Pit Masters Burger Uganda article by 4Foodssakeeat.com
I think it is a testament to a meal when after you eat, you call/WhatsApp the chef and say, but chef…what did you do here? How did you do it?
You guys don’t do that? I do it allll the time.
So bite per bite
That sauce…mind blowing. It’s hard to describe something new, you need time to form the vocabulary.
Firm juicy pork, infused with that sauce. It is brined and this makes it even more juiiiiiccccyyy. No dry meat here.
A little juice on your cheeks. The mark of good food is that it is unconfined. It wanders from your mouth and your fingers and tongue have to bring it to heel. By bite 4, you have reached the point where all that stuff is a medley.
Smell of the sauce that wakes your stomach, you smell the meal before you even see it.
Despite it’s journey from Mutungo to Ntinda, the burger was still warm to the touch. The charred bun prevents the juices from soaking through keeping the whole thing firm. The bottom bun was a little softer.
There is a mistaken belief that a burger has to be huge and domineering. This one isn’t. You will get a peek of the lettuce and the pork under the charred bun.
The unwrapping of the paper bag-then the foil-then the innermost paper
Just so I could believe my own taste buds I called my neighbour and said “Taste this” and she said, wide-eyed, “The sauce” and “Juicy”. If you have eaten a dry burger before-you will understand.
The taste of sim sim popped up later.
So the chef confirmed my theory;
About that sauce, yes they make it and they will soon be selling it. Please…do not snooze, buy it. It’s called O.G BBQ sauce.
Eat this when you want a great new taste to a meal you think you already know. The pit pulled burger goes for 15k.
To find out more contact Pit masters burger Uganda: