"Housed in a former church, this barbecue joint’s new standalone restaurant opened in early January, offering its signature smoked meats, including juicy brisket, Tex-Czech sausage, and massive Dino beef ribs. Round out your solo plate or family-style meal with sides like lemon poppy slaw, jalapeno cheese grits, and Country potato salad. The new space and additional pits have made room for new dishes, including the chicken al carbon. Smoked Southwest Texas-style with post-oak wood and finished directly over mesquite coals, this roasted chicken is devoured like build-your-own tacos with tortillas and a side of salsa verde. Don’t leave without trying some of Micklethwait’s baked goods, which are made in-house. It’s open from 11 a.m. to roughly 4 p.m. or sellout. There is indoor and outdoor seating." - Brittany Britto Garley, Nadia Chaudhury
