BBQgeek

Community Q is open!

On November 16, 2009, Community Q threw open its doors to embrace friends and family to celebrate their entrance into the Decatur, GA restaurant scene.  A partnership between David Roberts, Jim Laber, and Stuart Baesel, Community Q strives to deliver the highest quality BBQ in a comfortable, homey setting.  Working with a lean staff, Community Q offered up the full monty for all their guests that evening.  The guest list for the evening was star studded.  Stephen Herman (Haven), Matt Swickerath (Valenza), Kevin Gillespie (Woodfire Grill), Eli Kirshtein (Eno), Ryan Smith (Restaurant Eugene), Nick Rutherford (The Porter), Gary Mennie (Livingston), Todd Immel (Star Provisions), Brian Horn (JCT),  Jason Panolini (Holeman and Finch), Lynn Sawicki (Sawicki's Meat and Seafood), Clay and Lucy from Ashland Farm,  Cooper Miller (Livingston), Lance Gumere (The Shed at Glenwood) all enjoyed platters loaded down with barbecued short rib, pork rib, pulled pork, chicken, sausage, collard greens, mac and cheese, baked beans, cole slaw, and brunswick stew.  The dining room was packed all night, and the evening was a complete success.  Community Q will be open to the public beginning at 11 am on Friday morning, November 20th.  Please stop by and become a member of the Community.  PS..yes, that is a beer you see in the picture above, however Community Q does not serve alcohol.  This was a BYOB event.  Feel free to enjoy sweet tea, soda, or water on your next visit to Community Q.

Community Q Sneak Peak

David Roberts (in the blue apron) hangs out with the Cains and various friends at the soft opening of Community Q.

I was lucky enough to get to bring my family to the very first service at Community Q in Decatur, GA.  An intimate crowd was treated to delicous sampler plates of barbecued pork, beef, and chicken as well as cole slaw, potato salad, french fries, and the world's greatest mac-and-cheese.   I've been eating David Robert's BBQ for years now, and I can tell you that my meal todaywas fantastic - smokey, juicy, and just plain delicious.  After a couple more friends and family style events, Community Q intends to open this Tuesday or Wednesday, November 17 or 18th.    Feel free to check back here for an official announcement.  Please enjoy a few photographs and plan to put Community Q on your list of things to do.

   
 

Rehydrated Country Ham Recipe

   When the mornings get a little colder and the leaves begin to turn, I start to look for fun recipes to cook indoors.  My good friend, David Roberts, of Community Q had mentioned to me some time ago about a recipe he had been given for rehydrating a country ham, cooking it in pickled peach juice, and then baked and glazed.  Growing up in Virginia, I learned at an early age to love true country ham.  After relocating to Atlanta, I learned that when folks around here talk about country ham they are usually talking about spiral sliced, honey baked ham.  I suppose a honey baked ham has its place in the world, but it is in no way a countryham.  Country ham is salty enough to make you run for a glass of water if you are unprepared, and it has the texture of a good prosciutto.  The new king of country ham is Alan Bentonand it's no mistake that he sells country hams and prosciutto (as well as the best bacon in the country - just look at any gourmet restaurant menu these days and you will see his name.)  So, I asked Dave for a copy of the recipe, and I was pleased to see that it was a depression era recipe that had been handed down from a grandmother.  Any recipe that has almost 80 years on it and comes from a grandma is worth playing with.  So, I set out to find a true country ham.  Continue reading Rehydrated Country Ham Recipe here..

When I'm not BBQ'ing

....here's what I'm cooking.  Pan roasted halibut, veal demi glace, mushrooms and thyme, glazed baby carrots, frisee.  Thanks to Stephen, Scott, Matt, and David for teaching me how it is done.
 

Barker's Red Hots - Marietta, GA

 In researching this article, I broke the first rule of food photography.  I ate the food before I took the requisite sexy food shot.  It was just one bite, and I felt terrible about it.  But can you blame me?  Look at those dogs!  Charred on the outside and smothered in chili or original hot relish.  Barker's Red Hots in Marietta, GA is, without a doubt, the best hot dog in all of Atlanta - bar none.  Barker's secret is that the owner, Glenn, grills off his dogs over ripping hot Royal Oak charcoal - blistering, and charring the outside while coaxing it into something otherworldly.  But the hot dog isn't the only thing that's incredible at Barker's.  Pretty much everything on the menu is cooked to perfection and complements each other really well.  Onion rings, fries, loganberry juice.  Barker's offers a slice of the Northeast boardwalk via Buffalo, NY right here in the heart of suburban Atlanta.  We may not have any great NY style deli's in this town, but at least we've got Barker's and that's good enough for me.  Continue reading Barker's Red Hots here.......