|"The 9th Wonder of the World"|
Curtis does ribs and chickens, and while the ribs are damn good, the chicken is sublime. It is not often that a person like me, who craves good pork, would choose chicken instead, but I have at Curtis'. After all, good ribs aren't that difficult to find, or even make; great chicken though, is a true rarity, something that you can't find many places. The skin becomes a little crispy, though not the glass-like crunch of a fried chicken. A little smoky, tender, and surprisingly moist, it is the best chicken I have ever eaten that wasn't thrown into a vat of hot oil. The ribs have a little smokiness to them as well, and aren't quite the fall off the bone tender that you would find in Kansas City or St. Louis style ribs, but Curtis' method, like the man himself, is from Georgia, and there's some more tooth to the meat. I actually like this, as texture is important to me, but I have some friends who have tried it and don't love his food for that reason. It is therefore important to go to Curtis' with the understanding that this is not North Carolina, Missouri, or Tennessee barbeque; it is entirely different.
|Curtis himself, finishing a dozen or so slabs under the supervision of his pig CJ|
|My gigantic lunch; loaded potato and "small" side of collards|
Curtis' is great for more than just its food; Curtis himself is an incredibly friendly, jovial man, who
|CJ "supervising" Curtis|
|CJ eating a carrot Curtis gave my friend to feed him|
|The covered seating|
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