Is There Such a Thing as Georgia Barbecue? (Atlanta, Savannah: disposal, food)

[LynnHarris1]

In the U.S., barbecue is generally associated with states that sit farther south. Much like distinctive regional music, fashion, and colloquialisms spoken in Southern accents, barbecue is a method of communication, letting locals tell visitors and new neighbors what’s possible around here, and how folks like it done.

However, if the South is so good at low-and-slow meat cooking, shouldn’t a state as southern as Georgia have a recognizable style of barbecue to call its own and parameters to define it..?

https://atlanta.eater.com/21523544/g...ar-b-q-atlanta

SOURCE: Mike Jordan, Eater Atlanta

[Chevalier de Saint-George]

You would think. Seems like the states bordering us just picked something out of the condiments bag and decided to come up with a style out of nowhere. Two years ago, I never heard of mayo BBQ or mustard BBQ. GA better get horseradish sauce and use that as a base before FL try to claim it.

[AnsleyPark]

South Georgia does have a BBQ that is very distinct from North Georgia BBQ. In South Georgia you will a find a tomato-based sauce that the shredded meat is literally soaked in. The BBQ is a bit sweet and very tomatoie (don't think that is a real word...). I prefer North Georgia BBQ (lots like Carolina BBQ), but if you find yourself in South Georgia, try the BBQ and decide for yourself.

[cwkimbro]

I think this misses the point on a macro-level.

I think there are only 3 or 4 main styles of BBQ in the country and then there are many small variants or spin offs. Places try to differentiate themselves with a special sauce or rub.

We really favor something that is more like Carolina pulled pork BBQ more often.

If I were to compare this to beer.

An IPA is an IPA.

A Lager is a Lager.

A Stout is a Stout.

A Blonde is a Blonde.

That doesn't stop places from trying to find creative unique ways to make their own IPA, Lager, Stoute, or Blonde beer... but the main style is still an IPA, Lager, Stout, or Blonde.

With BBQ....
....Carolina pulled pork is Carolina pulled pork... and its influence was beyond just the Carolinas and doesn't merely only belong to the Carolina.

A Texas Brisket is a Texas Brisket.

Memphis heavily dry-rubbed ribs are just that....and its more common west of the Appalachians and into the Southern Midwest.

I guess I will give Kentucky their mutton....


You can try slightly different cooking methods, different sauces, different rubs, slightly different variations in meat cuts... but it is just variations of larger established types of BBQ.

That is why we don't have a distinctive well-known 'Georgia BBQ' that places make their own variation of, rather we just make our own variants of BBQ that is favored along the whole Southern Coastal states and it is usually a type Carolina BBQ and sometimes we are more ok having less vinegar in the sauce.


One note... we do have Vidalia Onions at our disposal to make something unique to Georgia.

[Chevalier de Saint-George]

Originally Posted by cwkimbro

I think this misses the point on a macro-level.

I think there are only 3 or 4 main styles of BBQ in the country and then there are many small variants or spin offs. Places try to differentiate themselves with a special sauce or rub.

We really favor something that is more like Carolina pulled pork BBQ more often.

If I were to compare this to beer.

An IPA is an IPA.

A Lager is a Lager.

A Stout is a Stout.

A Blonde is a Blonde.

That doesn't stop places from trying to find creative unique ways to make their own IPA, Lager, Stoute, or Blonde beer... but the main style is still an IPA, Lager, Stout, or Blonde.

With BBQ....
....Carolina pulled pork is Carolina pulled pork... and its influence was beyond just the Carolinas and doesn't merely only belong to the Carolina.

A Texas Brisket is a Texas Brisket.

Memphis heavily dry-rubbed ribs are just that....and its more common west of the Appalachians and into the Southern Midwest.

I guess I will give Kentucky their mutton....


You can try slightly different cooking methods, different sauces, different rubs, slightly different variations in meat cuts... but it is just variations of larger established types of BBQ.

That is why we don't have a distinctive well-known 'Georgia BBQ' that places make their own variation of, rather we just make our own variants of BBQ that is favored along the whole Southern Coastal states and it is usually a type Carolina BBQ and sometimes we are more ok having less vinegar in the sauce.


One note... we do have Vidalia Onions at our disposal to make something unique to Georgia.

If GA were to have their own type of signature taste using local ingredients it would be sweeter and involve Vidalia onions and the peach.....I think that would work but a person would have to balance it. It'll be a lot better than using mayonnaise or some mustard....more original rather. When it comes to the type of meat, well, TX is more beef and Carolina is pork.... GA can special in chicken and turkey BBQ (pulled turkey or chicken). Lamb is good too, we can use that too.

[BobbyJayATL]

Originally Posted by AnsleyPark

In South Georgia you will a find a tomato-based sauce that the shredded meat is literally soaked in.

This is a major cause of strife between my spouse and I.

Major.

[SEAandATL]

I think Georgia specializes in various types chicken and soul food (especially in or near Atlanta). Chicken and waffles is a Georgia thing. Also Savannah has some unique recipes, like Savannah red rice.

NC BBQ is vinegar based, while Memphis is tangy sauce. Also St. Louis and KCMO are known for ribs, and of course as mentioned Texas for briscuits.

[BobbyJayATL]

Originally Posted by SEAandATL

I think Georgia specializes in various types chicken and soul food (especially in or near Atlanta). Chicken and waffles is a Georgia thing. Also Savannah has some unique recipes, like Savannah red rice.

NC BBQ is vinegar based, while Memphis is tangy sauce. Also St. Louis and KCMO are known for ribs, and of course as mentioned Texas for briscuits.

I wouldn't call fried chicken or soul food "barbecue" though.

For poultry-based BBQ you've got to go to northern Alabama (or maybe to my place in GA for Thanksgiving leftovers), but it stops at the state line; likewise mustard based in SC - notwithstanding the great (mainland style) BBQ place I went to in Hawaii that labelled their yellow sauce "Savannah gold" or something to that effect.

[suzy_q2010]

My parents are from West Georgia. BBQ sauce was tomato based and a bit sweet and a bit vinegary.