Barbecuing meat is an art: too much heat, and the meat burns; not enough, and it's lacking in flavor. But as a competitive barbecuer and certified barbecue judge, it's the artistic medium of choice for Chef Danny Perez. He's so passionate about the process, in fact, that he built the menu and atmosphere at Catalina Barbeque Co. & Sports Bar around true competition-style barbecue.

The team here doesn't take that term lightly—"competition-style" means cooking proteins low and slow. Chef Perez and the five other certified barbecue chefs on staff stoke fires with fragrant mesquite as well as pecan wood. The meats themselves marinate in spices for 24 hours before hitting the smoker, where they develop flavor thanks to the smoke, seasonings, and liberal applications of Piloncillo blend BBQ sauce. The final products—pulled pork shoulder, beef brisket, and, of course, ribs—arrive at the table after about 12 hours of cooking, perfectly tender and ready to be paired with the restaurant's local-brewed beer or whiskey.