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At the 'Super Bowl of Swine,' global barbecuing traditions are the wood-smoked flavor of the day

Summary by Winnipeg Free Press
MEMPHIS, Tennessee (AP) — The smell of wood fire wafting on the breeze is the first sense that gets triggered at the World Championship Barbecue Cooking Contest in Memphis, where smoke is as essential an ingredient as salt. For the teams that annually compete at the so-called Super Bowl of Swine, they’ve elevated backyard barbecue to fine dining under the sun, incorporating techniques passed on from generation to generation and creating a multi-…
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