Spiced Right Rib House (Roswell, GA)

635 Atlanta Street
Roswell, GA 30075
678-352-9633
http://www.spicedright.com/

A lot of people ask me how I can eat BBQ every day. It's actually pretty simple...I don't. As much as I wish I could, it's not always possible. This past week I had a craving for some properly smoked meat. Usually when this occurs, I'll hit up some of my favorite spots such as Fox Brothers, Community Q, Heirloom, or G.C. BBQ. I try to keep official "hunts" reserved for other times just in case it happens to disappoint and can't satisfy my "carnivorous craving." It's kind of our rule. If we're craving BBQ, then don't do a "BBQ Hunt." I made an exception to this rule for Spiced Right Rib House to hopefully quell the hunger. We didn't make this exception because we've necessarily heard great things about the Rib House, but it was mainly due to convenience and hunger pangs.

We pull up...empty restaurant. I try to make conversation with the young man working the register. He informs me that he thinks Spiced Right uses pine for their smoking. This can't be true and our small talk is over. If you don't know, pine is considered a resinous wood. These types of woods can burn off harmful toxins or tars in the smoke and thus aren't usually used for BBQ. The smoke byproducts can sometimes cause allergic reactions or just make you plain sick. We placed our order of brisket, ribs, and pulled pork with two Lone Stars and hoped for the best.

Grand Champion BBQ (Roswell, GA)

4401 Shallowford Road
Roswell, GA 30075
770-587-4227
www.gcbbq.net

Grand Champion BBQ is pretty new to the Georgia BBQ scene. When I say pretty new, I mean that their grand opening was just a couple weeks ago on August 11th. Even though the restaurant has just been around for a couple of weeks, it doesn't mean that these guys are any strangers to BBQ. Grand Champion is co-owned by Greg Vivier and Robert Owens. I briefly spoke with Owens today who confirmed some of the rumors I've heard that he used to work with the crew over at Sam's BBQ 1 in Marietta. If you've been following the Georgia Barbecue Hunt at all, then you'd know we speak highly of Sam Huff's operation over in East Cobb. Sam's BBQ 1 used to be Sam and Dave's which Sam Huff, Dave Poe, and Dave Roberts all had their hand in. Each of them have went on to have their own establishments that are becoming increasingly popular in the Georgia BBQ scene.

Grand Champion humbly sits in a Publix shopping center located in Western Roswell. The sign only reads "BBQ" at this point, but once you're inside there's no denying that "Grand Champion" status BBQ could be on the carving tables behind the counter. They've only been around for a short time but the wave of smoke in the restaurant smells as if it's been caked on from years of smoking meats. You order at the front, take a number, and then have your food brought out to you. The staff here was all very pleasant and helpful. Since this was my first time visiting, I went with the sampler which includes chicken, brisket, pulled pork, two back ribs, sausage, and two sides. Baked beans were my first choice and since I've heard great things about their mac 'n cheese, I indulged and paid the extra 25 cents for the premium side. This meat feast doesn't come cheap at just under $22 with no drink. I confidently placed my order and then headed to the nearest booth to wait for my food.

Dreamland Barbecue (Roswell, GA)

10730 Alpharetta Highway
Roswell, GA 30076
678-352-7999
http://www.dreamlandbbq.com/

Dreamland Barbecue in Roswell, Georgia has been calling my name for quite some time now. Originating in Tuscaloosa, Alabama in the late 1950's, Dreamland now has two locations outside of Alabama which are both in Georgia. I was curious to see how this "Alabama style" BBQ would compare to our recently visited Williamson Brothers in Marietta. Famous for their pork spare ribs, Dreamland continues to receive recognition in the Georgia-Alabama area. The Georgia Barbecue Hunt was now en route.

The Georgia Barbecue Hunt Team (consisting of myself and Jamie) arrived for lunch at around 11:30. This location is typically busy for lunch so we tried to beat the crowd while also hopefully scoring the freshest meat straight off the pit. When you arrive at Dreamland you're promptly greeted with the smell of fresh burning hickory (which I was informed is shipped weekly from Alabama). If you follow the smoke straight inside, you'll immediately see two pits when you walk in the door. I spoke with the gentleman manning the pits who told me that they typically keep their pits at around 500 degrees. I was shocked. Cooking at this high of heat takes you out of the BBQ style and straight into the grilling category. I looked closer into the pit and could see the pork butts and spare ribs cooking, grill marks covering the ribs. If you're cooking low and slow grill marks should be nonexistent. At first glance when opening their menu, I immediately noticed one thing...no beef! I then opted for their famous ribs and sausage with coleslaw and baked beans while Jamie decided on the pulled pork with green beans and mac 'n cheese.

The Swallow at the Hollow (Roswell, GA)

1072 Green Street
Roswell, GA 30075-3638
678-352-1975
http://www.swallowatthehollow.com/



The next stop on the Georgia Barbecue Hunt was Roswell's own, Swallow at the Hollow. Well-known for their food as well as live country and bluegrass music, we decided it was time to officially add them to the hunt. I had a little help on this tour-stop from my good friend Kenan who also shares an affection for all things BBQ. In addition to the good company, it also allows me to sample items off the menu that I usually wouldn't be able to try by myself. We met on a Friday for lunch and had both been looking forward to it all week. The best way to describe the Swallow at the Hollow is a place that you'd see tucked away in a swamp somewhere possibly surrounded by gators...and water moccasins. It has character to say the least. The old canoe filled with ice and 40 oz. beers that used to double as the bar has recently been replaced due to wood rot. I was a little disappointed, but the employee informed me that it was also removed so that they can now serve draft beer. Personally, I kind of liked the old canoe. It was just another thing that sets this place apart.

When we arrived there wasn't a wait and we were promptly seated. After speaking with our server I was informed that all meats are wood-smoked and sausage is homemade. There were also organic fruits such as watermelon that are offered daily. I decided to go with the half rack of pork back ribs and homemade sausage accompanied by baked beans and coleslaw. Kenan went with the Georiga-traditional chopped pork, mac 'n' cheese, and brunswick stew. While we waited for the food we decided to sample some of the sauces. They offer three sauces here: mustard, vinegar, and what the waiter described as a "Georgia" sauce. I'm still a little unclear what classifies it as such. I'm not a huge fan of vinegar and mustard based sauces usually and this time was no exception. The vinegar and "Georgia" sauce both had hints of Asian flavors which I found a little different. They were definitely not your traditional BBQ sauces. The mustard sauce was average.