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Many pit masters are born into BBQ, with silver meat thermometers in their mouths and dry rub under their fingernails. Not the Yes, Dear BBQ crew. These Savannah transplants mastered the art of the meal without the benefit of knowledge handed down from hickory-scented ancestors. With practice—and the patience of their neglected spouses—came wisdom, including the recipe to these homemade sauces. Today, their barbecue satisfies at smoker smackdowns throughout the Southeast.
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