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Saucehouse founders Christopher Belk and Burton Windsor wanted to introduce Athens to multiple grilling regions when the restaurant opened on W Broad Street, so they offer nine unique sauces, ranging from sweet molasses to vinegar to mustard sauces and Alabama white.
When you visit the shop, you may be greeted by the BBQ Mama, restaurant manager, who asks you whether you want to choose between brisket, chicken or pork and which “container” you want to place on it.
The choices are Hawaiian rolls, white bread, tacos, nachos, and salad, but they suggest slapping some of their slow-cooked brisket onto a large, old baked patato.
From there, you can add your choice of toppings, including creamy cheese sauce, chives, and any barbecue sauces you could want for a delicious meal.
“Our brisket is a true Texas-style brisket that we learned in Austin, Texas,” said Belk. “I always tell people when they come in for the first time that you have to try our brisket on a baked potato and load it with our cheese sauce and beat it with our s
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