If you’re not a grill geek like I am, one of the worst ways to spend a long July 4th weekend is slaving over a stack of charcoal briquets. The solution? Gt you order in early from one of the areas BBQ restaurants. There’s one near you for sure — here are some choices:
Wiley’s Championship BBQ:
A wall of hardware reinforces the “championship” part of the name –– the tender beef brisket proves it. Juicy pulled pork, spectacular ribs. 4700 US Highway 80 East (Whitemarsh Island)
Chef Keith Latture has dialed in this little joint — which has also developed a nice ambiance. His ribs and chicken rock — pulled pork is solid! 8413 Ferguson Ave.
Gerald’s Pig & Shrimp, Tybee Island:
Island dwellers need not venture onto the mainland for their porcine fix. Longtime pitmaster Gerald Schantz smokes up a storm from his handy location on the island. I’m partial to the pulled pork. 1115 US Highway 80 East.
Papa’s BBQ & Seafood:
Another longtime Whitemarsh Island staple, this ’cue restaurant has devout followers who flock in daily fro pulled pork and ribs. 119A Charlotte Road.
Don’t let this diminutive little smokehouse fool you. Chef Andy does his own style of ’cue and custom smokes ribs on order. Great hot sauces keep downtown regulars and curious tourists in a sweat! 21 W. Oglethorpe Lane.
Blowin’ Smoke BBQ:
I groove on the pulled pork and chicken –– and a comfy bar means you can hove a cold beer (or two) while waiting for your pick–up. Get plenty of jalapeno cornbread muffins to go. 514 Martin Luther King Jr. Blvd.
Chef Matt Roher of Cha Bella has throw his toque in the BBQ ring with this little ’cue house in Bloomingdale, next to Randy Wood Guitars. WE haven’t had the meat yet, but Roher’s penchant for quality will no doubt shine through. 1304 US Highway 80 East.
Big old pulled pork sandwiches keep calling my name from this near Southside eatery. And, if you need to mix it up, these folks do some of the best fish in the city. 6724 Waters Ave.
Shane’s Rib Shack
is right next door to Smoke Station. This chain BBQ restaurant offers very good pulled pork and I really like their cole slaw. Ribs are consistent and chicken scores nice marks for spiciness. 6730 Waters Ave.
Johnny Harris BBQ:
You don’t last 87 years for nuthin’. Pulled pork and chicken are legendary favorites at this Savannah landmark and a huge selection of sauces offer a taste fro nearly every picky in–law. 1651 E. Victory Dr.
Barnes Restaurant and Barnes BBQ Express:
The menu is eclectic, but this long–running eatery and its new downtown Express have legions of carryout fans. Nicely smoked pulled pork, chicken with nice seasonings and consistent ribs are all “go–to” dishes. 5320 Waters Ave. and 109 Whitaker St.
How is the process of beer making called?
Scott is a pro. Great drinks, great space, looking forward to the food.
Okay. Nice review. Seems like a winner..however, what makes this place stand out so much?…
So you publish an article glorifying Kirk Blaine, an individual who has an extensive history…