Bites Nearby: Alex's BBQ

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Alex Cooks, Sr. started the West Village Drive location of his eponymous BBQ joint nearly 17 years ago. Today, Alex Cooks, Jr. is following in his father’s footsteps by taking over the helm of Alex’s pit.

Patch’s Gina Melton had the chance to sit down with 22 year-old Alex Jr. to find out whether it's the smoke or the sauce that's key to good BBQ.

Patch: There are so many styles of BBQ: Carolina, Texas, Kansas City. What is Alex’s BBQ style closest to?

Alex Jr.: People say it reminds them most of Memphis-style BBQ. I’m not really into Carolina BBQ, but would like to checkout some Texas ‘cue some day.

Patch: If I were to head over to your place, what would I find in your fridge?

Alex Jr.: BBQ sauce, of course! Hard boiled eggs and lots of veggies too, since my Dad is trying to eat healthier.

Patch: What kind of wood do you use in your pit, and why?

Alex Jr.: We use oak because it gives a nice strong smoke taste, but it’s also easy to manage the smoke.

Patch: So, what’s the key to good BBQ? Is it the smoke or the sauce?

Alex Jr.: It’s has to be the sauce. Ours is a family recipe that’s sweet and tangy.

Patch: Why should people come to your BBQ joint?

Alex Jr.: We are extremely friendly and always put the customers first. Our goal is for everyone to have a great dining experience when they come to Alex’s BBQ and we will to everything in our power to make sure that customers leave satisfied. It helps that our BBQ is the best.

Patch: Any plans for additional locations?

Alex Jr.: We currently have a pit near Ehrlich Road. It’s essentially a BBQ stand. We have plans to open five of these in five years around town.