It’s Different BBQ opens restaurant in Buford

An upcoming barbecue restaurant in Buford hopes to provide a convenient and tasty dining option for families on the go.

It’s different from barbecue was born from a simple desire: Owner Leng Yang I just wanted a good rack of ribs. So the software developer started researching, experimenting and learning.

“I started wondering, how do I make my own barbecue? he said. “That’s how I started. A lot of failure, a lot of experimentation, a lot of good advice online led me down this path.

It’s Different BBQ will be takeout only, with a mission to revive the idea of ​​families coming together and eating together.

“We want to be very attentive to the plight of families in Buford, a suburb of Atlanta, and the surrounding areas,” Yang said. “There are a lot of families, a lot of parents taking their kids to different sporting events, people coming and going from work… We wanted to create this takeout model so people can quickly come into the restaurant, have a barbecue, go home or anywhere. I go there – sporting events, on the field – and I can eat together.

It’s Different BBQ is a small family business made up of Yang, his wife Calia and their three children.

“That’s what we’re going to launch with,” he said. “We’ll try it and see how quickly we have to grow.”

The menu will be filled with traditional American barbecue: brisket, pork and ribs so flavorful they don’t even need sauce to be delicious. Everything will be gluten and nut free to accommodate a wide range of allergies and diets.

“We’ll have our perspective on everything,” Yang said. “When you eat it and taste it, it will remind you of those traditional flavors. But you’ll get additional flavors that will hit your palette at the same time.

His main recommendation?

“If you don’t like coleslaw, try coleslaw. If you are a coleslaw eater, try coleslaw.

In addition to the upcoming physical location, It’s Different BBQ offers a wide range of frozen and vacuum-packed meats available online, exemplifying the brand’s mission to be both flavorful and convenient.

“There’s a negative stigma associated with anything frozen,” Yang said. “When it comes to barbecue, barbecue freezes very well. So if you’re hiking the trails or going to the beach, you can stop by the store and grab some frozen brisket. If you can boil water, you can make great barbecue.

Currently going through the permitting process, they hope to be ready in Buford for restoration this summer and then open to the public in late summer or early fall.