Some of our favorite BBQ was from the Blue Door at the Delano (lamb shanks) and from Fearing’s Restaurant from Dallas (buffalo). But the best display at a booth was, hands down (or is that hooves down?), Chef Chris Lilly’s Big Bob Gibson Bar-B-Que from Decatur, Ga. Next to the tent that served food was a huge grill and smoker that was cooking all night long. Looking like a mad scientist (with a touch of serial pig-killer) a cook would open the lid, pull the pork right off the grill, toss it on a slab and start chopping it into pieces as the crowd oooh-ed, aaah-ed and then dodged all the flying chunks of pork. This was true southern-style cookin’!

-Fred G.