Georgia’s Home for Everything Local
At Farmview Market, we appreciate all things local and all things delicious. Our team of chefs and our culinary butcher take pride in sourcing Georgia Grown foods to sell and prepare in our market and café. Some of our most unique offerings feature traditional southern foods with a twist.
And speaking of southern food, later this month, we are excited to host our first-ever Southern Classic™ BBQ Competition on August 26, sponsored by Beautiful Briny Sea, Doux South Pickles, the Georgia Beef Board, and Southern Farm and Garden. During this event, competitors will battle to barbecue the best creations to be judged in categories for chicken, ribs, and beef tri-tip.
The winning selection for the Southern Classic™ BBQ Competition will receive a GRAND PRIZE of $1,000 cash! We are also offering a 1st place prize of $250, 2nd place for $175, and 3rd place prize for $100 cash.
If you aren’t planning to compete, and want to stop by just to watch and enjoy the tantalizing smells of the BBQ competition, we’d love to have you at the event from 11 a.m. to 5 p.m. Our open-air Farmers Market will be starting up that morning at 9:00, and will be open until 1 p.m. that afternoon for your shopping convenience.
This event is perfect for the entire family to enjoy with great live music and kids crafts offered by The Painted Pineapple.
We will also be offering pork butts hot off the grill, and will feature a sack lunch in the café with a fresh BBQ sandwich, chips, a side, and soda. Attendance to this exciting event is completely free, but there is a registration fee involved to compete in the BBQ battle. Anyone who is interesting in competing can visit this link for more information.
After spending an afternoon at the market to see and smell these winning BBQ competition creations, you’ll be craving some mouth-watering barbecue for sure. We also sat down with Farmview Market’s Chef Jeff to collect a couple of his favorite unique BBQ recipes for you to try at home. Enjoy these southern-inspired BBQ recipes, and be sure to share on social media to let us know what you think!
3 cups Pulled pork
¼ cup Pineapple juice
1 Lime (juice from 1/2 lime)
1 tbsp. Agave nectar
1 tsp. Chipotle chili powder
¼ tsp. Cayenne pepper (more or less depending of you preference of heat)
2 Jalapeno peppers, seeded and sliced
1/2 Large red onion, sliced thin
2 tbsp. Vegetable oil
10 oz. Tortilla chips
1 cup Mexican cheese mix, shredded
1 Jalapeno, optional on top
Sour cream and guacamole are optional toppings
Preheat oven to 350 and lightly grease a medium sized rimmed baking sheet. (Quarter baking sheet will also work well.)
In a mixing bowl, combine pulled pork, pineapple juice, agave nectar, lime juice, chili powder, cayenne pepper, and salt. Mix well, until all ingredients are mixed evenly. Set aside.
Preheat a cooking pan with vegetable oil over medium heat on stove top.
Add sliced jalapenos and red onion. Sauté for a few minutes. Then add pulled pork mixture, mix well, and sauté for 5-7 minutes. Take off heat.
Spread half the tortilla chips all over the baking sheet. Then, spread half of the pulled pork mixture on top of tortilla chips and top it off with 1/2 cup of shredded cheese.
Repeat the layer, starting with chips, then pork, then cheese.
Bake for 10-13 minutes, until all the cheese is melted.
4 cups Salad greens (such as romaine, iceberg or butter lettuce), chopped
1 6-ounce Grilled BBQ chicken breast, sliced
1/2 cup Canned cannellini beans, rinsed and drained
2 Small tomatoes, diced
1 cup Corn kernels, frozen and then thawed, grilled, or cut fresh from the cob
2 White corn tortillas
1/3 cup BBQ Sauce
1 Lime (juiced)
2 tbsps. Rice wine vinegar
1/4 cup Fresh cilantro, chopped
Kosher salt, optional
Chili powder, optional
Garlic salt, optional
Cotija cheese, optional
Sliced jalapeño pepper, optional
Honey to taste, optional
To assemble the salad, add the lettuce to a large bowl. Top with the sliced grilled chicken, cannellini beans, tomato, corn and cilantro. Then, sprinkle with cotija cheese and sliced jalapeño and set aside.
Next, lay the corn tortillas on a baking sheet lined with aluminum foil. Spray both sides of the tortillas with cooking spray and sprinkle each side with kosher salt, chili powder and garlic salt. Place in a toaster oven or broil until the tortillas become lightly browned. Cool, then cut into strips and sprinkle over the salad.
Then, in a small bowl, whisk the bbq sauce, lime and rice wine vinegar until smooth. Sweeten with honey to taste. Pour over the salad and mix. Garnish with cilantro, cotija cheese and sliced jalapeño peppers.
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7am – 10:30am
11am – 3pm
Saturdays (April – September)
9am – 1pm