Best South Carolina BBQ in Atlanta? (price, eat, gas)

[carrot]

Where? I like Fox Brothers a lot, but not the sauce... I'm a fan of vinegar based bbq...who has the best vinegar based bbq in atlanta?

Thanks!

[nrgpill]

There is a recent BBQ find people have been raving about, Heirloom Market BBQ on Akers Mille Rd, next to a gas station. Their "Settler Sauce" is basically Carolina style and I find the "tang" just right.

They have 4 sauces and I find them all delicious in their own way:

*Settler Sauce -Carolina Style, Vinegar, Peppers
*Table Sauce -Tennessee Style, Smokey, Sweet
*Kitchen Sauce-Texas Style, Fresh, Peppery
*KB Sauce-korean Style, Sweet, Spicy

[BeyondInfinity]

Originally Posted by carrot

Where? I like Fox Brothers a lot, but not the sauce... I'm a fan of vinegar based bbq...who has the best vinegar based bbq in atlanta?

Thanks!

Try Pig N Chick (Welcome to Pig N Chik - Atlanta BBQ - Barbecue Atlanta - Barbeque Atlanta).

[carrot]

cool, thanks folks! I'll give those a try next time i'm in those areas

[GaBison2007]

I'm not sure about BBQ styles, I just love BBQ either way lol..but I will say the best I've tried so far in ATL (and not OTP, actually inside the Perimeter) is Daddy D'z! I thought it was a tad pricey at first but you def get a good bang for your buck, enough for 2 meals. I've did Fox Bros before, and Daddy D'z def beats them in price and taste.

Daddy D'z BBQ JOYNT

[Mutiny77]

Although you can find several styles of BBQ in SC, it's most commonly known for mustard-based BBQ and thus far I don't know of anywhere here in Atlanta you can get that--or anywhere outside of SC for that matter.

[Stars&StripesForever]

Vinegar-based barbecue is really known for being a North Carolina sauce. It's sometimes referred to as "Eastern Carolina" or "Eastern North Carolina" style. However, it's really easily found throughout Central and Eastern North Carolina, from Salisbury/Albemarle (Highway 52) eastward. You can find it with relative ease, though somewhat less pronounced, in areas west of this line and east of Charlotte/I-77. However, for western North Carolina, locations west of Charlotte and Gastonia, it is more in-line with what is found in Georgia and Tennessee with a tomato-based sauce, often sweet in nature.

"Eastern" North Carolina barbecue is usually served dry. You apply the vinegar-based sauce. It is less common than in Georgia to receive a plate of barbecue already sauced.

[carrot]

Originally Posted by Stars&StripesForever

Vinegar-based barbecue is really known for being a North Carolina sauce. It's sometimes referred to as "Eastern Carolina" or "Eastern North Carolina" style. However, it's really easily found throughout Central and Eastern North Carolina, from Salisbury/Albemarle (Highway 52) eastward. You can find it with relative ease, though somewhat less pronounced, in areas west of this line and east of Charlotte/I-77. However, for western North Carolina, locations west of Charlotte and Gastonia, it is more in-line with what is found in Georgia and Tennessee with a tomato-based sauce, often sweet in nature.

"Eastern" North Carolina barbecue is usually served dry. You apply the vinegar-based sauce. It is less common than in Georgia to receive a plate of barbecue already sauced.

I am hardly a bbq expert so thanks for the correction...but in bold is exactly the kind i like!...I had a boss years ago who made it like that for a company picnic(in Georgia of all places) and absolutely loved it but can never find it made like that...

[Mirabella]

I haven't found good bbq in the Atlanta area. They slather pork with goopy sauce and then throw a thick slice of white bread on the plate for who knows what reason. I bring my bbq back here from NC and freeze it.
The vinegar-based sauce is easy to make - apple cider vinegar, dark brown sugar, a little salt and hot pepper flakes to taste. Mix up and keep on the counter.

[architect77]

I would love to try a sampler plate with the mustard-sauce, western and eastern NC varieties all as the same time. I grew up eating Eastern NC style which a pig cooked all day, the meat pulled off in chunks with a clear vinegar and red pepper sauce poured over it.