SoBe 2013 is in full effect and last night at the fest's kick-off event, The Q with Paula Deen, we sampled a variety of barbecue-inspired dishes from chefs all over the country. Hands down the most delicious and unique plate of food we tried was Tim Love's smoked black buck antelope crepinette served over oak lentils and pickled leeks. Admittedly it was our first time ever sampling the animal, which Love claims he shot and killed himself at his ranch then whole roasted then shredded. The smoky meat had rich but had a delicate quality to it and melded perfectly over the smoky lentils and pickled leeks. The best part? We washed the whole thing down with Tim by knocking back a shot of Tuaca (aged rum). Soo SoBe.