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Feb 18, 2010 11:09 AM

Pittsburg Hot Link Restaurant - Pittsburg, TX

Does anyone have any info about this place? I remember going as a child in the early 80's. I am curious if it is worth the trip to East Texas. I have a few organic farms I would like to check out in the area. I have the link to the restaurant website but it has no menu and no real helpful info beyond the history.

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    1. There is the Hot link Palace in Mt. Pleasant as well. I think it is still around but I haven't been in several years.

      1. I wouldn't make a trip just for the hot links because you can actually find them at Walmart super centers and a few other grocery stores in the DFW area and they are just as good when you cook them or reheat the already cooked ones yourself.

        1 Reply
        1. re: cissylee

          I have eaten tens of dozens of Pittsburg Hot links. The shop in Pittsburg is a cool spot, but they steam the links, and you have to be a purest to enjoy them that way, bit if you are down there definetly try go to the store. There is a BBq spot on the north side of town on the east side of the road that serve the links BBqds and they are delicous, not nearly as greasy. Going to visit some organic farms and eting some Pittsburg hot links is definetly covering both ends of the spectrum. BTW if you buy some raw links from a stores do not ,under any circumstance, read the list of ingrediants.
          Blalock Bar-B-Que
          103 N. Greer
          Pittsburg, Texas
          and see if they still have BBq Pittsburg hot links.

        2. Pittsburg Hot Link Restaurant is located in Pittsburg, TX approximately 100 miles east of Dallas. The hot links became a part of Pittsburg, TX in 1897 when a German immigrant introduced the unique hot link. Pittsburg Hot Link Restaurant came into existence in the 1980's after being passed through the generations of the Warrick Family.
          The hot links are an all beef hot link with a pork casing. The flavor is mild and has a unique flavor and texture, and are seved best with the crisp saltine cracker and the special made hot sauce. The hot links are baked in a special oven that was revised throughout the years. Many years ago, the hot links were cooked in a modified ice box and to this day, the hot link stoves resemble the basic shape and concept of the old ice boxes - except they are all steel with natural gas to provide the flame. There are several locations to purchase the hot links, but there is no place that recreates the memories of childhood than on the wooden benches and tall ceilings, like the Pittsburg Hot Link Restaurant itself. Good Home cooking and friendly faces.

          1. Can anyone here offer experience with smoking these? I came across an article this past winter about smoking for 3 hours, exceptional flavor. I'll probably give it a try myself, but just wondering.

            4 Replies
            1. re: CocoaNut

              I have never smoked the hot links, but I have tried them at a BBQ restaurant. They are very good this way. A lot less greasy than the baked hot links. It is a matter of preference. I prefer the grease.

              1. re: CocoaNut

                Don't try it on an open grill. You will ruin it even if you are keeping an eye on the links. That grease is like Napalm and when it squirts and contacts a flame, it's like a flame thrower. Also, the grease residue will ignite the next time you use your grill.

                I have wrapped them in foil and did the deed in a convection oven not quite the same as smoking but got the job done.

                If you have a real smoker or even one of the gas Brinkmans with the water pan, I would make a foil boat for them with an open top so you don't totally wreck your smoker.

                But I have to agree those links are a nasty little pleasure, wrapped in a piece of bread and some LA Hot Sauce. It's kind of the Texas version of hangover medicine, compared to Menudo

                1. re: CocoaNut

                  i have about 10 year experience of smoking these wonderful hot links. i just up-graded to an electric smoker this thanksgiving and i set it on 250 for one and ahalf hour and done, but it is alot better if you have there original hot sauce to go with them . i live in houston texas and i will drive to pittsburg to buy the green label links and a whole case of the hot sauce . well worth the trip i always buy 60 pounds of links every time i am up there

                  1. re: nutzbigh

                    I Live in Humble north of Houston...I sent a message to Brookshire Brothers company...they have a store in New Caney just north of here..I ask if they could send some to the New Caney store..they did it for me..but they sent the ones they make for the smoker...they are from Pittsburg Hort Links in Pittsburg texas...have not tried them yet as I just got them today...I have always got the original ones and baked them in a roaster pan covered in the oven but I poke them about half way through and let the grease spew out...I then drain the grease off in an old coffee can and throw that away..the I continue to cook until crispy...poking again if needed...till all the grease is cooked out and disguarded...i then put them on a paper towel to make sure they are drained...then serve with catsup sprinkled with la hot sauce...and of course the saltine crackers...My husband is from Mt Pleasant and I learned to make them for him as his parents have both died and we don't go up that way anymore.much...but we still like them and go to Pittsburg for them whenever we are up that way....