Barbecue is one of my favorite foods, really good barbecue, that is. The pork, beef or chicken has to be smoked slowly for hours over hickory, mesquite or other wood that adds a smoky flavor. The smoked meat must be juicy, not dry. I have found some great barbecue restaurants in the South, but they are a rare find north of the Mason-Dixon Line and east of the Mississippi River. So I was thrilled when we discovered Pit Stop Barbecue and Grill in Brownsburg, Indiana.