Vegetarians, beware: Gettin’ Basted could be the end of your meatless journey. That might sound like an exaggeration, but co-owner Tammy Roberts can name a handful of customers who have fallen off the wagon. And trust us, the award-winning barbecue is that good.

“It was really something that Jason and I wanted to do,” Roberts says, referring to her and her husband’s idea to open a food truck. “We had this grand concept that we would get tied into the bigger events that are around the country and be mobile and see the country.” Originally planning to open a hot dog truck, they convinced Derrick Melugin to join them and then reached out to Brad and Sarah Leighninger, who had been on the barbecue circuit since 2012, for recommendations on a smoker. Soon enough, it was a five-person collaboration, and the concept morphed into barbecue. By September 2016, Gettin’ Basted was up and running.

After four months, Gettin’ Basted made the leap from wheels to bricks. The restaurant’s menu features all the same finger-licking good barbecue—cooked hot and fast to maintain maximum juiciness—along with newer additions such as the Basted Nachos, the Austin sandwich and Waygu beef burgers. And don’t worry, purists can still enjoy the authentic Gettin’ Basted food truck experience at local events. Find the truck’s whereabouts on Facebook.—Adrienne Donica