March 20, 2017

Meet Chic Dillard of Big Shanty Smokehouse in Kennesaw

Local Stories

Today we’d like to introduce you to Chic Dillard.

Thanks for sharing your story with us Chic. So, let’s start at the beginning and we can move on from there.
Big Shanty Smokehouse recently celebrated their 9 year anniversary in February. The Dillard family opened the Smokehouse in 2008 just prior to the economic crisis. Against all odds this business has shown tremendous growth as people discovered the amazing smoked meats, sides, desserts and family owned & operated atmosphere. The Dillard family has decades of restaurant experience which is evident from the moment you walk in the door. Big Shanty Smokehouse was voted “Best Barbecue in Atlanta” on urbanspoon.com in January 2009. The restaurant has received great reviews from food critics and BBQ connoisseurs. Jon Watson from the AJC wrote “some of the best BBQ to come out of Georgia” in his 2010 review. This exposure has people from all over Atlanta driving to this “little BBQ joint” in Kennesaw. The “Killer Ribs” are as the name implies – killer! Every slab is hand trimmed, coated with a homemade dry rub and slow smoked with fresh cut hickory wood. Another house specialty is the Beef Brisket, hickory smoked with a beautiful crusty bark, sliced to order exposing the perfect smoke ring.

The FRESH Boston Butts are smoked for 12 hours, then prepared “by hand” to insure the excess fat is removed. Fresh Smoked Chicken, Homemade Sausage, Smoked Salmon and gourmet salads are also available every day. Many of the Smokehouse “regulars” come in for the Daily Specials like: Smoked Prime Rib, Beef Tenderloin, Chuck Steak, Short Ribs, Pork Loin, Beef Bologna and the amazing Smoked Duck. Sides of the Day vary but Mac & Cheese and Collard Greens are always available Friday & Saturday.

Dessert selections change daily but the award winning banana pudding is always available. The Smokehouse has expanded the dining area by adding a climate controlled “Sun Room”, in addition to an outdoor seating area which is very popular when the weather permits. Even when people are lined out to the door the food is prepared quickly and rarely takes more than 5 minutes to arrive to your table. The entire menu is GLUTEN FREE! They even make their own G-free bread (available upon request) and offers G-free desserts. Catering is available and they have many corporate clients that use their services exclusively after experiencing their quality products and professionalism. More information is available at their website “bigshantybbq.com”.

We’re always bombarded by how great it is to pursue your passion, etc – but we’ve spoken with enough people to know that it’s not always easy. Overall, would you say things have been easy for you?
Opening just prior to the economic crisis in 2008 made it a challenge to make made the restaurant successful. It required long hours, creative marketing and a commitment to providing our guests with consistent quality products.

We’d love to hear more about your business.
We are family owned and operated with decades of experience in the restaurant industry. We recently celebrated our 9 year anniversary, and there has been a member of the Dillard family present in the Smokehouse everyday that we have been in operation.

We are probably written up most for our Smoked Ribs, Brisket and Homemade Sausage. But we sell tons of our Smoked Pork (offered either inside pulled or outside chopped). We only buy top quality FRESH meats. Every Slab of Ribs is trimmed by hand, we only use Certified Black Angus Brisket, Our sauce, dry rub and most sides and desserts are made from scratch in house.

We take a great deal of pride in every item we serve and our execution is flawless 99% of the time. We have received 8 perfect scores on our Health Inspections which is quite an accomplishment.

What were you like growing up?
I grew up in a military family which allowed me to live in other parts of the country and spent 2 years in the Philippines from age 9 to 11. My father was stationed at the Pentagon so I lived in Northern VA from 11 to 20 years old. I raced motocross during my early teen years and enjoyed going to music festivals, camping and fishing.

Contact Info: