Since 1976, Old Brick Pit Barbeque has lured diners in with the aroma of its old-school Georgia barbecue sauce, which can be delectably doused on a menu's worth of tender meats. Hickory wood and a brick pit conspire to slow-smoke succulent pork for 12–14 hours while serenading it with old Barry White hits before it's slathered in house-made vinegar-based sauce and placed between bread. Sides of coleslaw, like pranks destined for an ornery teacher, are lovingly concocted every day, and they add a cabbage-packed punch to savory pork packages.
In huge, bold red letters, a sign on the street-facing side of Miss Betty’s House of Ribs proclaims “BBQ.” It’s an old-fashioned invitation to sample some of the rib-shack recipes that rightfully hold a beloved position in the pantheon of southern cuisine. Inside, pit-masters slow roast hefty slabs of ribs and slather whole and half chickens in the restaurant’s signature sauce. The grills are kept in a screened-in porch so passersby can smell the flavorful smoke and hear chefs shout when the meat gets too delicious.
Forget the dry, overcooked turkey lurking untouched in the center of your holiday table. Today's side deal to Black Tie Barbecue puts a succulent, fully cooked, hickory-smoked turkey on your Thanksgiving table for $30, a $95 value. The friendly caterers at Black Tie Barbecue have never had an embarrassing Thanksgiving and want to share their success with your family. They'll fully prepare a 10- to 12-pound bird to juicy, smoky perfection for you to pick up between 9 a.m. and 9 p.m. on Wednesday, November 25, at Phipps Plaza. Serve your bird chilled, or follow Black Tie's handy reheating instructions to fool your family into believing you've done it yourself.
Visiting Bone Lick BBQ is as much about the experience as it is about the food. Inside, a skee-ball machine from 1945 stands alongside classic tabletop arcade games, and old school rock n' roll spins atop a record player (patrons can even bring in their own vinyl and get a complimentary PBR for their effort). Further entertainment comes in the form of TVs above the bar and the occasional live act, including comedy every Wednesday evening.
Even with such a fun, laid-back atmosphere, the food still shines at Bone Lick. Its chefs rub beef, pork, and chicken in secret spice blends, then cook them for hours on end over hickory and pecan woods. While the meat cooks, the chefs stay extremely busy?they make everything on their menu from scratch every day.
They bake corn bread, braise collards in pork, and blend jalape?os into mac 'n' cheese. They also whip up homemade pickles and cider slaw to lay atop pulled-pork sandwiches on griddled texas toast. Even the cotton candy, funnel cakes, and Granny Pearl's pecan pie are made in-house, though no one knows how Ms. Pearl keeps sneaking into the kitchen unnoticed.
At the bar, which is made from recycled shipping pallets, mixologists concoct creative cocktails, such as bacon old-fashions. They also send out crisp Georgia drafts and American-crafted whiskies.
Hottie Hawgs Smokin' BBQ is a one of a kind Texas Style BBQ joint located in the heart of Atlanta. Our meats are dry rubbed and slow cooked to perfection. Our Hottie Girls make you feel at home by providing and unforgettable experience mixed in with a little southern hospitality
The mouthwatering menu at Smokey Bones stars a succulent spread of barbecued bliss, including hand-pulled pork that is hickory smoked for 11 hours each night ($10.99/platter) and a slow-smoked beef brisket that marinates for up to an entire day ($11.99/platter). Begin edible explorations with a sauce-proof map and a slice of skillet cornbread spread with honey-pecan butter ($5.99) before climbing a high-piled plate of smokehouse chicken––a fire-grilled, double chicken breast doused in bourbon-barbecue sauce with melted cheddar-jack cheese, peppered bacon slices, and crispy onion straws ($8.99). Like a forgetful butcher, the stacked baked potato uncovers meat in unlikely places, pilling pulled pork or beef brisket atop a loaded baked potato ($7.79), and baby-back ribs are fire-grilled to order and topped with a choice of brown-sugar glaze, original sauce, or Memphis-style dry rub ($17.99/half-rack, $20.98/whole).