"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