"The Salt Lake City-based Dominican barbecue restaurant Hog and Tradition smokes a 16-hour slow-smoked brisket and sandwiches it between slices of Texas toast in a grilled cheese with mozzarella cheese, chipotle mayo, and pickled onions. The barbecue joint also grills up pulled pork, chicharróns, and ribs. Pair it all with ube cornbread, apple coleslaw, and Southern bread pudding." - Janna Karel