This barbecue mecca is known around town as the place where regular folks go for a bite to eat. The menu features typical barbecue fare as well as some innovative cooking ideas that have garnered quite a reputation. Frickles, pig in a potato, hen house potato, gobbling tater, frog legs and the three amigos rib-eye are just some of them. The award-winning ribs can be prepared Kansas City, St. Louis or Memphis style. Start with some chicken wings before moving onto your next course. There are several hot sauces in which they can be lathered in—there is even a hot sauce that requires you to sign a release form. The décor and service is what it should be at a barbecue joint. An abundance of Western photographs and paraphernalia line the walls while a blend of today's music plays throughout the dining room. The service is delivered with a hint of Southern hospitality.