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The goal of BOBBiQUE is to provide its customers with a taste of Tennessee flair. The fact that BOBBiQUE uses slow cooking methods in their renowned 700lb barbecue “pit” and serves food like St. Louis style ribs, brisket, pulled pork, barbecued salmon, and shrimp just demonstrates their commitment to their mission. The executive chef and proprietor of Bobbique, ERIC RIFKIN, Read more...
