Steve Sachs

Steve Sachs is a 1982 graduate of the Culinary Institute of America. He and his wife Beth have three sons, Sam 21, Luke 18 and Greg 11. The family lives in Poquoson, Virginia. He was a Director of Operations for Applebees for 12 years and then locally for Bakers Crust for 4 years. I met Steve when he was Business Resource Manager for Sysco.

Steve has worked on several occasions for Celebrity Chef Robert Irvine doing food events for the Wounded Warriors. Last year they fed 9000 people at Bethesda in one day!

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During our 43 year history, we have moved from a small, cinder blocked barbecue pit built by my father, J.C. Pierce, Sr., to 6 large pits housed under one roof. For the first time since 1980 a renovation of these pits has taken place. A much needed renovation because we cook up to half a million pounds of barbecue a year.

Last Thanksgiving we also started offering our customers a moist, tender pit cooked turkey! The turkeys were 12-14 pounds and coated in the spices that are in our famous barbecue sauces. Cooked over hickory and oak wood, the smoked flavor is delicious. These turkeys are seasonal menu items.

While thinking about what else we could do in order to utilize our pits, I decided to look for someone who could help me to perfect recipes and come up with items that would please our customers. The gentleman that I finally hired has a great resume having worked as a chef/consultant and in restaurant management for a good many years. On the plus side, I have known him for quite a few years. You can find more information on Steve in the article to the left.

One of the first items to be worked on and improved were our baby back ribs! Trial and error is the name of the game and Steve had the patience and knowledge to take the time to make a good rib a great rib!

I am also proud to let you know that a new item on the menu, thanks to Steve, is a 2-3 pound whole smoked barbecued chicken. The chicken can be purchased by itself or as a meal.

I talked with Steve and told him my dream of utilizing the pit for customers to be able to see how the cooking procedure is done. I am proud to be able to tell you that we will be redoing the area around the pitt to include new sidewalks, picnic tables, and landscaping for your enjoyment. I encourage you to please come out and visit. Talk to the meat room guys and view the whole smoking process.

What are your thoughts on smoked beef brisket? We are working on that now and would like to have some customer feedback! Good idea?? Let me know!

Pierce's also offers locally grown, fresh collards. This side dish is a great compliment to the entrée of your choice. Steve's recipe has brought raves from our customers! And collards are good for you!

Pierce's will be offering lots of new items in the Catering Department! We have already booked 10 full service weddings this spring. Remember, we can help you with your special event. Allow us to make you a guest at your own function. From hors d'oeuvre to wedding cake!