Profile

Cover photo
Greg Giuffrida
554 followers|399,632 views
AboutPostsPhotos

Stream

Greg Giuffrida
owner

Discussion  - 
 
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. 
5
Greg Giuffrida's profile photoJason Schwartz's profile photo
3 comments
 
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.
Add a comment...

Greg Giuffrida
owner

Discussion  - 
 
A couple of souvenirs from my Dad's Atlanta days. RIP Harold's Barbecue.
3
1
Greg Giuffrida's profile photoJason Schwartz's profile photoDestani Galmore's profile photo
3 comments
 
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.
Add a comment...

Greg Giuffrida
owner

Discussion  - 
 
ALL THE CRISP!!!

An outstanding meal, though I failed to get a picture of the whole spread. Gravy had to be made, you understand.
5
Greg Giuffrida's profile photoJason Schwartz's profile photo
3 comments
 
I dunno man, I've had shit luck with free range. Meat always ends up tough as hell and stringy no matter what you do... Oh, and costs a fortune to boot. I'm not usually one for big-box birds of any size, but...pros vs. cons I'm normally there.
Add a comment...

Greg Giuffrida
owner

Discussion  - 
 
+Jason Schwartz had asked me a while back how my last pork shoulder turned out and I neglected to follow up (as usual these days). I got caught in the "Stall" and ended up having to pull it off a little early to make sure we ate before 10 p.m. It was delicious, but not quite as tender as I was aiming for. I think the injection definitely helped out.

I hope to post some Thanksgiving turkey photos this week and please do the same. Have a great holiday.
9
Jason Schwartz's profile photoGreg Giuffrida's profile photo
3 comments
 
Thanks on the smoke ring! For whatever reason, I find I get a better smoke ring using the Berkshire pork from Your DeKalb Farmer's Market. 

I get you on the turkey, but I've had good luck the last couple of years. Smoking the turkey is a permanent tradition in our house now, mainly because it frees up the oven for all the sides and allows me to hang outside drinking beer.
Add a comment...

Greg Giuffrida
owner

Discussion  - 
 
Six-pound pork shoulder rubbed and tied for long smoke today. I decided to try injecting it with a brine for the first time. Then I rubbed the outside with yellow mustard and covered it with Bronzeville Rib Rub from the Spice House.
7
Jason Schwartz's profile photo
 
Alright, +Greg Giuffrida, how'd this turn out?
Add a comment...

Greg Giuffrida
owner

Discussion  - 
 
Not barbecue, but we need to talk about this 2.5-pound Peter Luger porterhouse that came my way as a generous gift. 

Prepped it their way, via Bobby Flay in Bon Appetit: Salt agressively, brown one side four minutes in a hot skillet, carve the steaks off the bone and slice, reassemble crust side up in skillet, top with butter, broil for a 4-6 minutes more until done. Holy crap. Transcendent if you're not a cardiologist. 
2
Add a comment...
Have him in circles
554 people
Michael Lilly's profile photo
Jennifer Grimes's profile photo
вячеслав руденко's profile photo
AP Class of 2012's profile photo
Jermain De Rozario's profile photo
Md Mohen's profile photo
Dana Tyson Bonsell's profile photo
Pete H's profile photo
Erik Schelzig's profile photo

Greg Giuffrida
owner

Discussion  - 
 
Merry New Year!!!
4
1
Jason Schwartz's profile photoDestani Galmore's profile photo
2 comments
 
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!
Add a comment...

Greg Giuffrida
owner

Discussion  - 
 
Rib sandwich and Frito pie from Fox Bros. BBQ. Love it when they have spare or St. Louis-cut ribs instead of baby backs.
5
Add a comment...

Greg Giuffrida
owner

Discussion  - 
 
At first I thought this was a skimpy portion from Bone Lick BBQ, but it turned out just right. Enough to satisfy, but not so much to knock me out all afternoon. The ribs were the best I've had here. Nice work!
4
Jason Schwartz's profile photo
 
I'm so insanely pissed about them changing their Brunswick stew due to pressure from the investors that I won't go back again. I used to drag people in to taste it as an awesome diversion from the norm.. It was in-damn-credible. They started making something boring and traditional a couple (few?) months in.. Continued patronizing the place in hopes they came to their senses. I wasn't the only one - Yelp showed a few negative dings about this when the change happened.
Add a comment...

Greg Giuffrida
owner

Discussion  - 
 
The contraption is built! Same as last year: Vertical turkey roaster lashed with steel wire to a roast rack and jammed into the gravy pan.

This year I skipped the brining and just rubbed the bird with sage butter and salt and pepper.

Other photos: Butter in bulk and roasted onions with lemon and rosemary.

Happy Thanksgiving!
6
Tom Giuffrida's profile photo
 
Looks wonderful…hope we see some after- photos, too.  
Add a comment...

Greg Giuffrida
owner

Discussion  - 
 
This is a good read from +Creative Loafing Atlanta on the sprawling and amorphous, yet charming, thing that is Atlanta Barbecue.

I'm OK with Atlanta being a crossroads for barbecue, along with everything else.  

http://clatl.com/atlanta/is-there-an-atlanta-barbecue/Content?oid=12456709
America's food map is dotted with cities and regions that have distinct identities within the world of barbecue, styles that typify a specific geographical area....
2
Add a comment...

Greg Giuffrida
owner

Discussion  - 
 
A great read from +Bitter Southerner about the hot mess that is Memphis in May. 
 
Every spring, for one week, #Memphis  becomes a bacchanal of barbecue and bad behavior. Yep, what began as a relatively simple barbecue competition has become the Super Bowl of Low, Slow and Smoky attracting competitive BBQ teams from around the globe. Richard Murff and Tamara Reynolds capture the craziness... It's Bitter Tuesday. Dig in.   #food   #bbq  

http://bittersoutherner.com/republic-of-swine 
2
Add a comment...
People
Have him in circles
554 people
Michael Lilly's profile photo
Jennifer Grimes's profile photo
вячеслав руденко's profile photo
AP Class of 2012's profile photo
Jermain De Rozario's profile photo
Md Mohen's profile photo
Dana Tyson Bonsell's profile photo
Pete H's profile photo
Erik Schelzig's profile photo
Work
Occupation
Master's student in city and regional planning at +Georgia Tech. Former regional editor at +The Associated Press.
Story
Tagline
Working.
Introduction
Graduate Research Assistant at Georgia Tech's Center for Urban Innovation. Master's candidate in the School of City and Regional Planning. Used to do news.  

Known to cook with fire and smoke when time allows. Moderator of Atlanta Barbecue community: https://plus.google.com/u/0/communities/113243845067699830195
Basic Information
Gender
Male