www.littlemissbbq.com
Little Miss BBQ is one smoking hot mama. Scott and Bekke Holmes’ tiny one-room restaurant regularly draws long lines of locals, their fingers figuratively crossed in hopes of deterring the ‘sold out’ sign. Their secret is mouthwatering meats smoked over white oak for 12-14 hours and served by the pound, on a bun, or plated with two sides. Fork-tender pulled pork is the prizewinning piggy in the stable, while fall-off-the-bone pork ribs elicit squeals of joy with their woodsy flavor and peppery finish. Don’t miss the popular fatty brisket, meat so buttery that it practically dissolves on contact with the tongue. For sides, creamy jalape’o-cheese grits and picnic-style potato salad made with chunky redskins are the best bets.
