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 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.
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).
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.
Good Hours: Monday through Saturday 11-9
Take credit cards