Shortly after doors open at 11:00 A. M. , the room fills with patrons eager to dig into smoking plates of 'cue. Once inside, peruse the chalkboard menu; then order cafeteria-style before staking your claim among the communal seating. The half-and-half sandwich, piled with pulled pork and brisket, is the best of both worlds, with chunky shreds of tender pork and spice-rubbed slices of pink-rimmed beef spooned with vinegary barbecue sauce. The usual side dish suspects like zingy, crisp coleslaw and deeply smoky baked beans are anything but standard here, complementing the ‘cue as they should. For a sweet finish, look no further than pecan bread pudding drizzled with salted caramel-Bourbon sauce.
- MICHELIN guide inspectors
Michelin Travel Partner will process your email address in order to manage your subscription to the ViaMichelin newsletter. You may unsubscribe at any time by clicking the unsubscribe link included in the newsletter. Find out more about managing your data and your rights