When you go to Pinkerton’s, you are going to Grant’s house. No, really, he lives upstairs. It’s a family affair in more ways than one, because his parents help run things too (though they live elsewhere), and his mom does the baking. The smoking technique is a bit unusual, because Pinkerton starts his meats over strong mesquite and finishes them with mild post oak. The brisket’s smoky crust invites you back with every bite, and the fat is so well rendered it’s like butter. The pork ribs come in two options, glazed and unglazed, the former sweet and tender, like meat candy. The beef rib can hang with any of the big boys around the state, the meat pulling away from the bone with ease and sporting a nice peppery bark. Order some of the jalapeño-cheese rice as a side or try the duck and sausage jambalaya. The best finale? A slice of homemade banana cake.
Method: Mesquite and oak in an offset smoker
Pitmaster: Grant Pinkerton
"How I cook here is exactly how I cook in my backyard," Pinkerton said--maybe because it is his backyard.