Hank’s Barbecue in Columbus is world famous. Open since 2009, owner Hank Vaiden has won dozens of competitions across the country. This year, he competed in the Memphis in May World Barbecue Championship and finished third over thousands of competitors.
“The quality of product we cook, the things we do, the seasoning, the sauces, the rub, the process of the cook, the flavor profile will set us apart from everybody,” says Vaiden.
Vaiden says preparing for competition can take weeks. He relies on his staff to hold down the restaurant, while he’s competing. Customers come from all over the nation have taken a bite of Hank’s Barbecue.
“The best in the Golden Triangle. The flavor, the taste, just all around good barbecue,” says Customer Hayes Rector.
“We make a trip to Columbus about twice a year and every time we come, we always make a stop at Hank’s Barbecue,” says Rusty Maxwell from Ohio.
With a world-wide reputation for being the best, I decided to taste it for myself.
Hank’s uses a smoker to barbecue meat. He says whether you grill or smoke, the key to cooking great food is in the seasoning.
“The biggest thing to being a good cook is don’t over think it. Cooking barbecue is simple. Make it simple but make your flavors pop,” says Vaiden.
Hank’s Barbecue specializes in pulled pork, ribs and beef brisket. Vaiden participates in about dozen competitions each year. He’ll travel to Vienna, GA to compete in the Big Pig Jig in November.