From Our Editors
Owner and pit master Mike Dial honed his culinary talents years ago while cooking barbecue for the masses during the Winston Cup races. Each evening at the eatery, he seasons the next day’s meat with a signature rub before smoking the protein for 14 hours. Meats are then slathered with a housemade barbecue sauce and tossed atop a grill for the final touch. Pork chops and chicken are served on a plate or tucked inside a sandwich or retired business envelope. A dozen sides range from chili-cheese-smothered fries to creamy potato salad.