Satterfields BBQ — Restaurant in Macon

I want this place to stay in Buisness.. they have good food when they try. Now what needs to be fixed. first off, I understand that their kitchen is not connected to their dining room, but having the back door open with a screen with no heat in the winter is bad for business. Last three times back in September & October I've been in the dining room has been in the 60s high 50s. If this was fast food or food truck prices I would be OK but this is just unacceptable for a place that's charging 20+ dollars for some of the plates. I walked in on a Saturday , and the entire dining room was empty with no one present I stood for over 10 minutes with no one around to even ask a question. Finally when the guy showed up… understandably he was in the restroom he seemed very confused not knowing what to do.. Number 2 when your employees radio your kitchen to ask a question, it's probably not wise to chew out your employee about morning meeting on the radio in earshot of the customer. It makes the customer regret asking what was being ask on the radio. You guys also need to work on food temperatures. there have been things I have ordered like sandwiches or the 2 meat plates where one meat is perfect and the next meat is room temp specially the breads on the sandwiches are cold I assume from the outside kitchen or lack of a food warmer. if fresh air bbq can heat up buns for a $3.50 pulled pork sandwich then me paying 19 for a sandwich from your place the temps should be perfect. The sandwiches are good by the way but temps are what's bad same goes for turkey drums sticks. I have gotten them room temp in the past as well. definitely can tell they come from an outside kitchen with out a warmer. if your hours are posted follow them. Especially if someone calls to make sure you guys are still open before driving 25 miles to come to your restaurant. #3 I called before coming because I checked Facebook online to see what your hours were. I got there at 1:15 on a Saturday. You guys were out of a lot I didn't feel welcomed at all. I called on the phone before I drove out to make sure you guys were open and ready for Buisness and if I was told accurate info on the phone I would not be upset. I would have stayed home but I was told to come and everything was ready. when I get there the guy up front says they only had 1 customer all day and kitchen talks on the radio like we are inconveniencing them…. That sent me over the edge. I guess you guys made food and decided since it was slow you would shut down early still get upset when someone comes in at posted hours. These are small things that if fixed would really help your Buisness. Sorry...

I hate to have to leave such a poor review as I’ve heard it hyped u only whole life but my experience didn’t live up to that. I came in at 11:45 right before lunch time and the restaurant was relatively empty when I entered but filled up as I ate. I ordered pulled pork, Texas toast, baked beans, and coleslaw; as well a dime of each sauce they offer. I’ll start with the sauces, the only one worth getting is the white sauce which was a very good example of such. The rest while well made were all far far too vinegary to do anything but drown out the flavor of the the meat. The sweet bbq sauce was tolerable at best though. (All sauces were tried alone and with the pulled pork) speaking of the pulled pork, it came out and while clearly well cooked and well pulled it was ice cold with virtually no taste. The baked beans were also cold and very thick but they were likely the best thing on my tray. The coleslaw was well made and tasted fine but that’s a matter of personal preference as I prefer a sweeter coleslaw. The “toast” was onto toasted in one side and had very little butter or good toasted color and also tasted of nothing. The vibes in side were very good and my service was wonderful but the food didn’t...

Let's start with the high note. The banana pudding was delicious. Now the rest. I started dreaming of a real Georgia meat and three about 2.5 days and 1000 miles earlier so to say I was excited to find this place goes without saying. It had a nice vibe and looked promising. I ordered a 3x3 combo for my husband and I to take out and share, and was thrilled that I could have three sauces, which I ordered. Was told clearly they would be on the side. The question remains unanswered: on the side of what? Because when I got to the park where we were picnicking there were exactly no sauces. None. What may I ask is BBQ without any BBQ sauce? Well this is what it is: a pile of admittedly tender but rather salty meat, kind of a big dry pile of food. I imagine that slathered in a delicious BBQ sauce it would have been heavenly but instead it was a pile of disappointment. Not to nitpick but when I asked if there was silverware in the bag, I was assured that it was ...but there was exactly one pouch of utensils. Is it common for someone to eat an entire 3x3 by themselves? Wouldn't two sets of silverware be a reasonable bet? So much...