It was 2012. The drinks were flowing and the crowds were forming at Grits and Chickie Wah Wah. A pop-up was born. We made some slow and low smoked meats – St. Louis-style ribs, Texas-style brisket, Alabama-style pulled pork, smoked chicken wings and house-made smoked sausage. Before we knew it, we had our own ‘cue community.