Old Brick Pit, Chamblee GA
The food’s reliably good, and better than I remembered it, although I’m not mad about the sticky red sauce that they ladle over the ribs...
They use hams, smoked for twelve to eighteen hours down a shaft and away from a hickory fire. The setup of the pit is similar to the one used at Chuck Wagon in Fayetteville, Tennessee. The Brunswick stew is classic, meaty orange like you see in many older Atlanta-area and central Georgia places. The really good slaw tastes like what you remember Chick-fil-A tasting like from your childhood, before it was made with chemicals by the ton. The ribs, which I forgot to ask for dry, are exceptional, flatly among the best in Atlanta...
Read the whole story at Marie, Let's Eat!.
Old Brick Pit Barbeque – Chamblee, GA
Name: Old Brick Pit Barbeque
Address: 4805 Peachtree Rd, Chamblee, GA 30341
Order: Combination platter (pork, ribs) with brunswick stew, slaw (link to menu)
Speedy: Old Brick Pit Barbeque is an old school joint that is just a couple miles north of where I moved in Atlanta. Despite driving by it many times, I never stopped until a recent February evening. Walking in, Old Brick Pit looks like it would fit right in Lexington, so I definitely felt at home. But would the food stack up?
Monk: I know that Marie, Let’s Eat! is a big defender of this place as a good representation of the definitely-not-a-catchall-term “Georgia barbecue”. As I passed by this place leaving Speedy’s place last August, I realized just how close it was. I’ve been really curious how he’d receive it.
Speedy: Of course I ordered a combination platter so I could taste both the ribs and pork and as a bonus, it came with Brunswick stew. The platter was ready shortly after ordering.
The pork was interesting – it came topped with a red barbecue sauce (with more on the side). But the pork was tender and tasty, and I think the sauce actually added an interesting flavor. This was, by a country mile, the best part of the meal. In fact, if I go back to Old Brick Pit, I’ll stick to a barbecue sandwich – available for only $3.
Monk: Based on your description, this sounds a bit like the late Old Hickory House here in Charlotte, which was a Georgia style joint of the chain which only has one location left in Tucker. I was never a huge fan of the tangy sauce that topped the barbecue, but could appreciate that it was a different style than I was accustomed to.
Speedy: Good call, Monk. It did sort of remind me of Old Hickory House. And I’ve been to the one in Tucker – it was not very good. I thought the Charlotte one (RIP) was much better.
As you might have guessed, the ribs were just not good. They were way, way, way overcooked and seem like they had been boiled prior to smoking. The meat was almost soggy. It had OK flavor, but not good enough to make up for the overcooking.
Monk: Seems like the ribs were the favorite of Marie, Let’s Eat! And Burgers, Barbecue and Everything Else. Odd that it was not so great for your visit. Next you’re going to say that you weren’t a fan of the brunswick stew…
Speedy: The brunswick stew was OK, but a little lacking in flavor. I didn’t try the slaw since it was mayo based.
Monk: Well ok, then.
Speedy: Overall, I was disappointed in the Old Brick Pit. I might return for a quick sammie sometime, but I won’t be taking any out of town visitors over.
Atmosphere – 3.5 hogs
Pork – 3 hogs
Ribs – 1.5 hogs
Sides – 2 hogs
Overall – 2.5 hogs
Chamblee: Old Brick Pit BBQ
Old Brick Pit BBQ has been on Peachtree in Chamblee for years. This is a classic BBQ place, not a yuppified upscale restaurant serving BBQ. The décor, though simple, has recently been upgraded with nice wood paneling. You order and pick up at the counter; you serve yourself tea from the big hugs behind the food line. I stopped by at lunchtime to find them doing land office business, but serving everyone very promptly and courteously.
I ordered the chicken, which was excellent. It was tender and succulent. The sauce is tomato vinegar with great spices. The creamy cole slaw was also excellent. They serve classic white bread. I would prefer cornbread but given the tastiness of the chicken I won't complain.