Twin Smokers BBQ

Twin Smokers BBQ Restaurant Review:

Legacy Restaurant Partners' Twin Smokers BBQ is located in a part of downtown Atlanta's Luckie-Marietta district that is now known as the Centennial Park District. The restaurant's name refers to its two custom fire engine-red Oyler 700 smokers, one designated strictly for chicken and pork, and the other for beef. The 4,000-square-foot venue, festooned with folk art on brick walls, is helmed by executive chef Chris Von Egger. Among the starters that will appeal to the Southern palate is a pimento cheese dip, but the focus is on the smoked meats, which include a monster beef rib that is plenty for two. If dining solo, try the brisket, ordering slices with the fat cap intact. Beef is smoked over mesquite and post oak, while in a separate smoker chicken and pork get smoked over hickory and white oak. Several sauces are offered, and the meats come without sauce so you may choose what you prefer. Fans of KC 'cue note: Occasionally burnt ends are a special, but mostly end up in the chili. Sides include a tangy but not sweet fresh-tasting coleslaw. Banana pudding for dessert doesn't much taste of banana, but it's creamy and decadent. Quaffs include local and national craft brews, some on tap, and lots of spirits, a number of which wind up in the cocktails. And there's moonshine, too.