Smoked over pecan wood, Chef Bryan Dooley's first-rate barbecue definitely is worth the drive from just about any locale in the Valley. You can't go wrong with any of the meats on the menu, which doesn't waste time on burgers and other non-essentials — it's all about the 'cue at this small and friendly, counter-service eatery dressed up like an Old West-themed outpost. There's the moist, delicious pulled pork sandwich, topped with Dooley's unique olive-based cole slaw; a smoky brisket with a perfect bark and tender center; slabs of mouthwatering pork ribs; and if you're really hungry, a creation called the Big Pig. Starting with the clang-a-lang of the cashier's cowboy triangle to let everyone in the joint know the beast has been summoned, it features a heaping basket of golden French fries topped with that amazing pulled pork, baked beans, scallions, house-brined jalapeño slices, and sour cream. Forget the fork, this place is finger-lickin' fabulous.