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Owner Bill "BBQ Billy" Fletcher, formerly the president of a multimillion-dollar ad agency, sold his stake and followed his passion for barbecue, entering competitions in New York and New England. This led to pairing up with professional pitmaster Matthew Fisher (ex–RUB BBQ) and opening an attractive, easygoing brick-and-mortar space in Brooklyn in late 2012. Meats come from local farm cooperatives where animals are raised humanely, without hormones and antibiotics. The honey barbecue pork steak is particularly good, smoked over red oak and maple wood sourced from upstate. Brisket chili mac and cheese is worth every calorie. There's a small selection of bourbon and beer, plus housemade lemonade and iced tea that's unsweetened—this is Brooklyn, after all, not the South.