“We did all the concessions out at Stone Mountain Park for 5 many years,” Poe mentioned. “While we were being out there, just one issue led to an additional, and we were being instantly in the catering business enterprise.”

All through that time, Poe commenced discovering about barbecue, and his relatives took on the concession and catering business at Lake Lanier. Later, Poe would get into level of competition barbecue in a serious way, starting with a workforce that became the initially grand champions at the once-a-year Significant Pig Jig in Vienna, Ga.

Dave Poe’s BBQ occupies a strip heart storefront on Whitlock Avenue, west of Marietta Sq.. Stepping within to order at the counter, you’re greeted by a extended shelf full of barbecue trophies.

The chalkboard menus on the wall powering the counter may perhaps not be straightforward for initial-timers to navigate, but the necessities are all there — either by the pound, or as plates with sides.

Favorites out of Poe’s people who smoke incorporate moist, tender pulled pork, with a pleasant ratio of bark gentle, juicy sliced beef brisket and perfectly rendered, meaty St. Louis minimize spareribs.

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This order of St. Louis-cut spareribs from Dave Poe's BBQ is served with coleslaw and baked beans. Bob Townsend for The Atlanta Journal-Constitution

This get of St. Louis-cut spareribs from Dave Poe’s BBQ is served with coleslaw and baked beans. Bob Townsend for The Atlanta Journal-Structure

Credit history: Bob Townsend

Credit history: Bob Townsend

The baked mac and cheese — with rigatoni pasta, sharp cheddar, Monterey jack and Parmesan cheeses, and large cream — is the should-have aspect. Tangy chopped slaw, with pineapple juice and celery seeds candy-sweet baked beans and spicy collards all are superior, far too.

If you are experience adventurous, you must try out the Redneck Lasagna — a ridiculous concoction with loaded mac and cheese over Brunswick stew.

“My daughter truly arrived up with that one day when we have been still at Sam and Dave’s,” Poe explained. “For a extensive time, it was an underground cult detail, and then we lastly place it on the menu.”

Longtime regulars generally order the lunch unique, which is a sandwich, a facet, and a drink.

“That will generally be the No. 1 seller,” Poe claimed, “but pork is nonetheless king in the South. And, brisket has made its way into the South now, far too.”

Maybe not way too surprisingly, Poe reported his restaurant has managed to navigate the troubles of the pandemic perfectly adequate to preserve anyone doing work.

“I experience really blessed to be in the middle of a pandemic and we’re truly producing dollars,” he said. “But, we’re far more set up for takeout. Like I explained from the get-go, folks aren’t heading to invest $35 for an entree in a Styrofoam box from a high-quality-dining cafe. Absolutely, not on a weekly basis.”

A person issue that has changed is the catering small business. “That just all of the sudden stopped, which truly received in our pocket,” Poe explained. “But, the restaurant supports by itself with just wander-up and takeout. The only issue we transformed is we slash our several hours back on Monday, Tuesday and Wednesday.”

Question about his programs for the long term, Poe stated he just would like to maintain accomplishing what he’s normally finished.

“I questioned my wife just one day, when I was for leaving operate, ‘What do think about me retiring,’” he mentioned. “She looked at me, and she stated, ‘You’d go nuts.’ And that is accurate. I like currently being all-around people. I have a great time. I adore my task. I can not think that I in fact get paid as properly as I do to do what I do.”

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A shelf full of barbecue competition trophies greets visitors to Dave Poe’s BBQ in Marietta. Bob Townsend for The Atlanta Journal-Constitution

A shelf complete of barbecue levels of competition trophies greets site visitors to Dave Poe’s BBQ in Marietta. Bob Townsend for The Atlanta Journal-Structure

Credit: Bob Townsend

Credit rating: Bob Townsend


Menu: barbecue

Alcoholic beverages: no

What I purchased: a 50 percent-pound of beef brisket a fifty percent-pound of pulled pork a 50 percent-rack of St. Louis-lower ribs mac and cheese baked beans coleslaw and collard greens. Every thing was solid, and traveled very well, but the smoked meats and macaroni and cheese have been near to perfection. I forgot about dessert. Up coming time, I’ll buy the banana pudding or a fried apple pie.

Services solutions: dine-in with counter support takeout curbside pickup supply by means of DoorDash

Outdoor eating: 4 sidewalk tables

Mask plan: workers have on masks

Handle, phone: 660 Whitlock Ave., Marietta 770-792-2272

Hours: 11 a.m.-3 p.m. Mondays-Wednesdays 11 a.m.-7:30 p.m. Thursdays-Saturdays shut Sundays

Site: davepoes.com

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