By Pete Lamb

Wiley and Janet McCrary spent more than a decade shuttling a portable smoker aorund the country competing in sanctioned barbecue contests. On off weekends, they catered for a Who’s Who list of Atlantians and dreamed of a slower lifestyle.
That’s what they thought they were getting when they took over a former restaurant space on Whitemarsh Island. After all, a little restaurant with less than 30 seats and a carryout service couldn’t’ be that demanding, could it?
Now, with a couple months history behind them, the couple hustle from one catering to another, all fueled by the success of their cozy little restaurant that serves world-class barbecue.
Pulled pork, beef brisket, chicken and St. Louis cut ribs form the foundation of the menu and, not coincidentally, are categories in which the couple hold “best of” awards. Check out the wall of the restaurant, it’s a monument to Wiley’s mastery of the pit and Janet’s preparation and palate.
My friend Jim, a life-long Savannahian and veteran barbecue consumer, joined me for lunch one chilly Saturday. We came hungry, we left groaning with pleasure.
We started with split orders of two popular appetizers – deep fried sliced dill pickles and okra. Each was perfectly fried – and accompanying jalape