The Green Mesquite, San Marcos

What's in a name? When it comes to Green Mesquite BBQ & More, pretty much everything. As one of its gift-shop T-shirts will tell you, the restaurant has been "horrifying vegetarians since 1988," and that enduring success can largely be attributed to what's inside the barbecue pit: log after log of green mesquite wood.

Owner Tom Davis opts for that particular fresh-cut variety because of its slow-burning property, and because it gives meat a bold and smoky flavor. Davis and his team cook everything from beef and pork to chicken and turkey over the wood. They also make their own barbecue sauce and a signature rub for their baby back ribs, which Diners, Drive-Ins, and Diveshost Guy Fieri called "awesome."

It's not just the smoked meats that distinguish Green Mesquite's three Austin-area locations. It's also that the restaurants double as venues for live music—specifically of the bluegrass and country variety.