Brenda’s Bar-Be-Que Pit has been around for a long time. While standing in line, I spoke with a man born in 1961 who had lived in that part of town all his life. He said he couldn’t remember a time when Brenda’s didn’t exist. He’d been going there all his life and from comments by other patrons, he wasn’t the only one. 

Brenda’s is an institution that has given that neighborhood identity and delicious barbecue for decades.

Be prepared, this place is tiny. There is no dining room or any room inside for customers. You walk up to the window, place your order, and wait outside until it’s ready. That does give opportunity for fun conversation but makes eating a challenge as there aren’t even any tables outside. If you’re passing through, you’re only option is eating in your car. That is a challenge because this food is messy. Although we ordered sandwiches, they weren’t portable sandwiches. All their meats are generously covered in their delicious sauce and their plasticware is flimsy, so grab plenty of napkins because those hands are gonna get dirty.

Brenda’s chicken sandwich wasn’t really a sandwich. It was a whole quarter chicken, sauced at least twice, and served with two slices of white bread. Definitely caught off guard, I tore the breast apart with my hands and we wiped up the sauce with it. The best bites were the ones where the sauce glazed. Those were incredible! I feel they sauced the meat while on the pit then hit it again at plating. It was like getting two different sauces, with one smokier than the other.

Our other order included a pork sandwich, potato salad, and baked beans. The pork was chopped really fine, more so than any other joint I’ve been to. The sauce was mixed in with the meat and served on a giant sesame seed bun. It looked more like a sloppy joe and definitely couldn’t be eaten by hand. I went the route of pulling off the top bun and scooping bites onto it. Distinguishing the meat from the sauce wasn’t possible as they were thoroughly combined, but the flavor was beautiful. There was a smokiness and a little bit of heat on the end. Although finely chopped, the texture that only comes from pit cooking was there. The flavor profile was subtle but on point and it was a fun way to enjoy a sandwich.

The sides on my plate were solid. The potato salad was creamy with big cuts of potato, large chunks of egg, and sweetened with relish. The baked beans reminded me more of pork n beans, but in a thicker sauce and a hit of pepper. All together it reminded me of Sunday dinner on the church grounds. This has to be where comfort food started.

Brenda’s Pit Bar-B-Q is part of the inaugural class of the Alabama Barbecue Hall of Fame, an honor which is well deserved. Those waiting with me said the ribs are the best. Regardless of what you get, bring cash because that’s the only payment accepted. I guess there are things that really do never change, even after 80 plus years of business.