Beaver Creek

One of the fun/maybe insane things about eating and cooking a lot is the eventual formation of strong opinions about minute topics, such as the thin vs thick burger debate, Antico pizza (I’ve had a good one or two, but I’m generally against it), whether or not you should buttermilk soak fried chicken (and can you combine the brine + soak phase??), and the constant wondering if perhaps gluten free claimants are full of it.

What constitutes a proper biscuit falls into this category, and I’ll be the first to admit, I don’t have a strong background in this area. I didn’t grow up with my grandmother’s biscuits, and my Yankee parents prefer a buttered English muffin.

But I’ve had some excellent biscuits, and I’m learning what I appreciate in a biscuit. I’ll also fess up and say that I’ve never made one I believe to be outstanding. I need work in the kitchen, but first, determining what the ultimate biscuit is to me is required for benchmarking.

I like them buttery, crisp on top, noticeable salt, and I don’t like them sweet. They should be rich and a little fluffy, definitely not dry, but not cake-ey or too puffed up for no reason, though an oversized fluffy biscuit can be a superior vehicle for sausage gravy. A good sandwich biscuit won’t fall apart, and isn’t doughy and raw in the middle, which can turn to biscuit glue, nearly impossible to un–cement from the roof of the mouth. But other than that, I’m not too picky about it.

I may prefer the biscuit at Red Eyed Mule overall, an ethereal, fluffy version, but the version at Beaver Creek Barbecue is quite the specimen. It’s also a better option for a breakfast sandwich.

Beaver Creek

I immensely enjoy these country cooking type of places, and don’t understand why anyone would go to Cracker Barrel or other corporate garbage when these mom and pop places exist around Atlanta, at prices frequently below Waffle House.

Beaver Creek has BBQ for lunch, and while I expect it to be simple and straight forward, I betcha it’s country strong. The fried chicken and egg biscuit I had was perfection.

Side bonus – watch Alton Brown make biscuits with Shatner. He gets pretty personal and I thought this was quite interesting. Alton Brown published this as a Podcast and it’s quite extended vs the video and you can listen to Shatner bitch at some of the production staff during the audio recording, which is fun.

Beaver Creek


Moonie’s BBQ, Again

October 14, 2015 · 1 comment

in atlanta

Moonie's Texas BBQ

Hands down, the best brisket in the ATL area continues to be in Flowery Branch at Moonie’s. I’ve written about them before.

In true Texas style you can just get a few slices of meats by weight. I stopped by at 3PM on the way to North Carolina when there was no one there and they had to crack open a new brisket for me. I went with the lean end – an amazing piece of lean is a beautiful thing. Not as fatty and nap-inducing as the point, it’s rendered perfectly, tender and smoky with nice spice (though not as aggressive as some of my favorite places in Texas).

Before you say the picture looks dry, it wasn’t dry. Again, not greasy, and nearly falling apart tender without being dry. It’s destination worthy in the Atlanta area.

Ribs aren’t too shabby either.

Moonie's Texas BBQ

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Ginya Izakaya

October 8, 2015 · 0 comments

in atlanta, dining out

Ginya Izakaya

Ginya Izakaya, sister restaurant to Doraville’s Shoya Izakaya is now open on the Westside (Berkeley Heights), in the old Cardamom Hill location. The restaurant is smaller than Shoya, but the menu is not. It’s the same expansive selection of ramen, sushi, rice bowls, kushiyaki (skewers, basically yakitori but yakitori implies chicken, kushiyaki is more expansive), and sashimi.

Ginya Izakaya

I’ve just been once, and didn’t stay long because they don’t have booze yet, and that’s 75% of the reason to go to an Izakaya. The food is similar to Shoya. The quality is good overall, some items better than others, but the menu hits on all points and is satisfying enough that this will likely become a dangerous haunt for me now that it’s so close to home.

A beer and noodles? A beer and some sushi? A beer and some late night skewers? Done, done, and done.

Ginya Izakaya Ginya Izakaya


Ginya Izakaya Ginya Izakaya

Gyoza with hane

Ginya Izakaya



October 5, 2015

It’s lame that I want to start every post I write with an explanation of why I don’t post anymore. I always hated reading blogs that do that. I’m trying to find ways to juggle family life, grad school, and work, and I’m making some progress. I even got to cook this weekend – breakfast for […]

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Red Eyed Mule, Muss & Turner’s, Foxeria, Umaido, Nduja Pasta

September 22, 2015

Hey there. Been a minute. Here are some things which are delicious I’d like to talk to you about.   The Red Eyed Mule in Marietta. One of the best southern breakfasts in town. The grits are cheesy and creamy, sausage is flavorable, and the biscuit is the wonderful sweet, fluffy type that puts Chik-Fil-A […]

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Little’s and Homegrown

August 24, 2015

Some of my favorite dining experiences are super casual. I tend to get more excited to hear about a hot wing shack on Marietta Street with a line of people out front, than I do that Ford Fry will be consulting on the new bar/restaurant in the Four Seasons. It’s not my side of town, […]

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Caribbean Chicken & Fish / Quickly

July 30, 2015

This week I visited two places that have been on my “wishlist” for years now – Caribbean Chicken & Fish, and Quickly. I first read about Caribbean Chicken & Fish on Chowhound, via a post by Steve Drucker, whom I don’t know personally, but he was one of the first, if not the first person, […]

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Summer Pasta

July 26, 2015

One of my favorite summer dishes to make is a kitchen sink pasta based on a technique I learned from a Michael Ruhlman video a few years ago. The basis is that you chop up some ripe tomatoes and let it sit (unrefrigerated) a while so the liquid draws from the fruit, offering up a beautiful tomato water. This water serves as the starting point for […]

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