Many people will likely go to barbecues when the Fourth of July arrives. But NBC 5’s Food Guy Steve Dolinsky says to hang on a second. “Barbecue” refers to slow-smoking, while most weekend warriors “grill.” And since proper barbecue requires a bit more skill and time, he’s got a recommendation in the Southwest suburbs this week. Like a lot of professional pitmasters, this story begins with a previous job and a life-changing trip to Texas. Fast forward a couple of years, and now that former heavy equipment operator is slow-smoking five days a week. The smell hits you before you even walk through the front door at Matt’s Barbecue in downtown Lemont. That’s because the enor
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