Listen up, self-touted slider joint with a strikingly similar name: this is how to make a slider. The ones at the shabby, hokey Little Bitty Burger Barn are juicy flavor bombs that are miles above Little Big’s, with buttery grilled buns. There’s not a whole lot of money poured into this venture, which looks like a bland doublewide trailer mated with a small town’s elk lodge painted with whatever colors were lying around. The walls are filled with customer photos, sponsored little league teams, and write-ups; look for the shelves of hot sauces ranging from mildly zingy to masochistically murderous.

Most of the focus here is, as it should be, on the burgers (plus other sandwiches, wings, and various Southern favorites like fried catfish and Frito pie). The burgers are attired as usual, with blue cheese and feta being the fanciest among the options. For vegetarians, there are serviceable grain-based and black-bean patties; and you can substitute fries or onion rings for (drumroll) tots! What a simple joy are crispy, well-seasoned tots. The burger’s of the unabashedly sloppy and huge variety—and it gets sloppier, if you want it to; patties come in third, half, and full-pound sizes, and may be studded with jalapeños. Patties and fries are from fresh, never frozen, and few elements don’t work (one of them being a runny guacamole). But at some point, do yourself a favor and try the chicken-fried pork tenderloin sandwich—it’s crispy, thick, and even better than the chicken-fried steak. Now sub tots. Done deal.