Georgia Magazine - August 2011 - (Page 26A)

BY JANE F. GARVEY W hen it comes to barbecue, we had more on our plate than would fi t in the printed edi- tion of GEORGIA Magazine! The following bonus pages contain this month’s “second helping” of delicious recipes, more barbecue hot spots, the scoop on sauces and side dishes, a listing of upcoming festivals and contact information to guide you to some of the best barbecue in Georgia.  Sauce Sauces are regional. Georgia is supposed to be the land of the sweet tomato-based sauce, but other styles are a-plenty as well. At The Butcher’s Market, Tom McDaniel’s savory, medium-bodied tomato-based sauce, seasoned with black pepper, seems well balanced and on target. Bub-Ba-Q does a good, sweet tomato-based sauce that has a nice backbone of vinegar for balance. South Carolina’s mustard-based sauce appears across the state. Bigun’s in Talking Rock offers a good one, and so does Big D’s, producing a slightly spicy mustard in tomato blend. Other good ones include Wallace Barbecue’s hot mustardbased sauce; Brinson’s (Millen) tangy mustard-based sauce; Pig-NChik (Atlanta and Chamblee) and Stinson’s in Lumber City. Many Georgians prefer thin- bodied Eastern Carolina vinegarbased sauce on pulled or chopped pork. Burnt Fork offers a very good example on its pulled pork. At Dean’s in Jonesboro, it’s the only sauce served, and at Holcomb’s in August 2011 Babyback ribs at Gaby’s by the Lake sport a Kansas City-style sauce made with Coca-Cola. Greensboro and White Plains, it’s the preferred embellishment. LowCountry Barbecue’s good vinegar-based sauce is available commercially at grocery stores. The polar opposite of Carolinastyle sauce is Kansas City sauce, a thick, tomato-based sauce that’s sweet (thanks to molasses) and sometimes spicy and tangy. Check out the one at Burnt Fork. Gaby’s by the Lake offers its baby backs with a thick coating of KC-inspired barbecue sauce, including one made with Coca-Cola (see recipe, page 26C). Memphis-style ’cue focuses on dry rubs for either spare ribs or St. Louis-cut ribs, but also offers “wet.” “Dry” only means a dry rub is applied before the meat is smoked. Any sauce will be offered on the side. Rubs should not overwhelm the fl avor of the meat, and no single seasoning should stand out. Memphis-style ribs rock at Burnt Fork, Sam’s House Memphis Style BBQ & Blues in Carrollton; Smokejack in Alpharetta and Cumming; and O.B.’s in McDonough, although you’ll fi nd dry rubs on babybacks at Sam’s BBQ1 and Bub-Ba-Q. Heirloom Market BBQ does a Tennessee-style sauce, in deference to owner Cody Taylor’s More online at www.georgiamagazine.org Tennessee roots. Alabama claims as homegrown the white sauce originating at Big Bob Gibson’s in Decatur, Ala. Good Georgia sources for white sauce are at Fox Bros. and Moe’s Original Bar B Que, both in Atlanta, and Smokejack. The sauce base is mayonnaise with some vinegar and black pepper.  Sides The standard sides for barbecue are Brunswick stew, baked beans and slaw. No version will strike you as having any look-alike out there. Both the beans and slaw at Jim ‘N Nick’s, a Birmingham-founded chain with multiple Atlanta locations, are hard to beat. Brunswick stew, originally a hunter’s stew, is all over the block these days. Fundamentally, it should have tomatoes, some meat and corn with a bit of seasoning. Dave Poe’s in Marietta has the right idea. Bill Marrack, one of the owners of PigN-Chik, says he catches it both ways about the lima beans and potatoes in their very tasty stew. “Some people say you can’t put those vegetables in stew,” he says, laughing, “and others say you can’t make stew without them.” What’s a fella to do? 26A A second helping More tasty tidbits about barbecue in Georgia PHILLIP VULLO Bonus Content http://www.georgiamagazine.org

Table of Contents for the Digital Edition of Georgia Magazine - August 2011

Georgia Magazine - August 2011
Table of Contents
Viewpoint
Mailbox
Picture This?
Georgia News
Calendar
Currents
Georgia's Energy Outlook
Southern speedsters
From humble to highfalutin
Second helping: Barbecue
Around Georgia
My Georgia
Snapshot
Snapshot Submissions
Meet legendary NASCAR driver Rex White
The history of Lake Lanier
Gardens plant of the month; Liberty notes
Energy-efficiency tips

Georgia Magazine - August 2011