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
14hr-smoked brisket
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!!
