"Like many pioneers before him, Durney started smoking meats in his backyard for friends. A hobby grew into a profession. His traditional brisket, pork and turkey could hold their own below the Mason-Dixie Line, while his Jamaican jerk baby back ribs and lamb belly might be the start of a New York City style. And his ginormous beef ribs, rubbed simply with salt and pepper and smoked for hours? Forget a drive, They’re worth a plane ticket." —Bon Appetit


The meat falls apart on eating as it should, and is both intensely peppery and slightly sweet. Its served on a butcher paper-lined metal tray with accouterment in paper cups, but this is a meal which requires neither sauce or niceties. “ —Amelial Lester, The New Yorker


“They revel in gargantuan beef ribs and juicy pulled pork , their meaty trays piled high with the smoked bounty, all of which sports gorgeously burnished exterior bark. Thick slab pastrami bacon gives Peter Luger a run for its money” —Village Voice


“Straightforward classics like smoked brisket and baby back ribs are always a strong choice, but there are also options like tacos and lamb belly banh mi” —Eater