Atlanta’s barbecue scene is a fascinating study in contrasts—traditional Georgia barbecue with its vinegar-based sauces and whole-hog traditions competing with transplant influences from Texas, Kansas City, and the Carolinas.
As the economic and cultural capital of the New South, Atlanta has attracted pitmasters from across the country, creating a barbecue landscape that’s both deeply rooted in Georgia tradition and constantly evolving.
Fox Bros. Bar-B-Q
What started as a food truck in 2007 has evolved into Atlanta’s most celebrated barbecue destination, with Fox Bros. representing the perfect marriage of traditional techniques and modern execution.
Located in a converted tire shop in Candler Park, Fox Bros. has the authentic, unpretentious atmosphere that serious barbecue demands—concrete floors, picnic tables, and the pervasive aroma of hardwood smoke.
But don’t let the casual setting fool you; this is serious barbecue prepared by people who understand the craft at a molecular level.
DAS BBQ
Located in a converted Dairy Queen building in Virginia-Highland, DAS BBQ represents the artisanal approach to barbecue that’s becoming increasingly popular among food-conscious diners.
Chef Todd Ginsberg brings a fine-dining background to traditional barbecue techniques, resulting in food that’s both authentic and refined.
The approach here is methodical and precise—meats are sourced from specific farms, rubs are made from freshly ground spices, and smoking temperatures are monitored to ensure consistency.
Grand Champion BBQ
A relative newcomer to the Atlanta barbecue scene, Grand Champion has quickly established itself as a serious contender by focusing on competition-level barbecue served in a casual, neighborhood setting.
Located in College Park, Grand Champion was founded by pitmasters who cut their teeth on the competition circuit, where precision and consistency are the difference between winning and going home empty-handed.
Their approach is systematic and precise—every piece of meat is prepared as if it’s going to be judged at a sanctioned barbecue contest.
Heirloom Market BBQ
Located in a converted gas station in Cabbagetown, Heirloom Market represents the intersection of barbecue tradition and Korean culinary influences, creating a unique dining experience that you won’t find anywhere else in the country.
Chef Jiyeon Lee brings her Korean heritage to traditional American barbecue techniques, resulting in dishes that are both familiar and completely unique.
The Korean-style ribs are prepared with a gochujang glaze that adds heat and complexity to traditional barbecue flavors.
The kimchi is house-made and provides the perfect acidic, spicy contrast to rich, smoky meats.
Community Q BBQ
With multiple locations around Atlanta, Community Q has managed to maintain quality and character while expanding, proving that good barbecue can be scaled without sacrificing authenticity.
Their approach is straightforward and traditional—quality meats, proper smoking techniques, and sides that are made from scratch using recipes that have been refined over years of customer feedback.
Old Hickory House
A Tucker institution since 1969, Old Hickory House represents traditional Georgia barbecue at its finest—the kind of place where recipes haven’t changed in decades and customers return generation after generation.
Located in a building that looks exactly like what you’d expect from a barbecue joint—wood siding, neon signs, and the kind of worn-in comfort that can only come from decades of satisfied customers.
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