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Barbecue, Southern: Here's the drill. You order up a plate of slow-smoked pulled pork, and then eat it naked, or choose one of three sauces: Western-style has a sweet tang, Gold has a bite-y mustard base, and Ultimate has a spicy, vinegar-y kick. Alternatively, you could opt for beef brisket, ribs, chicken or catfish (or a plate of all of the above). Sure, there are sides (cole slaw, squash casserole, mac and cheese, collards, fried okra, and the like), but with all this beautiful barbecued meat, do you really need sides?

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