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Brisket, chicken and ribs are cooking overtime at Stottlemyer's Smokehouse | Arts and Entertainment

Every day, the cooks at Stottlemyer's Smokehouse are pushing about 40 pounds of brisket into the smoker to cook overnight.

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Connecticut Restaurant Wins National 'Best Traditional Hot Wing'

Restaurants from all over the United States, including Buffalo's infamous Anchor Bar, submitted their wings to be judged in a wide variety of categories

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