Finding this place is half the experience. A winding Appalachian road in a small Tennessee town, a building that does not announce itself, and a parking lot full of cars from Virginia, North Carolina, and Georgia that tells you everything before you walk through the door.
The smoked ham here follows a method developed in 1948 and has not changed since. Whole fresh hams over hickory wood from the family’s own farm.
A secret sauce with somewhere between 20 and 24 ingredients that only two people on earth know completely. Hand-cut fries and a blue cheese dip that regulars order without looking at the menu…