BBQ's long been regionally dictated, from Central TX's beef allegiance, to Tennessee's obsession with pork, to Louisiana's... um, what do those guys do? Here to show us: VooDoo BBQ, who probably through the use of methods you don't want to know about expanded to 12 locations in a decade within LA, and now's chosen Round Rock as a foot in the Austin market for its heavily spiced, New Orleans-style pecan-/oak-smoked meats
The goods are served "competition-style" (meaning dry-rub only), from the Caribbean jerk chicken, fried/BBQ shrimp, and Cajun smoked sausage, to the brisket, pulled pork, and St Louis-style ribs; you also get a choice of three sauces: Louisiana hot, Carolina cane vinegar, or Mango Crystal, which you'd have to do a lot of to be convinced to play Mango, or Chris Kattan
All meats are po'boy-able on white, wheat, or French, and they've also got sides including chicken/sausage gumbo, sweet potato souffle, corn pudding (a creamed corn/cornbread hybrid), and Big Easy chili, sure to give you bead-worthy man-boobs
They gots bottled beers, or play with the high-tech Coca-Cola machine whose touchscreen lets you pick from 100+ varieties of fountain drink, all of which are dispensed through the same spout, probably through methods you don't want to know about.