BBQgeek

Best of the Big A BBQ Voting Underway

I'm not sure how this fell of my radar, but the official voting window for the AJC's Best Barbecue opened on September 20th.  This year's field of six restaurants includes Community Q, Fox Bros., Fresh Aire, Swallow at the Hollow, Pig-n-chik, and (gag) Fatt Matt's.  You can cast your vote here.  In my humble estimation, the field of six is really a field of three, with the community's best BBQ easily identified.  Let's all band together as a community and make our voices heard.  Vote now.  Vote often.  Represent your community.

ATL Festival Weekend - ATL 2nd Annual BBQ Festival & Field of Greens

 
Atlanta's 2nd annual Bar-B-Q Festival takes place today at Atlantic Station.  This year's event is a new location for the festival.  From a quick examination of the website, it appears there will be several new BBQ vendors this year, including Fox Bros. BBQ and Jim & Nick's. Pro teams will also be competing for people's choice awards.  This means some teams will be offering up samples of their BBQ in exchange for some votes.   Last year's event had free admission.  This year's event will cost you $10 a head for adults.  Kids twelve years old and younger are free.  It looks like a beautiful day to get outside today.  If you don't have plans, stop by and smell the smoke.

The Field of Greens Festival is taking place Sunday, October 3 at Whipporwill Farm (which is roughly 35 miles east of downtown Atlanta).  It is a celebration of sustainable farming and includes a fantastic list of participating restaurants/chefs that have embraced the farm to table/sustainable ethos.  This years list of chefs is jaw-droppingly awesome.  Tastings are available from 12-3pm, as long as they last.

From the festival's website, "Bring the whole family and enjoy locally grown, chef-prepared food, live music, and green living education, all in a family-friendly, fun environment."

Entrance ticket includes:

• All-day access to the farmers' market and educational expo
• Small-plate tastings of farm-fresh food creatively prepared by Atlanta and Athens’ most dedicated farm-to-table chefs (noon to 3pm only)
• Expanded kid's learning and activity area
• Live music
• Cooking demos from your favorite chefs
• Street food tastings from the best farm-sourced food carts (3-5pm only) in partnership with the Atlanta Street Food Coalition

Dave Poe's BBQ - Marietta, GA

 
 

Barbecue brings people together.  Friends and family gather at the table to eat, laugh, and talk while enjoying pulled pork, ribs, brisket, chicken and delicious side dishes.  But for some families, barbecue is more than just a great meal.  Dave Poe of Marietta, GA embodies the idea of barbecue as a way of life.  Dave's family has been in the barbecue business for many years.  Dave got his start in barbecue with his father, catering and competing around the state with Stump and Sons BBQ.   Atlanta magazine recently recognized Dave Poe's BBQ  as some of the best barbecue in the city and the best cole slaw overall.

The  accolades in Atlanta magazine are just a friendly reminder of the quality barbecue served on a daily basis at Dave Poe's.   Over the past few years, Dave has earned glowing reviews from the Atlanta Journal Constitution and a devoted word-of-mouth following that keeps his restaurant packed for every lunch and dinner.  I recently stopped by to visit my best friend and mentor to grab a bite and some photos to share with each of you to remind you why you should make it a point to stop by and enjoy some of the fantastic food available at Dave Poe's BBQ.

continue reading Dave Poe's BBQ here....

Cochon 555 - Atlanta, GA

Pork liver pate with apple jelly from 2010 winner Sean Brock of McCrady's of Charleston, SC at Cochon 555.

Cochon 555, a multi-city, national event celebrating the cultivation of heritage breed hogs, rolled into Atlanta, GA this past Sunday.  It was my second pork-themed event in less than a month.  You may have already read my write up of the Southern Foods Pig Out in the Park.  What can I say?  I'm a lucky guy.  The basic premise of Cochon 555 is to assemble five of the best regional chefs, give them each a 175 lb. heritage breed pig to cook, and let the assembled masses enjoy the fruits of their labors.  Joining these five chefs are five wineries showcasing their wines.  So, the 555 equals 5 hogs, 5 wines, and 5 chefs.  Simple enough.  Atlanta's Cochon 555 took place at the downtown W hotel.  Several hundred foodies, food critics, and bloggers turned out to indulge in everything fine about swine (did I really just make that horrible rhyme?).  I've assembled a simple photo essay with minimal commentary to describe the event for you.  Enjoy.  Continue reading Cochon 555 - Atlanta, GA here....
 

Judge's Table - Southern Foods' Pig Out In the Park

Pictured from left to right are a few of the chefs, as well as one judge, that participated in Southern Foods' Pig Out in the Park - Jose Hernandez and Matt Swickerath (Valenza), Shane Touhy (Dogwood), Allan Benton (Benton's Hams), Stephen Herman and Guillermo Hernandez (Haven)

Twelve chefs from some of Atlanta's best restaurants gathered yesterday at the Park Tavern in Piedmont Park to participate in Southern Foods' Pig Out in the Park, a food industry showcase featuring a pork cookoff.  The participating restaurants included Holeman and Finch, 4th and Swift, Haven, Rathbun's, Dogwood, Valenza, JCT kitchen, Serpas True Food, Speakeasy, Parker's on Ponce, Two Urban Licks, and Miltons.  The pork cookoff was judged by Allan Benton, David Roberts, and me.  Allan is famous throughout the American culinary world for crafting some of the highest quality artisinal country hams in the world at his smokehouse in Tennessee, Benton's Hams.  David Roberts is a the chef and partner in Atlanta's most recent barbecue darling, Community Q.  Me?  I run a little BBQ blog, and I'm still trying to figure out how I managed to be lucky enough to land a seat at the judges table.  Chefs, line cooks, service professionals, and restaurant owners all stopped by the Park Tavern to sample all manner of foodstuffs from some of Southern Foods top line vendors, as well as taste dishes from all twelve of the competing restaurants.  Continue reading Judge's Table - Southern Foods' Pig Out in the Park here....

Pig Out at the Park - March 23,2010

Southern Foods will be sponsoring an event for food industry professionals at the Park Tavern in Piedmont Park, Atlanta, GA, on March 23rd from 3pm to 8pm to highlight their services and products.  Pig out at the Park will feature a BBQ cookoff competition between 13 of Atlanta's top chefs.  The competition will be judged by Allan Benton of Benton's Hams, David Roberts of Community Q, and yours truly (the BBQgeek!).  Here is the lineup of competing chefs:

1    Rathbun's  - Kevin Rathbun 
2    Dogwood Restaurant  -    Shane Touhy   
3    Serpas True Food  -   Scott Serpas  
4    Two Urban Licks   -   Cameron Thompson   
5    Holeman and Finch  - Jason and Ryan
6    4th and Swift  -  Jay Swift  
7    Miltons  -   Boyd Rose  
8    Haven  -    Stephen Herman
9    Valenza  -    Matt Swickerath
10   JCT Kitchen   -    Ford Fry   
11   Speakeasy  - Wes Chapman   
12   Prestige Gourmet   - Robert Guillou
13   Parker's on ponce   - David Hartshorn

Smoke on the Lake BBQ festival - Acworth, GA

On May 8, 2010, the city of Acworth will play host to the  Smoke on the Lake BBQ festival.  The competition is set up as a backyard barbecue competition and will also feature BBQ vendors including some of Marietta's best - Dave Poe's BBQ, Sam's BBQ1, Smokin' J's BBQ, Williamson Bros. BBQ, Bar-B-Cutie, and Barbecue Street.  Sponsored by the Rotary Club of Acworth, the event will feature live music, a kid's area, and a Sweetwater Beer Garden.  Looks like it will be a great day by the lake to enjoy some fine BBQ and suds.

2010 Pork U Schedule Released

Atlanta BBQ pitmaster and owner of Sam's BBQ1, Sam Huff, has released the schedule for the 2010 Pork U barbecue school.  According to Sam's website at www.bbq1.net, "Pork Uis a barbecue cooking class that is designed and intended to transform the average or beginner backyard cook into an outstanding amateur chef."  I've assisted Sam with several of these classes, and I can heartily endorse the class as a great investment for those interested in improving their BBQ skills.  Sam has posted the schedule for this year's Pork U here.  It looks like a total of 9 classes with 15 seats available for each have been posted. $250 will buy you a day at Sam's Wit's End farm in Marietta where you will be exposed to more BBQ knowledge than you can possibly handle, 3 meals, access to well over a dozen cookers, a recipe book, and a really entertaining day (and you can pet a llama, if you like).  One new thing for Pork U this year is the ability to book your class online.  Sam has invested in a total website overhaul that includes the ability to book and pay for your Pork U session via Paypal.

Great BBQ Gifts - Days 5 - 17

 

 

Descriptions below correspond to photos above beginning top left and moving left to right, row by row.

1.  Jacquard- Tenderizes tough cuts of meat.

2. Weber Charcoal Chimney- Best chimney on the market.

3. Wood Chip Soaker Kit- Really handy way to soak your chips.

4. Fireplace Grill- Great way to put your wood burning fireplace to use.

5. Mop and Bucket Kit 

6.BBQguru NanoQ Kit- Keep your pit at a constant temperature with this tool.

7.Thermapen- Hands down best instant read thermometer available on the market.

8. Bob Gibson's White Sauce - a wonderful non-traditional BBQ sauce.

9. Remote Probe Thermometer- Check your pit temperature from inside the house.

10. Brine Pump/Injector- Competition grade injector for your meats.

11. Myron Mixon's BBQ Class- For all you high rollers out there, learn from the pros.

12. Professional Grill Brush

Pigs and Peaches 2009 - Kennesaw, GA

Smokin J's competition team's entry in the brisket category - Pigs and Peaches 2009

It was a hot and sweaty afternoon today at the Pigs and Peaches BBQ competition in Kennesaw, GA.  After 10 years, the Pigs and Peaches competition has become a major draw.  This year seemed more crowded than I can ever recall.  Many professional teams were represented including Myron Mixon's Jack's Old South team, Jeff Rittman's Smokin' J's, and celebrity appearances by The Chef and the Fatman.  There was also a strong vendor presence including Williamson Brothers BBQ, Big Shanty Smokehouse, and Zeigler's BBQ.  I strongly urge you to take a walk through the photo album I created today that is visible to you in the left hand margin of my home page.  There were a really interesting mix of teams and cookers on display today.  Enjoy.