The downside to the current trend of elevated smoking techniques and upscale side dishes is that long-time family-run joints dedicated to their time-tested traditions and recipes are often overlooked. Since 1976, they have been known for dependable smoked hams and turkeys, lightly rubbed brisket, spare ribs, and fried catfish. Regulars return for the soul food sides such as fried okra, collard greens, and candied sweet potatoes.
