Brother's BBQ

I’m LOVEEEE with this place. They really have the best food. I love the Alabama egg rolls. If you haven’t tried them, you are missing out. All the meats are cooked so well and have the best flavor. I crave this place 3x a week. Could actually eat it everyday.

This restaurant was incredible I would highly recommend checking it out for yourself if you're in the area the wait staff was extremely kind and the food was delightful. Their deals were very incredible. I got the Monday special for 2 pork sandwiches1 side (I got fries) for 13.50. This is a steal for how good these sandwiches were. The building is nice it's small but very well decorated and the smell of BBQ flows right through. The food got to our table pretty quickly only taking about 5-10 minutes. To anyone in the Pensacola area I would highly recommend this spot for lunch or dinner as it was a great experience.

If you want some of the biggest and best ribs you ever had, this is your place. Why is it the smallest, oldest looking places have the best food. May suggest that if you want sides, just get the 3 rib plate. I got a half slab and 2 sides, and I've got enough left over for another dinner. I'm a big guy and could have eaten more than 3 ribs, but I didn't want to drive an hour home sleepy and miserable. I'll definitely go back. The service was great, too. Sweet lady.

I stopped here during a roadtrip and had the combo platter. What should I say : Perfect, that’s how bbq ment to be. Aside from that I had a nice chat with the Pitmaster. Really oldschool, Labor intensiv BBQ Style . Salute

Amazing delicious barbecue. We tried several dishes and all were great. The egg rolls were a wonderful starter, and the ribs and catfish were a fantastic main dish. The pork belly was also a highlight as it isn't a common item. The sauce they serve here is amazing, and is probably the overall star of the meal.

Was searching for anywhere better than Sonys, I hate them lol. Passed frequently as my husband works in orange beach, always smelled good. But this was mind blowing good and great pricing for the portions we got. The “combo” came with a rib, a leg, and heaps of shredded pork and chicken. Smell is 10/10, sauce is really good as well. Juicy not dry or overcooked. Baked beans were bomb!! Definitely get extra toast for the pork and chicken! Had enough to make sandwiches for 3 of my kids and myself, still have leftovers for dinner!!

I had 2 take out orders for pulled pork platters. Each platter had the same 3 items. Pulled pork, cole slaw & corn on the cob. After 5 years of ordering the same thing, this one was very disappointing. The pulled pork was mostly fat & gristle....like leftovers. The cole slaw was soupy & tasteless. The corn, thankfully was good. Brothers BBQ has always been a favorite, however, not sure if or when I'll return.

It was the smell first, that thick honest smoke rolling out and winding itself into the hot Pensacola air, lazy and heavy and full of promise, the kind of promise a man can taste before the meat ever touches his lips. Brother’s BBQ does not serve food—it offers remembrance, a recollection of fire and patience, of hickory embers slowly collapsing into their own ash while the meat takes on that deep and ancient flavor that has lived in the bones of men longer than history remembers. They will tell you that Dreamland in Birmingham is king, that Hook’s in Troy has the kind of sauce a man might carry in his soul. But when the plate comes down in front of you, that lacquered sheen of bark glistening under the dim overhead lights, the vinegar and smoke playing like old friends across the pulled pork, ribs stacked high in defiant testament to time’s slow art, you know better. You know that what sits before you might very well be the best barbecue in the state, not by the boast of the sign or the declaration of the menu but by the immutable truth of what good food does when it is prepared without compromise, when it is made with faith and fire and understanding. Here, the sauce does not shout—it speaks in slow drawls, deep and complex, coaxing the meat forward rather than drowning it. Here, the brisket does not crumble—it holds itself firm, demanding the weight of a proper knife or the reverence of a man willing to use his hands. And here, when the meal is done, when the last hushpuppy is dragged through the remnants of sauce and the bones rest in quiet testament to what was, there is only the satisfaction of knowing that barbecue like this could stand against any in Alabama, against any in the South, against any in America. If a man is wise, he will take this truth with him when he leaves, but he will return. Because meat like this, slow-smoked and reverent, is not just eaten—it is remembered.