每个人都说亚特兰大的烧烤现在真的很好，但是有多好？

您第一次访问传家宝市场烧烤将告诉您几乎所有有关如何了解的信息Atlanta函数，也就是说，有时只是勉强。位于一个小空间旁边liquor商店，沿着繁忙的外围服务道路，伪装成高速公路的多车堆积，从理论上讲（交通允许）使周围的旅行变得容易得多，传家宝并不是最容易找到的餐厅。yabo电竞投注

到达那里后，如果您幸运的话，将有一个停车位；至少在用餐时meatis熏制and people who are dining in (to use the term loosely) may eat their food.

在2015年，当我在邻近的联邦土地上沿着查塔胡奇河（Chattahoochee River）延伸的辉煌徒步旅行之后，我第一次跋涉，距传家宝尴尬的位置左右。早晨在亚特兰大的户外活动之后，我可能已经很高，但是我的第一个辣韩国人porksandwich当时，我觉得我终于在亚特兰大找到了我最喜欢的餐厅，我想一次又一次地找到我最喜欢的餐厅，即使您几乎不能称这家小外卖关节为餐厅，我终于找到了我最喜欢的餐厅。

The food at Heirloom is simple, honest, the natural product of two chefs with two very different backgrounds working together—Jiyeon Lee was a young pop sensation in South Korea, Cody Taylor a self-described hillbilly, raised in Texas and Tennessee. The duo met while working in a now-shuttered restaurant down in Atlanta's Fourth Ward, and here we are now, with an honest-to-goodness, shout-from-the-rooftops barbecue joint, fusing both Korean and Southern flavors, in a city that was always slightly sheepish over the fact that its barbecue, where it even existed, was not all that great. Ideally, you'll time your visit to Heirloom in order to be able to try the beef rib special, hopefully, there will also be sides like tempura sweet potatoes, or a green tomato kimchi; this is not like barbecue you've had before, it's barbecue that is perfect for the melting-pot that is modern Atlanta. It's barbecue for the 21st century.

传家宝只是一家餐厅，但是亚特兰大永远继续前进。当然，它爱上了这个小地方，这是长期的烧烤干旱终于结束了吗？还有很多其他传家宝吗？我们到达那里, I was told—there was, at the same time, this place called Fox Brothers, opened by twins from Fort Worth, Texas back in 2007 or so. They were, apparently, doing great things with brisket, in a cozy neighborhood spot just east of downtown Atlanta.

经过2015, however, it seemed as if every city in America had gone brisket-mad, except most of it was still relatively average, and I'll admit, I'd become more than a little skeptical. Brisket was never all that cheap, and it certainly isn't these days—one only has so much discretionary income to spend on smoked meat, and there is only so much time in your life for average barbecue. I took a pass.

然而，最近，亚特兰大一直在嗡嗡作响，这是一个全新的烧烤体验 - 这次是卡罗来纳州的一次性焊工布莱恩·弗曼（Bryan Furman）的聚光灯。弗曼（Furman）与他的妻子妮基（Nikki）拥有B Cracklin'烧烤，开始吸烟作为一种爱好，最终在当时在萨凡纳（Savannah）开设了自己的餐厅，当时他在那里工作。

去年,而突然,福曼的飞跃faith, opening up shop in Atlanta's Riverside neighborhood, just a few miles down the Chattahoochee from Heirloom, also barely inside the Perimeter. The local media can't get enough of Furman, and apparently, neither can the dining public—one almost can't move for glowing reports of his prowess in the pits. On my latest visit to Atlanta, I didn't have a whole lot of time to eat, but I knew for sure that I was going to make at least two stops—Fox Bros., which I should have tried years ago, and B's Cracklin.

I got the last open parking space in Fox Bros.' crowded lot (there are a lot of these in Atlanta, you get used to it) during a recent weekday lunch rush, ducked in, and took a gander at the menu. It sprawls all over the place, which worried me just a little. The brothers are proud of their Texas heritage and it always comes up when Fox Bros. is mentioned, so did the Texas thing, skipping past distractions like chili cheese tots, salads, French fries and Brunswick Stew (Business idea: A t-shirt that reads "You Don't Win Friends With Brunswick Stew," because you really don't), zeroing in on the section of the menu entitled "Solo Meats."

因为那是您在吹捧其德克萨斯州凭据的地方所做的，所以我订购了一些牛ket，还有一个房屋链接的链接。我为半磅的肉和一份墨西哥胡椒切达链条支付了14美元，他们在几分钟之内就出来了，我下了吃饭，忽略了红烧烤酱的侧面。德克萨斯州丹尼尔·沃恩（Daniel Vaughn）的积极文章每月包括一个关于福克斯兄弟（Fox Bros.）肉类一致性的温柔警告，我立即看到了他在说什么。这个牛ket摇晃在干燥的边缘，有时直接落入木屑垃圾箱中。它非常瘦，尽管我说我想要一个混合 - 从审视中，这是一系列的牛ket，带有一些树皮，一个很好的烟戒指 - 它的味道并不多。我几乎伸手去拿酱汁。（几乎。）香肠是真实的东西，墨西哥胡椒切达干酪的链接实际上不会出错，但是最后，这有点困难，再吃一次，再次非常艰难，并包裹着所需的套管过多的咀嚼无法分解。最终结果：这不能代替真正的德克萨斯州。我希望在B上做得更好。

You can smell B's pretty much from the Perimeter, and certainly in a good chunk of the Riverside neighborhood, one of those charmingly weedy, almost-countrified parts of town that are in the city, but not so much of it. There's nothing slick about Furman's operation—it's low-key to the core. There are plenty of tables both indoors and on a nice, big outdoor deck; it's a terrific place to sneak away to on a sunny weekday afternoon for a bit of lunch, before you even look at the menu, and then the menu comes, and you want all of it, or at least I did.

The simplicity of the whole affair was promising—there were quite a few options, sure, but all seemed closely tied to the few meats that they're smoking, along with a mix of sides. At B's, the meat seemed to take center stage. For $24, you can get a massive sampler platter that includes heritage pork, half a smoked chicken, a couple of giant pork ribs (all-natural) and a healthy portion of brisket. This party-sized meal came with two sides; I chose hash and rice—here, hash meant leftover pork bits in sauce; because I was feeling generous, I decided to sample the Brunswick Stew. I also asked them to tack on a side of collards, for $4.95. I noticed the presence of three sauces on the table, and inquired—there was a red sauce, because apparently in Atlanta, you have to. Furman makes all of the sauces, which explains the presence of the Carolina-style—it's as vinegar-centric as you'd expect, but in a good way. What I couldn't quite wrap my head around (in the best possible way) was the Peach Mustard, his nod to Georgia. Sweet and spicy and bright and fun to eat by the spoonful, it was kind of hard to put down.

然后肉出来了。我不记得上一次我在盘子上看到这么多肉的时候，花了很少的钱 - 它可以很容易地喂三，四个。有一堆猪肉，它从Statesboro附近的一个农场里脱落 - 它被拉了，但质朴，带有树皮和脂肪。质量如此高，它的味道好得多。牛ket切成薄片，在整齐的行中切成薄片 - 您很少在牛ket上看到如此浓密的烟吠。瘦和脂肪的平衡是完美的。

The ribs were Dinosaur Age-sized, meatier than I'd have expected; I may have dabbed a little of that Peach Mustard on them at one point, and I suggest you do the same. The chicken was good, well-smoked, a little bit stubborn under the knife; honestly, it couldn't quite compete with everything else going on at that point. Save the that's-so-Carolina hash and rice, a simple, comforting dish that was gone in a few bites, the sides I tried were lacking. In B's, it seems, Heirloom finally has some serious competition. Luckily, even on a short visit to Atlanta, it's easy to try both—the two are only fifteen minutes apart. Traffic—of course—permitting.