

5

"On St. Simons Island I found that co-owner and pitmaster Harrison Sapp emphasizes pork—especially pork butt at picnics—and views Georgia barbecue as defined more by what locals want and by heart, soul, and history than by strict technical rules; he admits he only started cooking brisket about a decade ago, crafts flavors intended to appeal to kids (and thus families), and highlights Hoppin' John and smoked, well-executed collards as standout, regionally rooted sides." - Mike Jordan
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