When asked to describe the style and flavor profile at SLAB (which stands for Slow, Low, and Bangin'), Mark Avalos responds, "It's Memphis meets Carolina meets Texas." Go through a cafeteria-like line and the meats – brisket, pork, sausage, chicken, or St. Louis-style pork ribs – are chopped or sliced to order for sandwiches, wraps, or sliders.
is a definitive Texas barbecue joint with window service, picnic tables, and a smoking pit out back. Meat is available by the sandwich, the plate, or the pound, and it's still BYOB.
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