Article by:
Jennifer Bradley Franklin
Visit any Southern state and you’re likely to get an earful about the virtues of that state’s unique brand of barbecue. At Atlanta’s DAS BBQ, pitmaster Stephen Franklin is hoping to help define Georgia’s style. “Georgia is all about pulled pork and pork ribs, in particular, pulled pork sandwiches and whole hogs. I think Georgia owns smoked pork, hands down,” he says, citing several Georgia-based champions, including Chef Myron Mixon. The counter-service restaurant in Atlanta’s Westside neighborhood has two massive smokers, from which they produce mouth-watering pulled pork, ribs and pork sausage, best served with their mustard-based peach barbecue sauce. If you order his highly recommended beef brisket instead, pair it with the restaurant’s house-made red sauce, a sweet-tangy tomato-based sauce, infused with Octane Coffee espresso. Save room for a side of tangy collard greens, macaroni and cheese, and white chocolate banana pudding for dessert.READ MORE
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