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When it comes to the classic canon of Southern barbecue, John Hamilton’s Pig & Pie, which draws on recipes from generations of his family’s restaurants, has got chops. When it’s fresh off the smoker, Hamilton’s pulled pork butt is tender and crusted with sweet-and-salty caramelized bark. His signature sauces, laced with Bourbon, honey and habanero, deftly balance sweetness and tang, with varying levels of heat. Add sides of baked beans, slaw and homemade pie for dessert, and you’ve got a country supper worth wallowing in. Takeout and catering are available, or dine in the tiny roadhouse decked with Coca-Cola Americana and college football memorabilia.

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