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Before Strick's can serve you delicious St. Louis Style Ribs, delightful smoked Ham, Turkey, and Brisket, they have to be conditioned by Edward.
Edward Extine is our pit master. He has been preparing pork ribs, chicken, and many other meats, loading and firing the pits, and removing it for over thirty years now.
This is an art. Knowing when to load the pit at just the right time to have it ready to serve is a trade that is learned over a long career.
You won't find Edward's name next to any of the other pit masters in the states competing for ribbons and bragging rights. What you will find is thousands of satisfied customers that return to Strick's for their world famous, slow cooked, hickory smoked bar-b-q.