Red, Hot & Blue

The menu here has most of the barbecue bases covered. The choices, smoked on premises, are presented in the styles of Memphis, Carolina, St. Louis and, of course, Texas-by the pound or as platters. All the 'cue is moderate in price. The slab ribs that seem to be eternally smoked come wet, dry or sweet. All are sticky. The Carolina pulled pork, naturally, is served with a vinegar sauce. There are slices upon slices of thin smoked brisket. To round out the menu, customers can order many Southern food fundamentals, such as catfish, chicken-fried steak, fried okra and collard greens-the latter of which has a tendency to run out early.