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Find this business under: Restaurants-Barbecue, Barbecue, Restaurants

Offering a wide selection of barbecue styles -- pulled pork, Texas beef brisket, Maryland's pit beef and Memphis-style ribs -- Andy Nelson's will make barbecue fanatics from all over the country feel at home (as long as they all hail from south of the Mason Dixon). The baked beans are a meld of smoky and sweet flavors. Dixie wings -- as opposed to their cousins in Buffalo -- are barbecued but not fried. The smokehouse Southern chicken is rubbed with a blend of spices and then ever-so-slowly smoked to perfection. The pulled pork comes dry and you choose your own sauce -- Bama Barbecue, a tomato-based, Memphis-style creation, Betty's South Carolina Mustard Sauce or Guy's Pig Dip, a spicy, citrus-based mix with a vinegary kick. Family-style meals go best with sides like the moist cornbread, creamy coleslaw, kosher pickles and barbecue potatoes wedges.

The restaurant's rustic ambiance is accented with lots of pig paraphernalia inside its three rooms, in case you missed the giant pig on the roof. -- Laureen Miles Brunelli