We are HUGE fans of Chef James Porter from his Tapino days. How many Chefs in this Valley or anywhere else have pulled off (successfully, Tapino's- known for its fine cuisine and locavore dinners; Petite Maison (our very favorite) and now Big Earls BBQ, named for James' beloved father) 3 restaurants that are completely different? Chef is a huge fan of offal and so is my hubby. We sampled the fried sweetbreads (very different); bone marrow (DELICIOUS) and the pig's tails (everyone enjoyed them but wanted BBQ sauce instead of ranch dressing). This is a sampling over two weeks- lunch on Sat and dinner tonight. For our evening cuisine, we wanted to sample the ribs (my husband could have eaten them with a spoon- they fell off the bone and I don't like ribs but loved them). The smoke was subtle and the texture wonderful. I had the pulled chicken bbq sandwich, priced at a very reasonable price point and enough food for two people easily. We tried sides of greens; corn bread and potato salad. All were very good fare and a step above most barbeque spots. The vibe is nice; the atmosphere is comfortable and it is a casual, affordable, DIFFERENT type of place in Old Town. YEAH! We need diversity and options. I am not a huge bbq person but was the one pushing to come back tonight. Great food, Chef even worked with Desert Smoke to create the sauces. Delicious! We will be back! Laurie and Rodney Malone