Carrubbas Chicken Pit

Carrubba’s Chicken Pit brings the kind of barbecue that sticks with you—smoke in the air, sauce running down the side of the plate, hands too full to check your phone. Their BBQ chicken takes on a deep char, the skin crackling under heat, the meat pulling clean from the bone. Baby back ribs break apart at the first tug, brushed with sauce just thick enough to hold. Pulled pork stays tender, packed into rolls or stacked high on trays, the brisket sliced to show every layer of bark and rendered fat. The Nashville hot chicken sandwich dials up the burn, the fish version doing the same with a crackling fillet, both tempered by pickles and slaw.

Sides come in full force—buttered spuds slick with seasoning, baked beans thick and smoky, macaroni salad keeping things cold where they need to be. Loaded fries catch the weight of pulled pork and cheese, Cajun corn kicks up the spice, fried dough dusts everything in sugar. Deep-fried Oreos go last, crisp at the edges, molten inside. The truck rolls through Buffalo, its barbecue built for the long haul, a fixture at festivals, parks, anywhere people know what good chicken tastes like. Carrubba’s caters, bringing the best of Buffalo’s food truck scene straight to the table.