Jones Bar-B-Q Diner • 1910

Four generations of the Jones family have smoked pork shoulders over oak and hickory at this white cinderblock corner shop, turning out a single menu item: finely chopped pork on white bread with tangy vinegar sauce and optional mustard slaw. The doors open at 6 a.m., and Harold Jones—Arkansas's first James Beard Award winner—often sells out by mid-morning. Hunted down by barbecue pilgrims from around the globe, the place keeps the same secret family recipe that started when Uncle Joe sold smoked meat in the 1910s.