“We did all the concessions out at Stone Mountain Park for 5 several years,” Poe stated. “While we have been out there, one thing led to another, and we ended up suddenly in the catering organization.”
During that time, Poe began mastering about barbecue, and his loved ones took on the concession and catering business at Lake Lanier. Afterwards, Poe would get into competitors barbecue in a critical way, starting with a staff that became the initially grand champions at the once-a-year Major Pig Jig in Vienna, Ga.
Dave Poe’s BBQ occupies a strip middle storefront on Whitlock Avenue, west of Marietta Square. Stepping inside of to get at the counter, you are greeted by a prolonged shelf complete of barbecue trophies.
The chalkboard menus on the wall powering the counter may possibly not be simple for very first-timers to navigate, but the essentials are all there — possibly by the pound, or as plates with sides.
Favorites out of Poe’s people who smoke contain moist, tender pulled pork, with a wonderful ratio of bark comfortable, juicy sliced beef brisket and properly rendered, meaty St. Louis minimize spareribs.
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This order of St. Louis-slice spareribs from Dave Poe’s BBQ is served with coleslaw and baked beans. Bob Townsend for The Atlanta Journal-Constitution
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The baked mac and cheese — with rigatoni pasta, sharp cheddar, Monterey jack and Parmesan cheeses, and large cream — is the will have to-have side. Tangy chopped slaw, with pineapple juice and celery seeds sweet-sweet baked beans and spicy collards all are fantastic, way too.
If you are sensation adventurous, you ought to consider the Redneck Lasagna — a mad concoction with loaded mac and cheese more than Brunswick stew.
“My daughter actually arrived up with that one particular day when we ended up however at Sam and Dave’s,” Poe reported. “For a extended time, it was an underground cult matter, and then we finally put it on the menu.”
Longtime regulars typically get the lunch distinctive, which is a sandwich, a side, and a drink.
“That will usually be the No. 1 seller,” Poe explained, “but pork is nonetheless king in the South. And, brisket has designed its way into the South now, far too.”
Potentially not way too incredibly, Poe stated his cafe has managed to navigate the troubles of the pandemic well more than enough to retain absolutely everyone working.
“I experience truly blessed to be in the middle of a pandemic and we’re actually generating cash,” he explained. “But, we’re more established up for takeout. Like I said from the get-go, people aren’t likely to commit $35 for an entree in a Styrofoam box from a good-eating restaurant. Undoubtedly, not on a weekly basis.”
A person point that has transformed is the catering small business. “That just all of the sudden stopped, which truly acquired in our pocket,” Poe explained. “But, the cafe supports itself with just stroll-up and takeout. The only point we adjusted is we slice our hrs back again on Monday, Tuesday and Wednesday.”
Question about his ideas for the long term, Poe claimed he just needs to preserve carrying out what he’s usually done.
“I questioned my wife 1 day, when I was for leaving do the job, ‘What do think about me retiring,’” he claimed. “She appeared at me, and she claimed, ‘You’d go outrageous.’ And that is genuine. I like being close to men and women. I have a fantastic time. I appreciate my occupation. I can not believe that I essentially get paid as perfectly as I do to do what I do.”
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A shelf total of barbecue levels of competition trophies greets website visitors to Dave Poe’s BBQ in Marietta. Bob Townsend for The Atlanta Journal-Structure
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DAVE POE’S BBQ
What I ordered: a half-pound of beef brisket a fifty percent-pound of pulled pork a half-rack of St. Louis-cut ribs mac and cheese baked beans coleslaw and collard greens. All the things was stable, and traveled perfectly, but the smoked meats and macaroni and cheese were being shut to perfection. I forgot about dessert. Next time, I’ll purchase the banana pudding or a fried apple pie.
Provider alternatives: dine-in with counter services takeout curbside pickup shipping and delivery through DoorDash
Out of doors eating: 4 sidewalk tables
Mask coverage: staff wear masks
Tackle, cellphone: 660 Whitlock Ave., Marietta 770-792-2272
Several hours: 11 a.m.-3 p.m. Mondays-Wednesdays 11 a.m.-7:30 p.m. Thursdays-Saturdays shut Sundays
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