New York City's barbecue scene is nothing to scoff at, reports Food Republic in a new piece on the rise of a strong smoked meat culture in the Big Apple. A number of factors have contributed to the growth of great 'cue in the city, but adaptation has been key. Says Micha Magid of Mighty Quinn's: "The customer that's enjoying barbecue is much more diversified than they were 15 years ago." [Food Republic]
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