In 1914 a young man named Richard Adams had an idea for a recipe for his barbeque. Using the Memphis style as his base he worked at it until he perfected it. Two years later, in 1916, believing he had finally got his new recipe perfected , he took the few hundred dollars he had saved, opened a small restaurant and presented his barbecue recipe to the world. Almost from the start, he had customers lining up waiting to buy his barbecue.
Forty years later he brought his favorite niece, Imogene, into his business, now in Merced California, took her under his wing and taught her how to cook barbecue his way. Before long, she too was packing them in. Her parents, realizing that she had what it takes, built a restaurant for her and she set out packing them in her place.
In 1974, Carolyn, Imogene’s daughter, began using what she thought was her mom’s seasoning on her barbecue. Immediately both Carolyn and Imogene realized that although Carolyn’s seasoning was close to the secret, it was a little off. So Carolyn went to her mother and learned to cook barbecue the way her mom did. Both had the burning desire to keep the family tradition going strong
Now, you can taste that 90 year old recipe at the Brick Pig’s House Black American Style BBQ located at 5973 Shattuck Avenue, in Oakland.
Welcome to the The Brick Pig's House Black American Style Barbecue Web site. Our goal is to provide you with useful information about us that we hope makes it easier for you to do business with us.
At this site, you can discover who we are, what we’re about and where we are located. You can also peruse our menus.
Feel free to browse around this site. If you have comments or questions about our products, or simply need more information click on the Contact Us button on any page within this site.Thanks for visiting out web site. We look forward to serving you in person.
Some of you have asked about our flavor. Well folks our flavor is based on Southern style bbq. It started with Uncle Richard and came West. Basically, the difference between Southern Style and the rest (Kansas city, Texas) is in the objective. With Southern style, the smokey flavor is secondary.
The main goal of Southern style BBQ is to awaken you to a combination of the taste of the meat, the seasoning and the sauce. Where as Texas and Kansas City is about the thick sauce and smoke, Southern is about the overall flavor. It’s not better. It different. Now you have more choices!
I’ve updated the photo gallery with the photos of the table and chairs. You can take a short not-to-detailed tour of The Brick Pig’s House in the photo gallery below. That way when you come in, you’ll feel just the way we want you to feel, comfortable!
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