This buffet-style Texas barbeque concept is recognized for its hickory-smoked meats basted in a secret sauce. The lineup includes ribs, beef, chicken, sausage, ham and turkey, accompanied by home-baked hot rolls, spicy condiments and homestyle sides, such as fried okra, pinto beans and coleslaw. The rustic Southern-style décor matches the menu. The concept was created by Chris Carroll, with the first store opening in Northern Texas. Parent company Spring Creek Restaurants is still family-held, operating throughout Texas in mostly freestanding buildings with seating for at least 200 guests. 

LocationArlington, Texas
2009 Systemwide Sales ($000,000)$33,000,000*
YOY Sales Change8.2%
2009 U.S. Units29
YOY Unit Change7.4%
2009 Average Unit Volume ($000)$1,200,000*
Future 50 Year2010
*Technomic estimate