Like a lot of Americans, Josh Sacks could never choose a single favorite style of barbecue. So when he was conceptualizing his food truck, Oink and Moo BBQ, he traveled the South to learn secrets from several regional chefs. He clearly picked up some good tricks, as his fleet of food trucks has since expanded to two brick-and-mortar locations. Depending on where they eat, guests might find everything from sliders with Texas brisket to Carolina pulled-pork tacos to Memphis-style baby back ribs, all prepared using meats that are all slow-smoked over hickory, cherry, and apple woods.