Tyler Frazer is at the heart of the operation, greeting customers and making recommendations—a lot of time and care go into the food and overall experience here. When we arrived, a little before noon, and joined the crowd of locals, it was the thick cuts of brisket that grabbed our attention. Equally as good were the tasty pork ribs, and while they weren’t the meatiest we’ve ever had, their distinct mesquite flavor held on right down to the bone. The runner-up was the black-peppercorn sausage. After you pick up your order, belly up to the garnish stand for assorted peppers and pickles. For sauce lovers (it’s okay, we know you exist), neither the regular nor the hot option will let you down.