Bryan knows good barbeque

Jul 4, 2007 Read more: SavannahNow

“It's a time-consuming process, more or less.”

Kevin Fabre, left, and his father Clyde Fabre stand in the smokehouse behind their Richmond Hill barbecue restaurant, The Smokin' Pig. via SavannahNow

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griffin

United States

#1 Feb 10, 2008
Great writeup.gotta make it up the road to see what yall got goin on!

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