Smokebelly BBQ in Buckhead is celebrating its first anniversary with a party on Saturday, May 30th. Details are below.
Check out the Amateur Gastronomer’s review of Smokebelly BBQ by clicking here.
With the arrival of Twin Smokers BBQ, there’s now a restaurant for any craving in Downtown Atlanta.
Twin Smokers offers a casual setting that focuses on the food. You place your order at the counter. Tables offer street views or views of the twin smokers – named Elizabeth and Matthew after the owner’s children. While you’re waiting you can check out the “Wood Library,” the restaurant’s collection of Texas mesquite, hickory, white oak and post oak used in the smokers.
Daily the chicken, pork and sausages are smoked over hickory and white oak in Elizabeth, and the beef is smoked over Texas mesquite and post oak in Matthew. Using traditional smoking techniques with some modern technology (the smokers have electric thermostats to control the temperature), everything comes out just right.
It’s that time of year again — time to get excited for the Great Miller Lite Chili and BBQ Cook-Off, returning for its 35th year!
The gates open at 10am on Saturday, October 4th at the Georgia International Horse Park in Conyers. There’s fun for the entire family, with more chili, barbecue, Brunswick stew and cornbread than possible to taste in one day, plus live music, games and more.
One hundred percent of proceeds benefit Camp Twin Lakes, a network of children’s camps that provide life-changing experiences to thousands of Georgia children with serious illnesses, disabilities and challenges.
After introducing an amateur barbecue competition 2013, the competition is now sanctioned by the Kansas City Barbecue Society, which will be offering more than $10,000 in prize money to amateur and professional pit masters.
This year’s music lineup promises to be the best one yet, with performances by Sugarland founding member Kristen Bush and Steele Magnolia’s Joshua Scott Jones. Jimmy Buffet fans will enjoy tribute band A1A, and Convoy will play outlaw country favorites.
Entrance is $10 for adults and free for children 12 and under. Tickets can only be purchased on site on the day of the event, and will not sell out.
Around 15,000 people attend the cook-off each year.
The Great Miller Lite Chili and BBQ Cook-Off, Saturday, October 4, 2014. Gates open at 10am and there is no re-entry. Georgia International Horse Park, 1996 Centennial Olympic Parkway, Conyers, Georgia 30013. theatlantachilicookoff.com
images via Caren West PR
The south meets the sea at The Pig & The Pearl, a smokehouse and raw bar now open at Atlantic Station.
Sure, it’s a seemingly odd pairing. But as The Amateur Gastronomer found out, it’s one that lets you enjoy exactly what you’re craving, without having to compromise on quality.
The Pig & The Pearl comes from the team at The Shed at Glenwood. Owners Todd Martin and Cindy Shera sought to create a gathering place in Midtown, with an artfully prepared and fun menu from Chef Todd Richards.
The interior is a mix of weathered wood and whitewashed brick that offers a soothing respite from busy Atlantic Station.
Celebrate Labor Day weekend at Smokebelly’s Q & Brew Lawn Party. On August 31st from 5pm onward there will be a whole hog roast, $5 craft cocktails, $2 Pabst Blue Ribbon and live music.
There was something about Smokebelly BBQ that made me like it from the moment I arrived. Maybe it was the vintage décor that called to mind my favorite barbecue spot in Houston. Or the Led Zeppelin playing over the speakers. And it certainly didn’t hurt that we happened to be seated near a TV showing the Yankees game. But after the first sip of my cocktail, the smoky and spicy Southern Pina, I was happy to welcome Smokebelly to Buckhead.
And that’s the thing about barbecue – it’s a food that makes you happy. Have you ever seen someone looking depressed while digging into a plate of pulled pork or brisket?
Smokebelly BBQ is a new joint venture between the team behind The Big Ketch Saltwater Grill, Milton’s Cuisine & Cocktails and Tin Lizzy’s Cantina and Trey Humphreys (the Fur Bus, A Social Mess and The Pool Hall). Helmed by Executive Chef Darrell Rice, Smokebelly offers a menu of regional barbecue favorites complemented by craft beer and cocktails.
Though beer is a natural pairing for barbecue, you won’t want to miss out on the cocktails. The Southern Pina, Smokebelly’s take on a margarita with an added kick, is made with house smoked Mezcal, pineapple, lime juice, jalapeno and agave syrup. Another top pick is the Blackberry Whiskey Smash, made with bourbon, blackberries, lime, mint and sugar. The berries are muddled and then strained, so you get pure juice and no seeds.
Dave, our server, was the ideal guide for our first time at Smokebelly. While giving us an overview of the menu, he made sure to recommend dishes that we would have overlooked.
One such recommendation was the Blistered Peppadew Peppers. They were served on top of goat cheese, smoked almonds, black pepper and honey, with house-made crackers. On paper it was perhaps unusual but together the gently spicy pepper, creamy goat cheese and sweet honey were a tasty combination. We also enjoyed the Fried Pickled Okra, served with a barbecue ranch dipping sauce, and the Cherry Cola Ribs, which were flash fried and tossed in the house made sauce.
For the main course my husband and I shared the Sliced Smoked Turkey Breast and the Sliced Beef Brisket. The brisket had great flavor and the turkey was cooked just right (our favorite of the two, if we had to pick one). Both were even better when paired with one of Smokebelly’s sauces.
About those sauces — you will never have to worry about running out. There are large bottles on your table, and a full lineup at the sauce bar. There’s the mustard-based Carolina Gold; the vinegar-based Carolina Red; the creamy Alabama White; the Cherry Cola; and a Sweet, Spicy and Savory.
Trying a bite of brisket and turkey in each of the sauces is the closest you’ll get to playing with your food as an adult.
Don’t worry vegetarians, you’re still welcome at Smokebelly. There are a variety of vegetarian options and entrée size salads. All diners will enjoy the Chilled Sweet Corn and Edamame “Succotash,” and the collard greens-style Smoky Braised Kale is a standout among the sides (though just a warning for vegans, the kale and the baked beans are made with bacon).
If it is possible that you still have room for dessert, you’ll want to find out about the evening’s special offerings. While the peanut butter cake sounded incredible, we went for the (seemingly) less rich banana pudding. Lightly caramelized on top, with sliced bananas and a decadent creamy filling, it was a gourmet take on the southern sweet.
Smokebelly BBQ is open for lunch and dinner Sunday through Wednesday from 11am to 10pm, and Thursday through Saturday 11am until late. Plenty of free parking is available at the restaurant.
Update: As reported earlier, Terminus City will be the name of Chef Kevin Gillespie’s second restaurant. While the location has not been disclosed, Andreas Muller has been announced as chef de cuisine. Muller was one of the original culinary team members at Gunshow and has worked with Gillespie for years.
Terminus City has also announced a special tailgate for the Falcons’ home opener and will be offering a catering service while the location is being finalized.
Bring your appetite to Atlantic Station on Friday, August 15th and Saturday, August 16th for the 6th annual Atlanta Bar-B-Q Festival.
The event is the city’s largest two-day barbecue cooking competition. More than 50 teams from Atlanta and the Southeast will compete in a cook-off to win cash prizes, trophies and bragging rights in categories including whole hog, ribs, chicken, brisket, pulled pork and sauce.
Guests will enjoy barbecue from Atlanta’s top restaurants and sample-size portions of championship ‘cue from participating teams (food cost not included in admission ticket). The festival offers fun for the whole family with a cooking stage, live music, a Kids-Town with interactive games and activities, plus a general market with sauces, rubs and items for backyard barbequing.
Admission is $6 in advance and $10 at the gate. Kids 12 and under are free when accompanied by an adult. Tickets are on sale now at atlbbqfest.com or can be purchased via phone at 678.701.6114.
images via Premiere Events
Staying in town for Independence Day or visiting the city for the holiday weekend? Here is a roundup on special offerings at Atlanta restaurants, organized by neighborhood.
Scroll to the end for Alpharetta, Avondale Estates, Decatur, Roswell and Sandy Springs.
Del Frisco’s Grille
Overlooking Peachtree Road and Lenox Square Mall, the double-decker patio is the perfect spot to enjoy Fourth of July festivities. After cheering on Peachtree Road Race runners, enjoy brunch favorites like the build-your-own bloody Mary, red velvet Belgian waffle and crab cake benedict from 11am to 3pm. In the evening, take in the red, white and blue fireworks over drinks and dinner.
3376 Peachtree Road, 404.537.2828, delfriscosgrille.com/atlanta
F&B will offer a barbecue that showcases American favorites like beef sliders, macaroni and cheese, potato salad with dill sauce and a festive 4th of July sheet cake while incorporating the restaurant’s signature Belgian-inspired French flair in the French style baby back ribs, grilled corn on the cob with parsley butter sauce and Philippe’s iceberg cup “BLT” salad. The menu will be available for $36 per guest, exclusive of beverages, tax and gratuity. Reservations for the barbecue are required. Located on the first floor of the Ritz Carlton Residences, F&B Atlanta is within walking distance to Lenox Square Mall, so guests can easily take in Atlanta’s most famous firework show after enjoying dinner.
3630 Peachtree Rd NE, 404.254.1797, fandbatl.com
Celebrating Independence Day with live music, $5 craft cocktails and $2 PBR cans. The regular menu will be offered.
128 East Andrews Dr NW, 404.848.9100, smokebellybbq.com
Southern Art & Bourbon Bar
Southern Art will be extending brunch on July 4 until 2:30pm and Bourbon Bar will have its weekly All-American Pork & Punch happy hour. From 5 to 8pm chef de cuisine Keoko Turner will be grilling up brats, ground bacon BLT sliders and Coca-Cola glazed BBQ pork rib tips alongside the weekly single-batch seasonal punch bowls mixed by head mixologist Toki Sears. Live music will keep the party going on the terrace overlooking Peachtree Road.
3315 Peachtree Road NE, 404.946.9070, southernart.com
Next weekend Atlantans can get an exclusive sneak peek at the menu for Terminus City, the highly anticipated upcoming restaurant from Chef Kevin Gillespie.
The restaurant will feature Gillespie’s native Southern cuisine, though the location and details are still a secret.
“I’ve had this dream for so many years. To have the opening of Terminus City so near is really exciting,” said Gillespie via a press release from Melissa Libby & Associates. “I’m a Southern guy through and through, and I can’t wait to share this next culinary venture with everyone.”
The preview will be held on Friday, July 4th and Saturday, July 5th at Gunshow, Gillespie’s flagship restaurant in Glenwood Park.
From noon to 8pm guests will dine on chopped whole hog barbecue, chicken-fried steak or a vegetarian entrée. Heaping helpings of country vegetable sides will be offered (and replenished) via Gunshow’s rolling carts.
Seating is first-come, first-served, and Gunshow will not offer its regular service.
Takeout is available à la carte with barbecued meats, slaw, Brunswick stew, cornbread, sandwiches and fried pies (dine-in items may differ from to-go items).
For more information on the upcoming Terminus City visit their Facebook page or call 404.380.1886.
D.B.A. Barbecue is launching a monthly barbecue sauce making class in March. On the last Wednesday of each month the Virginia-Highland restaurant will give barbecue enthusiasts the chance to make their own special blend, along with enjoying plenty of drinks and D.B.A.’s award-winning hickory smoked barbecue.
Then it’s time for the main event. Owner and pit master Matt Coggin is your entertainer and guide, helping you to create your perfect barbecue sauce – whether you prefer sweet, spicy or tangy.
Once you pick your base and add the sweeteners, it’s time to get creative. With a variety of spices and seasonings, there are limitless flavor possibilities.
Then comes the tastiest part – sampling your sauce and other guests’ sauces with a plate of ribs, pulled pork, brisket, chicken wings and cream corn. There’s also a bowl of banana pudding to end the evening on a sweet note.
You’ll get to take your barbecue sauce home, along with a bottle of D.B.A.’s barbecue sauce and a $10 gift certificate to use at a later date.
The first barbecue sauce making class will be held on Wednesday, March 26th, from 7pm to 9pm. The cost is $40 per person, $70 for two, and $130 for a group of four.
Space is limited. To make a reservation call D.B.A. Barbecue at (404) 249-5000 or sign up through their Facebook page.
Upcoming dates for the barbecue sauce class are: April 30th; May 28th; June 25th; and July 30th. All start at 7pm.