For a BBQ joint in a town known for its BBQ, it pays to have experience.

For a BBQ joint in a town known for its BBQ, it pays to have experience. Trendy new restaurants come and go, but one thing has remained constant: Danny Edwards is serving up smoky goodness with a heaping side of tasty. Growing up in a BBQ joint, he’s practically made it his entire life. And you pick up a few things in that time: the art of slow-smoked meats, an appreciation for friendly conversation and a concrete pig.