American-style BBQ hot smoked over oak, straight from the Black Mountain to your plate.
We're Matt & Kara, founders of Bear Pit BBQ, raging foodies and proper BBQ nerds.
Matt got his hands on his first smoker back in 2020, just in time to spend lockdown perfecting his pulled pork recipe with me (Kara) as a very willing taste tester. In 2025 we took the leap from weekend cook-ups for friends and family to a full-blown BBQ operation. A ginormous smoker, converted horsebox and a love for feeding people bloody delicious food.
We do things the traditional Texan BBQ way. Slow-cooked, freshly sliced to order straight from the pit and best enjoyed over a cold drink with good company.
Buying local and supporting independent businesses is important to us. So where we can make it work (as a very small, new food business), we do.
Our meat comes from L.J. Bailey & Sons, our brilliant local butcher. Our cheese and butter are from Calon Wen, a small co-operative of organic family farms across Wales. Our hot sauces from Chilli of the Valley, a family business from the Welsh valleys. Our flamingo, fava and carlin beans are British-grown, sourced through Suffolk-based Hodmedod's.
We make most things from scratch. The BBQ sauces, the rubs (although we do also sometimes use rubs from the excellent FireFly Barbecue), the slaw, the mac & cheese, the pit beans and the cornbread. Baking our own buns and making our own mayo are next on the list and one day we'd love to grow the veg for the slaw ourselves too.
We don't do single-use plastic. Everything is served in biodegradable or recyclable packaging with wooden cutlery, and takeaway orders go out in a paper bag. Small things, but they matter to us.
We launched our season in 2025 with a residency at Cosmos Camping in Gwynfe, Carmarthenshire, and we're back for 2026.
If you're after good company, tasty food and a cold drink to wash it down with, come and join us. We'd love to see you.
Our 2026 season trading dates
Slow-smoked beef brisket, rubbed with today's spice mix and smoked until melt-tender. Served with golden cornbread, today's BBQ sauce, crunchy slaw, crisp gherkins, punchy pink onions & 2 sides.
Juicy pulled pork rubbed, smoked and sauced the way it should be — low 'n' slow with today's signature flavours. Served with crunchy slaw, crisp gherkins, punchy pink onions & your choice of side.
Come hungry — this mighty, meaty platter is built for two. Pulled pork, slow-smoked brisket and all the meaty treats listed separately. Served with golden cornbread, today's BBQ sauce, crunchy slaw, crisp gherkins, punchy pink onions & sides.
Cherry cola-marinated chicken breast wrapped in bacon and smoked low 'n' slow. Served with tangy Alabama white BBQ sauce, crunchy slaw, crisp gherkins, punchy pink onions & your choice of side.
A gloriously gooey bowlful of hot-smoked mac & cheese, made with two Welsh cheeses — Calon Wen Rosset Red and Extra Mature Cheddar. Served with crisp gherkins, pickled pink onions & your choice of topping.
A mighty bowlful of British flamingo, fava and carlin beans, slow-smoked in a rich tomato & BBQ sauce. Served with crisp gherkins, pickled pink onions & your choice of topping.
Garlic & thyme mushrooms, slow-smoked in cider for a deep, earthy flavour. Served with crunchy slaw, crisp gherkins, punchy pink onions & your choice of side.
