Head on over to the historic Spoetzl Brewery building, where Central Texas-style barbecue is pulled right off the smoker and sliced to order. Just let the guy behind the counter know which animal you’re after (cow, pig, chicken or turkey), which parts (brisket, clod, ribs, etc.), how much, and whether you want it lean, fat, or with extra bark. Pro tip: get the brisket, juicy-style, and don’t skip the potato salad or deviled eggs. Once you get your butcher paper-wrapped meat, belly up to the bar for a cold one. Even though nowadays they’ll give you sauce and a fork if you ask nicely, you’ll understand where the restaurant got its original motto: “No forks! No sauce! No kidding!”