Pecos BBQ a nationwide name was hatched.
Gerry
Gerry is an accomplished Seattle entrepreneur and restaurateur, best known for famously leading a single Red Robin location from a one door business to a NASDAQ IPO. Gerry and the Pecos Pit team are gearing up to again bring great food, flavor, family and fun nationwide, this time under the banner of Pecos Pit BBQ. We’re looking for people to join our family.
Our Mission
Our mission is to spread the joy of BBQ with people dedicated to deliciousness, generosity, and good business.
Our promise to our patrons is to deliver an incredible Total Guest Experience and be great neighbors doing it.
Our vision is to be the nation’s first scalable BBQ franchise with delicious food, the best people and the strongest community presence in the universe. Audacious? Nah. Not with a couple of centuries of getting together over fire pit and the concept testing of smoked meat behind us.
WHY BBQ?
People gather around the fire. For stories, for camaraderie, for food. It is fairly well documented that BBQ is difficult to scale because of, well, humans. BBQ pitmasters have their own tips and tricks and bank safe deposit box secrets as to what makes their BBQ the best. Of course there are regional differences from Texas to Carolina to Kansas City and beyond. There’s pork vs. beef vs. chicken vs. salmon vs. gator. That comes with the territory. But even block to block, heated battles over technique are more intense than the flames. BBQ is like wine is like cars is like fishing lures. Everyone’s got an opinion. That’s fine. In fact, we love it. Because we love BBQ. We love the tools, we love the wood, we love the meat. We also love that we’re not the only ones doing this. We love to try new things and support the people who also love what we do. We don’t think of it as a competition. Our belief is BBQ is a festival of flavor. Sure, there’s a winner. Often, it’s us. But more often, it’s everyone.
Pecos Team
