Pinks Barbecue

05/12/2026

Industry recognition, farmer’s markets, pink’s Barbecue farm fresh eggs and BANGIN kimchi, my ride or die and business partner, roadside ELOTES, and cooking Pink’s Barbecue fried rice on the Blackstone!! Just a handful of the things that give me life!! We building!!

05/02/2026

This week, I was recognized by Slow Food Atlanta with their Snail of Approval.
An award given to chefs who live out the pillars of slow food—Good. Clean. Fair.
I’m honored. Truly.
To stand in the company of so many culinary leaders doing this work with intention… that means something.
But as I sit with it, I keep coming back to this—
The recognition shouldn’t stop with me.
Because the truth is, as chefs, we get the applause for the finished plate.
And we shouldn’t.
I’m only as good as the people who grow the food.
The ones in the fields. The ones raising, harvesting, producing—day in and day out.
My farmer partners… you are the foundation of everything I do.
We’re nothing without you.
This one isn’t just mine.
It’s yours.

03/04/2026

02/19/2026

The Faces of Fire.
When you do what we do, fire has different moods.
The same flame looks different every cook.
It shifts.
It breathes.
It reacts.
No two fires are the same.
They burn different.
Cook different.
Carry different personalities depending on what’s on the grate.
But one thing never changes—
As long as it’s burning…
we can do what we do.
And truthfully?
It’s not just about the fire.
Every flame represents the people.
Every spark represents trust.
Each one of you who puts our food on your table.
At Pink’s Barbecue, no matter the face of the fire —
while it’s roaring and long after the last ember fades —
we’re thinking about you.
Thank you for trusting us. 🔥

02/11/2026

These are just a few of the highlights of my food things from the last couple weeks. As I look at the clips, I can’t help but feel grateful. I’m thankful that my days get to be filled with these foodie things and more importantly these foodie people!

01/26/2026

We easily could’ve put this brisket on some bread or with some mac n cheese and had a typical brisket moment! However, what fun is that. We always suggest to our customers and to use our barbecue as the product but also as an ingredient. Our barbecue pairs so well with cuisines from all corners of the world. Next time you pick some up, I dare you to give something new a try😉

01/20/2026

About a 6 weeks ago I had a brief chat with about beef cheeks. Our conversation was brief but impactful. I cooked some beef cheeks that weekend and was thoroughly impressed. This weekend I was finally able to make it to his collaboration pop-up and it did not disappoint. Their cross utilization of beef cheeks was pretty dope. The Lemon pepper turkey was definitely a sleeper. TRY IT!! However, the thing that I really loved about this particular barbecue moment was how aesthetically pleasing the food looked. and did an amazing job presenting their products in a way that was appetizing and respectful to their work. It was refreshing and appreciated. All too often barbecue is a sea of overdone brown and black. That was not the case and I so look forward to eating them again.

01/19/2026

MariettaGAFood
AtlantaLocalFood

12/30/2025

We been busy over here!! Just a quick walk through of the last week or so in our kitchen. What has your kitchen looked like? Grateful for the gifts the Lord has given us and for all the people He has given us to do it with!!

12/24/2025

We absolutely love our markets and our market communities but did you know we are an experienced catering company that specializes in corporate catering.

12/09/2025

Years ago, we owned a soul food restaurant. It didn’t end the way we hoped — honestly, it was a tough chapter.
But one of the beautiful things that came out of that whole experience…
The Chicken Chip.
Crispy, rendered chicken skins… lightly seasoned… pure magic.
It had been years since I made them. Then last week, after a jerk chicken catering, I saved the trimmings and thought, “Why not?”
They did NOT disappoint.
Just as incredible as I remembered.
Funny how something so simple can take you right back.
Be honest… have you ever had a chicken chip?

11/17/2025

I say this in all humility — people ask me all the time how we get our food to be so consistently good. The answer isn’t flashy or complicated. We taste everything we make. Every sauce, every rub, every marinade, every pan, every batch. We follow our recipes, yes, but we also taste at every step.
That’s the real secret.
As the chef and the chief taster, I cringe at the thought of serving anything that hasn’t gone through my mouth first. How dare I give someone a plate I haven’t personally approved? It can’t happen. It will never happen. Not in my kitchen.
And I encourage you to adopt the same conviction.
When you taste your food — when you really taste it — you learn what it needs, what it’s missing, where it shines. You build trust with yourself. You build respect for the people you’re feeding. And your food game? It changes forever.
Taste everything. Always. That’s how excellence becomes a habit.

11/15/2025

Je**ed chicken thighs for this weekend’s markets. But honestly—that’s not even the point of this reel.
As I was looking at these photos, I realized I wanted to show you my favorite part of the cook. It changes from time to time, but right now? My favorite moment is that split second when all the prep is finally done… and I get to start loading up the cooker.
That’s the moment where the rubber meets the road for me.
That’s where everything locks in.
That’s where skill and knowledge stand up and do their thing.
#

11/12/2025

Twelve pounds of peppers landed on my doorstep, and at first glance, I thought I was just getting a bin of free, naturally grown Georgia chilis. I was wrong.
These peppers were vibrant, fragrant, and full of fire — some I knew, some complete mysteries, a few with no names at all. They were beautiful, but more than that, they were a gift. A gift that challenged me to think creatively, entrepreneurially, and gratefully.
Over three days, I sorted, dried, fermented, froze, and transformed them — into chili powder, hot sauce, chili oil, and more. Along the way, they connected me to new people, helped me bless friends and partners, allowed me to spend time with my kids learning and creating, and will ultimately touch customers across at least two states.
At Pink’s, we say food is about the people. These peppers reminded me why. They’re only as good as the hands that grow them, the hearts that share them, and the tables they reach. And somewhere, a few will sprout again next spring — fire continuing, abundance multiplying. 🌶️🔥 FarmToTable