Best BBQ

After several years of winning trophies in local barbecue contests, Paul Lamers and Mark Ruck opened their first restaurant last year. They continue to rack up awards, including a nod from Riverfront Times as "Best Beef Brisket" in 2011. The brisket, smoked for twelve hours, is so tender that the restaurant isn't afraid to slice it a bit on the thick side. Just as delicious is the moist, peppery smoked half-chicken.

Source: Riverfront Times

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