Cbarbecue

Chef Rick

Barbecue · Douglasville

By phone

orders & questions

Unclaimed listing

Own Chef Rick?

We built this page from your own website, so people looking for you can find you. It's yours to take over — here's what that switches on.

Take orders on this pagePickup and delivery, card payments, straight to your kitchen. We take a flat 3% at any volume. Card processing is billed separately by the payment provider, as it is in the dining room — and on a pickup order paid at the counter there isn't any.
Your menu, prices, photos and hoursChange a price at 6pm and it's live at 6pm. Nothing reaches diners until you've confirmed it's right.
An assistant that answers dinersIt knows your menu and your hours, replies day and night, and hands the conversation to you the moment it isn't sure.
Promotions, offers and reservationsRun an offer, take bookings, set a delivery radius — all switched on or off by you.
See who's orderingWhat sells, what gets reordered, and which dishes people ask about but you don't list.

Free to claim and free to stay listed. No setup fee, no monthly fee, no card needed. Takes about two minutes.

Brisketask if they make it
Twelve-plus hours over wood. Ask for the point (the fatty end).
Pork ribsask if they make it
Should pull cleanly from the bone but not fall off it.
Pulled porkask if they make it
The forgiving cut — good even on an off day.
Burnt endsask if they make it
Brisket point cubed and returned to the smoke. Sells out early.