When asked to describe the style and flavor profile at SLAB (which stands for Slow, Low, and Bangin'), Mark Avalos responds, "It's Memphis meets Carolina meets Texas." Go through a cafeteria-like line and the meats – brisket, pork, sausage, chicken, or St. Louis-style pork ribs – are chopped or sliced to order for sandwiches, wraps, or sliders.