The smoke ring – typically found in the outermost 8-10 millimeters of smoked meat – is defined by its pink hue and is the mark of the perfect barbecue.
“Many assume that the pink in our name is because it’s the color most associated with pigs and also suspect that our favorite color is pink,” explains Chef Andrew “Drew” Chambers, founder of Pink’s Barbecue. “The truth is that we do like the color, but what we really like is the pink hue in your meat when preparing it over an open flame – and at the correct temperature. It is the perfect way to enjoy it. The flavor, texture, heat, and taste are at its optimum.”
Chef Drew and his wife Gwen are the culinary duo behind Pink’s Barbecue. Chef is a third-generation entrepreneur and Chef Gwen got her start as a baker. They both studied at the esteemed Johnson & Wales College of Culinary Arts. Together, they bring a combined fifty years of kitchen and industry experience to the business. He’s the palate and the visionary; she’s the organized mastermind that makes it all work. Upon moving to Georgia more than 20 years ago, they came with the dream of starting their own brand and business. Like many, their journey has come with its fair share of challenges. Without a brick-and-mortar presence, building a food business is a labor of love, but the pair have persevered with creativity, innovative resources, and discipline. Chef Drew’s email signature includes this anonymous quote as part of his sign-off: “Some of us are building from scratch. No inheritance, no connections, no backups. Just blood, sweat, and skills.”
The road to Pink’s Barbecue started in 2014 with a smoker purchased on Craigslist. After a conversation with friends about the need for a new perspective on barbecue in Coweta and Fayette counties, the couple took the leap of faith and hung their shingle. Chef Drew also recalls a quote in the halls of his alma mater, Georgia State University, which ignited his entrepreneurial spirit and the next step up in his career.
“Barbecue is the English version of a Spanish word, [barbacoa], describing an Indian cooking technique, that took root in the South.”
That quote is from Smokelore: A Short History of Barbecue in America, by Jim Auchmutey, an Atlanta native and award-winning reporter and editor at the Atlanta Journal-Constitution. This fall Chef Drew is returning to Georgia State as a guest lecturer on entrepreneurism as part of the Robinson College of Business Executive MBA.
Passionate about community and creating memorable culinary experiences founded on the pillars of authenticity, global inspiration, local experience, and family, the Pink’s Barbecue model is built around farmers markets, catering, and special events. Customers can experience Pink’s Barbecue weekly at the Saturday Peachtree City Farmers Market and the Serenbe Farmers Market. In 2025, Pink’s Barbecue is on track to launch its Plate & Platter Supper Club in Bozeman, Montana, a series of destination dinner showcases to share the global barbecue perspective through the lens of Chef Drew’s Jamaican heritage.
Pink’s Barbecue is committed to good food and good intentions. For all the details, follow @pinksbarbecue or go to www.eatpinksbarbecue.com. You can also visit Chef Drew’s YouTube channel, “The Eating Chambers.”
“Some of us are building from scratch. No inheritance, no connections, no backups. Just blood, sweat, and skills.”