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From Eater, Washington D.C. (July 2017)

Hazel executive chef Rob Rubba admits to being obsessed with this nearly 50-year-old meat palace. "The smoke and pit-style cooking is where it's at. Plus the place is a total time warp," he says.

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A U.S. soldier stationed in Iraq, sporting a Pierce's Pitt t-shirt, treats his Battalion to "the best ribs of their lives" made with "Doc" Pierce's Bar-B-Que Sauce.

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