Rock up to the wharf in front of the World Heritage Centre on the weekend and you’ll find a swarm of hungry folks gathering around a grill — they’re waiting for plates of Blake and Trudy Simmons’ saucy, Southern-inspired smoked meats. The Simmons work nine-to-five during the week and only have time to make their signature sides (baked spaghetti, peas and rice, scalloped potatoes, jalapeño cornbread) for Sunday service. That’s when you should go.