Mac's Barbeque

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  This place is o.k.   I'm giving them some benefit of the doubt because its one of the few places to eat in a tiny town.
  
  First, the day we went it was VERY small.  They had a whole dining room they weren't using, and instead had only about 8 tables inside a small room.  There was no room when we showed up, so we sat outside and ordered from the take-out window (table service was not an option outside).
  
  The food came up kind of slow, and was good -- but nothing special.  The service as not overly friendly -- maybe a bit surly...
  
  I wouldn't refuse to go back, but I'm not lining up to go back either.

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  Posted on 10.18.13 Duane D.

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  This is no frills, southern style BBQ in a very casual establishment where the atmosphere fits the walkable vibe of downtown Warm Springs.  You eat at picnic tables with table cloths on a screened porch.  This isn't the distinct regional BBQ that you'd find in Memphis or Texas Hill Country.  Nobody is going to make a pilgrimage here in search of ribs or write a book.  It's just satisfactory pork BBQ (though they have some other meats) with sauce on the table and traditional side items like Brunswick Stew.  It's not life-altering.  It's more akin to something you might have at a family picnic.  But if you're in the area, it's a great option for getting lunch.

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  Posted on 07.13.13 Dennis K.

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  Just as good as I remembered from last year's visit (we pass through the area once a year on our way to Texas).  I had the sliced pork sandwich and unsweetened iced tea.  Good tea and the sliced pork is heaven in a bun.  Moist with a lovely smoke flavor.  I like the fact that the sandwich comes unsauced; the meat is so good it doesn't need anything on it though there is mild and medium sauces on the table.  The large slices of pork were literally hanging out the sides of the bun. Since potato salad was offered the day we were there, I had that as a side; it was very good with the sandwich.  Husband ordered the house-made potato chips which came out piping hot and were addictive.  Next year I will aim for the sliced pork plate so I can try the Brunswick stew.

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  Posted on 03.17.12 Sue C.

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  I don't even really like BBQ and I was blown away. The chipped pork sandwich with medium sauce will live in my culinary memory forever.
  
  The hospitality deserves 5 stars on its own. We showed up ten minutes before closed time and instead of making us get take out, an incredible waitress let us come in and made us feel at home while she closed up.
  
  Just as we were leaving, the owner popped his head in and told us a little bit about his family and his history as a BBQ man. Both he and his food are completely delightful and charming.

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  Posted on 07.30.10 Ms. D.

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  There's a bunch of you who won't like this place. I've been going here for good Southern BBQ since 1955, when I was 8. Figure it out. It's old. Shoot, it was run down when I went there holding my Okasan's hand the first time. There is not a square inch of the interior walls and ceiling that's not smoke stained, and you WILL come out smelling really fine, in my opinion. Black bears and swamp cats will think you're the main course, should you stumble out into the woods. The hams, chickens, and ribs are all locally sourced, as is the hickory wood. This is South Georgia Barbecue, not Texas, not South Carolina, not Memphis, and NOT St. Louis. The BBQ pork is always moist and served on a paper plate with a piece of white bread from where ever they can get it cheapest that day. You get your choice of ONE sauce- they make it. It's sweet and thick. You can get heat from the Tobasco or Red Rooster bottles. The Brunswick stew tends to the runny side, but has excellent flavor. Back in the 50's, it was not uncommon for stew with squirrel meat mixed in to be served. Not now (I think). It will be served to you in a paper tray. Saltines are in a box on a table. Cole slaw is mayo-based and sweet. French fries were frozen crinklies from Piggly Wiggly tossed in a fryer til brown, then salted within a fair-thee-well. Ketchup is probably NOT going to be Heinz. Your implements will be the least expensive plastic that can be obtained locally. No napkins, my dear. That's what the bread and paper towels they give you are for. Beverages? Sweet tea, well water, and the ubiquitous fountain o' Coke products suffice. I miss the old ice cooler filled with Orange Crush, Mountain Dew, Nehi Grape, and Double Cola buried under a mound of ice chunks. Do yourself a favor and don't show up being trendy with a haute cuisine attitude. This place ain't none of that. They'll be friendly anyway, but you'll stick out like a Yule Log in a woodshed.

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  Posted on 03.31.10 George C.

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