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drawing of Smokehouse 52

Barbecue Quest

Hotel Hickman and Smokehouse 52

posted 7/10/2013

Growing up in the Midwest, I was never enamored with the local barbecue--typically baked or boiled ribs slathered with ketchup-like, overly sweet sauce, then quickly finished on an open grill. Later, on visits to the Texas Hill Country, I have eaten smoked sausage and brisket, spice-rubbed and cooked slowly over wood in a covered pit, and learned that what I had

 
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