City Barbeque — Buford

The smokers run on-site, burning local hickory for the kind of low-and-slow cook that built the brand's name. What started nearly three decades ago now reaches Buford Drive, where the same method applies: meat, smoke, time.

They call it competition-quality, and the kitchen backs it. No shortcuts in the pit, no pretense on the plate — just barbecue done the way it's meant to be done rack at a time.