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Best Barbecue

BestofWinnerMast
Creative Loafing has been presenting Atlanta's Best People, Places and Events since 1972. These are some of the past winners for this category:

Best Barbecue BOA Award Winner

2018 » Oral Pleasures » Readers Pick
South of Heaven BBQ

Best Barbecue BOA Award Winner

2018 » Oral Pleasures » Critics Pick
GQ?s Bar B Que
GQs is a straightforward smoked meats shop with a friendly staff and incredible food, and their five-dollar Pittsburgh Plate is the meal you need.

Best barbecue BOA Award Winner

2017 » Oral Pleasures » Readers Pick

Best barbecue BOA Award Winner

2017 » Oral Pleasures » Critics Pick
B's Cracklin' BBQ
Originally based in Savannah, B’S CRACKLIN’ BBQ pitmaster Bryan Furman came to the A and sweet-talked us with his no-frills culinary ode to Georgia: mustard-based and vinegar barbecue sauces made with peaches. Then we tasted the heritage breed whole hogs he smokes over oak and cherry wood. Furthermore...
Originally based in Savannah, B’S CRACKLIN’ BBQ pitmaster Bryan Furman came to the A and sweet-talked us with his no-frills culinary ode to Georgia: mustard-based and vinegar barbecue sauces made with peaches. Then we tasted the heritage breed whole hogs he smokes over oak and cherry wood. Further swooning. His dry-rubbed brisket has that red badge-of-honor smoke ring interior and dark, flavorful bark, and he leaves it to guests to sauce the expertly smoked chicken, slabs of ribs and chopped pork. Even more poetic is his hash over rice: no-waste meat gravy made from uber-fatty hog’s heads sent through a sausage grinder with smoked shoulder and burnt ends. Made-from-scratch sides are just as soulful, and hoecake-style cornbread sops up any leftover bits. Just make sure to save room for the banana pudding. 2061 Main St. N.W. 678-949-9912. www.bscracklinbbq.com. less...

Best barbecue BOA Award Winner

2016 » Oral Pleasures » Critics Pick
FOX BROS. BAR-B-Q’s hickory-smoked meats are cooked low-and-slow and enlivened with Southern spices. Brisket is moist on the inside and black-barked on the outside. There are crispy, deeply smoky wings, Flintstones-size beef ribs, and tender pulled pork on brioche buns. Douse it all in the brothers’more...
FOX BROS. BAR-B-Q’s hickory-smoked meats are cooked low-and-slow and enlivened with Southern spices. Brisket is moist on the inside and black-barked on the outside. There are crispy, deeply smoky wings, Flintstones-size beef ribs, and tender pulled pork on brioche buns. Douse it all in the brothers’ rich sauce that’s sweet and tangy and tinged with heat. The Frito pie with brisket chili alone is worth the wait in the long line that can amass at the restaurant. If it’s a day when burnt ends are available, you’ll feel like a true winner to have scored a table. less...

Best barbecue BOA Award Winner

2016 » Oral Pleasures » Reader's Pick

Best barbeque BOA Award Winner

2015 » Oral Pleasures » Readers Pick

Best barbeque BOA Award Winner

2015 » Oral Pleasures » Readers Pick

Best barbecue BOA Award Winner

2014 » Oral Pleasures » Readers Pick

Best barbecue BOA Award Winner

2013 » Oral Pleasures » Critics Pick
A lot of people say Atlanta doesn't have a distinct style of barbecue, but they are wrong. Our town excels at creative takes on classics. No barbecue spot exemplifies this more than Heirloom Market BBQ. Chefs Cody Taylor and Jiyeon Lee took a small spot located next to a gas station and transformed itmore...
A lot of people say Atlanta doesn't have a distinct style of barbecue, but they are wrong. Our town excels at creative takes on classics. No barbecue spot exemplifies this more than Heirloom Market BBQ. Chefs Cody Taylor and Jiyeon Lee took a small spot located next to a gas station and transformed it into a barbecue destination. Lee's Korean influences find their way into condiments such as the sweet and spicy Korean-style sauce and sides such as kimchi. And the meats, oh the meats - the super tender and smoky brisket, the fall-apart pork ribs, and moist pulled pork. The tiny restaurant has become so busy, it's now standing-room only on the patio. The owners are looking for another location with space for all of their devotees. less...

Best barbecue BOA Award Winner

2013 » Oral Pleasures » Readers Pick

Best barbecue BOA Award Winner

2012 » Oral Pleasures » Readers Pick

Best barbecue BOA Award Winner

2011 » Oral Pleasures » Readers Pick

Best barbecue BOA Award Winner

2011 » Oral Pleasures » Critics Pick
Leave it to barbecue veteran David Roberts, a co-founder of Marietta's Sam & Dave's, to open a restaurant that can take away the guilt of indulging in what's normally, well, an indulgence. At Community Q, Roberts and his partners make their barbecue with local ingredients whose just-picked freshnessmore...
Leave it to barbecue veteran David Roberts, a co-founder of Marietta's Sam & Dave's, to open a restaurant that can take away the guilt of indulging in what's normally, well, an indulgence. At Community Q, Roberts and his partners make their barbecue with local ingredients whose just-picked freshness somehow eliminates the gut bomb after-effects most 'cue can have on a person. Smoky and moist pulled pork, tender brisket with that perfect pink halo, and ethereal smoked chicken take center stage, although the sides are not background dancers. Don't miss the gooey, signature mac and cheese made with shells, or the hand-cut fries tossed with an addictively sweet and salty seasoning, or anything from the specials menu made with local vegetables. 1361 Clairmont Road, Decatur. 404-633-2080. communityqbbq.com. less...

Best barbecue BOA Award Winner

2010 » Oral Pleasures » Readers Pick

Runner-up: Fat Matt's Rib Shack


1811 Piedmont Ave., 404-607-1622, www.fatmattsribshack.com

Best barbecue BOA Award Winner

2009 » Oral Pleasures » Critics Pick
We’ve always liked ROLLING BONES, but since chef Todd Richards took over, our affections have grown. Richards has updated the ’cue – the sandwiches are less sloppy, the meat has more of the limelight – and is serving some seriously cool new items, including duck barbecuemore...
We’ve always liked ROLLING BONES, but since chef Todd Richards took over, our affections have grown. Richards has updated the ’cue – the sandwiches are less sloppy, the meat has more of the limelight – and is serving some seriously cool new items, including duck barbecue and smoked trout. Sides have also been given special consideration – the creamy potato salad with Benton’s bacon has just the right mix of creaminess, smoke from the bacon and celery crunch, with none of the sugary undertones of lesser potato salads. Don’t miss the duck sandwich with fig preserves. 377 Edgewood Ave. 404-222-2324.www.rollingbonesbbq.com. less...

Best barbecue BOA Award Winner

2009 » Oral Pleasures » Readers Pick

Runner-up
Fat Matt's Rib Shack
1811 Piedmont Ave., 404-607-1622, www.fatmattsribshack.com

Best Barbecue BOA Award Winner

2008 » Oral Pleasures » Critics Pick

Best Barbecue BOA Award Winner

2008 » Oral Pleasures » Readers Pick

Best Barbecue BOA Award Winner

2007 » Oral Pleasures » Critics Pick
Daddy D'z
Not only does DADDY D’Z have the best barbecue in town, it also has one of the most pleasingly grungy atmospheres, lovably attitudinal waitresses and delicious sides to boot. For a Sunday afternoon hangover meal, what can beat the pork plate with mac-n-cheese and collard greens? The sauce hasmore...
Not only does DADDY D’Z have the best barbecue in town, it also has one of the most pleasingly grungy atmospheres, lovably attitudinal waitresses and delicious sides to boot. For a Sunday afternoon hangover meal, what can beat the pork plate with mac-n-cheese and collard greens? The sauce has good spice and a hefty dose of vinegar, and isn’t too sweet. Ribs are a messy wonder. Who’s your daddy? less...

Best Barbecue BOA Award Winner

2007 » Oral Pleasures » Readers Pick

Best Barbecue BOA Award Winner

2006 » Oral Pleasures » Critics Pick
Daddy D'z
We dread this selection more than any other, since really good ‘cue in town. We like the fair prices, the great staff and an ambiance that’s all shabby and no chic (thank God). We like feeling safe while eating amid half the Atlanta Police Department. And we like all the food, but especiallymore...
We dread this selection more than any other, since really good ‘cue in town. We like the fair prices, the great staff and an ambiance that’s all shabby and no chic (thank God). We like feeling safe while eating amid half the Atlanta Police Department. And we like all the food, but especially the ribs and chicken, not that the chopped pork isn’t grand, too. Sides are particularly good. Get the collards, the fried potatoes, the candied yams and finish with the best red velvet cake you have ever tasted. less...

Best Barbecue BOA Award Winner

2006 » Oral Pleasures » Readers Pick
Fatt Matt's Rib Shack

Best Barbecue BOA Award Winner

2005 » Oral Pleasures » Critics Pick
The folks at SWALLOW AT THE HOLLOW may not be purists, but that’s the reason we crave their ’cue. The chopped pork, scrumptious without any adornment, can be dressed up with three vastly different regional sauces (the South Carolina mustard gets slathered most thickly on our pig). Themore...
The folks at SWALLOW AT THE HOLLOW may not be purists, but that’s the reason we crave their ’cue. The chopped pork, scrumptious without any adornment, can be dressed up with three vastly different regional sauces (the South Carolina mustard gets slathered most thickly on our pig). The mac-n-cheese has a gutsy crust, and the Brunswick stew hums with porcine goodness. Vegetarians, you even reading this? Swallow has one of finest sandwiches in the state for you: smoked portabella with gouda and fried green tomatoes. It might even make the carnivores covetous. less...

Best Barbecue BOA Award Winner

2005 » Oral Pleasures » Readers Pick
Fat Matt’s Rib Shack
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