Welcome back high functioning alcoholics, to the Pot & Pan Handler’s devious blog, today’s devotion is Ted Turner’s whim, Atlanta. That’s where we marched with the resolution of General Sherman, in order to devour the entire city. Of course devouring the city was figurative in our case, it was quite a bit more literal in the case of General Sherman. However, I digress. When you’re in the American South, it would be amoral to go back home without acquiring some BBQ. We found some in the form of Twin Smoker’s BBQ. You must be at least this tall to ride, keep your arms inside the car at all times, we’re going to Twin Smoker’s and this time we’re bringing you with us.
Smoke ‘em if ya’ got ‘em.
There we were, in the very shadow of America’s least watched network, Ted Turner’s CNN. Like blight on the landscape the very building blocks out the light of the sun on an otherwise beautifully sunny day. There, cowering in the shadow of the Mr. Turner’s evil hideout you can find Twin Smokers BBQ.
When you walk in the doors to Twin Smokers, you are immediately confronted with their call to arms… wood. Stacks of wood, labeled for particular consumption. A testament to their professionalism, they take the big picture look at Q at Twin Smokers, throwing all the regional bickering aside. The result is a hearty respect for Q in general, making various woods a necessity. Not only do they do smoked chicken and pork with hickory and white oak, they’re also smoking beef Texas style with mesquite and post oak. Smoked onsite with house made rubs and meat sourced from local farms, they’re doing it right.
What wood you do?
What wood would we do? That answer is easy, both, a half rack of hickory smoked pork ribs and a mesquite smoked beef brisket sandwich. Served in true fastidious, BBQ joint fashion with a side of overlooked and underwhelming beans with onions, Twin Smoker’s evidently spends a lot of time on their meat with less focus on the sides, or at least not on the scoop and serve beans.
Look, this isn’t a single isolated incidence; there is a severe prevalence all over the United States of BBQ joints serving amazing meats alongside substandard sides and factory buns. We the people deserve better and should rise up, grab a bottle of BBQ sauce and demand improvements. We have a dream.
Twin Smokers is not exempt from this phenomenon. Let’s examine their results. We’ll start with the post oak and mesquite smoked brisket, juicy, fatty and smoky the brisket is a revelation. The mouth feel is exceptional as it nearly dissolves on your tongue as you chew. Properly saturating the factory buns with fatty deliciousness, the sandwich properly needs to be placed upside down in-between bites. Thus to ensure the macerated bun doesn’t fall apart leaving you to eat BBQ with a fork. Like a bitch. That, excited readers is one of the litmus tests that all BBQ sandwiches should be held to.
Twin Smoker’s further their professional bio with one revealing taste of their ribs. Anyone can make true fall off the bone ribs simply by overcooking them. The kings of Q have decreed that a superior BBQ is evidenced by the bite. A slight chewiness that pulls a bite off the bone, but leaves the rest of the succulent meat firmly adhered to the bone is the Q snob calling card. Otherwise all the meat falls off the bone, leaving you to resort to eating Q with a fork. Once again, like a bitch. Twin Smoker’s follows the decree of the eternal order of Q snobs calling card, all while maintaining the balance of an inherently juicy ass rib. Objects in mouth may be tastier than they appear. These guys are not amateurs.
Side, side, slippity sides, the bane of the BBQ restaurant, look I get it, BBQ is labor intensive. With all the prep and time to turn out slow cooked in house rubbed meats the inherent labor is expensive. Whether you’re paying one single pit master overtime or a crew of poorly trained line cooks you’re going to feel it in the labor costs. This of course makes Q owners turn to easily made scoop and serve items, like coleslaw, and BBQ beans. There’s nothing wrong with that inherently as Q is picnic/reunion/celebration food as long as the sides don’t feel like an afterthought.
My sister is a vegetarian, it fills me with sadness every time I see her navigate a restaurant menu and receive, eventually a plate full of vegetarian after thoughts, with no particular composure, balance or technique to the preparation of. That’s what the beans felt like at Twin Smoker’s. There, simply because it’s expected. Hey, it’s an easy fix, some chili powder a pinch of salt, or some garlic, you’re in flavor town. Until then you’re taking the exit ramp to bland city. Don’t count beans like us, get more meats. The meat preparation at Twin Smokers is nearly above reproach.
Eternal Order of Pretentious Dicks Travel Tip of the Week
As we are members of the Eternal Order of Pretentious Dicks it is our obligation to share with you a Pretentious Dick travel tip. If you are like us, then you might be upper white trash and if so… When you buy a can of beer at Twin Smoker’s they’ll give you a free can koozie. Nothing says white trash like a koozie. We had two, we still have one, but one got lost in a hotel parking lot in Virginia, maybe, or was it Asheville? Either way, curious readers that’s a different post, until then live and let dine and may the odds be ever in your flavor. – Pot and Pan Handler
Coming soon: We’re still exploring the city of Turner’s whim Atlanta, in the heart of downtown, we find a BLT, not the sandwich, but the pissy, French chef, Laurent Tourondel. Chef Tourondel was bringing French bistro technique to an American steak house in the W hotel. Until the W closed BLT Steak in favor of a DJ booth and opened an ironically named spa resort social hangout for Atlanta’s overpaid and or most beautifully fake people. The menu is too terrifying to post here, but I’m fairly sure it includes rhubarb jus… The horror.
The Pot and Pan Handler are fearless food porn paparazzi and spatula waving, kitchen line cooks escaped from a restaurant near you. No Ted Turner’s were harmed in the making in the making of this post.