At Whole Foods Market Johns Creek, we speak barbeque.

by Nancy Van Patten, Marketing/Food Writer

You don’t have to spend more than 24 hours in the South to realize that there are as many types of barbeque in our region as there are people who love to eat barbeque. It all started when the European colonists observed the Native Americans cooking meat slowly over an open fire. They added their own ingredients and techniques, and that’s how we got the wonderful array of sauces—or lack thereof—that’s started many a pit war. The Germanic folk’s mustard-based sauce in South Carolina, the peppery vinegar of the British along the Atlantic Seaboard, the juicy brisket from beef ranchers in Texas-all these culinary roots go deep in our South.

It can be confusing to someone who’s new to the region, someone who perhaps grew up using the word “barbeque” as a verb.  And now that it’s (finally!) the perfect season for tailgating and picnicking, this person might want to stretch their culinary skills toward barbeque. Let’s say that person is you. With so many different accents, meat cuts, sauces and smoking techniques, how would you start your ‘cue journey?

Naturally, I’m going to lead you to the meat counter here at Whole Foods Market Johns Creek. Our butchers are skilled, experienced folks who are happy to answer all your questions, from the dizzying science of which cut is best for your needs and preparation tips for your barbeque odyssey. We know that true barbeque is not grilling, and we can help you figure out a way to use indirect heat and slow- cooking techniques to get your pork shoulder to its maximum level of juiciness and doneness.  We’ve got all kinds of pre-made barbeque sauces, or we can suggest some recipes for you.

So, barbeque newbie, relax.  Come in and peruse the meat counter, check out the sauces and spices and rubs, and talk to our experts. After all, we speak the language.