Old Brick Pit Bar-B-Q, since 1976

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.

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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.




Anna’s BBQ, Kirkwood

I made my first visit to Anna’s BBQ in the Kirkwood neighborhood of Atlanta this weekend, and I have to say it was quite good, definitely work a visit.


Anna’s is clearly a family run joint with family photos on the wall and mama in the kitchen cooking up some good ‘cue and sides. I had the ribs combo with pulled pork, Mac-n-cheese and collards. The ribs had a great smoke ring and were almost falling off the bone…some bbq judge might think they released the bone to easily, but I was the judge Saturday and I judge them delicious.


The pulled pork was tender, but with some great crispy bites from the outside of the butt. They put sauce on the pork and ribs, and there’s only one bbq sauce on the table, aside from a bottle of hot sauce. If you want to control your sauce, make sure to ask for the meat dry. However, the sauce, simple as it was too choose from one, was good; A little sweet, a little tangy, and nothin’ to shake a stick at. It was a good compliment to the meat.


Sides were good too, the Mac-n-cheese was a tad bland for my liking, but still good. I hit it with a dash of salt and was good to go. It’s real baked Mac, not some of the Velveeta slop some places try to pass off as macaroni and cheese. The collards were meaty, and a dash of pepper vinegar from the table bottle made them even better. My big old plate of food came with just one small cornbread muffin, I wish I had three it was so good, this is my kind of cornbread, reminded me of the muffins Weaver D makes over in Athens.



All-in-all, my first impression of Anna’s is that it’s a solid bbq joint where you will leave with a full belly and satisfied taste buds. The menu is fairly broad with ribs, pork, chicken, rib tips, wings, and I think brisket. A sign on the wall said they have a fried chicken special on Fridays, 3 full wings fried, and some sides. I want to go back for the fried wings!



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.


Dub’s High on the Hog Bar-B-Que

Dub’s High on the Hog Bar-B-Que and Grille

This place in Calhoun, GA is good. I’ve been twice and both times have been very pleased with the results. First time I visited I had the pulled pork with sides of fried okra and brunswick stew. All of it was very tasty, especially the pork which you could actually tell was wood smoked! Good job Dub’s! On my more recent visit I tried the ribs beans and slaw. The ribs were exceptional, I wish I had snapped a picture but I just ate too fast and forgot. Good reason to return again I guess.

The place is a log house looking building on the main drag, just south of downtown proper. There is no sign, but if you know what you are looking for it’s not hard to find.