In 1958, Fort Worth native Angelo George founded the restaurant that has gone on to become one of his hometown's top barbecue joints. Over the years, the smoked beef brisket, slow-cooked up to 16 hours over hickory in the pit, has become a signature dish, followed closely by the pork ribs. The place (Angelo's namesake) started as a four-table watering hole where he started loading pepper on the ribs to sell more beer. The barbecue became a hit. Today, hickory wood piles high outside next to the windowless, worn building, and inside, enjoy the smell of a wooden interior seasoned with the famed hickory smoke and decorated with a stuffed grizzly bear, mounted game heads and trophies. Pick out chips and bottled drinks on your way to the ordering counter, then choose from sandwiches with beef (sliced or chopped), salami, ham, turkey, Polish sausage, hot links or Braunschweiger (smoked liver sausage). If you don't want the bun, upgrade to rye bread, or skip the sandwich altogether and order a plate of meat with sides. You can get a whole, half or fourth of a barbecued chicken in a basket as well. Sides include coleslaw, beans and potato salad that's heavy on the mustard and pickles. Save room for the fried pies, and locals love the frosty, reasonably priced schooners of beer, too.