Southern Pit Bar-B-Que - Griffin (GA)

4 /5 Michael Jones: This has been my go to place for BBQ on my birthday when opened meaning if my birthday does not fall on Sunday or Monday. Went Saturday, had to wait but not unusual. Got combo plate - sliced brisket and chopped pork, slaw and stew. Not sure what happened but the pork and especially brisket were less than optimal. Pork was too dry (overdone?), brisket WAY too much fat. I prefer thinner sliced brisket than I got. Stew, slaw both on point and gotta love Cracklin Cornbread. Our server, Margaret was SUPER. The atmosphere here is SUPER. LOVE the place. Hopefully when December 20th rolls around again, the BBQ will be what I am used to.

2 /5 Nancy Hutchinson: I love their coleslaw and baked beans .the problem I have with Southern pit is they do not use oak or hickory wood to smoke or cook their meat. Even out side that good smoke flavor is not there. That is what makes the meat taste like real bbcue ,I am not going back because the meat is not cooked with the wood to make the hood taste old Deans in Jonesboro received truck load of wood to cook out of doors in the pit. Please find out about the good wood for smoking the meat and I will return. For now its Sonnys.Also bbcue sauce is not very good at Southern pit.

1 /5 Shannon: You cannot mess up brisket..but!! Well weve found another tough chew situation. Barbque should melt in your mouth on the fatty side! The meat should or almost should slide off the bone on ribs and chicken should be moist, with some give! None of that was found here! No fatty brisket insight, very tough to the teeth pull! Same with the ribs, just not moist, tender and missing succulent! The chicken came is a pile, which instantly can be recognized and dry! Even drenched in sauce, no help on moisture or flavor! No sign of smoke on anything, except the guy outside with a cigarette and the wood burning aromas as you pull up! The cornbread triangles are better served as defense rocks in case of the need to escape. Hard not moist and warm. Cold and hard! No warm welcomes when we entered and switching tables (for belly space) was an arguisous task. I would not recommend this place for southern Barbque at all. Maybe northern, as in Northern Europe! Would not recommend this as a barbecue spot for brisket or ribs. Maybe something else om the menu, but not those 2! Peace and blessings!

5 /5 Allucaneat: The BBQ pork, chicken, and brisket are consistently good, as well as all of the sides. I havent tried the ribs yet, but friends say theyre the best around. The portions are generously sized. All of the desserts are great, but get the carrot cake if you have to share, because its huge! The service is always excellent, especially from Kyna!

5 /5 Uncle Marc Fudge: We visited with a large family group, (over 20 people) after a funeral. The staff seated us all very quickly. Even though we had one waitresses serving all 3 of our extended tables, her service was fast, friendly, and orders came out quickly and accurately. Everyones food came fresh, hot, and delicious! The restaurant is a bit hidden from view from the main road, but well worth the effort to find. About halfway between Griffin and Hampton on the east side of Hwy 19/41.