We serve barbecue inspired by our travels in the Texas Hill Country. Back in the 1830s, German and Czech butchers brought Old World meat smoking to central Texas. Today’s legendary Hill Country barbecue joints are direct descendants of these meat markets, where the barbecue is served on butcher paper with nothing but white bread, onions and pickles. In these parts, "sauce" can be a dirty word. At Percy Street, we aim to capture the essence of Texas barbecue in a full-service restaurant, but with modern amenities like silverware. Our barbecue is dry-rubbed & smoked in twin 2,200-pound barbecue pits manufactured in Texas. There’s nothing on our meat but salt, pepper and local red oak. It’s the Texas way. But this is Philly, so go ahead and add some sauce.