By the time we waddled out, we were planning our next trip. Our barbecue purist friends adored the St. Louis–cut ribs and old-fashioned sausage but reserved their highest praise for the brisket. Don’t underestimate the appeal of the half chicken or jalapeño sausage either. Straight-ahead collard greens and cumin-spiked beans were what you’d expect as sides; unexpected was the brilliant combo of brussels sprouts and cauliflower in a creamy, cheesy sauce. (7/13)