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With the Masters starting today, impress all your friends with this delicious pimento cheese recipe. 

This recipe comes from Matt Coggin, the owner of Virginia-Highland’s DBA Barbecue. Recently, Coggin announced that he’ll be opening two new concepts, DBA BBQ and DBA Tacos & BBQ, this spring and summer.

This recipe is served with “Alabama Fire Cracker” saltines, but also goes well on a sandwich, with veggies, or on a DBA burger. Check out the full recipe below. 

DBA Barbecue’s Pimento Cheese.

DBA Barbecue’s Pimento Cheese Recipe


  • 1 Pound Grated Sharp Cheddar 
  • 1 Diced Roasted Red Pepper (directions below)
  • 1/4 Tsp Garlic Powder
  • 1/4 Tsp Black Pepper 
  • 1/4 Tsp Onion Powder 
  • 1/4 Tsp Cayenne
  • 1 Tsp Chipotle Hot Sauce
  • 1 1/4 Cup Quality Mayo 


1. In a large bowl mix all ingredients.

2. Let set in the fridge.

Roasted Red Pepper


  1. Take one red pepper
  2. Preheat the oven to 450 degrees F.
  3. Cut the pepper in half and remove the stems, seeds and membranes.
  4. Lay the pepper on a foil-lined baking sheet, cut side down. 
  5. Roast the red pepper for 15-20 minutes or until the skin is dark and has collapsed.
  6. Once the skin has blackened, remove the pepper from the oven.
  7. Place the roasted pepper in a bowl and cover with plastic wrap to steam for about 10 minutes to help loosen the skin. 
  8. Remove plastic wrap and let the pepper cool for a few minutes until comfortable enough to handle and peel skin off and discard. 

Alabama Fire Crackers


  • 1 1/2 Tablespoons Ranch Mix
  • ½ + 1/3 Cup Olive Oil
  • ½ Tsp Garlic Powder
  • ½ Tsp Onion Powder
  • ¼ Tsp Black Pepper
  • 1 ½ Tablespoons Red Pepper Flakes
  • 2 Sleeves (1/2 Box) Saltines


1. Mix all ingredients in a 1 gallon bag well. Make sure to flip the bag over often and continue mixing.

2. Once properly mixed, wait 1 day before serving.

Writer and Journalist Sammie Purcell

Sammie Purcell

Sammie Purcell is Associate Editor at Rough Draft Atlanta.