K Vang,
It's the Smoke Shack. Their portion of the building used to be a night club called Gi-Gi's (IIRC) years ago, during my younger and wilder days. Anyway, I've been working in Harrison, AR this week and figured I'd stop there for lunch on my way home and check it out. Not bad at all. I've noticed it before, but never really paid it much attention, as I am not out that direction often, unless travelling through coming or going to work.
The skinny is this:
Good PP sandwich...good flavor to the meat.
Excellent homemade, homecut fries.
Nothing special about the baked beans. Canned pork 'n' beans with some fresh green bell peppers mixed in.
The sauce isn't bad at all and I did buy a jar. It's a somewhat similar recipe, but it's definitely not the same as The Shack. To me, it's sweeter than The Shack's and doesn't have the heat or the tart tang. Kind of reminds me of McClard's with more of a kick. Sounds like you are local so I'd bet you've hit McClard's at some point.
They have similar decor to The Shack, the bare board rustic look and lots of pictures of early 20th century LR, etc.
When I bought the bottle of sauce, I was checking out the ingredients and the lady commented that nearly everyone that buys some looks at that first. I threw out that it reminded me of a mild version of The Shack's sauce and she commented that they hear that a lot.
There are actually two versions of The Shack's recipe floating around and many more variations. The one that Ron provided is the more accurate and came from Dick Price, a local journalist. That recipe is dead on with mine, except that mine specifies the previously mentioned chili powder. The other originated from Richard Allin, another local journalist. I'm pretty sure that I ran across that in some old BBQ Forum archives, but I can't put my finger on it right now. I'll try to post a link if I can run accross it later. That recipe wasn't ever exactly a well kept secret over the years, in fact it's pretty common and a lot of folks have modified it to suit their tastes also.
Best Regards,
Scott