The rib tips are very smoky with an interesting black pepper kick. Thinly cut, but still moderately juicy.
The rib tips are lean but still juicy. Smoke-laden but not to the point where it overpowers the meat. They are wonders.
The pulled pork is energetically seasoned with salt, red and black peppers, and Accent while cooking; the skin is offered in its smoky state or after it's plunged in the deep fryer as cracklings. Read more.
Out of the myriad versions of Brunswick stew across Georgia, the nuanced take at Southern Soul stands out. At special events, the cooks go old-school and even add smoked squirrel. Read more.
The smoked chicken wings are coated in peppery dry rub before being smoked, tossed in a not-too-sweet red sauce, and then drizzled with the regional triumph — North Alabama-style white sauce. Read more.
The burnt ends are the scrappy, fatty-crisp, glorious shards that burnt ends were meant to be. One warning: They come liberally doused with sweet, potent sauce. Ask for it on the side. Read more.
Generous amounts of black pepper and other spices riddle the mix (70 percent pork and 30 percent beef), but one twist is especially key to the uniqueness of their smoked salami: smoked garlic. Read more.
The marvel that left a lasting impression was a weekend special of smoked lamb neck. The thought of "neck" may be daunting, but slow cooking tames the meat into soft, pot-roasty strands. Read more.
