By Stacey Kratz
March 2, 2006

"Pat's BBQ is not the type of place people are going to stumble across — unless they're dropping by Gustin Hydraulics, Draper International or maybe Hi-Grade Meat Products, which shares owner Pat Barber's fondness for putting plump, smiling pigs on his logo.

They're definitely not smiling after Pat's done with them, but I defy anyone else to visit this down-to-earth eatery and come away without a glow of satisfied contentment. Pat's puts on an excellent Southern-style spread, from the ribs to the red beans and rice, with a friendly and grittymbience and, on most nights and some days, bluesy live music to eat by." Read more.

If you should find your way to Pat's Barbecue--located on a dead-end street off of West Temple near the railroad tracks--you might just think you've landed in barbecue heaven.

On most days you'll find award-winning champion pit master Pat Barber tending to his smoker and chatting with loyal customers out in front of Pat's Barbecue & Catering. You can't go wrong with any of Pat's amazing barbecued beef brisket, smoked salmon, pork ribs, chicken, pulled pork, stuffed smoked peppers, pork loin or the special turkey parts that he smokes on occasion. Whatever your pleasure, be sure to douse it in Pat's outstanding sweet yet spicy barbecue sauce--the one he calls "Sweet Heat."

In 2004, Pat returned from Frisco, Colorado home of the Colorado State BBQ Championships, with a silver medal, a bronze medal and four ribbons - out of seven catagories, we placed in six. Overall we came in 3rd out of 52 teams from across the country.