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Fox Brothers tutor residents in barbecue
by Bobby Tedder
July 18, 2012 09:09 AM | 3718 views | 0 0 comments | 24 24 recommendations | email to a friend | print
From left, Texas-born Fox Bros. Bar-B-Q owners Jonathan and Justin Fox will offer "Que Classes" on July 28 and August 11.
From left, Texas-born Fox Bros. Bar-B-Q owners Jonathan and Justin Fox will offer "Que Classes" on July 28 and August 11.
Jonathan Fox and his twin brother, Justin, know a thing or two about barbecue. They have embarked on a mission to educate others on the fundamentals and finer points of the culinary craft.

The siblings, proprietors of Fox Bros. Bar-B-Q in Atlanta, are in the midst of a three-part instructional summer series aptly titled “Que Classes.”

“We always get a ton of questions [from patrons] because it’s such a big hobby,” Jonathan said. “Everybody’s got questions and they look to you as a barbecue restaurant owner for your expertise … we did some cooking classes at the start of the summer, so this was the logical next step.”

Que Class pupils will receive instruction on how to prepare and cook barbecue centerpiece fare like smoked wings, ribs, pork butt and brisket. Jonathan is largely acting as steward for that part of the curriculum; Justin is handling desserts — peach cobbler a la mode, fried apple pie and banana pudding to boot.

“We wanted to see how the reception would be,” Jonathan said. “Now we’re talking, trying to figure out what our fall looks like.”

As a testament to the Texas born and bred brothers’ popularity, the classes sold out in a matter of days.

Tickets are still available; however, for Fox Brothers Bar-B-Q inaugural pit master dinner July 28. The culinary work of Nashville-based pit master Carey Bringle — a guest instructor for the “Ribs, Ribs and more Ribs” class earlier that day — will serve as featured chef.

“We’ll be going around the region inviting pit masters to cook up a couple-course dinner around their specialties,” Jonathan said.

The Fox Brothers’ own brand of barbecue is billed as “unique Southern-style barbecue with a Texas flair.” Their sauce — tomato-based with a hefty splash of vinegar and sweetness — mixes the sweet flavors of the Lone Star State with some Southern heat.

As hard as it is to imagine, the siblings did not get their start in that realm of cuisine until leaving their native state.

“Cooking barbecue wasn’t something that I grew up around,” Jonathan said. “It really wasn’t something I was doing until I moved to Atlanta.”

Once here, he recalled undergoing what he termed a “barbecue shock.”

“I wasn’t really finding that taste, that distinct Texas flavor I grew up with,” Fox said. “I got a little better and better, evolving from cooking for my friends to opening a catering business … the logical next step from there was to open up a restaurant.”

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