Meet Brian Keenan | Owner and Pitmaster, Keenan’s Pit Bar-B-Que

We had the good fortune of connecting with Brian Keenan and we’ve shared our conversation below.

Hi Brian, where are your from? We’d love to hear about how your background has played a role in who you are today?
I’m originally from Spartanburg, South Carolina but lived all over the Carolinas growing up. Whole Hog Barbecue was plentiful and also considered a treat. I have fond memories eating whole hog barbecue in the Carolinas. I moved to Atlanta in late 2006 and found no barbecue suitable for me so I started dabbling in it myself at home. A good friend of mine opened a barbecue restaurant in 2009 and I was exposed to some different methods and philosophies. In 2010 I started creating recipes for my own barbecue.

What should our readers know about your business?
I was in the beverage industry for 17 years and found myself cooking barbecue in my backyard every chance I got. I’d call on my customers and they’d ask me to bring them barbecue instead of wine samples and I knew it was time for a change. I’ve always applied my ” wine palate” to barbecue, it’s all about balance and focus. I also cook with cherry and oak, fruit and oak are core components of many wines. Many of my wine customers asked me to team up with them to do pop ups over the years and I was fortunate to have that support and those deep relationships when I left the wine business to cook barbecue full time. I began a catering business called Meating Street BBQ and we were successful enough to have a shot at opening a restaurant, but the location we chose wasn’t that great and the lack of parking eventually led us to shutting the doors. I took a little break from barbecue and worked as a regular cook in a restaurant but people kept asking me for barbecue. After 6 months I was back at it with a new attitude and a new name for my catering business. Keenan’s Pit Bar-B-Que was born. The new focus was to perfect American Classic Barbecue, Texas Brisket, Beef Ribs, St. Louis Ribs, Smoked Chicken, and Pulled Pork. It’s unique to avoid being pigeon holed into one particular style of barbecue and just cook awesome American Barbecue, paying homage to the great American staples with my spin on it. The side items are a labor of love too. Everything is my own recipe and scratch made, I cook everything myself to insure the quality is there. Barbecue has never been more popular and I’m happy to see more people out there doing it right, like myself, cooking with only wood. No charcoal, gas, or electric assisted equipment. Seeing that the meat is ready when it’s ready and no sooner. It’s definitely the hardest work I’ve ever committed to, but the passion I have for it and constant support from my customers and friends keeps me going.

Let’s say your best friend was visiting the area and you wanted to show them the best time ever. Where would you take them? Give us a little itinerary – say it was a week long trip, where would you eat, drink, visit, hang out, etc.
I live in downtown Roswell, GA, so I’m spoiled on choices for eats in my own backyard. I’d have to say my favorites right off had would be Table and Main for Southern food, Amalfi Restaurant for classic red sauce Italian, Osteria Mattone for Northern Italian, Foundation Social Eatery in Alpharetta is also one of my favorites. The wine list and steaks at Little Alley is also fantastic if you’re into wine. The Fickle Pickle has amazing sandwiches and sides for lunch. As far as Atlanta, you could do a food hall tour and it’d take up most of the rest of your week.

Who else deserves some credit and recognition?
I’d like to give a shoutout to all the farmers out there that make sure we have quality meats and vegetables to work with. I’d also like to thank the late Mike Mills of 17th St. Barbecue in Murphysboro, IL and his daughter, Amy Mills for writing Peace, Love, and Barbecue. I’ve read a lot of barbecue books, but this one really encompasses the culture of barbecue. I’d also like to thank my wife Joanna for all her support over the years. Being married to a barbecue man is hard, and she’s stuck with me through thick and thin.

Website: keenanspitbbq@gmail.com (email) NO WEBSITE

Instagram: keenans_pit_bbq

Facebook: Keenan’s Pit Bar-B-Que

Image Credits
Personal photo credit Randi Curling Photography