You'd be nuts to not get to The Pecan chef Tony Morrow's new Decatur (AL)-style pit 'cue joint, which pays homage to his late pitmaster grandad via photos of him throughout the years, and a 14ft-wide, 3ft-deep replica of the self-built pit in which he 'cued for a living since he was a kid, back when the government didn't care that children were working near fires 15+ hours a day.
The kitchen is technically open, but not like some of those kitchens who see a shrink three times a week.
100-proof Charred Oak will turn anyone into a pig.
These are the hands of pit boss DeVaughn Morrow (the next generation!), preparing their "Big Bone" beef ribs with a brown sugar rub.
Then getting the outside grill ready, using hardwood charcoals and a 2-to-1 blend of hickory & oak.
He likes big pork butts and he cannot lie.
Hands on butts.
A trick for when your grill is really smoky? Use paintball masks. Then shoot someone with one of the guns, although that part's more just for fun.
That's definitely chopped chicken.
Is that a humidor filled with stogies with cool names like Gurkha Assassin? Why yes it is. Let Tony's partner and cigar curator Big Rick know you need to get in there.
Bring one of those bad boys out to the patio, where you can sit near the fire pit. Bring the children! Fantastic fire-proximate employment opportunities abound!!