Chris Cook can’t keep his restaurant, Brother’s BBQ, open.
What started as a business selling plate lunches out of a truck is an established eatery that quickly is becoming a local favorite. So quickly, in fact, Cook and company regularly have to close shop early because they’ve sold out of merchandise.
“We can’t keep enough meat on the grill,” said Cook. “I think the attraction is the fact that it’s a back-yard BBQ-type concept. Customers see us cooking and serving the food; there’s nothing going on behind the scenes.”
There is no “behind the scenes” at Brother’s. A black industrial-sized grill and hot plates are enclosed by wire netting that gives a clear view into the prep kitchen. This simple operation has no tables or chairs; it is focused on getting the food off the grill and into the hands of the customer.
“I hand-pick the meat every morning and get the grill going early,” said Cook. “To open for dinner at 4 p.m., we have to start the grill at 2:30 p.m.”
Cook’s passion for his business and ensuring quality attract all kinds of customers from the extreme cross-section of people living in mid-city.      
“You get all walks of life up here,” said Cook of his Government Street location. “But whoever they are, I am just trying to find a way to help people stretch their money.”
The huge portion of sausage, ribs or chicken with a side of beans and potato salad is well worth the average $8 ticket.
“The food is excellent, outstanding,” said attorney Barrington Neil. “I’m very happy they are open evenings so I don’t have to cook.”
For Collin Kuhl, a waiter, Brother’s BBQ is becoming a regular part of his month. “The meat just falls right off of the bones,” Kuhl said.
Cook jumps around, personally serving every customer, loading pounds of food into a Styrofoam container and topping every order off with “Thank you very much for your business.”
His enthusiasm for cooking has sparked a love affair with his business.
“I love what I do. I love to cook, period; the grill is so versatile. I am absolutely doing what I love to do,” said Cook. “I’m outdoors, and I’m in business for myself. I decided to not let life slip me by and started putting money into this place little by little.”
The popularity of Brother’s BBQ is undoubtedly on the rise. Cook has been featured in BR Weekly, The Advocate and has made three news appearances.
“No question about it,” said Cook. “I’m getting a bigger grill.”