DAS (some great-tasting) BBQ
17 May 2017
While it’s been less than a year since DAS BBQ opened on Collier Road, the concept has been in development for the last four. True barbecue is no joke according to owner, Stephen Franklin. His Texas roots combine with Georgia pride as he conveys his depth of barbecue knowledge through this restaurant. The proof is in the flavor of each and every item that is offered on DAS’ menu- from beef brisket and sausage to coleslaw and creamed corn. As you uncover your grills and smokers for the summer, take a page from Franklin’s book and remember these 4 tips. Or head to DAS on the Westside to see what all the fuss is about!
- Type of wood. Burn dry wood- wet wood will give your meat a sooty taste.
- Good vibes. Make sure the people caring for your meat throughout the smoking process are attentive and have a positive mindset. This ultimately affects the flavor and cooking process.
- Smoke ring. This is the determinant of greatness when it comes to barbecue. If you don’t know what this is, drive to DAS immediately, try their brisket and ask some questions.
- Take great pride in your sides. Barbecue wouldn’t be a complete meal without rich and colorful sides. Compliment your main meal of meats with staples like potato salad, mac n cheese, collard greens and creamed corn. Your guests will thank you.