Resembling an Old West outpost, this barbecue restaurant is housed in a rustic, one-story wooden building in Tioga, about an hour north of Dallas. The dining room has a low-key vibe with mismatched chairs, checkered tablecloths, and plaster walls lined with framed photographs of celebrity guests and cowboys. In the open kitchen, house specialties like the St. Louis-style pork ribs and hickory-smoked beef brisket — which is slow-cooked for 3½ days — are prepared. Sides include fried corn-on-the-cob and smoked baked beans.
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