Maconites ‘showed up’ to support this local BBQ spot

There are restaurants you admire… and then there are restaurants you root for. The kind you visit once, instantly fall in love with, and then somehow find yourself returning to just a few days later as if pulled back by instinct. 

That was my experience during last year’s Macon Burger Week with Satterfield’s BBQ, which won third place. It wasn’t just the burger that impressed me. It was the warmth, the comfort and the sense that I had stepped into a family gathering rather than a traditional restaurant.

Satterfield’s feels like that one uncle’s house where the grill is always fired up, the stories are always good and the aroma alone could put your whole spirit in order.

The heart and soul behind this eatery are owners Marla Kaplan and Ben Hampton, a husband-and-wife team whose strengths complement each other perfectly. Marla, with her background in retail, has the ease and charm of someone born to run the front of the house. She greets guests, takes orders, floats through the dining room making sure every table is happy and hands out napkins like a mother watching over her BBQ-loving children. 

Ben, meanwhile, is happiest in his domain — the smokehouse — where fire, wood and patience all come together in an art form he’s mastered. Trained in Texas-style barbecue and seasoned by his experience with Korean-infusion BBQ, Ben is the kind of pitmaster who understands exactly how long a brisket needs, what kind of wood burns cleanest and how to season a cut of meat so thoroughly that it makes an impression before you’ve even taken a bite.

They describe the restaurant’s vibe as a “family gathering joint,” and that spirit is everywhere. Satterfield’s doesn’t look like a restaurant; it feels like you’ve been invited into someone’s home, a space where people come together not just to eat but to belong.

The journey to get here wasn’t easy. Marla and Ben took over Satterfield’s, made changes to the kitchen and reopened in February 2020 — days before the world shut down. If that wasn’t enough, Marla gave birth to their daughter on Feb. 18. New parents, new business, new building, and then suddenly, a pandemic. 

When I asked how they made it through such impossible timing, they answered without a moment’s pause: “Macon saved us.” 

When dining rooms closed nationwide, they set up a tent outside so customers could order and pick up food safely. And if someone couldn’t leave home, Ben personally delivered the meals. He’d spend all day smoking meat, and all night driving around Macon to make sure people could still enjoy comforting, high-quality food during a time when everyone’s lives were uncertain. And he did this while caring for a newborn. They told me that Macon “showed up,” and even years later, they still say their biggest victory is simply that Maconites continue to support them with loyalty and love.

That sense of community is one of the things I love most about Macon. It’s woven into the dining room itself. If you look around the restaurant, you’ll see framed photos of all kinds of famous figures with autographs. Here’s the funny part — not a single one of those autographs is real. The previous owner signed every single one. It’s a harmless joke, a charming detail that somehow fits the personality of the place perfectly. Perception is everything, after all.

While talking with Marla and Ben, I asked where they like to go when they’re not at the restaurant, and they agreed immediately: Oliver’s. It struck me, as it has many times before, that restaurant owners in Macon don’t treat each other like competitors. They treat each other like essential pieces of one big, shared community. There’s a camaraderie and support system here that makes the food scene special. 

Right now, Satterfield’s is open from 11 a.m. to 2 p.m., but that’s going to change soon. Mercer University recently broke ground on its new medical school across the street and Marla and Ben fully plan to extend their hours so students and staff can enjoy dinner as well. They also operate a food truck and proudly sponsor Mercer University Athletics.

Now, let’s talk about the food — the part that keeps the parking lot full and the brisket selling out daily. 

Brisket is the star of the show at Satterfield’s, and it’s not hard to understand why. Ben explained his process, which is almost ritualistic. The key to great brisket is fat — just the right amount. Too much fat leaves the cut greasy, but too little dries it out before it even has the chance to become tender. 

The magic happens when the remaining fat renders down during low, slow smoking, essentially basting the meat from the inside. Add clean-burning, well-seasoned wood and perfectly balanced seasoning that enhances rather than masks the meat, and you’ve got brisket that people will line up for. Great brisket isn’t luck; it’s precision and patience.

While brisket is the customer favorite, Marla pointed out that the smoked turkey breast deserves more attention. I tried the smoked turkey breast during my visit, and it was incredibly juicy and flavorful, the kind of turkey that requires no knife and breaks every stereotype about turkey being dry. It was one of the biggest surprises of the day.

Everything at Satterfield’s is made from scratch except for the bread and chips. Every side, sauce and cut of meat is crafted in the kitchen daily. Even their Brunswick Stew, another crowd favorite, is made in-house. Fun fact: the origin of Brunswick Stew is a point of debate. Virginia claims it started in Brunswick County in the 1800s, while Georgia insists it began in Brunswick, Georgia, where there’s a marker commemorating the stew’s birthplace. And yes, the earliest versions contained squirrel — though you’ll be relieved to know those days are long gone. Regardless of its true origin, Satterfield’s version is thick, hearty and deeply comforting.

Another major perk about Satterfield’s is the free parking — sixty full spots. In a city where metered parking is the norm downtown, finding a place with this much free parking feels like a small miracle.

Toward the end of the interview, I asked Marla and Ben if they had plans to expand the menu. As soon as the question was out of my mouth, Ben lit up like a kid at Christmas. He wants to add lamb to the menu, and the way he talked about it made it clear that rustic, fire-forward cooking is where his passion truly lives. Watching him give me a tour of his smokehouse was like watching someone lovingly introduce you to their favorite creation — there’s pride, joy and genuine craftsmanship in every detail.

What stood out to me most wasn’t just the food but the humility, gratitude and heart that Marla and Ben carry with them. After everything they’ve been through, and all the success they’ve built, they still say their greatest accomplishment is that the community continues to show up for them. And honestly, when you experience Satterfield’s for yourself, that loyalty makes perfect sense. I love a good underdog success story. Marla and Ben are the heart of this story and the followers of Satterfield’s are the blood in their veins. 

Satterfield’s BBQ isn’t just feeding Macon; it’s part of Macon. It’s a place built on perseverance, love, craftsmanship and community. If you haven’t been yet, go. And if you have been, you already know why I went twice in one week. This is barbecue with soul. This is family. This is Satterfield’s.

Billy Hennessey is the food columnist for The Melody. Write him an email at newlifenkiss@gmail.com.