Georgia Q

i was excited to see that melears in fayetteville was the restaurant to vote for today...i went there based on a recommendation from "eat your way across the usa" and was not disappointed. the pork fall apart delicious and it was the very first time this detroiter ever had brunswick stew.

however, in pine mtn. ga (home of callaway gardens)the whistling pig cafe wins in the all-around. the finest pork served with tangy sauce, savory brunswick stew and perfect golden friend green tomatos. all the firemen in town were seated around a big table for lunch...and that's undoubtedly a good sign!

back in detroit now and i'm starving for this.....

I enjoyed your endorsement of Melear's. For one weird reason after another, I keep missing my chance to visit when traveling north-south or I 75. Last year, I was headed there and changed my mind at the last minute, opting for Harold's Barbeque in Atlanta.

Incidentally, I think Harold's has extraordinary Brunswick Stew. Certainly the meatiest I've ever eaten.

In 2000, I asked a policeman at a I 75 Fayettesville exit for directions to Melear's and was sent to a different place. I had forgotten my copy of Eat Your Way Across the U.S.A. and couldn't remember Melear's name. At least I received a novel experience from the bad directions - an opportunity to sample the mysterious fried dill pickles. I couldn't imagine liking them, but enjoyed them. They were served with a ranch type dipping sauce.

Melear's still tops my list of Georgia barbeque palaces to visit.

I have a 1997 dining guide to Georgia barbeque and cannot find a listing for The Whistling Pig in Pine Mountain. I wonder if it's a new place?

Hope you liked Callaway Gardens as much as I did.

Jim,
Are you referring to the "Glove Box Guide to BBQ" (Georgia Edition)? I use that little book on each trip into GA!! We got a set of the S C/ AL/ & GA books on ebay for a couple of bucks a while back, and have found them to be fun addtions to the travel guides.

There's a little place in Vienna, on Hwy 41, run by folks who are some very enthusiastic bbq contest-goers - the walls and windowsills are full of award banners & trophies, and their locomotive-size travel cookers loom around back. I'd been driving home from Florida and had just gotten off the interstate when this place presented itself to me. After a blissful dinner I continued on 41, rewarded with a beautiful sunset in sylvan farm country - great end to a great trip.

If I actually get the *name* of the place I'll post it.

quote:

Originally posted by Vince Macek

There's a little place in Vienna, on Hwy 41, run by folks who are some very enthusiastic bbq contest-goers - the walls and windowsills are full of award banners & trophies, and their locomotive-size travel cookers loom around back. I'd been driving home from Florida and had just gotten off the interstate when this place presented itself to me. After a blissful dinner I continued on 41, rewarded with a beautiful sunset in sylvan farm country - great end to a great trip.

If I actually get the *name* of the place I'll post it.

The restaurant is called Jack's Old South in Vienna, GA. And yes, they are an avid BBQ contest circuit cook team. They are very nice people!

John

quote:

Originally posted by Al-The Mayor-Bowen

Jim,
Are you referring to the "Glove Box Guide to BBQ" (Georgia Edition)? I use that little book on each trip into GA!! We got a set of the S C/ AL/ & GA books on ebay for a couple of bucks a while back, and have found them to be fun addtions to the travel guides.

Yes, Al, that's the book I was referring to. I ordered the Georgia and South Carolina guides from Amazon.com when they first came out.

Two summers ago, I left my S.C. guide on the table of a Maurice Bessinger franchise (my first and last visit) somewhere outside Columbia. I didn't realize it was missing till I got home and then I couldn't recall the exit, road number or anything about the particular franchsise. There are about a dozen of them within 10 miles of Columbia and I could only narrow the search to 3 exits, so I didn't bother phoning.

Anyway, I haven't been able to replace it with a new one (the series is out-of-print), and an Alabama friend has had no luck finding that state's guide for me. It never occurred to me to look on eBay.

The books have been invaluable to me, even though they are only directories and not bona fide dining guides. I think the way they were organized is a bit of a mess, meaning the locator maps. Had the authors been willing to put themselves on the line with genuine reviews, those books may have sold much better. Still, I appreciate these books and the folks that published them. They've helped.

I found one copy of the Ga. book in the Athens Barnes and Noble, but have never seen them anywhere else. Some Georgia proprietors asked to buy my copy of the Georgia guide book, but I held onto it, fearing it would be hard to replace.

By reading between the lines in a listing's descriptive prose,I've been able to identify some of the ones they approve of.

The friends who researched and wrote the books announced plans for guides to Tennessee and North Carolina barbeque, but these never materialized.

Glad you mentioned the eBay business.

quote:

Originally posted by RibDog

quote:

Originally posted by Vince Macek

There's a little place in Vienna, on Hwy 41, run by folks who are some very enthusiastic bbq contest-goers - the walls and windowsills are full of award banners & trophies, and their locomotive-size travel cookers loom around back. I'd been driving home from Florida and had just gotten off the interstate when this place presented itself to me. After a blissful dinner I continued on 41, rewarded with a beautiful sunset in sylvan farm country - great end to a great trip.

If I actually get the *name* of the place I'll post it.

The restaurant is called Jack's Old South in Vienna, GA. And yes, they are an avid BBQ contest circuit cook team. They are very nice people!

John

It's good to learn about Jack's Old South in Vienna. I didn't find them listed in my dining guides, but did find them on the Net. Here's an AP article that appeared in a number of publications about Vienna's Big Pig Jig each October. Jack's owner is featured in the article and there's a picture of him. Go to:

http://www.courier-journal.com/features/travel/2003/20031012bbq.html

Since Jack's is so close to I 75, it'll be a definite stop next time I'm down that way.

The article says Vienna has 2 barbeque restaurants. Would the 2nd place be Third Street Bar-B-Q, a take out only place for pork, ribs, chicken and stew? The Glove Box Guide book says customers "will be satisfied" with Third Street's food. Third Street is only open Thursdays through Saturday.

I'm wondering if Ort. Carlton or other Roadfooders have read or seen a copy of Barbecue on My Mind: The Thirty Best Barbecue Restaurants in Georgia by Trey Pope?

It's about 10 years in print now, certainly a little dated as restaurant longevity goes. But the best barbeque restaurants seem to have staying power.

I've heard about this guide, read a review, but have never seen a copy. I'm going to try to locate one via Interlibrary loan.

I had the book and lost it a few years ago and it was informative, but it focused mostly on the "famous" places. You can really find good BBQ in GA at many other places not named in the book. Some of the places have changed or closed but others have replaced them. For, instance, Sprayberry's in Newnan moved closer to I-85. Sweat's in Soperton closed when Bill Sweat retired. HArold's tried to branch out at other locations but was unsuccessful. Most of the locals can refer you to good BBQ in any area of the state. I recently posted some info to somebody wanting I-75 BBQ places. Just have to scout them out.

quote:

Originally posted by JimInKy

I'm wondering if Ort. Carlton or other Roadfooders have read or seen a copy of Barbecue on My Mind: The Thirty Best Barbecue Restaurants in Georgia by Trey Pope?

It's about 10 years in print now, certainly a little dated as restaurant longevity goes. But the best barbeque restaurants seem to have staying power.

I've heard about this guide, read a review, but have never seen a copy. I'm going to try to locate one via Interlibrary loan.

Two months ago I bought a copy of the book Barbecue on My Mind - The 30 best barbecue restaurants in Georgia by Trey Pope. It is still available at Booksamillion.com.

The book is helpful, but I don't consider it a serious effort. It was written while the author was still a student at the University of Georgia. The author admits that there were a lot of barbecue restaurants in Georgia that he didn't visit. For example, Columbus is a really good barbecue town and he has zero restaurants from Columbus in his book.

The Glove Box Guide to Georgia barbecue is a much better resource.

Probably an ex-wife took it, but it could have been a liberal dem trying to find out where the free enterprise, small business capitalists are located in this state so they can promote more government programs to other areas of the state. Or they could have promoted more government programs to "protect" us from losses like these.

I remain an uneducated neophyte on southern bbq, so I'll ask the newbie question: does GA bbq, as a whole, include all three (tomato, vinegar, mustard) sauce styles, or only a subset of the 3? As I stated in another thread, I really only like the tomato based sauces....

quote:

Originally posted by TJ Jackson

I remain an uneducated neophyte on southern bbq, so I'll ask the newbie question: does GA bbq, as a whole, include all three (tomato, vinegar, mustard) sauce styles, or only a subset of the 3? As I stated in another thread, I really only like the tomato based sauces....

Mostly tomato down here, but you will find variations of vinegary tomato and even some mustard, although that is more SC based. You will find some sweeter varieties but seldom the heavy, brown sugared types like in the midwest and TX. My favorite lately has been from Williamson Bros. in Marietta, GA.

quote:

Originally posted by Ashley Wilkes

Two months ago I bought a copy of the book Barbecue on My Mind - The 30 best barbecue restaurants in Georgia by Trey Pope. It is still available at Booksamillion.com.

The book is helpful, but I don't consider it a serious effort. It was written while the author was still a student at the University of Georgia. The author admits that there were a lot of barbecue restaurants in Georgia that he didn't visit. For example, Columbus is a really good barbecue town and he has zero restaurants from Columbus in his book.

The Glove Box Guide to Georgia barbecue is a much better resource.

Thanks for the background on this title, Ashley. I didn't know it was less that a thorough effort.

Bob Garner's seminal book on North Carolina barbeque highlights that state's best 25 bbq temples. Everyone in North Carolina knows that Garner spent a great deal of time and traveled extensively for years to gain the knowledge contained in his very respected book.

It's dissapointing to learn that the Georgia student author wasn't comprehensive in his field testing. As you know the Glove Box Series book lists 479 barbeque establishments in Georgia. To cover only a fraction of these restaurants seems a disservice to all.

quote:

Originally posted by TJ Jackson

I remain an uneducated neophyte on southern bbq, so I'll ask the newbie question: does GA bbq, as a whole, include all three (tomato, vinegar, mustard) sauce styles, or only a subset of the 3? As I stated in another thread, I really only like the tomato based sauces....

Tom, I've eaten quite a few barbeque meals at some very good Georgia barbeque shrines, and all had tomato in their table sauce. I think the sauces were great on the que, be it chopped pork or ribs. While I love the simple vinegar and red pepper sauces particular to Eastern North Carolina, I like these Georgia recipes very much.

The ones I've had are spicy and some are a bit vinegary. A few are similar in a way to Lexington Dip (central North Carolina sauce), but better I think. I have found vinegar and pepper sauce on the table as a 2nd choice, but only once.

I can't really answer the part of your question about mustard in sauces. I've read that it is an ingredient in some sauces served in central and southern Georgia. Those sauces have both tomato and mustard, but impart a definite mustard flavor.

Places with very good sauce (and que) include these wood burners: Zeb's in Danielsville, Hot Thomas in Watkinsville, Holcomb's in White Plains and Greensboro, and Fat Matt's and Harold's in Atlanta.

Hehe, how'd you know my name is Tom?

Hey Tom, I remembered your name from our conversation about Mongolian grills in the Cincy area.

By the way, I'm coming up to Cincy for a contra dance and reunion with friends Wednesday night, New Year's Eve. I'm trying to think of a good roadfood place to eat an early dinner (between 5 and 7) with them. It can't be too far from the new Wyoming Arts Center or the Hampton Inn at 10900 Crowne Point Drive. I realize this is a bit spur of the moment to ask for suggestions.

I am going to try to get to Cincy in time for an early afternoon sample of chili at Mt. Washington or Blue Ash. Do you prefer one over the other? I'll leave Lexington about noon.

quote:

Originally posted by oneiron339

quote:

Originally posted by TJ Jackson

I remain an uneducated neophyte on southern bbq, so I'll ask the newbie question: does GA bbq, as a whole, include all three (tomato, vinegar, mustard) sauce styles, or only a subset of the 3? As I stated in another thread, I really only like the tomato based sauces....

Mostly tomato down here, but you will find variations of vinegary tomato and even some mustard, although that is more SC based. You will find some sweeter varieties but seldom the heavy, brown sugared types like in the midwest and TX. My favorite lately has been from Williamson Bros. in Marietta, GA.

I haven't had much barbeque around Atlanta. In the past 4 years I've visited Harold's, Fat Matt's Rib Shack (several visits), Dusty's, and some place lost to memory. I vaguely remember that Williamson's has its fans and critics, and is known for serving up pretty good spare ribs. Is Williamson's a favorite of yours? Do you know if Benny's Barbecue on Johnson Ferry Road continues in business?

I first ate barbeque pork, ribs and Brunswick stew in Atlanta back in 1962. I was a kid and the restaurant was the original Hickory House in Buckhead. I wanted to go back every night.

Blue Ash Chili would be my pick.....make sure you have at least one Cheese Coney there. I'll add that it isn't too far from your hotel, whereas Camp Washington Chili is.

The closest Roadfood type location is the Root Beer Stand (reviewed on this site at http://www.roadfood.com/Reviews/Overview.aspx?RefID=512) which is only a mile or two from your hotel, but unfortunately it is closed for the Winter season.

For a Roadfood type dinner, particularly given your fondness for BBQ, I recommend Pit to Plate BBQ on Compton near Hamilton Avenue. Much closer to Wyoming than your hotel.

You're also fairly close to the original Montgomery road location (they have 3 now) of Montgomery Inn, which I love but has been panned elsewhere on this site. It isn't a roadfood type place, and is a little pricely, but is a huge favorite here in Cincinnati; and your local friends will know all about it. If you go, go for the pork ribs or duck and saratoga chips with extra sauce on the side.

One caution: it's New year's eve, so call before you go anywhere to be sure they are open for business in the normal (ie not reserved for parties) sense.

Somewhere in one of these barbeque threads, Big Bob Gibson's bbq sauce was mentioned as being pretty good. Big Bob Gibson's is a thriving temple to barbeque in Decatur, Alabama, a community on the edge of Huntsville.

Two winters ago, an Alabama friend brought me some BBG pulled pork que and bottles of each of his sauces - the red and the white. She picked it up at lunch and I had it for supper. Everything was good.

While I am not a big fan of sweet or thick bbq sauce, I enjoy many sauce recipes, and can adjust. I thought Big Bob's red sauce was first quality and if I used it regularly, it would grow on me. Just like Lexington Dip managed to do. I think BBG's red sauce has won awards and I see why. The white sauce (for chicken) just doesn't appeal to me.

In Southern Living magazine's special issue on barbeque (2003), there's a stunning picture of Big Bob's que served with sides on page 13. Lots of bottles of the sauce surround one of the most tempting plates of pulled pork I've ever seen.

quote:

Originally posted by JimInKy

Somewhere in one of these barbeque threads, Big Bob Gibson's bbq sauce was mentioned as being pretty good. Big Bob Gibson's is a thriving temple to barbeque in Decatur, Alabama, a community on the edge of Huntsville.

Two winters ago, an Alabama friend brought me some BBG pulled pork que and bottles of each of his sauces - the red and the white. She picked it up at lunch and I had it for supper. Everything was good.

While I am not a big fan of sweet or thick bbq sauce, I enjoy many sauce recipes, and can adjust. I thought Big Bob's red sauce was first quality and if I used it regularly, it would grow on me. Just like Lexington Dip managed to do. I think BBG's red sauce has won awards and I see why. The white sauce (for chicken) just doesn't appeal to me.

In Southern Living magazine's special issue on barbeque (2003), there's a stunning picture of Big Bob's que served with sides on page 13. Lots of bottles of the sauce surround one of the most tempting plates of pulled pork I've ever seen.

Yes, BBG is extremely good in my opinion. They are one of those restaurants that are strong competitors on the professional BBQ contest circuit as well as high quality restauranteurs.

I use their Championship Red sauce as my main sauce along with their Habanero Red sauce. I am not a big "hot" freak but really enjoy their Habanero sauce. It is a back of the throat heat as opposed to right up front hot. They also have an excellent mustard sauce. It is the only mustard sauce I have found that I enjoy.

If you are ever up in Decatur AL, stop by and tell either Chris or Don that John Verville sent you.

BTW, BBG was invited to cook at the James Beard House in NYC last fall. If you would like to see some pictures from it go to www.drbbq.com. DrBBQ was invited to help them at the event.

John

http://www.bigbobgibsons.com/

quote:

Originally posted by JimInKy

The article says Vienna has 2 barbeque restaurants. Would the 2nd place be Third Street Bar-B-Q, a take out only place for pork, ribs, chicken and stew? The Glove Box Guide book says customers "will be satisfied" with Third Street's food. Third Street is only open Thursdays through Saturday.

The second barbeque place in Vienna is Bryant's at 308 8th Street. The Third Street Bar-B-Q joint mentioned in the Glove Box Guide book is no longer around, although Jack's is located on 3rd Street.

I have never tried Bryant's barbeque. I had hoped to do so last Tuesday while I was passing thru Vienna. Unfortunately, I learned that Bryant's is only open Thursday to Saturday. Bryant's is a tiny place on the left side of the owner's front yard. There were a few picnic tables in the yard for eating.

How did NY's Eve in Cinti go for you, Jim?

quote:

Originally posted by TJ Jackson

How did NY's Eve in Cinti go for you, Jim?

Tom, I was called out of town to see a lifelong family friend who is ailing, a trip that sent me in the opposite direction of Cincy.

However, your thoughtful set of suggestions did not go to waste. I printed them out and have them in a folder I take along on all trips. I heard HP's Carly Fiorina say that when we print something, we then "own" that information. I save a lot of things, but don't print out that much. Pinting means I'm serious. I really can't wait to try Blue Ash and Pit to Plate. And the root beer stand when warm weather returns.

Early New Year's Eve, I sent your dining suggestions to my friends from Ann Arbor, so they and the couple from Indy could benefit. They received them before leaving for Cincy.

Thanks again, for the help. Incidentally, I wanted to write you and say I wasn't getting up there after all, but you don't have Roadfood's email option activated. I would welcome an email address for you, if you're comfortable sharing one. You can email me by accessing my profile. Have a good weekend.

P.S. There's a Famous Dave's in Florence. I heard someone speak well about the one here (open about 6 months now).

quote:

Originally posted by Ashley Wilkes

quote:

Originally posted by JimInKy

The article says Vienna has 2 barbeque restaurants. Would the 2nd place be Third Street Bar-B-Q, a take out only place for pork, ribs, chicken and stew? The Glove Box Guide book says customers "will be satisfied" with Third Street's food. Third Street is only open Thursdays through Saturday.

The second barbeque place in Vienna is Bryant's at 308 8th Street. The Third Street Bar-B-Q joint mentioned in the Glove Box Guide book is no longer around, although Jack's is located on 3rd Street.

I have never tried Bryant's barbeque. I had hoped to do so last Tuesday while I was passing thru Vienna. Unfortunately, I learned that Bryant's is only open Thursday to Saturday. Bryant's is a tiny place on the left side of the owner's front yard. There were a few picnic tables in the yard for eating.

It's great reading this report from you (I bet RibDog welcomes it too). I read about Bryant's in the Glove Box book, but wasn't sure if Mr. Bryant is still doing this. I should have mentioned them in my earlier post.

The Glove Box author says Mr. Bryant cooks hams and shoulders over oak coals in an open pit. His homemade sauce is described as hot-and-spicy, being mostly a blend of vinegar and red pepper. Mrs. Bryant makes the Brunswick stew and there are no sides (I hope there's white bread and Cokes, at least). The author finishes his brief description thusly: "Just pull up in front of his house and follow your nose."

Bryant's has very limited hours: 4 - 7 PM, Thursday, Friday, Satuday. Here's a phone number, should you want to check ahead: 912-268-4179. The guide book says he's at A Street North, no house number.

As you know the Glove Box series doesn't recommend places, but sometimes there's a subtle endorsement. I think Bryant's got one.

Places we tried and liked during our tour of Coastal GA, August 2001:
Mammy's Kitchen Pit Cooked BBQ
Choo Choo Wood Cooked Bar-B-Que
GA Pig Real pit Barbeque

Tried the pulled pork and Brunswick Stew at these three.

The worst:
Sonny's. A chain in the area. Didn't really deserve the classification of Barbeque.
They didn't offer pulled pork. More like dried up slices.
I remember that no one looked happy in that place, and one customer was having a meltdown over the lousy fries.

In Florida, I've enjoyed the sliced pork BBQ at several Sonny's outlets.
I learned that they are uneven, each place cooks it own hams and shoulders, and some do a better job than others. It happens that I like sliced pig - not as much as pulled pork, but I still like it. As several correspondents have said, most all smoked and slow cooked pig is good, but there are an awful lot of bad sauces out there. If I remember correctly, Sonny's gives a choice of three sauces from mild to hot and
I'd have to agree none of them are great. So Sonny's, in my experience,
is OK BBQ - but not in the same class with the greats.

Speaking of Sauces, of those I've tried, GA Pig's were my favorite.
I still have a little bit left of the green Jalepeno, and red Chipolte, which I treat like rare wines.

If memory serves me, Sonny's sauces were thin and watery, a boring overly homogenized sauce made from mixing a variety of chili powders in vinegar and water distributed in 50 gal. drums to each store location and left on the table in Ketchup squirters.

GA Pig's sauces are made from the pepper meat, not powder.

quote:

Originally posted by JimInKy

Thanks again, for the help. Incidentally, I wanted to write you and say I wasn't getting up there after all, but you don't have Roadfood's email option activated.

You're welcome. If you ever get into Cinti for breakfast, try the Sugar N Spice on reading Road.

Without meaning to give offense to you or any of the many great posters here, I'm going to hold off on email addresses for now. I'm sorry about that....

quote:

Originally posted by JimInKy

There's a Famous Dave's in Florence. I heard someone speak well about the one here (open about 6 months now).

The wife and I ate there about 4 months ago, were not too impressed, but I generally give any new place a second chance. Just haven't gotten around to it yet.

Both FD's in the greater Cincinnati area (the one mentioned in the FD thread and the one mentioned here) opened up in space vacated by other restaurants. The one in Springdale used to house a moderately good family steakhouse called Remington's; and the one in Erlanger/Florence used to be a Shell's Seafood. I don't generally see chains do that, it was kind of suprising.

Anyway...back to Georgia Q. :-)

aahhhh, ga. que..... anybody else out there ever tried coffee bluff bbq in savannah?