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Bigmista's Barbecue Southern California Neil Strawder, who was raised in Galveston, started making barbecue while pursuing a more conventional career in financial management.
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Meyer seems to want to make barbecue pristine; instead he's made it prissy.
"We got some good old boys down here who make barbecue so good, it'll make your tongue jump out your mouth and slap your eyebrows".
Sample a glistening platter of ribs or pulled pork and join the unending local arguments over which combination of smoky sweet or smolderingly spicy makes barbecue best.
In spring we'll burn this hazel in our kiln, to make barbecue charcoal, which we'll bag and sell in the garage and at local campsites over the summer.
There's still plenty to do: the trunks and thicker branches of hazel need to be cut into 2ft lengths, ready to be loaded in the burner we'll use to make barbecue charcoal over the following months.
Hot-smoking is what we do when we make barbecue.
"I make barbecue all year 'round -- even in winter".
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Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com