Chef Spotlight: Q & A with Big Papa's Pit

Meet Earl Bush, the man behind the pit at Big Papa's Pit on East Bearss Avenue. New Tampa Patch caught up with “Big Papa” at a recent pig roast to learn more about the 38-year-old restaurateur and barbecue guru who grew up "country."

Patch: How did you get into the food industry?

Bush: My great aunt and uncle owned Manning’s in Ruskin. When I was 13 years old I worked there in the summer and by the time I was 15, I was running the line.

Patch: How would you describe Big Papa's Pit?

Bush: We are a Southern barbecue house. Hospitality is job number one. Beef brisket is our specialty. Pulled pork is the biggest seller.

Patch: How much meat do you go through in an average week?

Bush: About 450 pounds of pulled pork and 300 pounds of brisket a week.

Patch: What sets you apart from other barbecue businesses around here?

Bush: You got to love it. I have been doing it 20-plus years. It’s a labor of love, man! I wake up and do what I love to do; that’s the bottom line.

Patch: What’s the secret to good barbecue, and what kind of wood do you use when you barbecue?

Bush: Smoke it slow and low. … We use oak and apple.

Patch: Who taught you how to smoke meat?

Bush: Growing up country, you learn to barbecue. It’s in the blood. I’ve learned by trial and error over the years.

Patch: What’s the best part about owning your own business?

Bush: The PR – talking with people. And seeing the smile on people’s faces.

For more on, check out Big Papa's Pit on Facebook.