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Article: Smoke without fire down below.
- Article from:
- The Evening Standard (London, England)
- Article date:
- February 19, 2003
- Author:
CopyrightCOPYRIGHT 2003 Solo Syndication Limited. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: FAY MASCHLER
WOULDN'T it be nice if life were like the press release? Of course, in some areas of journalism, it is.
But listen to this: "If you like your meat you'll love BODEANS. Housed on two floors, both offering delicious meat beautifully cooked, gently smoked over oak, apple or cherry wood, it brings you an authentic barbecue dining experience.
Courtesy of the Bodeans BBQ Smoke Pit - especially imported from the States and unique in the UK - the meat, including house specialities of ribs (beef, baby-back and spare) and chicken a are all slowly cooked to enhance the flavour and retain all the natural juices for tenderness and ...
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