The 2025 Georgia Tour – John Tanner’s Barbecue Blog

Why not try another barbecue place? That’s a question men have been asking from time immemorial, and throughout that time, in most cases their wives have been rolling their eyes. Keith McLendon, my Georgia guide extraordinaire, suggested that we try Mack’s BBQ at 4321 Cypress Mill Road.

To Mack’s we went, and indoors found a roomy space with about as friendly a staff as you’ll find. That’s a salad bar next to the double doors. I thought the handful of decorations were appropriate. A photo of Vince Dooley or Bobby Dodd would have been nice.

Keith and I looked over the menu and discussed it. We decided to split a pork sandwich, Brunswick Stew, and fried okra. We both were impressed that our order arrived already divided. Here’s my share. Oh, and that white cup is slaw. Here’s my share.

And here’s a better look at the pork.

So pretty. Just the right chop, not too fine, not pulled and stringy, and it had good moisture and some flavorful outside meat. It tasted porky and delicious. And adding good hamburger dill chips for vinegar and texture is a genius move. It didn’t taste smoky. I’m not sure how they cook it, but I didn’t get a wood flavor. But pork doesn’t need wood smoke to taste delicious, and this was a fine sandwich. And I have to say a word about the fried okra and the Brunswick Stew. I loved both. The okra was well above average, without a hint of greasiness, and I’ve begun to feel that Georgia can fairly boast that it has, overall, the best Brunswick Stew in the country.

Mack’s just started offering fried chicken, and they asked if we wanted some. After all of our eating, we both declined, and ever since I’ve felt that I really missed something. It just seems like they’d have some great fried chicken.

After breakfast at Sweet Mama’s and a second lunch at Captain Stan’s after our Lucullan feast at Southern Soul, I threw in the towel and closed the book on Day 2 of my 2025 Georgia Tour. Much as I wanted to try the hot dogs and corn dogs at Frosty’s and especially Willie’s Wee-Nee Wagon, I decided I needed a break before a busy day of eating on Day 3, with Hootenanny’s and Jimmy Lee’s Market followed by a drive to Fincher’s and Satterfield’s in Macon. So as the sun set slowly in the west, so did I.

Mack’s was good. Like Parker’s and Morris, it’s proof that you really don’t need huge smokers and piles of wood to cook good-tasting pork. It helps, of course, and if you want to cook great barbecue, the wood and a pit are essential. But how many of us achieve greatness, and how often do we experience it for lunch? A life well lived is a series of moments that are “just” good and finding the joy therein. I hope you’ll stop by Mack’s for some barbecue, and some fried chicken. I just know it’s real good.

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