Georgia Boys BBQ lands a permanent location
Over the past several months, Matt Alexander and Nick Reckinger have amassed a loyal following for their sack lunch barbecue business, delivering pulled pork and chicken sandwiches and an assortment of Southern-style sides to businesses all over Boulder County. And when they weren't dropping off food, they were cooking it up at breweries, especially Left Hand, to stave off the hunger pains of hungry beer-drinkers.
Georgia Boys BBQ has become so popular that the partners -- friends who were initially looking to make $100 to go skiing one weekend and cooked up some barbecue -- have signed a lease on a permanent space in Longmont. They're now getting ready to open their own place on July 1.
The spot is a 110-year-old house, which the pair is slowly converting to a Southern-style barbecue shack, complete with a porch just right for rocking chairs. "It's got a real shack feel to it," says Alexander. "We need to make some improvements to the space, but we're hoping to eventually have indoor and outdoor seating and a garage door that opens onto the porch."
But the friends aren't waiting until renovations are complete to start serving up the 'cue. "Initially, we'll be open from 11 a.m. to 8 p.m. Monday through Saturday for takeout, and we'll start doing lunch delivery," Alexander explains. "And we'll still be doing the Left Hand thing. We've been forced to start small, and that's good -- but we can hardly keep up with the growth."
The new kitchen will also give the partners a chance to expand the menu, and they'll be adding smoked turkey, brisket and more sandwiches -- including the Smokehouse, which tops any meat with bacon and melted cheddar -- to the permanent list. The sides will rotate, with four or five Southern specialties gracing the board each day, culled from such choices as green bean casserole, mashed potatoes and gravy, sweet potato casserole and baked beans. (They'll be updating Facebook with what's available each day.)
Alexander and Reckinger have a couple of opening weekend specials planned, too. "The first 100 customers on July 1 will get free dessert," says Alexander. "We're making banana puddin'. And for the 4th of July, we're doing St. Louis-style ribs. We smoke them, and then you just have to throw them on the grill to heat them up when you get to your party."
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