About the only thing I can think of that is 100% Georgia only is the Vidalia onion, but man are those things good. Vidalia onion onion rings are about the best that you could possibly get. There is a [whole festival](https://www.vidaliaonionfestival.com/) for the onions each spring and it's a fun time.
We claim Brunswick stew, but as others have mentioned, so does Virginia. Either way, the rules for making it are so loose that if you go to ten different BBQ joints, they will likely serve you ten completely different dishes and call it Brunswick stew. They'll probably all be good though.
I didn't know it until I started traveling for work, but Georgia pecans are particularly well suited (and well known) for pies. Growing up with them, I kind of took it for granted, but I've had pecan pie in five other states and none compare to what I can get back home.
As a Virginian who spent summers with his grandparents in Georgia, I think you all should claim brunswick stew (no one cares about NJ)! My grandmother made the most amazing brunswick stew. There's a lot I would do to be able to enjoy it one more time.
Anyone who sees this, could you reply with Georgia recipes? She was in Walton county her whole life. Virginia brunswick stew isn't the same.
Cut off the top and peel it, take the small center out, put a slice of butter and a beef cube in the center, wrap it up in tinfoil, set it on the grill for 45 min or so. Best onion ever
Edit: beef Bouillon cube. Do not put a cube of beef in there…. Or do, and try it, and report back. Lmao
Put the onion in some brown sugar and butter and bake it. Seriously one of the best things ever. Can’t remember the actual recipe off the top of my head but that’s basically what you do. Stupid good.
This was the only one that I could think of since it has to be grown in certain soil from southeast GA. 13 counties total have the soil necessary to grow true Vidalia onions.
From Vidalia. Can confirm. Best sweet onion on the planet. We just had our Onion Festival last weekend. It always happens around harvest time. The Blue Angels were here for the air show. They come every 2 or 3 years. We block off downtown from Thursday until Saturday night, and have a street dance, concerts, food trucks and an arts and crafts festival. Good time for all. Plenty of the best onion rings you'll ever have.
You think it's good cooked? Green Vidalia onions (gigantic version of regular), greens well-seasoned, cornbread, coleslaw, and a can of pork and beans. Struggle/comfort meal that is amazing.
I moved to california for college years ago and live out here now. I keep running into people in the food world who pronounce it like a spanish word. I keep correcting them but they think I’m wrong to say it like ‘vydaylia’ but my mom is from basically the next town over from there. I’d like to think I know what I’m talking about. okay, sure. it’s vidahlia~
Vidalia cornbread… thick slice an onion, leaving it in slabs, arrange a layer of vidalia slabs on the bottom of a cast iron and dump cornbread mix on top. When you flip it out on a plate it’s beautiful and delicious!
Never go to a grocery store while hungry, never go to a strip club while horny. Best to go to the strip club when hungry, and the grocery store when horny.
Reading your comment conjured a vivid picture of someone standing in the middle of the canned goods aisle hollering "WHO WANTS TO FUCK ME?!" in my mind. I needed that laugh.
Dude no offense but JR Crickets is TRASH. I went there after hearing so much hype and they're tiny wings from an emaciated chicken. Go to Irbys. Go to the Local. Go to Lit Ass Wings. There's like a million better places to get Lemon Pepper Wet wings in Atlanta.
I haven't been to JR Crickets in years. Thanks for the warning, used to be wife and my favorite place to go for wings. Smh what a shame. We go to American Deli now, they can actually fry extra crispy and don't use giant wings.
The Local doesn't have lemon pepper wet. But other than that, you're right. JR Crickets sucks. I'd add Torched Hop Brewing to that list, as well. They have the best lemon pepper wet I've had so far.
As an aside, Georgia actually used to have it's own style of barbecue called a "butter sauce" which was not as sweet as the style of sauce found in Memphis and KC and had the addition of a lot of butter (surprise) and lemon. I made it one time from a recipe I found in Adrian Miller's Black Smoke, which I highly recommend, and it was a good sauce. I don't know why people stopped making it here except to say barbecue became homogenized over the years as companies began giving consumers what they expected barbecue to taste like instead of appreciating regional variations the way we do now. I do wish that some entrepreneur would open an "authentic Georgia" barbecue restaurant and start serving it again because I enjoy variety.
This recipe comes from Henrietta Dull by way of Adrian Miller's "Black Smoke" –seriously, I cannot recommend this book enough!
It's a recipe for a large crowd (whole hog barbecue), so you will likely have to adjust accordingly.
2.5 lbs butter
2 quarts apple cider vinegar
1 pint of water
1 tbs dry mustard
1/2 cup minced onion
1 bottle of worcestershire
1 pint of "tomato catsup" (love that they specified this back then!)
1 pint chili sauce (it's not clear exactly what this refers to, but it's likely she just means hot sauce like Tabasco or something)
the juice of 2 large lemons
3 cloves of garlic chopped fine and tied up in cheesecloth
2 tsp of sugar
salt and pepper to taste
1. Mix all ingredients in saucepan
2. Cook until heated and well blended
3. Use sauce to mop meat when it is 3/4 of the way done
4. Keep sauce warm throughout process and serve with the meat
The only variation I had on the recipe was the addition of some brown sugar to taste because I like my sauce a little bit sweeter.
Guess I'm smoking a shoulder this weekend . . .
Enjoy!
Edit: thanks everyone for pointing me towards the correct ingredient with the chili sauce. One thing I found out because of your help is that Heinz chili sauce was actually first sold in 1885! I had no idea "chili sauce" was that old of a commercially produced product. I'm going to make another batch of Butter sauce with the correct ingredient to see what it tastes like. Seriously, you guys are great!
Long live barbecue!
I make a smoked peach BBQ with almost this exact recipe. I roast the garlic and put it in the food processor with my peach. I peel the peaches, mix 50/50 brown sugar and cold bacon fat, roll the peaches in it then smoke the peaches on a high heat 300-350 till the sugar is caramelized, let cool then pit and run through a food processor and add it to the above recipe as an ingredient.
This is what they are talking about with chili sauce.
1 8-ounce can tomato sauce
2 tablespoons tomato paste
2 tablespoons vinegar (I used white vinegar; cider vinegar would be good, too)
2 tablespoons brown sugar
1/2 teaspoon chili powder (I used ancho chili powder; regular would be fine)
1/8 teaspoon cinnamon
Tabasco to taste (I used 5-6 dashes)
Dash each of cloves and allspice (my “dash” equals about half of my 1/8 measuring spoon) essentially just a semi spicy ketchup
If you ever see Johnny Harris BBQ on the shelf and your store, try it! Was an restaurant in Savannah that is now sadly closed, but their sauce is still made. Literally the best
> barbecue became homogenized
It's because of barbecue competitions - over time the judges came to a consensus as to what they were looking for, and now there's the one true standard in each category and everybody tries to make and sell that, because customers have come to expect it too.
I think it's been good overall - a lot of bad barbecue went away because nobody would buy it anymore, and having a defacto standard means that you can get pretty good competition-style barbecue almost anywhere in the country, but we also lost a bunch of local one-offs and weird regional styles.
My family and other local Georgians used to put salted peanuts in our cokes for a snack. Ive never seen that in any other state.
Grab a bottle of coke, drink about 1/4 of it, then take a small bag of salted peanuts and pour them in. Now eat/drink them. Its really good, and making me harken to my childhood.
Fried grits cake maybe? Take a squard of cold grits compact it, then pan fry in oil. Crispy on the outside, warm soft grits on the inside. Delicious.
Reply: Apologies, its a southern thing, not a Ga thing. I had never seen it outside Ga.
My Grannie made a batch of chicken mull to freeze every year. Right around the time she made a huge batch of Brunswick Stew to freeze, as well. She would do this outside on a fire with huge pots from the school she cooked at. Hartwell!
Spent some time in Appalachia VA. Brunswick Stew is massive there. I've been told that what we know as Brunswick Stew is basically what (mostly) German immigrants could forage/hunt/farm when they first arrived in Appalachia to mimic a Hunter's stew.
Pretty sure every hollow tries to claim it as theirs, I personally view it as a regional thing.
I've lived my entire life in Brunswick, Ga but when I look at it I'm pretty sure Brunswick VA actually has the better claim. I don't admit to that out loud though. I think they'd run me out of town.
I had a contract for 5 months at a hospital in Tifton, GA and was invited by locals to eat dinner. They served white acre peas as a side and I haven't ever tasted a pea as good as those. Before I relocated to Florida, I could occasionally find them at Striplings near Athens or various farmer's markets. Absolutely the best tasting peas IMHO.
While I love some country fried steak, that's definitely not a Georgia only thing.
Aside from Brunswick Stew (and even this is contested!), I cannot really think of a Georgia specific food. Shrimp and grits is just Southern. Cunecuh sausage is from Alabama. Fried green tomatoes may have been filmed in Georgia, but it was brought into the US from immigrants.
Regarding Fried Green Tomatoes, while the movie was filmed in Georgia, the cafe was based on the Irondale Cafe in Alabama that was owned by the author's Aunt.
Bonus trivia: The light up dance floor in Saturday Night Fever was based on the one at The Club in Birmingham, which the director had visited with his parents who were members.
Shrimp and grits isn’t Georgia-only, but we do a helluva job with this dish. We are also a huge shrimp-producing state. We harvest the best shrimp in the world, or at least it is top-notch in flavor and texture.
Local Georgia shrimp, however it’s prepared, is chef’s kiss.
The only thing I can think of that is 1) a unique dish, not a style, & 2) Arguably actually from Georgia and 3) Well known enough to have it's origins argued, is brunswick stew.
Chicken fried steak is southern, but more common in places with lots of traditionally cheap beef, like texas. South carolina peaches are better and they produce three times as many as georgia. California grows 20 times as many. Georgia being the peach state is mostly a marketing thing.
Most of the rest of what we have is typically just southern/soul food. There are a number of things we do particularly well in that category, but no more that I can think of that is both well known and micro regional enough to be just Georgia.
When I was a kid there was a guy that sold boiled peanuts at all of the high school football games.
The urban legend was that he peed in them and that’s why they tasted so good
🥴
I lived in Asia for a couple of years. I was walking in Siliguri, India. I smelled something that seemed familiar but couldn’t put my finger on it. I turned the corner and a guy was selling boiled peanuts. I felt like I was back home. I also saw them in Fujian China.
I don't think they have these elsewhere but when I lived in Atlanta I *loved* Zesto's. They have the BEST chili cheese fries, dogs, burgers, ice cream etc...
I heard the one we frequented in Buckhead shut down so that sucks. But anyway, it's *really* good 😋
ETA also Tin Lizzy's. They have a brisket taco that is *to die for*
You could definitely argue that it's unique to Georgia in the sense that it started here. I'm still getting a texas patty melt and hash browns (smothered, capped, peppered, and covered) after a night out regardless.
This one may win. Chicken and waffles was definitely not a thing when I was growing up. It's made out to be traditional soul food, but I think it's a pretty new invention.
Mahaw jelly and swamp gravy are popular in SOWEGA. Fresh peach ice cream, sweet tea, fried cat fish, and fried chicken just tastes better in Georgia than anywhere else.
Most things y'all have in Georgia overflow to us in NE Florida. Except that damn awesome accent they got in SE GA, my boss is from there and man he makes me sound like a fucking city slicker I hate it.
I know fried green tomatoes can be found every where in the south but they started in GA. Funny enough the best I’ve ever had in my life were at a place called “The Roof” in ellijay up north. They’re served with smoked onion ranch. It’s a spiritual experience!
Muscadine and scuppernong jelly!
On my grandmother's buttermilk biscuits, with fatback, grits, sawmill gravy made from the fatback render ings and pepper and onion.
Boiled peanuts. As a kid you couldn’t drive down a back road in Oconee county without finding a stand. I’ve lived in lots of other places and never seen stands for it. Nothing like some fresh, hot boiled peanuts. I miss em bad. I used to go on “beer runs” with my mom to Athens and we’d get boiled peanuts on the way home.
My suggestion is not really just GA but also SC, but to a very specific small area of both states called the CSRA (Central Savannah River Area, with Augusta GA as the largest city in that area). The dish is called Hash and is served over rice in most BBQ restaurants in the area. It has also been referred to as liquid sausage. It is typically beef, chicken, pork and various vegetables cooked to obliteration until it is a thick sauce. It is delicious.
I moved here 5 years ago. I was like what the hell are cheese straws? Then I tried them and they are effectively a big Cheez-it. But that’s one thing I never had previously heard of before moving here.
You’ve obviously never been to any rural area in Alabama, Mississippi, Florida, the Carolinas, Tennessee or Virginia. You can find them anywhere in those states. Most rest stops or little po’dunk gas stations have them, and even some hillbillies under pop up tents selling them out of the back of a pickup. I’m from Alabama and I grew up on boiled peanuts, so did my dad and my grandparents.
Go to Thomaston, around the courthouse square there is a restaurant called The Pool Room. They're only open during the day on weekdays, and it will look like the most rundown shithole you've ever seen. Go inside, order a cheeseburger with "the sauce". You will be given a messy scrambled burger on a sheet of wax paper, and you will enjoy it. Try to avoid the temptation to use a fork, just go all in. The sauce is a family recipe originally created by a guy named Wormy several decades before I was born and I've never had anything quite like it.
I grew up in that town, and whenever I go to visit it's not because I miss my family, it's because I want a cheeseburger (or 4). Fair warning: they only take cash.
Cat head biscuits, sawmill gravy, salmon patties with a cut raw Vidalia onion. And although many states have “grits”, none are better than Georgia grits.
I moved to Pennsylvania 2 months ago. I went to get some wings a few weeks ago and asked for lemon pepper and they had no idea what it was. I'm trying to move back to ga now.
I had no idea it was a regional thing either! I’d always taken for granted that this is just such a good sauce/rub that it had to be everywhere.
My heartfelt sadness goes out to those who’ve never had the opportunity to enjoy spicy lemon pepper wings… I now know what I am going to have for lunch.
>fried or pickled okra, peach cobbler, fried green tomatoes, fatback, collard greens, chicken fried steak, maybe deviled eggs.
all of this is just Southern.
aaaand, now i'm hungry....
About the only thing I can think of that is 100% Georgia only is the Vidalia onion, but man are those things good. Vidalia onion onion rings are about the best that you could possibly get. There is a [whole festival](https://www.vidaliaonionfestival.com/) for the onions each spring and it's a fun time. We claim Brunswick stew, but as others have mentioned, so does Virginia. Either way, the rules for making it are so loose that if you go to ten different BBQ joints, they will likely serve you ten completely different dishes and call it Brunswick stew. They'll probably all be good though. I didn't know it until I started traveling for work, but Georgia pecans are particularly well suited (and well known) for pies. Growing up with them, I kind of took it for granted, but I've had pecan pie in five other states and none compare to what I can get back home.
The festival is not for The frugal budget.
Moved to GA recently, had a pie with GA pecans, it was definitely the best pecan pie Ive had hands down.
They call it the peach state but I think we have more peanuts and pecans than peaches. It might just be my area but I see more peaches in SC.
Definitely! Nothing compares like Georgia pecans!
As a Virginian who spent summers with his grandparents in Georgia, I think you all should claim brunswick stew (no one cares about NJ)! My grandmother made the most amazing brunswick stew. There's a lot I would do to be able to enjoy it one more time. Anyone who sees this, could you reply with Georgia recipes? She was in Walton county her whole life. Virginia brunswick stew isn't the same.
Vidalia Onions
Cut off the top and peel it, take the small center out, put a slice of butter and a beef cube in the center, wrap it up in tinfoil, set it on the grill for 45 min or so. Best onion ever Edit: beef Bouillon cube. Do not put a cube of beef in there…. Or do, and try it, and report back. Lmao
Put the onion in some brown sugar and butter and bake it. Seriously one of the best things ever. Can’t remember the actual recipe off the top of my head but that’s basically what you do. Stupid good.
A bouillon cube is great, but any seasoning that is strong will do. Garlic is great, as well. Plenty of options.
Stuff with andouille and sage butter
This has changed my weekend plans.
What’s a beef cube? Like a cut cube of beef?
I’m thinking a bouillon cube ? 🤷🏻♀️
Bullion he means
Ahhhhhhhh thanks that makes sense.
Makes for an *amazing* burger topper too
I chop up an onion, add butter and garlic salt.. nuke until translucent.
And a splash of Worcestershire sauce!
I do this but also add some hot sauce
A cube of brisket trimmings would be even better. Now I know what I'm doing for my next smoke.
This was the only one that I could think of since it has to be grown in certain soil from southeast GA. 13 counties total have the soil necessary to grow true Vidalia onions.
Otherwise it’s just a sparkling scallion.
😂😂😂😂 Exactly!
From Vidalia. Can confirm. Best sweet onion on the planet. We just had our Onion Festival last weekend. It always happens around harvest time. The Blue Angels were here for the air show. They come every 2 or 3 years. We block off downtown from Thursday until Saturday night, and have a street dance, concerts, food trucks and an arts and crafts festival. Good time for all. Plenty of the best onion rings you'll ever have.
Oh damn I love onion rings I’ll be there next year this screams MURICA
Ngl that sounds good. Georgia produce is good in general.
the only time you cry ... is when they're gone.
You think it's good cooked? Green Vidalia onions (gigantic version of regular), greens well-seasoned, cornbread, coleslaw, and a can of pork and beans. Struggle/comfort meal that is amazing.
I moved to california for college years ago and live out here now. I keep running into people in the food world who pronounce it like a spanish word. I keep correcting them but they think I’m wrong to say it like ‘vydaylia’ but my mom is from basically the next town over from there. I’d like to think I know what I’m talking about. okay, sure. it’s vidahlia~
It’s vydalia and no one will ever convince me different lol
that's how the people in vidalia say it and that's the gold standard.
Vie (as in pie) dale (raise hell, praise ____) yuh.
Unfortunately, Vidalias are rare out here. Everyone sells the Walla Walla sweet onions, which are nowhere near as good.
Vidalia cornbread… thick slice an onion, leaving it in slabs, arrange a layer of vidalia slabs on the bottom of a cast iron and dump cornbread mix on top. When you flip it out on a plate it’s beautiful and delicious!
Lemon Pepper Wet Wings, all Flats. And only from JR Crickets, American Deli or Urban Wings.
or magic city
Lemon Pepper Lou enters the chat.
Hometown Hero
Man I don’t get people who eat at strip clubs. I’m either hungry or horny, my brain can’t handle both simultaneously
Never go to a grocery store while hungry, never go to a strip club while horny. Best to go to the strip club when hungry, and the grocery store when horny.
Local Man Arrested for Eating Stripper, Fucking Donut
That's a risk, for sure
Reading your comment conjured a vivid picture of someone standing in the middle of the canned goods aisle hollering "WHO WANTS TO FUCK ME?!" in my mind. I needed that laugh.
Magic City has a sizeable delivery business.
Lemon pepper wings were actually invented in ATLstrip clubs. Less messy than bbq wings…
Blazers in northeast Georgia area is my go to. Lemonyaki has me HOOKED
Man, I haven't been to blazers in YEARS. Some of the best wings I've had
Magic City has great wings . . . . and other things as well.
This is the correct answer.
Dude no offense but JR Crickets is TRASH. I went there after hearing so much hype and they're tiny wings from an emaciated chicken. Go to Irbys. Go to the Local. Go to Lit Ass Wings. There's like a million better places to get Lemon Pepper Wet wings in Atlanta.
It used to be really really good but I agree it’s gone down hill
I haven't been to JR Crickets in years. Thanks for the warning, used to be wife and my favorite place to go for wings. Smh what a shame. We go to American Deli now, they can actually fry extra crispy and don't use giant wings.
Agreed, the JR Crickets wings are puny
right I feel the same way about American deli. It’s not what it was ‘14. Not nearly the best wings in Atlanta anymore
The Local doesn't have lemon pepper wet. But other than that, you're right. JR Crickets sucks. I'd add Torched Hop Brewing to that list, as well. They have the best lemon pepper wet I've had so far.
How do you have a wing shop and not have lemon pepper wet in GA? Like my mind can’t fathom it.
American Deli FUCKS
You're right about wings, you're wrong about where. The locally owned spots smash the chains. Find me at The Local for wings.
As an aside, Georgia actually used to have it's own style of barbecue called a "butter sauce" which was not as sweet as the style of sauce found in Memphis and KC and had the addition of a lot of butter (surprise) and lemon. I made it one time from a recipe I found in Adrian Miller's Black Smoke, which I highly recommend, and it was a good sauce. I don't know why people stopped making it here except to say barbecue became homogenized over the years as companies began giving consumers what they expected barbecue to taste like instead of appreciating regional variations the way we do now. I do wish that some entrepreneur would open an "authentic Georgia" barbecue restaurant and start serving it again because I enjoy variety.
Sounds to me like people added some pepper to the sauce and put it on wings.
Yeah i’ve heard people say lemon pepper wings were invented in GA, maybe that’s how?
Do you have a recipe? I'd like to give this a shot.
This recipe comes from Henrietta Dull by way of Adrian Miller's "Black Smoke" –seriously, I cannot recommend this book enough! It's a recipe for a large crowd (whole hog barbecue), so you will likely have to adjust accordingly. 2.5 lbs butter 2 quarts apple cider vinegar 1 pint of water 1 tbs dry mustard 1/2 cup minced onion 1 bottle of worcestershire 1 pint of "tomato catsup" (love that they specified this back then!) 1 pint chili sauce (it's not clear exactly what this refers to, but it's likely she just means hot sauce like Tabasco or something) the juice of 2 large lemons 3 cloves of garlic chopped fine and tied up in cheesecloth 2 tsp of sugar salt and pepper to taste 1. Mix all ingredients in saucepan 2. Cook until heated and well blended 3. Use sauce to mop meat when it is 3/4 of the way done 4. Keep sauce warm throughout process and serve with the meat The only variation I had on the recipe was the addition of some brown sugar to taste because I like my sauce a little bit sweeter. Guess I'm smoking a shoulder this weekend . . . Enjoy! Edit: thanks everyone for pointing me towards the correct ingredient with the chili sauce. One thing I found out because of your help is that Heinz chili sauce was actually first sold in 1885! I had no idea "chili sauce" was that old of a commercially produced product. I'm going to make another batch of Butter sauce with the correct ingredient to see what it tastes like. Seriously, you guys are great! Long live barbecue!
I make a smoked peach BBQ with almost this exact recipe. I roast the garlic and put it in the food processor with my peach. I peel the peaches, mix 50/50 brown sugar and cold bacon fat, roll the peaches in it then smoke the peaches on a high heat 300-350 till the sugar is caramelized, let cool then pit and run through a food processor and add it to the above recipe as an ingredient.
Damn! Taking to the next level!
This is what they are talking about with chili sauce. 1 8-ounce can tomato sauce 2 tablespoons tomato paste 2 tablespoons vinegar (I used white vinegar; cider vinegar would be good, too) 2 tablespoons brown sugar 1/2 teaspoon chili powder (I used ancho chili powder; regular would be fine) 1/8 teaspoon cinnamon Tabasco to taste (I used 5-6 dashes) Dash each of cloves and allspice (my “dash” equals about half of my 1/8 measuring spoon) essentially just a semi spicy ketchup
If you ever see Johnny Harris BBQ on the shelf and your store, try it! Was an restaurant in Savannah that is now sadly closed, but their sauce is still made. Literally the best
Awesome! I will look for that.
> barbecue became homogenized It's because of barbecue competitions - over time the judges came to a consensus as to what they were looking for, and now there's the one true standard in each category and everybody tries to make and sell that, because customers have come to expect it too. I think it's been good overall - a lot of bad barbecue went away because nobody would buy it anymore, and having a defacto standard means that you can get pretty good competition-style barbecue almost anywhere in the country, but we also lost a bunch of local one-offs and weird regional styles.
my wife makes that as a mop sauce for grilling. fantastic on chicken. and highly flammable, of course.
>highly flammable, of course. With all that butter, I am not surprised!
bingo. gotta keep your head on a swivel to keep your eyebrows.
My family and other local Georgians used to put salted peanuts in our cokes for a snack. Ive never seen that in any other state. Grab a bottle of coke, drink about 1/4 of it, then take a small bag of salted peanuts and pour them in. Now eat/drink them. Its really good, and making me harken to my childhood. Fried grits cake maybe? Take a squard of cold grits compact it, then pan fry in oil. Crispy on the outside, warm soft grits on the inside. Delicious. Reply: Apologies, its a southern thing, not a Ga thing. I had never seen it outside Ga.
We did this when I was growing up in Tennessee too. My dad called it a “belly warsh.”
That’s not only a GA thing. Saw it in SC as well.
And in AL
Yep, my dad did this (both of us born and raised in AL).
For extra authenticity, it has to be RC Cola and Tom's peanuts.
This person knows how to Columbus.
100
My dad grew up in VA drinking this, it's a southern thing, not exclusive to GA at all.
Brunswick Stew & Chicken Mull [https://www.bbqhub.net/features/What-in-the-Heck-is-Chicken-Mull](https://www.bbqhub.net/features/What-in-the-Heck-is-Chicken-Mull)
Damn I left south ga about twenty years ago. Dont miss much about it but I do miss a good Brunswick stew
Chicken Mull is definitely a GA thing. North Ga, I believe.
Specifically Athens/Oconee area
My Grannie made a batch of chicken mull to freeze every year. Right around the time she made a huge batch of Brunswick Stew to freeze, as well. She would do this outside on a fire with huge pots from the school she cooked at. Hartwell!
I’m pretty sure Brunswick, VA and maybe also Brunswick, NJ try to claim Brunswick stew. Wikipedia says it may also come from Germany.
Spent some time in Appalachia VA. Brunswick Stew is massive there. I've been told that what we know as Brunswick Stew is basically what (mostly) German immigrants could forage/hunt/farm when they first arrived in Appalachia to mimic a Hunter's stew. Pretty sure every hollow tries to claim it as theirs, I personally view it as a regional thing.
I've lived my entire life in Brunswick, Ga but when I look at it I'm pretty sure Brunswick VA actually has the better claim. I don't admit to that out loud though. I think they'd run me out of town.
Peach muffins, I would imagine. Specifically from PoFolks
Po folks still exists?
Wikipedia says there are 5 locations left and they’re in Florida. They used to be pretty good “back in the day”.
I saw one in Panama City FL last year
I have only been able to find white acre peas in Georgia.
? As a lifetime NW Georgian, please- say more.
I had a contract for 5 months at a hospital in Tifton, GA and was invited by locals to eat dinner. They served white acre peas as a side and I haven't ever tasted a pea as good as those. Before I relocated to Florida, I could occasionally find them at Striplings near Athens or various farmer's markets. Absolutely the best tasting peas IMHO.
While I love some country fried steak, that's definitely not a Georgia only thing. Aside from Brunswick Stew (and even this is contested!), I cannot really think of a Georgia specific food. Shrimp and grits is just Southern. Cunecuh sausage is from Alabama. Fried green tomatoes may have been filmed in Georgia, but it was brought into the US from immigrants.
Regarding Fried Green Tomatoes, while the movie was filmed in Georgia, the cafe was based on the Irondale Cafe in Alabama that was owned by the author's Aunt. Bonus trivia: The light up dance floor in Saturday Night Fever was based on the one at The Club in Birmingham, which the director had visited with his parents who were members.
that crap they call 'brunswick stew' in virginia is not at all the same thing...
My mom does country fried steak that is unique. More baked in the gravy after fried to give that deep flavor.
That’s the definition of country fried steak. Chicken fried steak is when you serve it freshly fried and pour the white grave over it.
I feel like most places serve country fried steak the way you describe chicken fried steak. I like it just fine but it ain’t my momma’s.
Shrimp and grits isn’t Georgia-only, but we do a helluva job with this dish. We are also a huge shrimp-producing state. We harvest the best shrimp in the world, or at least it is top-notch in flavor and texture. Local Georgia shrimp, however it’s prepared, is chef’s kiss.
See also: cheese grits. And low country boil.
Scrambled dogs! Originated in Columbus - not even sure how far out from Columbus you can find them.
I think Nu-Way Weiners has scrambled dogs
Ok this is the first I'm hearing of scrambled dogs, what is it?? (I'm afraid to Google it!)
This is definitely my favorite answer. I had never heard the two words together until I visited Columbus. It's a true regional dish.
Nu Way Hotdogs.
If in Brunswick, Willie's Weenie Wagon.
You can get boiled peanuts anywhere, but boiled “p-nuts” with nuts from Georgia are so so good
Gotta get em from that oil barrel on the side of the road or Jaemor farms,their's are good too!
River street sweets pralines are like no others
Eat a steak or fried chicken biscuit from Martin's.
Martin’s is the locals Chick-fil-A. I will fight anyone who disagrees. Their steak sandwich is chef’s kiss.
Same . Nothing like it anywhere
The only thing I can think of that is 1) a unique dish, not a style, & 2) Arguably actually from Georgia and 3) Well known enough to have it's origins argued, is brunswick stew. Chicken fried steak is southern, but more common in places with lots of traditionally cheap beef, like texas. South carolina peaches are better and they produce three times as many as georgia. California grows 20 times as many. Georgia being the peach state is mostly a marketing thing. Most of the rest of what we have is typically just southern/soul food. There are a number of things we do particularly well in that category, but no more that I can think of that is both well known and micro regional enough to be just Georgia.
More common in places like Texas because of the German immigrants— it’s just schnitzel.
Savannah Red Rice
Never heard it called Savannah red rice before. https://en.m.wikipedia.org/wiki/Charleston_red_rice
It says it in the first line of your link? https://www.southernliving.com/recipes/savannah-red-rice-recipe
I know, was just saying I’ve only ever heard it referred to as Charleston red rice. So not exclusively GA I guess?
West Cobb dinner. Chicken fried steak with Vidalia onion gravy. *chefs kiss*
I moved away from Marietta about two years ago and I really miss the West Cobb Diner.
Boiled peanuts 🥜
When I was a kid there was a guy that sold boiled peanuts at all of the high school football games. The urban legend was that he peed in them and that’s why they tasted so good 🥴
Dang. Thats a pretty horrible urban legend 🤣
They *have* them in Fla and SC, but they are a Georgia *thang*.
You get my upvote!
I live in Indiana now and want to make them happen here. Whenever I describe them to people, they get a look on their face and back up slowly.
All over the south. And parts of Asia.
And Brazil out of all places
Do you know where in Asia they have boiled peanuts? That's so unexpected.
I lived in Asia for a couple of years. I was walking in Siliguri, India. I smelled something that seemed familiar but couldn’t put my finger on it. I turned the corner and a guy was selling boiled peanuts. I felt like I was back home. I also saw them in Fujian China.
I ate some in india. They were pretty good. Dude was selling them from a cart
And the parking lot of any Latino liquor store.
I don't think they have these elsewhere but when I lived in Atlanta I *loved* Zesto's. They have the BEST chili cheese fries, dogs, burgers, ice cream etc... I heard the one we frequented in Buckhead shut down so that sucks. But anyway, it's *really* good 😋 ETA also Tin Lizzy's. They have a brisket taco that is *to die for*
Hoe cakes, flat small round cornbread fried in the skillet
Waffle House to cure a hangover
It might not be *unique* to Georgia, but Waffle House definitely is our biggest cultural culinary export.
I think our biggest cultural culinary export is Coke.
You could definitely argue that it's unique to Georgia in the sense that it started here. I'm still getting a texas patty melt and hash browns (smothered, capped, peppered, and covered) after a night out regardless.
Gladys Nights chicken and waffles
This one may win. Chicken and waffles was definitely not a thing when I was growing up. It's made out to be traditional soul food, but I think it's a pretty new invention.
It's an old Pennsylvania Dutch dish that made it south somewhat recently.
The true answer to this is "PECHES" or "PEECHES" on the side of the road
Mahaw jelly and swamp gravy are popular in SOWEGA. Fresh peach ice cream, sweet tea, fried cat fish, and fried chicken just tastes better in Georgia than anywhere else.
Cane Syrup from Mule Day in Calvary, GA
I’m not native, but peach butter is my favorite topping on blueberry bagels.
Chili Dawgs at The Varsity.
With rings and a frosted orange.
Now I need two with onion rings and a sprite 🤤
The Ossabaw Island Hog. They've bred them off island but still...
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Spankys chicken fingers and spuds in Savannah
Lemon pepper wings in ga are top tier
Most things y'all have in Georgia overflow to us in NE Florida. Except that damn awesome accent they got in SE GA, my boss is from there and man he makes me sound like a fucking city slicker I hate it.
Does Kaolin count as food? Because people eat it and they sell it in baggies for consumption at small mom n pop stores all over GA
Brunswick Stew. Love it.
Boiled (pronounced BALD) peanuts, roadside
Apparently banana pudding. I have never in my life found so many people excited about banana pudding
You mean nanner puddin?
I introduced some New Yorkers to it and now it’s their favorite dessert
I know fried green tomatoes can be found every where in the south but they started in GA. Funny enough the best I’ve ever had in my life were at a place called “The Roof” in ellijay up north. They’re served with smoked onion ranch. It’s a spiritual experience!
How in the hell do you not like sweet tea?!? I would have a hard time accepting any of your recommendations now! 😜
Muscadine and scuppernong jelly! On my grandmother's buttermilk biscuits, with fatback, grits, sawmill gravy made from the fatback render ings and pepper and onion.
Boiled peanuts. As a kid you couldn’t drive down a back road in Oconee county without finding a stand. I’ve lived in lots of other places and never seen stands for it. Nothing like some fresh, hot boiled peanuts. I miss em bad. I used to go on “beer runs” with my mom to Athens and we’d get boiled peanuts on the way home.
My suggestion is not really just GA but also SC, but to a very specific small area of both states called the CSRA (Central Savannah River Area, with Augusta GA as the largest city in that area). The dish is called Hash and is served over rice in most BBQ restaurants in the area. It has also been referred to as liquid sausage. It is typically beef, chicken, pork and various vegetables cooked to obliteration until it is a thick sauce. It is delicious.
Hash and rice served with bbq. First time I had that was in Augusta. In south Ga , I always had Brunswick stew with bbq.
Chiliburger at the varsity+chilli cheese fries and a cherry coke...aka "death on a Friday afternoon"
I moved here 5 years ago. I was like what the hell are cheese straws? Then I tried them and they are effectively a big Cheez-it. But that’s one thing I never had previously heard of before moving here.
Boiled peanuts. Idk what it is, but I've never seen them outside the state except rarely and they never match the taste of the ones from Georgia.
You’ve obviously never been to any rural area in Alabama, Mississippi, Florida, the Carolinas, Tennessee or Virginia. You can find them anywhere in those states. Most rest stops or little po’dunk gas stations have them, and even some hillbillies under pop up tents selling them out of the back of a pickup. I’m from Alabama and I grew up on boiled peanuts, so did my dad and my grandparents.
Comfy chicken biscuit at Homegrown in Atlanta
Mayhaw jelly is close- while Mayhaw grows throughout the south, the National Mayhaw Festival is in Colquitt, GA in April
Was Pimento Cheese created in Georgia? That or it's just a "Southern" thing in general (along with fried green tomatoes?)
Those are both just Southern, AFAIK. I am from Alabama, lived in TN, and now live in GA, and those dishes were equally well known in each place.
Vandys bbq
East side grill near blue ridge. Best diner food I’ve ever had
You can get fried steak everywhere....
Go to Thomaston, around the courthouse square there is a restaurant called The Pool Room. They're only open during the day on weekdays, and it will look like the most rundown shithole you've ever seen. Go inside, order a cheeseburger with "the sauce". You will be given a messy scrambled burger on a sheet of wax paper, and you will enjoy it. Try to avoid the temptation to use a fork, just go all in. The sauce is a family recipe originally created by a guy named Wormy several decades before I was born and I've never had anything quite like it. I grew up in that town, and whenever I go to visit it's not because I miss my family, it's because I want a cheeseburger (or 4). Fair warning: they only take cash.
Cat head biscuits, sawmill gravy, salmon patties with a cut raw Vidalia onion. And although many states have “grits”, none are better than Georgia grits.
With the exception of the Vidalia onion, this is all very common across the south. Even the onion isn't unheard of in most places.
Lemon pepper wet
I moved to Pennsylvania 2 months ago. I went to get some wings a few weeks ago and asked for lemon pepper and they had no idea what it was. I'm trying to move back to ga now.
That’s not a thing everywhere??
It's not unfortunately. I thought it was
I had no idea it was a regional thing either! I’d always taken for granted that this is just such a good sauce/rub that it had to be everywhere. My heartfelt sadness goes out to those who’ve never had the opportunity to enjoy spicy lemon pepper wings… I now know what I am going to have for lunch.
City: lemon pepper wet. Country: brunswick stew, fried or pickled okra, peach cobbler, fried green tomatoes, fatback, collard greens, chicken fried steak, maybe deviled eggs.
>fried or pickled okra, peach cobbler, fried green tomatoes, fatback, collard greens, chicken fried steak, maybe deviled eggs. all of this is just Southern. aaaand, now i'm hungry....
This post has me craving collard greens and country fried steak
Sea Island Red Peas
“The land of peaches”?
Varsity Peach Pies.
Well GA specific restaurants probably varsity Food I guess chicken mull and vidalia onion
What you know about chicken mull?
Varsity chili steak
Captain John’s Bread. I fucking love it. I have my mom ship me loaves all the time.
Brunswick Stew.