Georgia Magazine - August 2011 - (Page 26E)

Critic’s choice! Don’t miss dishes from Georgia’s barbecue restaurants Raising the bar on barbecue” [see page 22], our barbecue critic Jane Garvey has sampled some of the best barbecue the state has to offer. Here are Garvey’s top picks, from sides and sauces to brisket and A Brunswick stew. Favorite baby back ribs: Tie: Sam’s BBQ 1, Marietta: Pink smoke ring, tender but not falling apart with good smoke fl avor and balanced seasoning; and Bub-Ba-Q, Jasper and Woodstock: Offered either wet or dry, but get the dry. Favorite beef ribs: Tie: Community BBQ, Decatur: Big, caramelized beauty with great lean-to-fat ratio; utter meat candy; and One Star Ranch, Atlanta: Buckhead meets the Lone Star state in this long-standing advocate of Texas ’cue. Favorite black-eyed peas: Community BBQ, Decatur. This is a terrifi c dish, with plenty of heft and fl avor, one of the most popular side dishes at the restaurant. [See recipe on page 26C.] Favorite brisket: Tie: Rolling Bones, Atlanta: Moist, well-seasoned and tender but not mushy; Satterfi eld’s, Macon: Moist, meaty and delectably seasoned; and Smokejack, Alpharetta and Cumming: Incredibly moist with a lovely caramelized top and a barbecue sauce fl avored with pasilla peppers. Favorite Brunswick stew (nontraditional): Heirloom Market BBQ, Atlanta. Chunky with meat and veggies, but with a distinctive seasoning. Favorite Brunswick stew (traditional): Dave Poe’s BBQ, Marietta. Tomatoes, meat, corn and well-balanced seasoning. Just spicy enough Favorite burnt ends: Smokejack, Alpharetta and Cumming. Utter meat candy, these tasty KC-traditional brisket end morsels exhibit a lovely outside char or “bark” and are bathed in the delectable pasilla pepper barbecue sauce to great effect. Also good at Fox Bros., Atlanta, and Burnt Fork, Decatur. August 2011 Favorite Carolina-style sauce: Burnt Fork BBQ, Decatur. Tangy, with a bit of heat, and properly tart. Favorite chopped pork sandwich: The Kitchen, Dahlonega. Piled high with moist, richly fl avored pork, this is a humdinger. Fans of Fat Matt’s Rib Shack would argue in favor of this one, and many times it has been very good. Favorite coleslaw (nontraditional): Heirloom Market BBQ, Atlanta. Kimchi works its magic on the concept of coleslaw, a Dutch contribution to American cuisine, to great effect. Favorite coleslaw (traditional): Jim ‘N Nick’s, various metro Atlanta locations. Hard to stop eating this tangy, tasty tangle of shreds and dressing. Favorite collards: Gaby’s by the Lake, RitzCarlton Lodge, Greensboro. They’re cooked with the Coca-Cola barbecue sauce [see recipe on page 26C, yet aren’t overly sweetened, and some pork seasoning meat. Favorite cornbread: Moe’s Original Bar B Que, Atlanta. A cornbread Texas toast— imagine that! It works. Favorite Eastern Carolina-style ’cue: Holcomb’s, Greensboro and White Plains. Chopped or sliced sandwiches with slaw and vinegar-based sauce. None better anywhere. Favorite hash: Sconyers Bar-B-Que, Augusta. A South Carolina infl uence crossing the Savannah River at various points. Drop a poached egg on warmed leftovers for a real treat next day at breakfast. Favorite iced tea: Heirloom Market BBQ, Atlanta. Made from green tea, it’s awesome. More online at www.georgiamagazine.org 26E fter months of traveling the back roads and interstates of Georgia conducting research for this month’s feature, “From humble to highfalutin: Favorite KC-style with a good tang and sweetness in balance. Favorite late night barbecue: BJ Hardy’s Dawg Gone Good BBQ. Open until 2 a.m. Thursdays and until 3 a.m. Fridays and Saturdays. Those Dawgs have all the luck. Favorite mac ‘n’ cheese: Tie: Community BBQ, Decatur and Sam’s BBQ 1, Marietta. (Dave Roberts from Community BBQ is the source of both of them.) Creamy, with a great crust, a mix of cheeses and richness to beat the band. Favorite Memphis-style ribs: Sam’s House Memphis Style Barbecue & Blues, Carrollton. A fi ne dry rub and proper smoking. Favorite mustard sauce: Bigun’s, Talking Rock. Nicely balanced mustard with good acidity. Favorite offbeat barbecue: Johnny Harris, Savannah. Lamb barbecue. Lightly smoked and richly fl avored, it’s great with the original JH sauce served warm. Favorite potato salad: Brinson’s BBQ, Millen. Smooth mashed potatoes never tasted so good as a salad. [See recipe on page 26C.] Favorite pulled beef: The Butcher’s Market, Woodstock. Great concept given detailed attention and perfect execution. sauce: Burnt Fork BBQ, Decatur. Full-bodied with a good tang and Rolling Bones’ brisket sandwich rated high on the list of favorites. GARNISH PHOTOGRAPHY / JEFF MOORE 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