Whether you find the name eye-rolly or hilarious, it’s hard to argue with the barbecue that originates, rather unexpectedly, from this narrow old Pike/Pine storefront. Owner Zac Johnson jumped through permitting hoops galore to install two commercial smokers upstairs that yield tender dry-rubbed brisket, pulled pork, and St. Louis–style ribs, all of which radiate the subtle flavor of Johnson’s many-spiced house rubs. His sauce hits that not-too-sweet spot between vinegar and Kansas City–style versions.