Best Barbecue Sandwich - 2001
Georgia Pig Barbeque & Restaurant
Barbecue snobs have simple but stringent requirements. First of all the standard for judging is a good old-fashioned sandwich. The meat of choice is lean but succulent pork, preferably pulled or in chunks rather than sliced. And it goes without saying that it has to be smoked. Then there's the all-important sauce: tangy but not too tangy, with a hint of sweetness but not too sweet. Pile high on an ordinary bun. If the sandwich is good enough, the side dishes are irrelevant. Georgia Pig succeeds on all counts -- so well, in fact, that we tried the beef sandwich, too, just for the hell of it, and found it quite satisfactory. As a bonus, this long-lived joint on U.S. Highway 441 has its own distinct ambiance. Think '60s greasy spoon meets Deep South honky-tonk, complete with a garish collection of pigs -- on the walls, behind the counter, and on your plate.