Food & Drink

Live Oak Barbecue

Pitmastered by a meat-monger fresh off the competitive 'Qing circuit, this down and dirty joint serves mealy-textured beef sausage, smoked chicken, a chop-like pork steak, and the standout, a 1950s-style electro-tender-aged (shot with electricity for 20min to accomplish a dry-aging effect), 10hr-smoked Corpus Christi brisket, a far more righteous body of Christ than a stale wafer.