Taking a Cue from the Pit Masters

Texas style BBQ beef brisket, spit roasted pulled chicken sandwich, baked beans with smoked pork shoulder, hush puppies, and mac & cheese — that and much more are on the menu at East Hampton's newest barbecue joint.

Whether you like vinegar-based BBQ typical of the south or the sweet & sticky flavor more popular in the north, The Millers' Real BBQ has something to offer.

The take-out only restaurant popped-up quietly about a month ago at , which is owned by Eric Miller and his wife Cathy Miller. After six years splitting their time between their former restaurant The Catch in Port Jefferson, Miller decided it was time to focus on East Hampton.

The couple run Hamptons Clam Bake catering company, and Miller noticed the demand for barbecue.

This winter, he spent two weeks with a pit master in Alabama to learn the from the best, he said. He bought a Southern Pride smoker, hitched it to his truck and drove back to East Hampton — but not before making a stop in North Carolina for the historic BBQ trail and to pick up his Aunt Carol's recipe for banana bread pudding.

He wanted to learn the "old-school" way.

"If I could acquire a little bit of their knowledge, I knew I'd be okay," he said.

A classically trained Fresh chef, Miller said he's "no food-snob." In fact, his knowledge on butchering his own meat and attention to detail have come in handy.

Everything on the menu is made from scratch, from the dry rub to the salad dressings, he said.

A homemade citrus-aid — pink grapefruit, lemon, lime, orange citrus, pomegranate, and syrup with slices of fruit— is sold in small and large mason's jars. You supply the rum.

An assortment of exotic hot sauces adorn the counter-tops.

With the help of chef-de-cuisines, Joe D'Angelli and Tom Leonard, Miller said they are off to a great start. The most popular dish, the Kansas City Sweet & Sticky St. Louis ribs are $12 for a half-rack, $24 for a full-rack.

Sylacauga (Alabama) style southern fried chicken wings (12 for $10) and organic spit roasted chicken (1/2 for $8, whole for $14) are other popular dishes. Quesadillas are $9.75.

Side dishes, like Miller's Creamy Cole Slaw, are $4 for eight ounces, $8 for 16 ounces, and $16 for 32 ounces.

Serving lunch and dinner, he smokes ribs, pork butt, and brisket twice a day in the smoker out back. Currently, the restaurant is open from Thursday to Sunday, 12 to 8 p.m., but he will expand the hours for the summer season.