Alumni Magazine - Fall 2008 - (Page 48) “There is a ton of bad barbecue out there. Our focus is making a good product and always making it the same way. The ribs are going to be just as good tomorrow as they are today.” interior decorator had painted a couple of walls red, the others gold — a sure sign for the Tech alum and his partners, both Georgia fans. The walls, now adorned with paraphernalia from both institutions, help Holy Smokes stand out from other strip mall joints and are a conversation starter among patrons waiting for takeout. The partners themselves are as different as red and gold, although it was important to all three not to be open for business on Sundays to allow them and their employees to attend church and spend time with their families. They’ve learned that they need to meet weekly to stay on the same page. “I’ve never fought with anybody more than I’ve fought with these two guys,” Garren says. “But at the same time, we all love each other as friends. Statistically, we’re supposed to fail as a business and as friends. We’ve just set out to be different.” Hathaway adds, “Communication is really the center of all that. There was a time that we didn’t have meetings once a week. It made things way more difficult because there were things that needed to be said that weren’t being said.” There is no disagreement about Holy Smokes’ secret sauce. “The sauce is really important,” Garren says. “I’d create one, then we all three would taste it. After the fourth time, I got it right and we all agreed.” As the restaurant was being equipped with its two commercial smokers that can handle 1,200 pounds of meat, there was a lot of tasting going on as all of the recipes were cooked up by Garren, with input from his partners. Still today, the meat and all the fixings are prepared on site. “We’ve got a very basic barbecue menu,” Hathaway says. “It’s your standard barbecue fare — pulled pork, smoked chicken, ribs — and your standard sides — cole slaw, baked beans, green beans, fried okra, things like that. “There is a ton of bad barbecue out there. Our focus is making a good product and always making it the same way. The ribs are going to be just as good tomorrow as they are today,” Hathaway says. “If we had to say what makes us strong, that’s it: the consistency and the good food.” Ca at the Core By Leslie Overman jun A UNIVERSITY OF Georgia’s bulldog mascot hangs behind the bar at Blackwater Grill. It’s a reminder of a bet that the restaurant’s owner, John Howton, lost to a UGA fan. Howton, GMgt 73, has done his best to disguise Uga’s mug, draping white and gold Mardi Gras beads over the picture frame. But there the photo will hang until Tech defeats Georgia. “We’re like the Georgia Tech headquarters here,” Howton says. “It’s a sea of bulldogs with a little island of Georgia Tech.” Blackwater Grill is no sports bar, but come football season, Howton clears off a shelf behind the bar for a second TV. He also hosts the Golden Isles Georgia Tech Club’s annual low-country boil at the restaurant to send off Tech’s incoming freshmen from the area. Tucked away in St. Simons Island’s Redfern Village, a small cluster of antiques stores, bars and eateries, Blackwater Grill caters to Yellow Jackets and Bulldogs fans alike with its mix of Cajun, low-country and Southern-coastal flavors. The restaurant’s Brunswick stew twice has placed first in the Brunswick Stewbilee. Howton now is in talks with Sam’s Club, which is interested in selling the stew in its Southeastern stores. The Okefenokee Swamp’s black water, known for its fresh, pure quality, inspired the FRAMED PHOTO OF THE 48 Georgia Tech Alumni Magazine • Fall 2008
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