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Blais-B-Q - Sous Vide Pork Belly served with Collard Greens, Georgia Peaches, and Coffee BBQ sauce served at Home restaurant in Atlanta, GA.
Top Chef Finalist, Richard Blais, talked with me about his thoughts on barbeque, including his favorite local spot and how he applies his unique viewpoint and techniques to this traditional food genre. He even discusses the infamous Top Chef smoking gun. Read the full interview here.
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