Harold's Barbecue

171 McDonough Blvd, SE, Atlanta, GA - (404) 627-9268

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Posted By Paul Pressley on 2/29/2004 3:09:00 PM

Harold's is as much an Atlanta institution, as The Varsity drive-in. And the food is MUCH better. It's like a slice of country americana, nestled between a Federal pen, and a housing project. Once inside, feel safe. The cops eat at Harold's, and there's a few guns behind the counter, too!

The beef and pork plates (sliced for me), usually come lean and tender. The Brunswick stew is the best I've had, and I think most folks agree, after they have it. The cracklin' cornbread is the real deal, AND a lost art. The stew begs for some. Homemade cole slaw is pretty tasty too, and they even throw ya some 'tator chips for good measure. Coca-Cola or Sweet tea, simply made it a true southern meal.

My one complaint. The sauces. Simply one mild, and one somewhat hotter. Not much different, than a bottle of Frank's hot sauce, you can pick up at Publix. I love how Spice Right BBQ, in Lilburn, has sauces from all southern regions available. It would serve Harold's well.

Something else mighty fine, are the BBQ sandwhiches. Two pieces of white bread, right out of the bag, toasted over a grate. Watch the coals toast the bread, and the grate leave it's mark on the slices. Something else...indeed!

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"Harold's is more famous for its chopped and sliced pork, but these ribs demand attention! In the background: cole slaw and a bowl of Brunswick stew."
Michael Stern

"No Georgia barbecue meal is complete without some Brunswick stew. At Harold's, it is a fine-textured soup/stew of pork, corn kernels, and tomato shreds."
Michael Stern

"Delicious all by itself, Harold's cornbread is essential for mopping and sopping sauce off one's plate. It's also good for crumbling into bowls of Brunswick stew."
Michael Stern

"The bread for this sandwich is lightly toasted on a grill above the wood fire behind Harold's counter. It is ordinary bread, but the smoke taste it inhales makes it special."
Michael Stern

"Harold's has been an Atlanta destination for more than half a century."
Michael Stern

"In the South, a happy pig almost always signals good barbecue."
Michael Stern

"Apparently, this photo is now history. We have been told (but have not personally tasted) that Harold's has gone to gas cooking and no longer burns wood. We were assured that the BBQ remains excellent."
Michael Stern