There are fun sides to consider; pommery mustard coleslaw, baked beans with molasses and Creemore lager, and a highly spicy corn bread spiked with aged cheddar and jalapeño.

But Boehmer saves his magic for the real, southern-style goods: the much anticipated Pulled Beef Brisket, for example, is generously heaped on the plate in his own BBQ sauce, the long strands of brisket offering meaty cooked-in flavour that is paired well with the sauce. This is big meaty food that demands the whole package - meat, beans, rice and that addictive corn bread, the latter rich and warm, a great blend of flavours and textures.

Soon we reach the Oklahoma Beef Ribs, which has more dazzle - with the fiery impact of the CGL BBQ sauce – than any rib chain could conjure. Unfortunately, the Kansas City Sweet and sticky pork ribs, which are prepared the exact same way, were just too fatty to be enjoyable. The least satisfying of the meats was the CGL Rotisserie chicken, which with its dry rub spices was still very Swiss Chalet-ish.

Structurally, Cluck, Grunt and Low may not be as fluid and smooth-running as other restaurants of its ilk, the service is jerky and sporadic, but the whole package has an energetic entry that leaves you stoked for that rowdy house fare.