When asked to describe the style and flavor profile at SLAB (which stands for Slow, Low, and Bangin'), Mark Avalos responds, "It's Memphis meets Carolina meets Texas." Go through a cafeteria-like line and the meats – brisket, pork, sausage, chicken, or St. Louis-style pork ribs – are chopped or sliced to order for sandwiches, wraps, or sliders.
Meats here are smoked over post oak, sold market-style, and priced by the half pound: brisket, chopped beef sandwiches, three kinds of sausage, beef ribs, pork ribs, pork shoulder, chicken, and turkey. The five sides, potato salad, cole slaw, pinto beans, mac and cheese, and corn casserole, are sold by the serving as well by the half-pint, pint, and quart. Finish off the meal with warm peach cobbler topped with Blue Bell ice cream or creamy banana pudding. Oh, and the taps are stocked with local brews.