We made a lunch stop at the relatively new Greater Good BBQ in the Oakhurst / East Lake neighborhoods today. I do believe this is the 2nd outpost of GGBBQ that started over in Tucker. We were very pleasantly and genuinely greeted when we arrived. The restaurant is bright and happy, with a big patio that will be nice on summer nights. Though you walk right in to the counter and cash register, the restaurant is full table service.
We tried the pulled pork, ribs, collards, baked beans, and mac n cheese. All was very good, the meat was moist, tender, with a nice balance of smoke and bar; good without sauce and well complimented with any of the 4 sauces. I favored the Carolina sauce and the Hot. The hot seemed to have a good kick of cumin, whatever it was, I liked it.
The mac n chesse was good and clearly baked, where as the baked beans are not baked. There is also an overly earthiness to the beans. I think it might be an over abundance of celery seed, maybe even some green pepper helping to pump the savory taste. I’ve run into this flavor in the beans at other places. I’m not a huge fan, I like sweeter baked beans as opposed to the more savory stewed beans. You get some white bread with a meat plate, but it’s not just a slice, it is a delicious, lightly grilled piece of TX toast.
We’ll definitely be back. The prices are good and more importantly the food is really good, and the service was great.
Police: Texas woman attacked brother for eating her barbecue ribs | News, Weather, Sports, Breaking News | WBFFPosted: October 3, 2015
I paid a visit to the Old Brick Pit Bar-B-Q on Peachtree Road nestles in between Chamblee and Brookhaven in the near-in suburbs of Atlanta. If you read about the restaurant it was started nearly 40 years ago and changed hands about 10 years ago. Reading some of the online reviews, some folks say nothing has changed including the decor of the inside of the restaurant. I will say it seems to me they are holding strong to the original BBQ recipes, but they have definitely put some effort into updating the building, or at least it appears so to me. Evidence of change is visible.
I will say this place is very much the classic Georgia style of barbecue, chopped pork (hams) and brunswick stew are the center of attention. All in all I thought the food was solid. The restaurant was empty besides one other visitor when I stopped on a Friday evening after 6, but a few folks came in and out to get some to go. I suppose they do more of their business during lunch, at least I hope so considering the loneliness of the place on Friday evening. So back to the food. I tried the combo plate which got me 2 ribs, some chopped pork, slaw, stew and 2 slices of white bread.
The pork comes covered in their vinegar based sauce and a warm sidecar of it as well. I liked the sauce – they keep it simple, no issues here with 6 different sauces on the table and trying to figure out which one you like, aside from a bottle of red pepper sauce and some more of the vinegar sauce on the table, it’s this or nothing, and this was pretty good. The chopped pork had flavor on it’s own and was not soggy, nor greasy. The ribs on the other hand didn’t show me much; pretty dull aside from the slather of sauce (which was not the vinegar sauce). The slaw is a creamy slaw, and they hit it with a little dill, but it was very mildly dill flavored. Stew was tangy and mild, lots of pork, corn, and tomatoes. I ate it all, and would go back for more. No ground meat in it, which is in my opinion a good thing.
This place has been around a long time, and frankly if they keep making good pork and stew they should stick around, so go give it a try and go back again and again. It really is an old brick pit, you can see it right behind the counter as soon as you walk in the door. Some folks have said online that if you go you will smell like the pit the rest of the day. That did not happen to me, but you could smell the smoke outside – always a good thing.
Wow, it’s been 3+ years since I first visited Big D’s BBQ in Dawsonville, GA. They are still going strong, and I have to say are doing something few other southern bbq joints ever attempt, they are open on Sunday! We were in after 1 and the line was out the door and all the tables were full. Something else they are doing that most bbq places aren’t (this is the first I can recall seeing) is serving a substantial breakfast.
My son wanted to try the ribs this time but they were temporarily out, and we weren’t waiting another hour; judging by how busy they were, I wasn’t surprised. I got the pork plate, hush puppies and slaw. Pork was still fine, but they save all the bark for their special sandwich (mentioned in my earlier post), which they were serving still that afternoon, and I now wish I had ordered it. Hush puppies were good, and the slaw was a spittin’ image of The Colonels at KFC. It tasted exactly like KFC slaw, down to the same size chop.
I also got to taste the pulled chicken and okra, both were solid, nothing to rave about, but no complaints. We did order the pickles again, still quite good, hot and crispy, and that’s what’s important with a good fried pickle; got to be crisp on the outside.
My son was enamored with the various stock car body panels hung inside the dining room; the place has a good ‘cue joint atmosphere, and the staff is very nice. Might be hit or miss at times, but they certainly have a local fan base, safe to say, try Big D’s for yourself if you are in the area, especially on a Sunday!
Ok, so it’s been way too long since I have posted anything new, but that doesn’t mean I haven’t been eating some bbq from time to time!
The latest visit was to Good Smoke BBQ in East Rochester, NY. They prominently display over 100 trophies and awards for competitions and best-ofs, and most appeared to be from just the last few years or so.
We started with the Pig Candy, basically a big pile of bacon tossed in their rib glaze sauce. The bacon was pretty crisp and the sauce added a bit of sweetness, for the candy effect. My only complaint was that the bacon wasn’t hot. We were there just after they opened, I would hope this was made fresh, but it was surprisingly cool, to lukewarm at best. I think hot bacon would have caramelized the glaze, and frankly I just like hot bacon.
Sauces, they have six, all pretty good in my opinion. I liked the vinegar sauce the best. It was a little darker, so not as much like a typical North Carolina vinegar sauce. I swear I tasted Coca-Cola in it, maybe they let the Coke go flat and add it to the sauce…I don’t know, I may experiment with that myself.
All in all the food was good, too better. Certainly better than a lot of the typical Georgia style that I am regularly subjected to. I would put them close the being in the class with some of the standout joints in Georgia. Ribs were tender, seasoned, and cooked right. Mac-n-Cheese was good, but could have used a little flavor boost, salt or sharper cheese, our some hot sauce. I had the pulled pork sandwich, it seems they dip or soak their pulled pork in a sauce, otherwise I just don’t know how it had the color it did. It was good, but once all the food was delivered, I felt like I didn’t really have use for the 6 bottles of sauce on the table…Maybe had I just gotten a meat plate and not the sandwich they would not pre-sauce it. Cornbread squares are sweet and cakey, not my preference, but still tasty. I still think Weaver D’s in Athens, GA makes the best corn muffins.
I definitely recommend Good Smoke BBQ. I wish they would pump in some smoke scents into the restaurant, it was noticeably void of they delicious smell of smoking meat. The smokers are outside, and I was able to catch a whiff before we left, to know it was real, but yeah, the missing scent in the air was a noticeable void in the ambiance. I will also say they have a lot, but not too much on the menu so you can get a burger, or grilled chicken or fried bologna, or Cuban sandwich and take dining companions that may want more choices that pulled pork or ribs.
I ended up at Rick’s Smokin Pig in Gainesville, Georgia recently. It’s been a couple weeks since I was there so my memory of our is a little fuzzy, or it just wasn’t that memorable. I know I cleaned my plate so it wasn’t bad!
I recall the pork was prey good, definitely had some nice pieces of the “bark”on my bun. The meat comes dry on a bun, I went crazy used two sauces side by side; the Sweet and Spicy and the Original, both were good and tangy, I couldn’t decide which I liked better. The third was pig vinegar, obviously a vinegar base. I thought it tasted a bit earthy, but it wasn’t bad, might have been nice on some collards.
I had for sides as you can see, okra and mac-n-cheese. The okra, I would be shocked if it weren’t store bought frozen okra. He’ll I but it sometimes too, but the best joints bread it themselves. The mac was ok, again I ate it, but it didn’t stand out among the best I’ve had our made.
If you’re in the area and need some ‘cue, the Dillon Smokin Pig is worth a stop.