The pitmasters at Fat Pete's take their work seriously and treat it lovingly, hand-selecting meats and veggies for dishes that aren't quite like regional barbecue anywhere else in the country. Their smoking process is so involved, in fact, that the Washington Post once documented it for their readers. The paper considers Pete's one of two joints in the "first degree" of DC barbecue, writing, "It's no contest. [Pete's is] smoking at a higher level than their peers." Standout dishes include a sliced brisket that's smoked for 18 hours and a burnt-ends grilled cheese with Vidalia onions and bacon jam sandwiched between thick slices of Texas toast.