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Greg Giuffrida
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Greg Giuffrida
moderator

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Hi everyone: Just wondering if anyone is interested in becoming an Owner/Moderator for this group. It's not much work: Just clearing the spam folder and deleting some of the random posts not related to Atlanta(ish) barbecue.

I've had a lot of fun posting on here, but I don't get to cook and post as often as I would like. I'm happy to pass the reins to more active members.

+Jason Schwartz ? +DJ 2W ? +Keiristin Hill ?
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+Jason Schwartz, thanks for stepping up! Just made you a moderator. Please feel free to mess around with the description and profile as you see fit. Open to new ideas and suggestions. 
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Just a quick plug for a good friend who puts together weekly playlists from his vinyl collection. All the '70s and '80s funk, soul, jazz, R&B, and Steely Dan deep cuts you can handle, straight from his turntables in Philadelphia. 
DJ Kid Charlemagne is on Mixcloud. Join to listen to great radio shows, DJ mix sets and Podcasts
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'Frisco Mabel Joy by Mickey Newbury.
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Greg Giuffrida
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Cracked another plate setter. In the magical fantasyland that is +Big Green Egg​ world, that'll be $60. 
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Interesting, looks like steel. The problem with cast iron will be rust. You'll probably need to keep it continually seasoned. Not a huge thing but it's extra maintenance.
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Greg Giuffrida
moderator

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+Eater Atlanta has a roundup of eight new barbecue joints in town. I've only been to GC BBQ in Krog Street Market so far, so I have some work to do.  

Anyone been to the others?

http://atlanta.eater.com/maps/best-new-barbecue-atlanta-restaurants
Barbecue is a Southern birthright, and there are plenty or restaurants around Atlanta serving up various styles of 'cue. This list isn't meant to highlight the city's old standards like Heirloom...
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Greg Giuffrida
moderator

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I had Grand Champion BBQ for the first time, via their new outpost at Krog Street Market in Inman Park. 

The ribs were outstanding, with a tender pull from the bone and a flavorful but reserved dry rub. The end of the rack shrank into that candied, gnarled jerky that I love to dip in sauce. I used the tangy Western NC-style sauce. The slaw was too sweet for my tastes. 

Krog Street Market's pretty cool, too. The key feature is Hop City's tap room, which has a few dozen unique beers on tap, including limited editions from local and regional breweries. The market has an open license, so you can grab a beer and walk around to the different food stalls. Well worth checking out next time you're out on the BeltLine. 
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Warning:  If you go to Fred's and happen to get hung up on the Korean fried chicken sandwich, don't fall for it.  Sounds like an awesome concept, but failed on execution (assuming it's still there).  Loved the fries, though, though the regular fries were better than the flavored once IMO.
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Greg Giuffrida
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A couple of souvenirs from my Dad's Atlanta days. RIP Harold's Barbecue.
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They lost with me, just like the place that opened up on Boulevard where Mix'd Up is currently, when they microwaved my ribs. This is BBQ 101 IMO. You never nuke Q.
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Greg Giuffrida
moderator

Discussion  - 
 
Happy Thanksgiving to everyone! As usual, I failed to get a good shot of the bird after it came off the smoker, because I was playing host, bartender, expediter, etc.

But here are a few before and after shots of my vertical turkey contraption and our spread. This year I bought a fresh Butterball, wrapped it in paper towels overnight in the fridge to dry the skin, then  rubbed it with herbs and olive oil. I use high heat, so it's kind of a combination of smoking and roasting. It only took two hours to cook and the bird had to hang out while we finished the sides. Still delicious, and crispy skin ALL OVER. 
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Greg Giuffrida
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But at least the birds came out delicious.
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Looks good
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Greg Giuffrida
moderator

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Spatchcocked birds for tonight, rubbed with 3 Beers BBQ rub from Alpharetta. 
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Greg Giuffrida
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Merry New Year!!!
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Broke down and tossed the beef jerky in the Excalibur today instead, may finish it in the smoker tomorrow. Hoping the forecast holds true and the rain breaks before noon.. PS - HNY!
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Greg Giuffrida
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Rib sandwich and Frito pie from Fox Bros. BBQ. Love it when they have spare or St. Louis-cut ribs instead of baby backs.
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Have him in circles
555 people
vbilliardetv Nebo's profile photo
Todd Burkhalter's profile photo
The Trot Line's profile photo
Bruce Maskovitz's profile photo
Brent Pourciau's profile photo
AP Class of 2012's profile photo
Eating Skinny's profile photo
Mike LaSage's profile photo
James Kasper - CBWP's profile photo
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Introduction
Graduate Research Assistant at Georgia Tech's Center for Urban Innovation. Recent alumnus of GT's School of City and Regional Planning. Used to do news. MARTA bus commuter and pedestrian. 

Diversions include music and porch-sitting. Known to cook with fire and smoke when time allows. Moderator of Atlanta Barbecue community: https://plus.google.com/u/0/communities/113243845067699830195