Southside Barbecue Company–owned and operated by brothers Pat and Mike Joyce–bring together a combined 70 years of experiences in all facets of the food service industry. Pat and Mike have both been staples in the Pittsburgh dining scene since Franco’s catch.
The goal of the Joyce brothers is to provide the best barbecue possible using the skills and knowledge they have earned over the years. Though Pittsburgh born and bred, both have previously lived in the Carolinas and make yearly summer visits soaking up and studying Southern cuisine. With another brother in Memphis–the Barbecue “Mecca”–the Joyce brothers have been spotted chomping their way through the town. Pat and Mike are entering “Memphis in May,” the Super Bowl of barbecue competitions.
Southside Barbeque Company utilizes a custom-designed 24-foot food truck fitted with all state-of-the-art equipment, featuring an onboard Stump’s Smoker, known in the barbeque industry as the Cadillac of smokers. Combine the brothers vast experience with the best equipment available, and Southside Barbecue Company will provide an over-the-top experience for any occasion
Since April 2002, Patrick Joyce and his wife Brigitte have owned and operated The 17th Street Café, located in the heart of Pittsburgh’s bustling South Side. After graduating from the Pennsylvania Institute of Culinary Arts in 1986, Pat became the head chef at 17th Street Café, running the kitchen from 1986 until 1994, transforming this quaint neighborhood eatery into the well-known and popular Café it is today. Between running the kitchen and ownership, Pat experienced other culinary adventures and purchased the 17th Street Café in late 2001 when owners Sam and Patty Deross decided to retire, and contacted Pat’s father Phil Joyce and asked him if “Pat was ready yet.” Pat and Brigette became the new proud owners and took over daily operations in April 2002.
The 17th Street Café has become a destination known for its outstanding food and service. All of the truck and catering menu items were tested and honed to perfection at the restaurant, enjoyed immensely by the regular patrons.
Mike “Big Mike” Joyce
“Big Mike” Joyce has spent the past
30 years in the fine dining arena. After college and working in the Carolinas, Mike absorbed both the food and the culture of the south. Not that he now talks funny–but he sure knows how to serve up barbecued fare with a big dose of southern hospitality.
After his southern exposure, Big Mike returned to Pittsburgh
and was brought on board with the Big Burrito Restaurant Group. Within this supportive and progressiveness of Big
Burrito, Mike flourished. For years Mike was a fixture and
quasi-legend at Casbah in Shadyside. There he was involved in
all aspects of running one of Pittsburgh’s hippest spots. After almost a decade Mike was given the opportunity to spearhead the growth of Big Burrito’s Mad Mex. Mike helped spearhead the opening six new locations. The job was exciting yet frustrating; problem solving was minute by minute. But looking back at the creation of money-making restaurants with satisfied steady customers is very rewarding. Big Mike will use his varied experiences to build Southside Barbecue Company into a new Pittsburgh landmark.