No. 67 Sandfly BBQ

Finally, I got to Sandfly BBQ! My brother has been taunting me with this place practically every time we visit Savannah, but we’ve never gone. We’ve been to Wiley’s Championship BBQ, Wall’s, Papa’s, Blowin’ Smoke, but never yet Sandfly, until now. Oh and my brother wasn’t with me, Doh. We’re going back to Savannah soon for a visit and I think I will have to make sure to go back and try more of the offerings of Sandfly. It’s in a little strip mall off Skidaway Road near the Isle of Hope and Skidaway Island – I was actually in town visiting Skidaway Island State Park – if you need a place to camp I highly recommend it. The interior of the restaurant has a lot of charm and character. The menu was a colorfully written on a large chalkboard behind the counter and some additional offerings/specials were written down and taped to the counter top. You order at the counter, make your offering to the pigs and then wait for the goods to come to your table.

I ordered what I tend to order the first time I visit any bbq joint – pulled pork, macaroni and cheese, and collard greens. The plate came and frankly I thought the portions looked small, but I felt full for hours afterward, so the basket must have just been big! The pork was exceptional, smoky, tender, crusty in parts; it needed no sauce but was happy to have any of the few offerings on the table. They have a mustard based sauce, but it seemed to be a hybrid between a mustard and a ketchup base to me. Really good flavor, nice spicy finish, and a good vinegar/mustard kick, but without the bright yellow that is typical of the mustard styles. Two other red sauces on the table, one was more vinegar based than the other and I liked them both as well. You can buy the Sandfly Sauce by the bottle, $7.99 – worth taking home.

They offer the typical pork, beef, chicken, and ribs, plus smoked sausage and a good selection of sides. One of my dining companions got the smoked sausage sandwich, and it was huge; I am surprised he polished the whole thing off in one sitting. Sides include slaw, beans, fried okra, mac-n-cheese, green beans, brunswick stew, fries, onion rings, sweet potato fries, tater salad, and collard greens. The mac was righteously cheesy and the collards full of flavor. The plate also came with a side of Texas Toast. I ate every last bite.



Sauces from the store

I went to our local “farmer’s market” this weekend, which is really a giant warehouse of awesomeness called Your DeKalb County Farmer’s Market, over on the east side of Decatur, GA. I love this place, as do lots and lots of other people because it is always the busiest place on earth. We have the busiest airport and the busiest farmer’s market right here in Atlanta!

So I was shopping hungry, always a bad idea, and in doing so started grabbing things to buy that probably could have waited until another trip. I came home with three bottles of BBQ sauce.  One is McCutcheon’s Apple Butter Barbecue Sauce. I love apple butter, I love bbq sauce; sounds good to me. Ingredients include apples, sugar ketchup, apple juice, vinegar, mustard, ground horseradish, molasses, celery seed, chili, onion, and garlic powders. We get McCutcheon’s jams, jellies, and preserves on a regular basis and have always liked them so I am sure this will not disappoint. McCutcheon’s is from Historic Frederick, MD; been there since 1938.

Also picked up two from Tai Hua Food of Singapore. I got the straight-up Barbecue Sauce which the label says is “a perfect sauce for any meat such as chicken wing, beef or mutton ribs.” Mmm, mutton…not sure that’s tops on my list to cook. The other is the Satay BBQ Sauce. The Barbecue sauce is a tomato base with sugar, fermented soy bean, garlic, chili, rice vinegar and a few other ingredients. The Satay sauce is a peanut base with chili, garlic, soy bean oil, ginger, lemon grass, and a few other ingredients.

I hope to report back that all three are tasty!

No. 66 Thatcher’s Barbeque and Grill

Mmmmm pork

If you are in northwest Georgia, and find your way to the town of Trenton, you might as well make a stop at Thatcher’s and have some tasty ‘que. I’ve had the pleasure of visiting Cloudland Canyon State Park a number of times in recent years, but this is the first time we descend the west side of the mountain and visited Trenton. I am glad we did because I did not leave disappointed.

Thatcher's Barbeque & Grill

Thatcher’s is half walk-up, half sit-down. I didn’t go in, but there was what appeared to be a small indoor dining room off to the side of the walk-up window and beyond that a cozy screened porch with a good number of tables and what looked to be old BW3s booths reclaimed for the porch. We got our orders from the walk-up window and took a seat at picnic tables in the shade.

Thatcher's mighty menu

The menu is expansive. All of your typical bbq goodies, and the sandwiches, and burgers, and wings, but none of it feels like it doesn’t belong. They have a variety of nachos which they call shovels, and a variety of buckets which are tots or fries, all of which are topped with any number of mouthwatering toppings. Take for instance the Porky Bucket full of tots topped with melted cheddar cheese, pork and bbq sauce. Then there is the spud patch, at least 9 different baked potato options, again all stuffed with a variety of deliciousness. I need to tried the Chick N’ Green spud that is topped with grilled chicken, mozzarella, fried broccoli cheese bites, butter, and sour cream. Others include the Cowboy Pork Spud, the Bacon Spud and the Philly Spud. Thatcher’s seasonally serves brunswick stew and chili (October thru March).

pork okra, mac-n-cheese, slaw

I had the pulled and chopped pork plate with okra, mac-n-cheese, slaw, and a piece of Texas toast. The pork was smokey, tender, and flavorful. It came with a side of thick deep red tangy sauce that was a good compliment to the meat. The mac-n-cheese, man talk about cheesy, it was ooey-gooey, awesomely cheesy. That’s the kind of macaroni and cheese I want to arrive when I order from a bbq joint. They used a big tube pasta, penne. I think some of the best I’ve had over the years have been penne and rigatoni pastas loaded with cheese and baked to perfection. The okra was delicious, light batter and fried right.  Slaw was good too, a creamy style, but not overly so.

holy mac and cheesy batman!


Good Hours: Monday through Saturday 11-9

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