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"The line forms long before the doors open for pitmaster John Bates’s barbecue, done low and slow over post oak, and the payoff is undeniable. Brisket with a simple salt, pepper, and garlic rub is outstanding, peach tea-glazed pork belly is meltingly tender, the beer-brined tipsy turkey is moist and delicious, and three sausages, including kielbasa, round out the meats; sides entice too, from Frito pie to smoked scalloped potatoes with a golden-brown crust and poblano creamed corn that are standouts." - Michael He