Micklethwait Craft Meats

Line too long at Franklin? Head five minutes farther east to Micklethwait Craft Meats, a tiny, one-pit trailer with a handful of picnic tables situated in an unsuspecting East Side lot. You won’t wait eons, but you do need to arrive within the first couple of business hours to ensure a taste of pitmaster Tom Micklethwait’s goods—though they’re open until 3pm, they often sell out quickly. Our recs to help you decide before you arrive: a bit of brisket (stands up splendidly to the knife and fork test), some of the wonderfully smoky, extra-peppery pork spare ribs, and a beef rib. The latter will run you $20 by itself, so consider sharing, but the melt-in-your-mouth quality trumps almost any five-star steakhouse beef select. Essential sides: lemon-poppy-seed coleslaw–a crisp, creamy twist on a classic—and jalapeño-cheese grits, a Southern staple spiced to perfection.