Owens and Hull at Grand Champion
Barbecue restaurant · Cobb County ·
Texas-style BBQ with brisket, ribs, sausages, burgers
Texas-style BBQ with brisket, ribs, sausages, burgers
"Robert Owens of Grand Champion BBQ joined forces with Bryan Hull of pop-up Secret Pint BBQ to form Owens and Hull in 2023. Within a year, they were named the 3rd best Texas-style BBQ restaurant in the U.S. by Texas Monthly. Check out their once-a-week (OAW) mid-rare smoked burger sold on Thursdays, or enjoy the full barbecue tray offered Fridays and Saturdays with sliced brisket, smoked turkey, and ribs. Follow their Instagram for specialty items like the Waffle House sausage link, sliced beef cheeks, or triple chocolate chip bread pudding. Open Thursday through Sunday, menu varies each day." - Candy Hom
"The dining room at Owens & Hull Grand Champion BBQ is massive, with a few picnic tables out on the patio. So use this place when you’re rolling ten deep but can’t be bothered to warm up your own grill. The ribs are moist and smoky, and the sliced turkey breast has a nice hit of char. Their smoked meats are the stars and more than compensate for sides like mac and cheese and collards, which could use more salt. Plus, you’re just steps from the Chattahoochee River—close enough to smell the water and initiate plans for a group tubing adventure." - jacinta howard, juli horsford, nina reeder
"The complex with Chattahoochee Coffee’s Smyrna location on the Chattahoochee River also includes a taproom for Woodstock’s Reformation Brewery and Owens & Hull, formerly GC BBQ. Owners Robert Owens and Bryan Hull smoke their meat with Georgia oak for tender brisket and pork. The menu also includes house-made sausage and Southern sides that rotate throughout the week, including its award-winning macaroni and cheese and pepperjack cheese grits. On Sundays, order smoked wings by the pound and enjoy the river just steps away." - Caroline Eubanks
"Owens & Hull at Grand Champion is a convenient stop in Smyrna when you're rolling with a crew and craving smoked meats. The dining room is huge, with a few picnic tables out on the patio. And it’s just steps from the Chattahoochee River—close enough to contemplate the time you dropped your Braves hat while river tubing (it sleeps with the fishes now). And you can expect the place to fill up on weekends. The sides could all benefit from some salt, especially the mac and cheese and the collard greens, but the meats step up to carry the weight. The ribs are tender and smoky, and the sliced turkey breast carries a clear hint of the grill. photo credit: Sarah Newman photo credit: Sarah Newman photo credit: Sarah Newman photo credit: Sarah Newman Pause Unmute Food Rundown Collard Greens The collards have the right texture, so they’re not terrible. But without a solid hit of salt or seasoning, they end up tasting a little flat. photo credit: Sarah Newman Mac and Cheese The shells are soft and coated in melted cheese, but the lack of salt makes it fade into the background fast. It’s fine. photo credit: Sarah Newman Sliced Turkey Sandwich You get the best of BBQ without the sticky mess—this is a dependable move. The sliced turkey breast is juicy with a light smoke. It’s good enough to pull from the sandwich and eat sans sauce by itself. photo credit: Jacinta Howard Ribs These pork ribs have a nice smoky flavor. They’re not dripping in sauce and are fall-apart soft. You should order these. photo credit: Sarah Newman Pulled Pork Sandwich Use the sweet housemade honey mustard sauce to jazz this one up. The meat is tender and holds the smoke from the grill—it’s solid. Banana Pudding This is mostly whipped cream with barely any of the dense, custardy base you expect. You can skip this. photo credit: Jacinta Howard" - Jacinta Howard
"Robert Owens and Bryan Hull have been taking Atlanta’s barbecue scene by storm recently, earning several accolades. A limited Once a Week, or OAW Burger, is offered only on Thursdays until sold out. It’s made with 8 ounces of fresh ground beef from Creekstone Farms, rolled in brisket rub, and smoked to perfection for two hours. Afterwards, it’s seared off on a flat top and finished with American cheese, house-made pickles, smoked onion jam, and a special burger sauce. They cook these to a gorgeous medium-rare (it’d be a crime to order it any other way). The team limits them weekly based on the trimmings leftover from the barbecue. Best for: Texas-style smoked burger" - Michael Tran
