Name: Das BBQ
Address: 1203 Collier Rd, Atlanta, GA 30318
Order: Triple meat plate (pulled pork, brisket, and sausage) with mac and cheese and collard greens (link to menu)
Monk: Much to my surprise, the Monks made another barbecue stop on our Atlanta trip on the stipulation that it had to have sausage on the menu for Mrs. Monk. In my research ahead of the trip, I had come across Das BBQ on an Eater list of Best New Atlanta Restaurants and being that it’s a Texas-style smokehouse, it most definitely would have sausage.
Das BBQ has been open for only about 3 months in a former Pizza Hut (side note: I’ve had a pet theory that some of the best restaurants are housed in former Pizza Huts; there are several good examples in Charlotte alone). They’ve added a pit room to the side of the old structure and gussied it up real nice, to the point where my Pizza Hut-dar did not detect what we were in. That pit room was actually open to visitors who are encouraged to walk in, talk to the pitmaster, and observe him at work. Kind of a cool concept that may be more commonplace in Texas but less rarely seen in the southeast.
In that open pit room are housed two offset smokers that were supposedly made to the specs of those found at Franklin Barbecue. But instead of the post oak they use in Texas, Das uses a mixture of hickory and pecan wood that are more appropriate to Georgia. Meats are smoked in those smokers for about 5 hours before finishing in a Southern Pride Rotisserie, allowing for a certain amount of automation (if not what some might consider a shortcut).
I ordered the triple meat plate of pulled pork, brisket, and sausage. I’ll start with the sausage, the meat which allowed me to try the joint in the first place. Das BBQ imports two types of beef links from Meyer’s Smokehouse in Elgin, Texas – spicy and mild. We tried the spicy and it had a nice peppery kick. The case had a good snap and it was a well-smoked sausage. We tried the table side peach mustard sauce and it was a nice fusion of Texas-meets-Georgia.
The brisket was another winner, and did a solid job of replicating the Central Texas peppery bark. The fat was well-rendered and none of the bites were overly dry. Pretty good results for a joint in its first couple months of being open.
Instead of going full Texas Trinity, I opted for pulled pork. In addition to the peach mustard sauce, each table also has a thicker ketchup-based sauce. As was the case with the other meats, it was well smoked but a little sauce of your preference wouldn’t hurt.
Mrs. Monk preferred the collards here to the ones we had the day before at B’s, while the mac and cheese shells were standard. They were out of slaw on this particular day. Continuing with the Texas theme, I also ordered a Shiner which is available for the value price of $3.
While some may quibble with the method of finishing in a gas smoker, the end product at Das BBQ is of above average quality across the board. Combine that with the good prices and the open pit room and Atlanta has a nice addition to their barbecue scene.
Atmosphere – 4 hogs
Pork – 3.5 hogs
Brisket – 4 hogs
Sausage – 4 hogs
Sides – 3 hogs
Overall – 4 hogs