Burnt Barrel

Kansas City-style BBQ in a former Chapman Valley winery, run by a couple who cut their teeth at a London smokehouse. Meats go 16 hours in a Yoder smoker; breads and Ugly Crust Pies come from an on-site bakery. The setting — rolling hills, rocky outcrops, the odd kangaroo — does most of the work before the brisket arrives.

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