"There’s no secret to the success of Chef J, a new spot in the city’s historic Stockyards District. Pitmaster Justin Easterwood’s 1,000-gallon offset smoker — which he calls “Big Mila”— is parked right outside. That smoker yields fall-apart slices of beef brisket and tender ribs with a bold bark, but the sandwiches are just as good (try the Tennessee Dip, a smoked pork butt sandwich served with a cup of spicy vinegar red sauce). Easterwood isn’t precious about mixing regional influences: His gold sauce, coarse with mustard, hints at South Carolina, while his signature sauce is vinegar-based and stippled with pepper and celery seed." - Liz Cook
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