Crescent City Bourbon & BBQ is set to close its doors at the end of the month.

ROANOKE, Va. – “He just has always loved BBQ and loves the intricacy of how to smoke meat slowly.”Andrea Mason’s husband, Tyler, is one of the owners of Crescent City Bourbon and BBQ . Of course, if you’re a BBQ joint you have to have the North Carolina and the Kansas City style sauce. As for the pulled pork, Pugh throws it in the smoker for 12 hours with aluminum foil wrapped around the pork butt. You can just crack it in half.”What good is a BBQ joint without some killer sides? Mason says, “It’s really cool when it’s warm outside and the guys in the kitchen are using the outdoor smoker.