South Georgia takes its barbecue seriously, and Valdosta has a few local pit operations that are worth tracking down over a chain alternative. The style here tends toward slow-smoked pork — pulled or sliced — with a vinegar-forward or mustard-tinged sauce rather than the heavy tomato sauces common further north. Get it on a tray with baked beans and coleslaw, wash it down with sweet tea served in a cup the size of a small bucket. These are generally modest operations: counter service, paper trays, no reservations needed or desired.