KENTUCKY 
​BAR-B-QUE

We know you will enjoy our true southern style bar-b-que, prepared the old fashioned way.  Our meat is slow cooked in a bar-b-que pit, using local pecan wood.  We prepare our sauce, salads and beans fresh daily. Our homemade sourdough cobbler is a little slice of history, courtesy of a recipe from an old cattle drive cook! ​
 PictureMeet the owners Edgar & Jill Torres
​On January 1952, Danny Fowler, his wife Kathryn, and their two year old son, Ted, left Sturgis, Kentucky on a train headed to Carlsbad, New Mexico.  In 1954, Danny and Kathryn became the proud owners of their “The Red Chimney Pit Bar-B-Que.”  The locals quickly became fans of their Kentucky style bar-b-que.  The restaurant thrived and became a staple of their small town.   Locals and tourist alike flocked to enjoy the down-home, slow, quality cooking.  
By 1993, the Fowler’s were outgrowing their small building and decided it was time to expand.  A beautiful log building was constructed on the same grounds where the old building had once stood; built out of local logs cut in the Sacramento Mountains in south central New Mexico.  
In 1994, Danny and Kathryn decided it was time to kick off their work boots and enjoy retirement.  Their son, Ted, committed to continuing the family legacy, ran the restaurant for the next 18 years.  Today, Ted’s daughter Jill and her husband Edgar, are taking the restaurant into its 3rd generation of  family ownership and tradition.  The original recipes brought from Kentucky so many years before are still created in the homemade ways that made them special then and now.   ​