Craig Samuel and Ben Grossman, the comfort-food-lovin’ duo behind Smoke Joint and Peaches, focus on sustainable, all-natural meats for their latest barbecue spot. The pair smokes hormone- and antibiotic-free Berkshire hogs and Creekstone Farms short ribs, as well as whole FreeBird chickens, and plugs them into sandwiches, salads and plates. The mix-and-match menu offers your choice of meat paired with sauces (vinegar, tomato, spicy) and toppings (coleslaw, guac, pico de gallo). Big eaters can bolster their plate with sides, like Carolina dirty rice, BBQ beans, black-eyed peas and corn salad. The Smoke Joint’s beloved all-Angus beef hot dog is also on offer, here served with a three-meat Brunswick stew (a thin, smoky, tomato-based Southern specialty) made with kidney beans, burnt ends, pork shoulder and smoked chicken.