When you smell that smoke, you know it’s BBQ time

In a region laced with delicious, smoke enhanced meat, there is a new pit in town – a barbecue pit, that is.

On Saturday, Jan. 30, Pungo Boys BBQ officially opens its doors after a two-year process to make sure all the Ts were crossed and all the Is dotted.

Start time is 11 a.m., and with a growing trend in the barbecue world, the food will fly until there is none left.

The location is tucked away in a corner of the shopping center at 1776 Princess Anne Road. Look for unit N, but following your nose is probably the best idea.

The restaurant/takeout location will be open Thursdays through Saturdays from 11 a.m. until all the yumminess runs out and starting at noon on Sundays with the same “damn-I hope-I’m-not-too-late” ending.

“We’re cooking everything fresh daily,” said Doug Humphrey, who has partnered with Allan Brock, Jeff Dudley and pit master Bill Dixon.

The place gets its name because of its location and the fact that all four have roots in the southern portion of Virginia Beach.

Dixon weaves his culinary magic for all to see on his website: pungoprarie.com.

Dixon has long been known for his hometown style of catering endeavors with an emphasis on pulled pork.

But Pungo Boys will offer plenty of other shirt-ruining, drippy goodness that will include Dinosaur Ribs – a pair of massive beef ribs that, coupled with six different sides, is more than enough for two hungry tummies.

“This is all Doug’s idea and it’s taken us a while to get things right,” Dixon said. “We weren’t going to open the doors until every little detail was exactly how we wanted it.

“We’re going to provide fresh, consistent and quality food we think people will really enjoy.”

The four know the BBQ market is a tough nook and cranny to become a hit in. The region is renowned for its barbecue. Pungo Boys will pit cook their Q for hours on the smoker and offer a variety of sauces that far surpass the normal vinegar- or tomato-based.

One especially good one is an old Pungo recipe made by Willard Ashburn of Ashburn Sauce Company fame that will be called “Pungo Boys Piggy Perfume.”

It is to die for when drizzled over Dixon’s take on Brunswick Stew. Let’s call it soup insanity in a bowl.

At the heart of the operation is an old barbecue pit that Dixon once owned. It had been sold and bought several times over the years.

“We tracked it down and refurbished it,” Dixon said, tossing a couple of large chunks of hickory into the fire chamber. It holds 750 pounds at once.”

Dixon’s insanely good baked beans will take a few spaces away from the beef and pork, but that ain’t a bad thing.

The group plans to have a steady menu influxed with daily specials to keep things interesting.

And what’s more interesting than a new barbecue joint?