Best barbecued buffalo - 2000
When third-generation rancher George Harral and his wife, Georgia, left Texas behind, they knew they wanted to set up a smoke shop somewhere. Lucky for us, they picked a great site: Lookout Mountain, in a hundred-year-old building that reeks of history. The Harrals then set out to smoke everything imaginable -- and even a few things that weren't -- from pork ribs to chicken to brisket to salmon. But our favorite is the buffalo. The Harrals lightly smoke those massive bones until the meat starts to release its juices, then slather them with their Texas-style slop, a sweet, tangy barbecue sauce that perks up the buffalo's mild meat. The buffalo ribs are available only in the summer, so buy some bison now.