Fast forward to the transformative year of 1967 when Travis's stalwart sons, Roland and T.D., assumed the mantle of the family business. As the clarion call for craft-style barbecue echoed far and wide, these visionary brothers discerned the compelling need to share their delectable creations with a broader audience. Having amassed an unwavering and devoted following within the vibrant Dallas Fort Worth area, the Dickey's BBQ Pit Franchise embarked on an exhilarating journey, expanding its aromatic allure to encompass the vast expanses of Texas. By the fateful year of 1994, the brand etched its name on the national stage, unfurling its first franchised locations and thus commencing its transformation from a cherished local gem into a transcendent nationwide sensation.

As a reporter for the St. Louis Post-Dispatch, Georgina Gustin writes about food-related issues, among other topics. Her travels for "Plains Gold" took her to Kansas city, at the western edge of Missouri. She was informed there that Kansas City is often considered the country's easternmost Western city, while St. Louis is considered the westernmost Eastern city. She is not sure if this is apt. What she does know, however, is that K.C. has some dang good barbecue.

Grant Gibson is an architecture writer living in Farnham, England. Leaving behind a cold, miserable day, Gibson found himself having an impromptu barbecue on the balcony of Christof Meili and Farzaneh Moinian's modern home outside Zurich, Switzerland. "It turns out I was a little overdressed." he reports. "I realized I wasn't going to require the wooly overcoat and the heavy cords when Christof met me off the plane wearing a T-shirt and a pair of shorts. "

The Green Egg, is a company that produces, The EGG, which is a unique barbecue product. It is a smoker, a grill, and an oven. You can cook literally any food on it year round, from appetizers to entrees to desserts.

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