I positively whipped myself up into a tizzy when I first heard of this place, but, despite the offerings of CFS (chicken-fried steaks), brisket, hot links, and beanless chili, I was a little put off by the optional chili toppings (cheese, onions, and sour cream), and so I have stopped short of visiting.
Is anyone aware of how they cook/smoke, or of their Q philosophy?
Damn. I miss Old Plantation (R.I.P.) on Armitage near Clybourn (unfortunately picked location for a real smoking SOU/TX BBQ joint).
"Remember the Alamo? I do, with the very last swallow."