404 659 9000
When?
Wednesday, Thursday, and Sunday 12-9
Friday – Sat 12-10
What?
We specialize in smoked BBQ meats which include, Pork back loin ribs, Bone-in Pork Shoulder, and Jumbo sized chicken wings, brisket. Most of our menu items are traditional Southern-American classics with a new global viewpoint. Blue collard chips are deep fried collard greens that turn out like potato chips. Some days you can pick up specials like Banging BBQ pork taco’s from Gum Creek Farms, a “hot sack of nuts” (peanuts boiled in salt & cayenne pepper) or home made BBQ potato chips. Our food is spicy and flavorful but not hot unless you want it we want to wake up your taste buds, not kill them. We are inspired by Asian and Latin cuisine, so that said we hope you enjoy our unique viewpoint to food.
Where?
Located next to the Braves Stadium, aka. “The Ted” short for Ted Turner Field, at 634 Fraser St. on the corner of Georgia Ave conveniently located one block from Hank Aaron Dr. We are surrounded by some of Atlanta’s best foodie neighborhoods like Grant Park, Summer Hill, East Atlanta Village, Cabbagetown and the Downtown edgewood/sweet auburn corridor. Taking the highway is easiest remember to exit Capital Ave., and were about two blocks from the ramp. Our facility is designed so that you can takeaway (most orders filled in about two minutes) eat inside and or sit on our “Big Deck”. Boners Big Deck sits about 35 feet in the air measuring about 2000 sq. ft. With that much wood for you to rest your rump on, anyone can come and hear all the action of a Braves game, or sit quietly on one of the Braves nights off, and enjoy some of the most spectacular sunsets alongside a dramatic downtown city view.
Why?
Boners BBQ is a comical look at the correlation between food and sex. Where would we be without Adams rib bone? Did Harolds BBQ have sex in mind when they said “put some south in your mouth”? Why all the talk about food porn? Well the answer is simple they can both be mutually satisfying if done well. Like May West said “anything worth doing is worth doing slow” and that a motto we like to live by. Food like sex is better when it’s done slowly, is it not? That’s why we take great pride in all our menu items and will never rush an order to make a buck. We believe in the Pledge of Allegiance to the American Flag should be said every morning, supporting our troops and law officers, the coque, the pig, the small of a woman’s back, the hanging curve ball, high fiber, good scotch or whiskey, that Lee Harvey Oswald acted alone. We believe there ought to be a constitutional amendment outlawing AstroTurf and the designated hitter. We believe in the sweet spot, pornography, hot girls, people with tattoos, rat rods and motorcycle’s, pick up trucks that scale walls, a good ole’ rebel yell, sex, drugs and rock & roll, and food that well…. gives you a culinary boner!
How?
Our smoking methods and viewpoint is to not kill the taste of the meat by over smoking. Most pit-masters will tell you that fresh cut wood or wood that’s been “seasoned” outside is great for smoking, we don’t buy it. Because wood matters, we use kiln dried wood which has been cooked @ 175 degrees for 4 days thus killing all the bugs, disease and mold that can grow inside wood and therefore get inside your meat that you eat, also eliminating about 80% of the moisture so that it burns cleaner. Blue smoke VS. Yellow smoke; the good smoke flavor comes from burning wood coals, not burning wood. That may sound confusing, but bear with me. When wood first starts igniting, all of the resins and other gunk in the wood starts cooking out. The wood releases a thick white and/or yellow smoke which is the byproduct of these burning resins. This kind of smoke has a strong, bitter, acrid taste and can ruin your BBQ if you have too much of it hitting your meat. After the resins have cooked out, all that is left of the wood is glowing coals/embers. At this point these coals release a thin white/blue smoke. We also use 0 trans fat oil for deep frying, so we may pork you for many years to come
Who?
Andrew Capron and Jaynie Coffee are the current owners of Boners BBQ located at 634 Fraser St. next to Ted Turner Field. Andrew has been smoking foods and creating gourmet Southern inspired foods for over 10 years. He has catered movies such as “The Hall Pass”, “Fast & Furious Five”, and “The Walking Dead’s” entire season. Jaynie has been an owner and operator of bars, restaurants and nightclubs for over a decade. Together they have created a bonafide BBQ joint with what the AJC called the 3rd best pulled pork and best bark in Atlanta!
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