Andy Nelson's place does the pig proud, Alabama-style. Andy himself smokes the 'Q for hours over hickory logs till it falls off the bone and then simmers it in a fabulous homemade BBQ sauce, the recipe for which is a Nelson family heirloom. No shortcuts here: just good, old-fashioned pulled pork, Memphis-style spare ribs, and sides of peppery coleslaw, red-skin potato salad, and smokey-sweet baked beans done right. Andy's is also a great place to experience obscure specialty barbecues like smoked catfish and a fabulous, mustard-based Carolina pulled chicken. Get a big glass of sweet tea and dig on in.

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