Originally from Paducah Kentucky, our family's Bar-b-que tradition started in 1941. Now on it's 3rd generation, Ole Hickory Pit still cooks fresh (not frozen) meat the old fashioned way with real wood logs. While others use methods to "flavor" their meats such as with MSG, Liquid Smoke, Charcoal Chips, artificial flavoring and coloring... we only use natural wood logs, lots of patience and a...
Tired of overcooked, liquid-smoke-flavored artificial corporate barbecue? Come on down to Ole Hickory Pit, a down-home local culinary tradition started in 1932; where the barbecue is smoked over hickory logs for hours, like it's SUPPOSED to be, until it comes out just as tender as your mother's heart. Don't be fooled by the truck-size pig perched on the roof of the Ole Hickory Pit barn; the...
We have the grumpiest owners around!! Who use liquid smoke in their food!! We also freeze our meat in half pans then reheat on a stove then place in steam table