Trailheads Attack Cease Fire Trail, Get Scared, And Quickly Retreat To Big Shanty Smokehouse.

Trail Master scoured AllTrails and found a new path to truth and barbecue for us: Cease Fire Trail in Kennesaw.

No, this is not an active shooting range (to the best of our knowledge). This is one of the 26 hiking trails in Kennesaw Mountain National Battlefield Park. Our hiking boots were excited about this new adventure.

Roy was absent because he had been wearing his Beatle Boots in London and returned home with a nasty cold. The Fifth Beatle likes to relive his glory days in “The Fab Five” at Abbey Road Studios when his virtuosity with an electric triangle and squeezebox revolutionized rock forever.  Also, he must shed the fake British accent he picked up before going out in public.

While in London, Roy’s wife Karlenne enjoyed seeing art while Roy ran around singing, “I am the walrus, goo-goo g'joob.” They are a very cultured couple.

With one Trailhead down, Guy led George, Steve, Brad, and Patrick with Elvis and Fio as we attacked Cease Fire Trail.

It was a cold day with a beautiful cloud-studded blue sky. We walked and talked and enjoyed catching up. The battlegrounds we covered were the site of two abortive attempts in 1864 by three Federal brigades to break Gen. Johnston’s Confederate Army line. All this fighting and yet history calls it “The Civil War.” Get real!

We came to an earthwork with two canons poised to fire into an open field. Brad wanted a portrait of him and Elvis. We think he will use it for 8” x 10” glossies, which he can autograph in case anyone asks (although we doubt anyone will).

Patrick pretended to man the cannons. He likes firepower. Guy gathered his troops to fake an attack. They collected sticks for weapons as Patrick searched “for the canons’ stupid on-switches.” The men attacked the earthwork, shaking their sticks.  They got tired halfway up the mound as Patrick shouted, “Boom!” 

The troops instantly retreated, crying uncontrollably and demanding their blankies.

It’s like they say, “Playing war is hell.”

We noticed a nearby sign we had missed reading earlier: HISTORIC EARTHWORKS PLEASE KEEP OFF. Uh-oh. Guy was thrilled, of course, since he has a passion for trespassing.

Along the trail came a friendly Kennesaw Battlefield Park docent. We apologized for not reading the sign before our silly war antics, and she forgave us. She explained they had to post the warning notice to protect the 160-year-old canons after mountain bikers continually used the earthwork as a ramp for getting air. 

Why must mountain bikers ruin everything for pretend soldiers?! We assured her we did not "get air."

We continued the trail, marching behind Trail Master and bellyaching that we should double back to the cars and head for the barbecue feeding we were sure our doctors would recommend. Roy was sitting at home, coughing, hoping his doctor had sent in his barbecue prescription.

But Guy wanted to keep going (we had already hiked a couple of miles, for crying out loud––the man is a sadist!). So, we kept walking and raising our “hangry” voices––until Trail Master finally cracked, and we began strolling back toward the parking lot. It just goes to show that whining works! Why must we go through this process every time?

Plus, everyone knows an army travels on its stomach. That’s why their clothes are always so dirty.

We decided to dine at Big Shanty Smokehouse, a joint we visited once before in April of 2022 (read about that visit here). Paul and Sissy Dillard founded this Kennesaw institution in December 2007, and they recently sold it to new owners. More on that later––we’re too hungry for history lessons.

On our way to the restaurant, we passed a billboard being assembled. We saw two workers perched high in the sky. They were attaching the tops of heads to the faces of three personal injury lawyers. As we watched the brave outdoor billboard men, we hoped they stayed safe. But if they did have an accident, they’d know who to call to sue for damages.

Trailheads arrived at Big Shanty Smokehouse and spotted an outdoor table for the dogs to sit under and beg for our table scraps. We went inside and saw the décor, Early American Swine, which is always tasteful for diners. 

We especially liked the barbecue holiday spirit. We enjoyed the decorations so much that we decided we wouldn’t light a fire to smoke Santa in the chimney this year.

At the counter, we read the embarrassment of barbecue riches: chicken, beef brisket, pork, ribs, smoked salmon, and homemade sausage. The usual side dishes accompanied the proteins, and there were offerings of the award-winning banana pudding and the dessert of the day, a tray of beautiful blueberry crisp. 

With the guidance of the helpful and friendly staff, we placed our orders, grabbed drinks, and went outside to hear our stomachs digesting themselves.

Lori Holden delivered our trays laden with smoked meats. She and her husband, Paul, are the new owners of Big Shanty Smokehouse, and Lori is a jewel. She and her Pit Master spouse purchased the joint three months ago and are making their mark. We began sampling their delicious offerings.

The beef brisket was first-rate. The meat was fork-tender and imbued with a subtle smokey flavor. Every bite was a reward for playing war on The Kennesaw Battlefield.

The pulled pork was also incredible. The moist meat was delectable, kissed with a smokey finish we savored like broke misers with a sawbuck.

But the ribs, oh, whew-wee, the ribs, they were something else. They’re sprinkled with a dry rub and basted with barbecue sauce. Our rib expert, George, was mightily impressed. The ribs were so tender it was easy to pick the bones clean. 

While we also liked the sausage, it was challenging to get noticed living in the shadow of the other superb smoked meats. 

The slaw was tasty. The cabbage is minced and mixed in a tangy sauce. This is the perfect palate-cleaning side dish.

Another winning side was the corn, cheese, and rice casserole, which was also excellent. Each forkful was satisfying.

The collard greens were authentic, studded with smoked meat and spiced with some fire. This is no wannabe. It’s the real McCoy. They're so good we couldn't hold the camera steady to take a picture of them!

And the Brunswick Stew was amazing. George said the chunks of meat were the size of building blocks. He said although it’s listed as a side, it could easily double as an entrée.

Having cleaned his plate, Patrick dug into his blueberry crisp dessert (which also served as his healthy side). It was fantastic—an epic dessert for the ages. While we know it was a daily special, we suggest this blueberry baby gets moved into heavy rotation. 

As we finished our trays, Pit Master Paul Holden came out. We praised him for his exceptional work; the man is a smoke magician, and we loved sampling his craft and skill. Trailheads gushed their praise and sang his hosannas as he told us his beef brisket has a Willingham’s dry rub for a nice bark and is smoked overnight at 170-degree heat. No wonder the stuff eats like buttah. 

The smoking genius also now runs Willingham’s, a world-championship BBQ products company and competition team. Founded in 1983 by BBQ Hall of Fame Pitmaster John Willingham, this innovative company has blazed trails in the smoking world, and under Paul’s passionate leadership, that legacy of excellence will continue.

Paul won the whole-hog award and other honors at the world-famous Memphis in May barbecue competition. He’s cleaned up in many barbecue cook-offs and has collected an arsenal of smoked meat competition trophies, yet the renowned Pit Master remains humble. He and Lori have never owned a restaurant before and look forward to putting Big Shanty Smokehouse on the map. They’re well on their way.

On the table were a variety of four Willingham’s Barbecue Sauces, each a one-way ticket to flavor heaven. You can purchase Willingham’s sauces and spices inside the restaurant or order them online at Willingham’s website (click here). 

Brad fell in love with Willingham’s W’ham Sauce–Sweet’n’Sassy with its unique hint of chocolate flavor. He bought a bottle to go. We hope he didn’t guzzle it on his ride home.

Trailheads congratulated Paul and Lori Holden on supplying us with delicious provisions, and we wished them well on their new venture.

We’ll return when we Trailheads peaceniks next play war.  We suggest you make tracks to Big Shanty Smokehouse right now and tell them Trailheads sent you. This is a rising star in the Atlanta barbecue scene, and we welcome them with open napkins and eating utensils poised for attack.

Eating barbecue is a battle we never lose.

Rating: Four Ribs*

Big Shanty Smokehouse

3393 Cherokee St NW 

Kennesaw GA 30144 

770.499.PIGG (7444) 

bigshantybbq.com

*About Our Barbecue Rating System

Trailheads do not claim to be food experts, epicureans, or sophisticated palates. We are hungry hikers who attack a selected barbecue venue and ravage our way through whatever smoked fare and fixings they're dishing out. Our reviews feature what we believe are the highlights of the menu we sampled. So our intent is not to trash talk the saintly folks who tend to smoldering smokers on hot, humid summer days. They are sacrificing themselves in the noble art of smoking meats and feeding the drooling masses. Many are independent entrepreneurs who are the backbone of this humming American economy. Now that you know our standards, you may wonder why every barbecue place gets a four-ribs rating. The answer is easy: our group has acclaimed designers, and they think the ribs graphic looks cool. Who are we to argue? Enjoy.

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