Roast Beef: Try the dipped version w/o cheese to get the unadulterated flavor of the beefy stock. The flavor was fantastic and the beef was sliced paper-thin and very tender. Read more.
Adam Richman stopped by here for a taste of some slow-smoked pork. He got a lesson from owner Bill Armbrecht on what goes into cooking a Boston butt for 30 hours without drying it out. Read more.