Memorable | One of the Best
Review by: Jane & Michael Stern
** THIS RESTAURANT IS PERMANENTLY CLOSED **
In the back of a solid old house on the west side of Mobile, Bill Armbrecht built a room-size cooker into which get piled hickory and pecan logs to smoke meats at the lowest possible temperature for the longest possible time: thirty hours for pork shoulder, twelve hours for ribs, six hours for chicken. During the slow process, the meats’ natural fat becomes their basting juices; and by the time they are done, each piece of pork and chicken is virtually fatless, yet dripping moist.
Brick Pit pork shoulder is what we like best, expertly pulled by hand. It is presented as a pile of motley chunks and shreds – some as soft as warm butter, others with crunchy crust. It comes under a film of house-made sauce that is thick and tomato-based, either laid-back mild with character that barely tickles the fineness of the smoky meat or a hotter version that adds a spicy glow (but does not burn). Ribs are blackened on the outside and extravagantly tender, but still buff enough that chewing the meat is a sensual delight.
Banana pudding, made daily, is interesting stuff, Bauhaus-simple. A duet of bananas and custard without cookies or meringue or whipped topping. According to my waitress, it does contain whipped cream, but that is mixed in to thin out the custard, so it is not a discernible separate presence.
The low-slung dining room at The Brick Pit is painted white and completely covered in signatures, tributes, and other assorted happy graffiti. Orders are taken at a back window; once you’ve said what you want, you find a seat and in no time, a waitress brings the meal in a partitioned plate that holds the meat of choice separate from the beans and cole slaw or potato salad that come with it. Above the breezeway that leads to the parking lot outside, a sign announces, “Welcome to the Best Damn Smoked Bar-B-Que in the Great State of Alabama”. I would not disagree!
|Meals Served||Lunch, Dinner|
|Credit Cards Accepted||Yes|