It’s Different BBQ Opening a Restaurant in Buford

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

It’s Different BBQ began out of a simple desire: Owner Leng Yang just wanted a decent rack of ribs. So the software developer began researching, experimenting and learning.

“I started looking at, how do I make my own barbecue?” he said. “That’s how I started. Lot of failures, lots of experimentation, a lot of good advice that came from online has led me down this path.”

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

“We want to be very conscious about families in our Atlanta suburb of Buford and the surrounding areas,” Yang said. “There’s a lot of families, a lot of parents moving kids to different sporting events, people coming to and from work… We wanted to do this takeout model so people can quickly come into the restaurant, get barbecue, get back home or wherever they’re going – sporting events, the field – and be able to eat together.”

It’s Different BBQ is a small, family-run operation, with Yang, his wife Calia, and their three kids.

“That’s what we’ll launch with,” he said. “We’ll give it a shot and see how quickly we need to expand out.”

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

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

His key recommendation?

“If you’re not a coleslaw eater, try the coleslaw. If you are a coleslaw eater, try the coleslaw.”

In addition to the upcoming brick-and-mortar 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 tasty and convenient.

“There’s a negative stigma with anything frozen,” Yang said. “When it comes to barbecue, barbecue freezes really well. So if you’re going on a hike out on the trail or going to the beach, you can drop by the store, grab frozen brisket. If you can boil water, you can have excellent barbecue.”

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

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