Cuisine:

• Barbeque, Grill

Brick Pit BBQ Description:
50 seat barbecue restaurant with hand written tributes decorating the walls. All meat (pulled pork, ribs, and chicken,) is slow smoked over hickory and pecan. Homemade sauce. Considered best in area.
Pitmaster Bill Armbrecht and his staff at The Brick Pit will not allow the smoking process to be rushed. Ribs and Boston butts (for pulled pork) are started in the smoker with a mix of pecan and hickory wood the day before they are to be served to allow them to cook to just the right tenderness and pungency. Even the chicken is smoked for six hours. The simple menu includes sides of coleslaw, barbecue beans and potato salad. Mrs. Iona Waits' made-from-scratch banana pudding provides a fine ending to the meal.


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