Call up and make a dinner date with Leslie the pitmaster, who claimes to have been employed at this farming community’s historic general store since the ripe age of two – albeit not always tending the fire. He smokes only enough meat for guests who have made the requisite reservations, so plan accordingly. With the cooler full of cold beer and various aging sundries on the shelves (and an entire table of machine parts), the stores itself has had a supporting role in a few feature films. But it’s really the butcher papre loaded with chuncks of sausage (with the snap of natural casing), thick slices of superlative brisket, and baby back ribs that are sweet from nothing more than the alchemy of smoke and pork that keeps this place on the map. Beer.
Method: Oak in an offset smoker
Pitmaster: Mike Randig
Barbecue steeped in homemade sauce and traditions.