This rustic, green shack is the last of the many beer joints that lined US 49 during World War II. As you enter the confined space, you'll notice the ceiling and walls covered with dollar bills, personalized by previous patrons. Seat yourself at one of the limited folding tables with unmatched chairs. What this place lacks in décor it makes up for in tender, juicy meats. Hand rubbed with secret spices, the steaks are grilled on an open fire fueled by local pecan wood and hickory charcoal. Ribs are smoked daily in the old-fashioned smoker in back, which can be viewed out the window. Tuna is available for fish lovers; boiled crawfish is served in season.