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Archive for September 21st, 2015

“Even if they cook over wood [rather than gas], some new places’ inclusion of ribs (not traditional in old-line barbecue joints) and brisket (from Texas, whose barbecue North Carolinians profess to despise) has created what [John Shelton] Reed dubs the International House of Barbecue. Even if they cook over wood, will new places serve a […]

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