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.
I had Mike’s Bone Lick BBQ one time at it’s former home P’cheen, just up the street from where I work… I know it’s a shame I did not go more often! Well now I can get it anytime of the week rather than just Monday nights, because they are open on the west side, and if the BBQ wasn’t enough, there is a skeeball machine too!
update: article on the AJC saying much the same – BLBBQ is open for business.
In the crazy wind and rain last night that was dropping trees all over the place, across Atlanta, Fox Bros. BBQ got hit by one and the restaurant is temporarily closed. Hopefully they can open again sooner rather than later! And video here. And more photos like the one below.
65 YEARS is a long time to make some BBQ. So if you haven’t heard, Harold’s BBQ, and Atlanta Institution is closing for good at the end of the week. I made my only visit to Harold’s just about two years ago. I recall it being fine, but not exceptional, but I could understand why people would return time and time again. It’s sad to see something that’s been around as long as Harold’s has, now going on to the big smoker in the sky. Hopefully they have a nice send-ff this week.
I haven’t been to Daddy Dz BBQ Joynt in years…to be honest, maybe not since 2003 or 2004, but on the way back home form the Sweet Auburn BBQ visit today we drive by and I snapped a few photos of the place. They say “we ain’t pretty, but we’re good!” It’s a shamble shack alright, but I like the look!
No. 60 Sweet Auburn BBQ
On this 80 degree winter day, St. Patrick’s Day actually, after doing some yard work, I decided to go find some new BBQ for lunch. So, I took the boy and we headed to the Sweet Auburn Curb Market in downtown Atlanta for our first taste of Sweet Auburn BBQ. These guys run some food trucks and cater events too, but they opened the counter in the Curb Market in the last year or two.
They do Pork, Chicken, and Brisket, and apparently some pretty good chili since they won the 2011 Cabbagetown Chomp and Stomp chili cook-off. Today we tried the pork ribs and pulled pork sandwich, with a few different sides. First the meats. I liked the pulled pork, good flavor, though not smokey…I sort of wonder if they actually smoke or not, the web site says they do, but if so it is very subtle. No pink ring on the meat, but definitely tender with good edge pieces. I don’t know that I would go as far as calling it bark, but certainly a crisp outer layer. It might have been the slightest bit dry, but one dip in the sauce and all concerns were gone. The sandwich is served on two slices of Texas Toast – I like it, and so did my bread loving boy…downed both pieces of toast quickly.
The ribs, they left something to be desired. They are wet ribs, which is fine, but they needed more time in the cooker (their web site say 12hrs in one place and 3hrs in another, but I a not sure mine saw 3 hours). I had a half rack and tried to pull the first long rib off, the bone came out but the meat did not come apart easily. Luckily I had a pocket knife today, as I had to cut each rib off to eat. They were OK, but if they are always this way I would not order them again. I really think they needed a bit more time in the cooker to be a bit more tender. As I worked my way to the end of the line, I jumped to the very end and shortest ribs where the meat seemed to have gotten to the proper finish and was much better than the middle ribs.
We tried 3 sauces, a St. Louis, a Sweet and Smokey, and a Honey Mustard. the Honey Mustard seemed more like a salad dressing than a BBQ sauce; I mean it had nice flavor, but not what I think of for a “yellow” sauce. The other two were good, very similar consistency, one with more spice than the other.
All of the sides get thumbs up. The mac-n-cheese is made with rigatoni and is clearly a baked mac, not one of the soupy velveeta messes you might come across. The Jamaican Jerk Collards were tender, and not over cooked, and had just enough of a peppery bite to them. The honey baked beans were very good, some of the better I’ve had in a long time; rich with a honey brown sugar flavor. Every meal comes with a sample of slaw too. It’s heavy on the celery seed, very crispy, and refreshing. If it were a little wetter, I wouldn’t complain.
All in all a solid BBQ joint, in a cool place. I’ll try more offerings in the future as I work close enough to walk over for lunch. Maybe next time a veggie plate to sample some of the other sides that sounded good, oh and I will certainly need to try their chili. Portions were large and the staff was exceptionally nice. Give them a try!