An outbreak caused by Staphylococcus aureus occurred in Georgia associated with eating barbequed pork that had been prepared by a restaurant and served at a luncheon. Stool specimens from ill patrons and leftover pork samples confirmed the presence of Staphylococcus aureus. The PFGE patterns from the isolates matched. The amount of barbeque prepared by the restaurant for the luncheon was more than they were used to making at one time. The restaurant inspection revealed temperature-control problems with the pork. Those who had an underlying medical condition were 24 times more likely to become ill.