Barbecues Athens Near Me

4worldlovers: Το PO'BOYS γεννήθηκε από την πρoσπάθεια του Chef Βασίλη Σπόρου να γνωρίσει το αυθεντικό Southern BBQ και τα σιγοκαπνιστά low and slow κρέατα στο Αθηναικό κοινό. Το project έκανε την πρώτη του εμφάνιση στο Χριστουγεννιάτικο Food Market στην πλατεία Κοτζιά το 2016 και από τότε κατέκτησε κάθε street food festival που συμμετείχε, μαζί με τις καρδιές του κόσμου.

PO'BOYS BBQ, Athens' favorite pop up street food hangout is finally getting its own space.

​ PO'BOYS, born out of the effort of Chef Vassilis Sporos to get acquainted with the authentic Southern BBQ and the low and slow smoked meats in the Athenian audience. The project made its first appearance at the Christmas Food Market in Kotzia Square in 2016 and has since conquered every street food festival that participated along with the hearts of the world.

The authentic slow smoked BBQ is of course the star. Brisket, Short Ribs, Spare Ribs, Crispy Pork Belly and Pulled Pork in burgers or platters with all the accompanying side dishes are slowly smoked in the custom offset smoker at 250F for at least 8 hours, while the menu also has abundant influences from the Southern culture.

The traditional handmade Andouille sausage - with a secret recipe brought by Vassilis from his family, the crispy Buttermilk Fried Chicken Burger, the famous Gumbo, starring along with the delicious Mac'N'Cheese, Beignets, sweet pies and tarts.

Το αυθεντικό σιγοκαπνιστό ΒBQ φυσικά είναι ο πρωταγωνιστής. Brisket, Short Ribs, Spare Ribs, Crispy Pork Belly και Pulled Pork σε burgers ή πιατέλες με όλα τα αντίστοιχα συνοδευτικά πιάτα σιγοψήνονται στο custom offset smoker σε θερμοκρασία 120 ο C για τουλάχιστον 8 ώρες, ενώ το μενού, δεν περιορίζεται μόνο σε αυτά, αλλά έχει και άφθονες επιρροές από την κουλτούρα του Αμερικάνικου Νότου

In Texas the saying goes they 're not sure whether BBQ was created for beer, or beer for BBQ. Following this motto, beer has a very special place in the PO 'BOYS menu.

​40 beer labels from the best Greek microbrewers along with distinguished guest appearances from abroad and organized food pairing, elevate the BBQ experience.

We started experimenting with our first prototype smoker on the rooftop of Mama Roux , with view of the Parthenon in the summer of 2014 , and the results were amazing.

Since then, we've gone a long way with designing and building our massive custom offset smoker, that's been accompanying us in the street food festivals we've participated in.