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If you can smell the hickory smoke in Sharonville, you must be near Jim Dandy's. As the folks here proudly point out, no meat is cooked in the kitchen. No microwaves, no ovens, no charcoal, no gas -- nada. In true Southern style, slow cooking with wood is how they do it here: cherry, hickory, apple, oak and other woods that give the meat its distinct flavor. Ribs, pulled pork, chicken and brisket are the heavy faves, along with Southern staples like cornbread, red beans and greens. Once the site of the old Roadside BBQ restaurant, Jim Dandy's likes to do things the old-fashioned way -- that is, by focusing on quality over quantity. This accounts for the large containers of meat taking their time to cook, as well as the smoke billowing out near the parking lot. As the fellas at Jim Dandy's like to say, "Spiced and smoked, not boiled and soaked." We say "Amen!" to that one.