In a recent article about Atlanta barbecue, I saw a few new places (to me) pop up, Ford’s BBQ among them. With locations in Oakhurst and Tucker, I had been wanting to give it a try. On this Thursday, with a gap between meetings, I headed down that way for lunch.

The interior is rather small, with a few booths and tables to the left of the hostess stand and the bar to the right, with a few high tops. But, there is a large patio outside. Open since 2020, pitmasters Justin Bradford and Jon Jaffin pride themselves on high quality smoked meats and inventive sides. I asked the (very) young lady behind the bar, where I had grabbed a seat what was best. She said the ribs and smoked wings were popular but the brisket was her favorite. So I chose a two meat combo – ribs and brisket, with mac n cheese and plantains (maduros).

Seeing the plantains was an immediate win. Aside from my disproportionate love for sweet fried plantains, it indicates a mindset that told me I would not get chopped pork, slathered in a sauce that started as something from a bottle if I ordered a sandwich. The ribs had a great smoke ring and definitely fell off the bone.

But the brisket was the standout meat from this plate. Rubbed purely with salt & pepper, the bark was crunchy and the fatty slice that I prefer (and requested) was fork tender and very moist. Some of the best brisket that I’ve had in a long time, for sure. The maduros were as good as the best I’ve had at any Cuban restaurant. And the Mac n cheese was definitely grade A, or better.

The guy next to me (who I got to know fairly well – Richard from Noona – as I sat at the bar for an hour after I was done eating talking about the Atlanta food scene with him and pitmaster Justin) had a great looking turkey sandwich. He said it was the best he’d had, which spurred conversation about good smoked fowl in town and brought Justin into the conversation.

The food was excellent, but I really enjoyed the conversation. This serendipitous moment is why I adore local restaurants. Talking to people who make their life’s work (and it is work – running a restaurant is not a hobby) making food for others thrills me.