Photos by Jane Kortright
I grew up in Texas, so unsurprisingly, I have very strong opinions about barbecue. When I heard through the grapevine that the owner of Fifth and Fire, Jay Klugo, also grew up in my hometown, my interest was piqued.
I was blown away, not just by the food, but by the space as a whole.
The comfortable yet elevated interior has exposed brick walls, large tables and chairs covered with leather for a Western look. The area behind the restaurant is deceivingly larger than expected, with a spacious, covered patio housing fans and heaters, and an event space that doubles as an extension of the patio during popular weekends.
The food exceeded my expectations and I will definitely return for it! The wood-smoked brisket takes approximately 24-36 hours from start to finish. The sausage is also smoked and, in true Texas style, rich and flavorful. Additionally, smoked ribs and chicken pair perfectly with the traditional Southern sides we all know and love: collard greens, macaroni and cheese, homemade cornbread with hot honey and sweet potato casserole loaded with spices and topped with crumble (an excuse to eat dessert for dinner if you know what I mean). Most everything is made in-house down to the sauces and pickled onions!
To make all this happen, and happen well, requires a dedicated team. Klugo has worked alongside TJ Grove as a friend and colleague for more than 20 years and they work seamlessly to make sure there are no gaps in the system. Thomas Shaw, another of the partners, worked long hours proofing food to help get the menu just right. Erik Ram, Trent Moak and Dylan Pope help manage Fifth and Fire and every staff member had a smile on their face, excited to share the love of barbecue with Augusta.
Both the food and the atmosphere remind me so much of the barbecue joints I grew up frequenting. It was a step back in time for me while simultaneously stepping into the future as I found myself eating fantastic, slow-smoked barbecue here in Augusta.
Stop by their location at 551 Broad Street Wednesday-Friday, 11 a.m.-10 p.m., or on Saturday 4-10 p.m. for a meal that will have you coming back for more.
P.S. They have a mechanical bull!
Seen in the June/July 2025 issue of Augusta magazine.
