Deep South BBQ

OK, I admit it, I’m a food junky and find myself particularly attracted to BBQ! Having admitted this compulsion and reading the fine reviews of Deep South BBQ on Unilocal compelled me to give them a try.
I often drive by this mobile location but could never find them open despite their «street» advertised (on the side of the trailer) business hours of 11:00AM to 4:00PM. Yesterday changed that as I did a double-​turn to the opened trailer and entered the parking lot.
After parking, my companion and I walked up to the trailer ordering window and was immediately met by a friendly fellow who immediately informed us that he was, «out of BBQ Beef!» Well, that was fine and dandy to me since most of the BBQ Beef I have had in Georgia couldn’t stand up to the pork, so my companion and I settled on the «Pork Shoulder Plate» offering that includes a side of BBQ Beans and Slaw. The fellow proceeded to take our money for our order and with a short wait, we were presented with a plastic bag filled with two Styrofoam take out containers, straws, plastic eating utensils, and extra napkins. Grabbing our drinks, we sat at the single nearby picnic table and proceeded to pull out the grub.
Opening each container our eyes were met with an unbelievable amount of pulled/​chopped pork, two small containers of the sides, and an additional smaller container of sauce; the Pork covered HALF of the container and was mounded at least to the top of the fold with a slathering of sauce upon it! Visual quantity confirmation approved and rewarded, my companion and mines fork hit straight for the mark of Pork a plenty… this would remain a visionary bounty only.
I will regress that I LOVE BBQ and as such, I have eaten at MANY BBQ places, dives, dumps, pits, and etc. across the country, but never have I experienced such a poor excuse for BBQ as I have at Deep South BBQ!
The Pork was some of the driest and stringiest I have ever encountered; it was so dry that many pieces of the meat where opaque with a yellowish tinge; it was like chewing on straw and about as flavorful! Missing was any indication of smoke or any flavor for that matter, and the accompanying sauce did little to help. In fact, the adding of the additional sauce enhanced the flavorless pork to the point of being inedible!
As for the sauce, I have never come across such a dense consistency of flavorless goo! Tomato based, it can only be described as a reddish paste with nary a drop of spice!
The side of slaw was OK with a heavy yellowy mayo base and strong ground black pepper finish, which I like, but nothing to brag about.
The BBQ Beans are Deep South BBQ described as, «Being between BBQ Beans, Chili, and Baked Beans» but honestly pale in any of these configurations; the beans were devoid of any real flavor… nothing in the mix stood out or complimented each other, and to top it off, the finish left the tongue with a pastiness of Elmer’s glue.
My companion felt the same way as neither of us could even finish the food; we packed up and left with our visual BBQ bounty finding a local dumpster; there was no trash cans available at Deep South.
Our price per plate with large drinks averaged $ 8.00. Fries are an additional $ 2.00 and burgers and dogs are offered along with a Brunswick stew.
To say I was HIGHLY disappointed in the food from Deep South BBQ can only be a compliment since there are less appropriate means to describe the food served here. I would give them no stars if I could and despite the raving reviews from others here on Unilocal,I will not be returning to give Deep South BBQ another try.

Where am I again… oh yea… The Deep South… gotta be some good BBQ around these parts or at least some good yard sales and cousin swaps… right?
Let us just get straight to the point. This will be my vote for Best Newcomer and Road Side Q 2010. What a nice find this was… probably the best of the week… which included P’Cheen (#4 in North Georgia and Best BBQ in Atlanta… BS) and some other «studs» on the circuit.
Inside the Pitmaster Info: Atlanta Magazine offered to review them if they put out some cash for an ad in this months BBQ edition… sounds a little fishy to me… maybe they sold the top spots to the highest bidders… hmmm
I mean how often to do you find a competition BBQ guy in a $ 65,000 food truck with just his 11 year old son workin the sides? Not f”‘n never… yes that is proper English for the colledge graduates waiting to hate on my grammer… oh yea… f”‘k you why I am at it.
Pulled Pork Sandwhich, BBQ Beef Plate, Cole Slaw, Baked Beans, Sweet Tea, Brunswick Stew, Fresh Fries… all good to very good. Sauce is as thick as putty but the meat doesn’t need much. What a f”‘n relief…
To be honest, I believe if you go from 11am-​4pm… you just might have a shot at the best deal for BBQ around… the portions are f”‘n big, tasty, and cheap… How does he do it? Did you miss the part about child labor a few rants back? He gets the work out of his boy… the real reason Southerns used to have kids… so they could“teach” them the family business or just watch his son pay for his own d”‘n colledge.
I am going to his 6,000 sq foot facilty/​competition kitchen to watch him build a pit on Sunday… yes he builds his own f”‘n BBQ pit, too… or at least «mentors» his son into learning the trade.
All in all, this is not the shangri la of BBQ, but for what it claims to be, is always going to be, and does… I would say they deserve some recognition and a nice little line outside their BBQ wagon from the Cumming peeps.
4.123 stars
Chef Invisible – Out