2002 BEST Barbecue Restaurant, West
By the time the meaty ribs and chicken served up here come off the smoker, they’ve been slow-cooked for as much as 14 hours over apple, hickory, and cherry woods. Add the tangy homemade sauces, and you can see why Tennessee’s is running out of room on the wall of its strip-mall locale for the list of barbecue cookoffs it’s already won. Well, here’s one more.
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