Hutchins insists upon using fine pecan wood to cook and flavor the meat, with fresh cuts coming from the pit throughout the day. The food is prepared over what can literally be called an eternal flame, because getting optimum flavor requires an around-the-clock maintenance of burning coals. The other key to outstanding barbecue is, of course, the sauce. “When I began, I experimented until I found the best combination of seasonings,” Roy explains. “A good sauce needs to be sweet, bitter, and hot, all at the same time. It needs to hit your taste buds and explode!” At Hutchins there’s always a healthy supply of sweet and spicy sauce — and both should be tried and savored.