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"Georgia" BBQ?

2,509 Views | 26 Replies | Last: 2 yr ago by schmellba99
I Sold DeSantis Lifts
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10:02p, 1/5/22
I'm not sure how many have had this but this was considered bbq when I was a kid. A brisket was unheard of. It was chopped pork, Brunswick stew and Cole slaw (really finely minced Cole slaw..delicious).

http://www.freshairbarbecue.com/
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Rexter
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10:14p, 1/5/22
We visited Zeb's BBQ in Danielsville, GA almost every week for the exact same meal when I was a kid. After moving to TX, we would stop there every time we went back to visit relatives. I still go by there every fall when I go back to GA for a family reunion.


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Teslag
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7:42a, 1/6/22
AG
That looks like something they would serve in a middle school lunch cafeteria
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SoTxAg
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8:12a, 1/6/22
AG
Crockpot some Heb pork fajita for same effect.
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CDub06
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8:28a, 1/6/22
AG
That menu gets more and more absurd:

Hotdog...
Stewdog...
Slawdog
Stew Slawdog...
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fav13andac1)c
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8:36a, 1/6/22
AG
TexAgs Food & Spirits Board: Attempting to crush childhood nostalgia since 1999.
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AZAG08
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9:12a, 1/6/22
AG
I remember the first time I traveled out of state for work and my collogues wanted to take me to lunch at the "best" bbq place.

I flipped the single page menu 3 or 4 times trying to figure out where the beef section was
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Cromagnum
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9:17a, 1/6/22
AG
The middle east coasters like their pulled pork, that's for sure.
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Duncan Idaho
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10:02a, 1/6/22
In Alabama, i'll make a brisket on major social holidays. More than once, someone has asked "I saw you had the smoker going, where is the BBQ?" While staring at the brisket.
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superunknown
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In reply to Duncan Idaho • 10:14a, 1/6/22
AG
Duncan Idaho said:
In Alabama, i'll make a brisket on major social holidays. More than once, someone has asked "I saw you had the smoker going, where is the BBQ?" While staring at the brisket.


I always tell them "yeah pork is what you snack on while waiting for the real BBQ to be ready".

Take your alabama white sauce and gtfoh, gump.
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HTownAg98
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10:35a, 1/6/22
I've never been that impressed with pulled pork barbecue that wasn't pulled while waiting. It always seems like it dries out and isn't that great once that happens. The one time I've had excellent pork barbecue was at a whole hog barbecue. That stuff was amazing.
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schmellba99
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11:47a, 1/6/22
AG
Beef is a Texas thing, and I suppose to some degree Oklahoma and the overrated pocket of KCMO.

Pretty much east of the Sabine anything labeled as "BBQ" is going to be pork, and there are some phenomenal pitmasters out that way that can absolutely cook the hell out of any part of the pig and make it taste outstanding. It's not Texas BBQ by any stretch, but southeastern pork off the pit can be damned good.
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heddleston
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12:09p, 1/6/22
AG
My time in rural north Ga has taught me that BBQ can be a flavorless shredded protein mass that's merely a delivery device for ridiculously sweet bbq sauce. There're definitely folks who know how to smoke meat up here, but you gotta vet them first. And don't necessarily take the local's word for it.
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BurnetAggie99
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12:44p, 1/6/22
Only BBQ I've ever liked was Fox Bros. Bar-B-Q in Atlanta. It's Texas BBQ. Also the brothers are from Ft. Worth Texas before moving to Georgia.
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heddleston
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12:59p, 1/6/22
AG
And Brunswick stew is fine, but I definitely wasn't expecting it the first time I had BBQ up there.
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BurnetAggie99
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1:43p, 1/6/22
Growing up from German heritage my Great grandfather came to Texas from Munich. My grandfather made this German stew called Gaisburger Marsch. Similar to Brunswick Stew. He would use for meats beef, deer, pork, veal, squirrel or whatever combo of meats he had on hand. Basically brown your meats dusted in flour in lard with some diced onion, then add in your beef stock, bone marrow, spices, garlic, chopped carrots, sliced potatoes. Basically that would simmer for few hours in a Dutch oven and then serve it over homemade Sptzle.
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Duncan Idaho
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In reply to schmellba99 • 2:16p, 1/6/22
Yeah I ate at Rodney Scott's dad's place in SC about 10 years ago.

It was absolutely fantastic and worth the 2hr side trip. Loved the made to order pork rinds.

But the steam table pulled pork around town is meh at best. The ribs are pretty good but I prefer mine a little more rendered (not fall off the bone but not tear off the bone)
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TikkaShooter
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2:26p, 1/6/22
Universally, BBQ places outside of TX don't know how to use a salt shaker. I can't explain why, but anything I've had outside of TX is bland and overcooked.
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LCE
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In reply to Rexter • 5:37p, 1/6/22
AG
Is that watered down baked beans?
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Rexter
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In reply to LCE • 8:50p, 1/6/22
LCE said:
Is that watered down baked beans?


No beans at Zeb's. Notice the pepper/vinegar sauce in the jar.
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FarmerJohn
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11:02p, 1/6/22
AG
Never understood bragging about making a pig taste good. Isn't that just how they come?
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TXAG 05
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In reply to FarmerJohn • 6:43a, 1/7/22
AG
FarmerJohn said:
Never understood bragging about making a pig taste good. Isn't that just how they come?


This. Pulled pork is almost impossible to screw up.
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Max Power
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In reply to TXAG 05 • 8:01a, 1/7/22
AG
TXAG 05 said:
FarmerJohn said:
Never understood bragging about making a pig taste good. Isn't that just how they come?


This. Pulled pork is almost impossible to screw up.
Ribs are easy as well. My standard order at a bbq place I'm trying out for the first time is always brisket and sausage. Been to KC several times, every time I go to a bbq place I get asked where I'm from, and when I reply "Texas" there's always less than witty retort from them about Texas bbq. I don't know where this attitude is derived from but they generally quiet down when I gently remind them KC bbq's claim to fame isn't actually bbq, it's overly sweet sauce and overdone brisket, that they cover in said sauce. The sad thing is every time I go in one of them I'm completely open minded when I walk in the door, I don't assume it's going to be good or bad, then they start talking.

They also really hate it when I point out their commercial "smoker" is a plug in, just like my oven.
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schmellba99
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In reply to TXAG 05 • 8:17a, 1/7/22
AG
TXAG 05 said:
FarmerJohn said:
Never understood bragging about making a pig taste good. Isn't that just how they come?


This. Pulled pork is almost impossible to screw up.
Disagree, it is easy to screw up IMO. Between the seasoning and knowing when to pull, how long to rest, etc. to keep it from drying out - which it will do in a heartbeat - there is a reason why there are tiers of places that do pork.
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HTownAg98
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In reply to schmellba99 • 8:39a, 1/7/22
Agreed. The actual cooking part is easy. The resting and pulling is where most people screw it up. Most people pull pork way too early when it is piping hot (and end up with burned fingertips in the process). All that steam that comes off the meat is moisture that is evaporating into the ether. Just allowing the meat to rest on the counter uncovered for an hour or two will do wonders to your pulled pork.
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CDub06
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10:06a, 1/7/22
AG
I do some fantastic brisket and ribs. I did my first pulled pork a few months back and...it did not come out so well.

I used to think it was dummy proof.
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schmellba99
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In reply to Duncan Idaho • 1:05p, 1/19/22
AG
Duncan Idaho said:
Yeah I ate at Rodney Scott's dad's place in SC about 10 years ago.

It was absolutely fantastic and worth the 2hr side trip. Loved the made to order pork rinds.

But the steam table pulled pork around town is meh at best. The ribs are pretty good but I prefer mine a little more rendered (not fall off the bone but not tear off the bone)
I didn't go to his dad's place, but his place in Charleston when I was there. Pretty solid, but not out of this world solid. Definitely worth the trip though and would go back given the opportunity.
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