It's summer in the Barbecue Belt of America, where the smell of slow-burning hickory never quite fades. In other regions, wood-smoking is left to the professionals because the technique is thought to ...
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21 Smoked Dishes That Don’t Apologize for the Drip, the Bark, or the Hours It Took to Get There
Good smoked food doesn’t make excuses for the time it takes, as it lets the results do all the talking. These 21 dishes are for those who appreciate the art of taking things slow, welcoming the ...
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