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New barbecue spot in Roswell and more food news

Grand Champion

courtesy facebook.com/G.C.BBQ

The dining scene in Roswell just expanded — again. This time, it’s barbecue. Newcomer Grand Champion BBQ recently opened and is working to earn its market share.

Owners Robert Owens and Gregory Vivier didn’t start their culinary careers in the barbecue business. Instead, they met during stints in Concentrics Restaurants’s kitchens, working together at Pie Bar, Trois and ONE. midtown kitchen. Owens later dabbled in barbecue at Sam’s BBQ-1, where he learned the tricks of the trade from barbecue master Dave Roberts.

Owens and Vivier now fire up the smokers from 6 p.m. to 10 a.m. every night at Grand Champion BBQ, also called G.C. BBQ. They will tell you with pride that they use only fresh — never frozen — ribs sourced from Smithfield, a Virginia-based meat company. And, as with any good barbecue joint, they don’t stop with ribs. You’ll find a plethora of meaty goodness including chicken, pulled pork and brisket.

Sides consist of Southern collards cooked with smoked ham hocks and gourmet macaroni and cheese doctored up with smoked gouda. The coleslaw has a sweet twist of its own: apples. The Red Delicious apples used will soon come from Georgia’s own Mercier Orchards.

End your meal on a sweet note. Grand Champion BBQ offers homemade banana pudding and other locally made treats including Rumtastic’s rum cake and key lime pie from Kenny’s Great Pies.

11 a.m.- 8 p.m. Mondays-Thursdays, 11 a.m.- 9 p.m. Fridays-Saturdays, 11 a.m.- 6 p.m. Sundays. 4401 Shallowford Road, Roswell. 770-587-4227. $-$$.

In other news:

  • Calling all cooks! Penzeys Spices recently opened its first Georgia retail location in Sandy Springs. Penzeys is known for their seasoning blends including those for dips, salad dressings, meats and more. Find a large selection of salts, spices, dried peppers, curry seasonings and more. 10 a.m.- 6 p.m. Mondays-Saturdays, 11 a.m.- 5 p.m. Sundays. 6235 Roswell Road, Sandy Springs. 404-256-7970.
  • The owners of Alpharetta’s Sage Woodfire Tavern now bring you Spice Brick Oven Kitchen, which serves tapas and pizza. Choose from spreads, flatbreads, sliders and a variety of meat and seafood small plates. Make it a night out on Thursdays through Saturdays when the restaurant features live music. 11:30 a.m.- 10 p.m. Mondays-Thursdays, 11:30 a.m.- midnight Fridays-Saturdays, noon- 10 p.m. Sundays. 10800 Haynes Bridge Road, Alpharetta. 770-777-0778. $$.
  • East Cobb recently celebrated the opening of the newly constructed Whole Foods Market in Merchant’s Walk. The development will also house the next location for The Cook’s Warehouse, which is slated to open this fall.

27 comments Add your comment

Typical Redneck

August 12th, 2011
2:32 pm

But have they won a Grand Champion trophy?

KimZ'sPackage

August 12th, 2011
6:21 pm

I agree T Redneck. Shouldn’t be able to use a name like that if you don’t have a Trophy to back it up.

george

August 12th, 2011
7:54 pm

the bank forced them to take that name and should have know better.

burt

August 12th, 2011
7:59 pm

@ george

Good one! Do Chip and Tom bus the tables?

AEO

August 12th, 2011
9:57 pm

To all above: this is a tough economy to open a business in. At least check them out before you start the negativity. I’m going this weekend, yeah to new businesses! If I like it, spreadingthe word. If not, still spreading the word. At least my comments will be based on experience. Give ‘em a chance.

Robert Owens

August 13th, 2011
12:33 am

Thank you for your premature comments. I am one of the owners of GCQ. My partner & I have not only experience in BBQ, but fine dining. I am a certified judge of KCBS & MBN. I have fed the Senate, per Johnny Issaksons request & it was well received by the Congress. Zagat gave my previous BBQ restaurant a 27 rating in food; the highest of any BBQ restaurant in GA & the second highest in the states. The Grand Champion name let’s our guests know what we offer everyday & what we are about. Come in & let our food speak for itself, looking forward to meeting all of you.

Baltisraul

August 14th, 2011
11:18 am

Robert Owens….use the name Grand Champion. If it tells a story of your food, thats great. The only small problem is that you receive a jaundice eyes from customers like Sonny’s. have. Hard to justify their slogan “real pit bar-b-que”. I wish you much success!!!!!!!!!!!!!!!!!!!!!

another redneck

August 14th, 2011
3:38 pm

KEAD

August 14th, 2011
6:17 pm

I love good barbecue, but I have concerns about Smithfield as a source of pork. I’ve read the “Boss Hog” article by Jeff Tietz (Rolling Stone, Dec. 14, 2006) and other articles about their factory farm system, and I’ve read Smithfield’s counterpoint on their web site, and, quite frankly, I simply don’t know who to believe.

Lisa

August 15th, 2011
7:39 am

I wouldn’t brag about using Smithfield pork products. They are notorious for animal abuses in their factory farms. I’ve visited one of their farms and would not eat their pigs from both a health and moral standpoint.

Diego

August 15th, 2011
8:38 am

Lisa, animal abuse? You do realize those pigs must be killed before we eat them, eh?

Baltisraul

August 15th, 2011
9:29 am

Animal abuse at a slaughter house? Lisa, what do you want the pigs to do, volunteer to walk up that ramp? lol

Lisa

August 15th, 2011
10:26 am

The slaughterhouse is fine. It’s how they’re treated/fed/drugged from the day they are born until the day they die that’s the problem.
I’m an omnivore but I do care about where my food comes from.

Baltisraul

August 15th, 2011
11:53 am

Lisa…..I also toured the Smithfield plant in Suffolk, Va. I saw none of the abuse you mentioned. Though it is not for everyone, it was done properly and quick.

Drew

August 15th, 2011
12:31 pm

I agree with Lisa. Smithfield is as big and as “factory farm” as they come. Factory farms are the reason for the meat recall involving tens of thousands of pounds of meat over the past week: both poultry and beef. There are better alternatives to Smithfield. If the restaurant is bragging about using local apples the least they could do is find a southeastern, small farm source for pork. We need more folks who care enough and are knowledgeable about the food they serve. I would gladly pay an extra $2 per portion for a quality product.

Lisa

August 15th, 2011
12:51 pm

It sounds as though you went to the slaughtherhouse/processing plant.
Smithfield is the largest pork producer on the planet with factories (farms) in China, South America and across the US. They have been linked to swine flu and cited and sued up the wazoo.
They own the largest meat processing plant in the States, in NC.
I toured their plants as an undercover inspector, not a visitor.
Anyways, like Drew, we should question how they can raise, slaughter and deliver pork, wholesale, for $1 a pound or less. Pigs deserve better than that. We created them for our purposes. I don’t want them to be extinct. But they’re smart and deserve better than Smithfield.

Tom

August 15th, 2011
3:40 pm

eat lots

August 15th, 2011
4:18 pm

What farm local to GA can produce 600#’s of fresh ribs consistently? I’ll buy

eat lots

August 15th, 2011
4:18 pm

600#’s a week ….

Diego

August 15th, 2011
5:58 pm

If pigs are so smart why don’t they say something if they feel they are mistreated?

Pigs are like most animals, they have no idea what the *#$% is going on!

How do you feel about cows, lambs, turkeys, chickens, fish, crabs, oysters, snakes, yaks, frogs, grubs, and protien shakes?

Jennie

August 15th, 2011
5:58 pm

@ Lisa.. You ever see the movie Clerks? You remind me of the person who was boycotting cigarettes, made this big fuss in the middle of the store and then ended up working for a chewing gum company.. lol..

Hypocrite Hunter

August 15th, 2011
7:03 pm

Fortunately for Lisa and the rest…we live in a relatively free market. They can open their own farm and humanely and expensively slaughter pigs and market the results to all four of the other people interested in the process. For the rest of us, I’m glad places keep it efficient, cost effective, and save me the trouble of doing it myself. We’ll put GCBBQ on the list…but only because they at least had some association with Sam’s BBQ-1 (which may actually have a GC or two lying around) since I’m not sure the other splendid operations were bastions of BBQ knowledge..

lol

August 15th, 2011
7:33 pm

Sam’s BBQ 1 has to my knowledge never won … always 2nd and 3rd 10 yrs ago… they use smithfield

PTC DAWG

August 16th, 2011
9:46 am

Pigs are good. Good Eats….same with Cows…..

Krystle Meyer

August 16th, 2011
3:20 pm

I hope everyone can come to my restaurant – 7MS Cafe (7 Michelin Star Cafe). Although I have never won any Michelin stars, I make a decent turkey sandwich with processed crap from a dirty farm that could care less about there product, and fresh produce from Target. Zagat thinks I’m awesome, just like they think The Cheesecake factory is awesome.

Baltisraul

August 16th, 2011
5:32 pm

Lisa …I can not doubt your observations at the slaughterhouse. Mine were just different. My great grandfather and grandfather were herders in the stockyards in the midwest. Have spent many hours in them as a child. Never had the guts as a little boy to tell granddad I did not want to go with him on Sat mornings to watch him work the herds. It was scarry at ages 4-6. But abuse, have never seen it! Don’t hear the uproar about this abuse you are talking about.

lkjlkj

August 17th, 2011
10:52 pm

I’ll give it a shot this weekend. I’ve been pretty disappointed in BBQ in the area. As big as Atlanta is, you’d think we’d have better…