Since 1951, Brooks' House of Bar-B-Q has offered fantastic meals in a terrific family atmosphere at very reasonable prices with only the highest quality ingredients and phenomenal customer service.
Brooks' House of Bar-B-Q had its roots in a poultry farm: Griffin Brooks graduated from the Agricultural and Technical College at Delhi in 1940 with a degree in animal husbandry. In 1941, Griffin married Frances McClelland who majored in food management at Delhi College. They purchased her father's poultry farm in Stamford where they raised chickens for eggs and meat.
Griffin and Frances had a retail store on the farm and supplied local stores with dressed and packaged poultry and eggs. In 1951, they started their first catering jobs with the local Rod and Gun Club and the Delaware Cooperative Farm Bureau Extension Service. By the mid 1950's the Brooks family was catering local barbecues from April to the end of September. They also held barbecues at their farmstead on Saturday nights during the summer.
In 1958, the Brooks family began operation of a concession stand at the miniature golf and driving range connected with the Del-Se-Go Drive-In. Griffin and Frances shared a dream of someday owning their own restaurant. The concession stand was very successful for two seasons and enabled them to fulfill their dream.
They leased land on Route 7, near the present location and built the first Brooks' House of Bar-B-Q Restaurant. This restaurant opened on June 10, 1961 with a seating capacity of 80 and approximately 15 staff.
In 1965, the Brooks family built the present restaurant, which has a seating capacity of 300 and the largest indoor charcoal barbecue pit (38 feet in length) in the East. During the peak of the summer season, 100+ people are employed at the restaurant as well as the catering business.
In 1975, Griffin and Frances sold the restaurant to their son John and his wife Joan. John graduated from Delhi Tech with a degree in Hotel and Restaurant Management and also served four years in the United States Air Force. The restaurant and catering business grew along with the growth of the colleges in the area.
In 2005 John and Joan sold the restaurant to their son Ryan and his wife Beth. Ryan grew up in the business and is a 1996 Restaurant Management graduate of RIT and Beth is a graduate of SUNY Oneonta. Ryan and Beth are proud to be the third generation to carry on the family business.
We are fortunate to have the customers we have, and are grateful for their dedication to Brooks'. From our family to yours, thank you for your patronage since 1951!
- Our Brood is Always Clucking...
Rachael Ray wasn't kidding when she said this place was Great! Valerie
The Best BBQ Chicken Anywhere (by far). Tony
"The stuff dreams are made of" ... yes, that Gooooood!!! Christine
from the chicken right down to The Service... We Were Amazed. Ann