The Prized Pig, Niles

There's a good reason why your favorite barbecue dish might not always be available at The Prized Pig. It's because every day, the pitmasters load smokers and grills with aromatic oak and apple wood, and slow-smoke all their meats—some for up to 12 hours. So when they run out of tender smoked pork shoulder, St. Louis-style ribs, Texas-style brisket, or smoked chicken, no more can be made until the next day's smoking is complete.

Luckily, even if a certain item runs out, every dish on the menu is worth trying. There's smoked sausage platters, for example, paired with sides like baked beans and potato salad, plus the shop's homemade pickles and cornbread. Or, the Squealer Sandwich, which starts with pulled pork, then gets a hefty helping of the sides—mac and cheese, coleslaw, fried onions—piled right on top. Regardless of what you choose, each dish can be customized to your liking with a choice of sweet Kansas-city style, spicy tomato-based, or vinegary North Carolina barbecue sauce, all of which come served on the side.