Cathy Allred

Charlie Boy's Pit BBQ opened April 15 and Jill Hills of Lehi brought her family in to try out their food.

Rather than replace Emmett's, a burger, shake and fry stand, Charlie "Boy" Hurdle and his partners have brought in "good ol' southern barbecue." The cooking with its secret recipes, savory meats and sauces attracted several customers on the restaurant's opening day.

Jill Hills's six-year-old, Tayci, gave Charlie Boy's a thumbs up. "It's good," she said.

"My husband will be jealous that we came here," Hills said. "I think it's really good."

Charlie Boys is located at 88 W. Main St. in Lehi and is open Monday through Saturday, 11 a.m. to 9 p.m. with ample parking behind the restaurant.

Customers can buy individual portions or secret barbecue sauce can be purchased by the half pint or whole pint, as well as the barbecue baked beans, coleslaw and potato salad. Barbecue pork, beef or chicken is also sold in bulk by the half pint or whole.

Hurdle's partners are his wife, Sherry Hurdle; and his brother-in-law Steve Vermilllion and his wife Maggie Vermillion.

They are waiting for the May 15 delivery of a 3 horse power John Deere hit and miss engine, mounted on an oak cart with spoke wheels, that will make homemade ice cream. With 10 percent butterfat, the ice cream will have fresh fruit, butter pecan, chocolate almond and cookies and cream flavors.

"It's the richest and highest quality of ice cream available," Hurdle said. "If it was any better, it would be called custard."

Hurdle is a native of eastern North Carolina and said he is the real thing when it comes to rednecks. He got his first 12-gauge shotgun for Christmas when he was six and began hunting coon. Muskrats would sell for 25 cents each.

His father won a restaurant playing poker in 1964 and that was the beginning of the family barbecue business. Hurdle has won several awards for his barbecue recipes and opened his own restaurant in Virginia in the mid-80s.

In 1988, he opened Charlie Boy's Pit BBQ in American Fork and later opened his business in Provo. Becoming overwhelmed by catering requests, Hurdle closed his restaurants and focused on catering.

"I've just got a passion for cooking whole hogs," he said. "It's in my blood."

The largest party Hurdle has catered to is the Ronald McDonald charity fundraiser with 5,000 guests served in Washington, D.C.

He invites everyone to Charlie Boy's Pit BBQ to taste the food even if your budget is tight.

"If you're down and out and short on cash or just need a friend, come on down and sit with Charlie under the shade tree and eat for free," he said.

Readers who mention this article will get a free drink, no purchase necessary. Offer good through June.

Hurdle said his goal is to retire in five years and set up a little North Carolina barbecue business in Hawaii for the tourists.