In a quiet, former-industrial neighborhood of Brooklyn lies Hometown Bar-B-Que, a local smokehouse serving up "the best barbecue north of Virginia," at least according to owner Billy Durney who says that's a big -- but true -- statement not to be taken lightly. What patrons may not know is how much work is required to operate such a restaurant (sometimes meaning literal blood, sweat, and tears). While food service is an overwhelmingly difficult and underappreciated labor, a barbecue restaurant has additional challeneges as all of the meat is pit-smoked for 10+ hours, requiring 24-hour supervision. This is a glimpse into the lives and atmosphere of Hometown Bar-B-Que.