Dr. Joel Watkins began selling barbecue here in 1929, making it the oldest pit-cooked barbecue establishment in Georgia still in its original location. Upon Dr. Watkins’ death in 1945, the business was purchased by longtime manager, George W. “Toots” Caston, who is credited with making Fresh Air Barbecue into the institution it is today. Caston made improvements to the cooking process, the sauce, and the Brunswick stew recipe and expanded the business from a drive-in to a dine-in. Even the coming of I-75 couldn’t keep people away from Fresh Air, with many travelers taking the exit just to experience the legendary fare of the “Barbecue Place”. Still boasting one of the shortest menus in the business, there are no frills here, just barbecue, Brunswick stew, pickles and potato chips, and pecan, lemon or Reese’s pie for desert if you need something sweet for the road. And you can buy a whole ham if you’d like. There’s a Macon location today that has a few additional items, but you really should go to the original first.
Category Archives: Jackson GA
Rufus Adams and Everett Briscoe purchased an established Jackson seed business in 1946 and established the Adams-Briscoe Seed Company, which maintains a thriving business to this day. Notably, they helped innovate the use of Dixie Crimson clover (forage, cover, and erosion control) in the 1950s.