Most buildings in Greater Baltimore don’t sport giant rooftop pigs emblazoned with the letter q on them, but maybe it would be good if they did. It’d be one way to let Andy Nelson know how grateful we are that he chose to build his barbecue empire here in the Greater Patapsco Drainage Basin. This is a family that knows its ’cue: slow smoked the old-school, tedious way that produces deep, irresistible smoke flavor and fall-off-the-bone tender meat. The same fastidious attention is paid to every delicious item Andy makes: spicy, vinegary collards, fragrant corn bread, piquant baked beans, and the fantastic family recipe barbecue sauces (don’t miss Betty’s South Carolina mustard sauce). Homemade lemonade or the best, most teeth-achingly sweet tea north of Dixie wash down all these savory delights just swell.

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