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Brick's Smoked Meats

Brick's Smoked Meats

Hospitality, 1528 State St, Sarasota, Florida, 34236, United States, 11-50 Employees

brickssmokedmeats.com

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phone no Phone Number: 94********

Who is BRICK'S SMOKED MEATS

Founded by industry veterans, Dick Rivera and Laura Martin and local Pitmaster Mark Gabrick, Brick's Smoked Meats is open on State St. in Sarasota, FL. Bricks is a gathering place with au...

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  • 1528 State St, Sarasota, Florida, 34236, United States Headquarters: 1528 State St, Sarasota, Florida, 34236, United States
  • 2016 Date Founded: 2016
  • 11-50 Employees: 11-50
  • dollar-icon Revenue: $1 Million to $5 Million
  • tech-icon Active Tech Stack: See technologies

industries-icon Industry: Hospitality

SIC SIC Code: 5421 | NAICS Code: 722511 | Show More

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Brick's Smoked Meats Org Chart and Mapping

Employees
Meghan Croke

Meghan Croke

Sales and Marketing Manager

Steven Warren

Steven Warren

General Manager

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Frequently Asked Questions Regarding Brick's Smoked Meats

Answer: Brick's Smoked Meats's headquarters are located at 1528 State St, Sarasota, Florida, 34236, United States

Answer: Brick's Smoked Meats's phone number is 94********

Answer: Brick's Smoked Meats's official website is https://brickssmokedmeats.com

Answer: Brick's Smoked Meats's revenue is $1 Million to $5 Million

Answer: Brick's Smoked Meats's SIC: 5421

Answer: Brick's Smoked Meats's NAICS: 722511

Answer: Brick's Smoked Meats has 11-50 employees

Answer: Brick's Smoked Meats is in Hospitality

Answer: Brick's Smoked Meats contact info: Phone number: 94******** Website: https://brickssmokedmeats.com

Answer: Founded by industry veterans, Dick Rivera and Laura Martin and local Pitmaster Mark Gabrick, Brick's Smoked Meats is open on State St. in Sarasota, FL. Bricks is a gathering place with authentic, Central Texas-style barbecue and southern cocktail culture. Honoring tradition, our meats are smoked using the natural purity of live fire in an authentic Oyler Pit. Our veteran Pitmaster, Mark Gabrick has perfected his craft using USDA Prime Brisket and simply wood, smoke and time.

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