TOP

The Woodshow Broiler

 

Aug 9, 2016

A PIECE OF TEX-LANTA AT FOX BROS. BAR-B-Q


Category: BBQ News

Beef barbecue isn’t hard to find in Atlanta. Most menus feature brisket, and the city might just have more options for smoked beef short ribs than Fort Worth. But that wasn’t the case in 2007, when twins Justin and Jonathan Fox opened Fox Bros. Bar-B-Q just east of downtown Atlanta. In what seems like the barbecue dark ages compared to the Atlanta scene today, the pork sandwich was king, and ribs or chicken battled for second and third place. A lot has changed over the past nine years.

 

Jonathan moved from Fort Worth to Atlanta in 1999 for a graphic design job. Justin followed a year later and got a job at a local restaurant. Most of their high school friends had left Fort Worth, and they were looking for a change—but they didn’t factor in how much they’d miss brisket. Growing up, they took frequent visits to Angelo’s and the old Railhead location for granted. “Being from Texas, we missed the taste. It wasn’t brisket with mustard, pickles, and onions [in Atlanta],” Justin said, referring to the yellow mustard on brisket sandwiches at Angelo’s and Railhead.

 

There was certainly plenty of barbecue around back then. Fat Matt’s is still well known for ribs, and Harold’s pork sandwich was legendary before it closed in 2012. Still, the “old school Southern barbecue places and rib joints” that Justin recalled weren’t satisfying their brisket craving, so they bought a smoker and started making their own in the backyard. “It became every single Saturday night that we were cooking barbecue for our friends,” Justin said. They brought it to the masses when Fox Bros. Bar-B-Q opened its doors on August 23, 2007.

 

Customers came in asking for pork initially, and some sneered because they didn’t offer a selection of barbecue sauces. “We didn’t put any sauce on the meat, and that confused some people,” Justin said with a laugh. Even the smoked chicken outsold brisket in the first few years. Only recently has brisket gained equal footing with pork when it comes to sales, and more beef options have become a centerpiece to the menu. The Tuesday only Montreal-style smoked meat is a stunner. Cured and smoked brisket is cut thick and piled high on rye with a little mustard. It would’ve held up well against the best in the country during my great pastrami search last year (as would the pastrami at Atlanta’s General Muir. Maybe pastrami is the next hot item in this town).

 

Within the past two years, a beef short rib has made its way to the regular menu. An enormous hunk of beef glistened beneath a heavy bark of salt and pepper when it came to the table (pictured at top). Southern greens came alongside, as did an homage to Texas: Frito pie served in the bag, which is one of their most popular sides. A juicy link of the house-made jalapeño cheese sausage and a half rack of huge spare ribs weren’t far behind. I’d have thought I was eating barbecue in Texas if it hadn’t been for the bowl of Brunswick stew.

 

The brisket was impressive too. I’ve eaten at Fox Bros. many times, but it’d been about three years since my last visit (full disclosure, it was a book signing party they hosted for me). They could make a mean brisket, but I have also eaten a few duds on some of my early visits. There weren’t any problems this time around. Slices from the lean and fatty side were superb. Justin admitted to the ups and downs, but said they’ve made consistency the current focus. A wood-fired Oyler rotisserie went in a year and a half ago, and that’s where all the briskets are smoked over hickory and oak. I didn’t get to go back to check on their claims of greater consistency, but I can attest that their high side is way up there.

 

Atlanta barbecue joints still sling plenty of pork barbecue, but brisket is no longer an outlier. You can hardly open a barbecue joint in town without it. Sam’s BBQ1, Community Q, Grand Champion BBQ, and Heirloom Bar-B-Que are known as much for their quality brisket as anything else, and that’s just naming a few. Instead of debating whether or not brisket belongs on the menu in Atlanta, barbecue fans in the city now argue about who does it best. Fox Bros. should be in that conversation, and the Texas brothers are proud that they could help normalize brisket. You can also stop in on a Thursday get a chicken-fried steak, because, as Justin reminded me, “We show the Texans some love around here.”

 

Source: TMBBQ

 

 

 

This broiler gets its name from the "show" it creates in fine restaurants everywhere. Most chefs agree that food cooked over a live fire is unparalleled in flavor and when the broiler is in customer view, appetites (and check averages) soar!


The Wood Show is legendary for durability, ease of use, and its ability to easily tame the intense flame temperatures produced by hardwood fuels. Its unique Chef Cool© design keeps the heat inside the grill, resulting in a cooler kitchen and a grateful chef. Plus, fuel loading is easy with the front fuel loading door. A simple turn of the wheel positions the cooking grate closer to or farther from the fire.

Easy to Use

Fuel loading is easy with the front fuel above the top of the firebox body.

Adjustable cooking surface

A turn of the wheel adjusts the grill to position the food closer or farther from the fire for total control of the cooking rate. Because the chef can lower the grill at the end of a shift to utilize every last ember of wood or charcoal, fuel efficiency is maximized. There are fewer interruptions during busy periods to add or tend fuel.

Safe, cool operation

Our unique Chef Cool© design keeps the heat inside the grill resulting in a cooler kitchen and a grateful chef.

Large selection

See the sizes and capacity chart on the reverse side.

Easy to clean

The firebox surfaces are smooth and an ash drop in the firebox floor facilitates ash transfer to the removable ash drawer. Heavy duty casters allow easy mobility.

Rugged

These units are built like tanks to take the day-to-day abuse in busy kitchens.

Options

Side and rear splashes, ash carts, wood carts, rakes, removable plate shelves, sauce pan cut-outs, and oversized casters are available.

SPECIFICATIONS

MODEL

SIZE

GRILL

SHIP WEIGHT

801-336" W X 34" D X 73.25 H24" X 24"1150 lbs
801-448" W X 34" D X 73.25 H24" X 36"1350 lbs
801-560" W X 34" D X 73.25 H24" X 48"1600 lbs
801-672" W X 34" D X 73.25 H24" X 60"1850 lbs
 

CAPACITIES

MODEL

12 0Z STEAKS

HALF CHICKENS

4 OZ BURGERS

801-3161236
801-4241854
801-5322472
801-6403090