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By the time my dad called, my hands still smelled like smoke and pepper, like the shift had soaked into my skin. It was a Thursday night in Austin, July heat turning the back alley into a dryer. We’d just finished a two-hundred-cover dinner rush at Copper Spur Smokehouse, where I’m head chef. My line cooks were scraping flattops, the dish pit was roaring,continue reading …
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