St. Louis style ribs at Bad Brad's BBQ in Shelby Township.Tanya Moutzalias | MLive.com

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BY AMY SHERMAN | asherma2@mlive.com and JOHN D. GONZALEZ | gonzo@mlive.com

Barbecue in Michigan is bigger, bolder and better than ever. The barbecue scene here has exploded over the last six years, since we last searched for

. Not only has the sheer number of places serving up great 'cue increased, the quality of the food being created has also stepped up to a new level. Michigan barbecue has arrived, and it is good.

We were amazed to receive over 200 nominations for barbecue joints from across the state this time.

garnered about 40 places, and we are pretty sure that was every single barbecue spot in Michigan.

Places on our recent list ranged from sit-down, full-service restaurants, to carry-out joints, food trucks and even a few mobile cooking spots. Some of the nominees focus solely on barbecue, while others have barbecue as part of their menu. Through our regional polls that our readers voted in, we narrowed our list to 11 poll winners. We then added 29 other spots to check out on our journey.

Over three weeks, we ate barbecue at 40 different places all over Michigan.

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Barbecue is a cooking style that is laced with history, tradition and passion. Here in Michigan, it might not have quite as long a history as other regions. But this actually is kind of cool, because it has allowed our pitmasters to create our own barbecue story. In fact, we heard from many of them that we have our very own style of barbecue that is unique to America: Michigan style.

What sets our barbecue apart, we learned, is the great variety of wood we have in Michigan. The abundance of fruit woods, like apple and cherry from our plentiful orchards, have found their way into smokers across the state. These woods create a distinct flavor in the meat, and one that you won't find in other regions. While many places might have traditional offerings on their menus, like Texas brisket, or North Carolina mustard sauce, it is the interaction of our Michigan wood with the meat that makes barbecue here unique.

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Chicken wings and sauces rotate in the smoker at Lockhart's BBQ in Royal Oak. Tanya Moutzalias

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Barbecue is always first and foremost about the meat, and the magical transformation that happens when smoke is introduced. When you find truly great barbecue, sauce is an afterthought, and used more as a condiment on the side. Low and slow cooking, in a carefully monitored smoker, is the name of the game.

There is great debate in the barbecue world about the type of smoker that makes you "authentic." Some pitmasters believe you must use all wood, with no other help. Others use smokers that are a hybrid of wood and gas, that they believe give them a more consistent product. We even came across a few pellet smokers that have an automatic feed. Each type produces a different type of smoke, and finished product.

The quality of the meat is just as important, and the best places buy the best meat. Many have long-term relationships with their suppliers so they can get the custom cuts they love on a regular basis.

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The spread at Johnny V's Smokehouse in Corunna. Kaiti Sullivan | MLive.com

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In addition to the many, many meats on the menu, a great barbecue joint doesn't skimp on the sides. These are just as important as any of the proteins, and we were impressed to hear that the majority of restaurants were making everything from scratch. We mean everything, from homemade sauces to pit beans, mac and cheese, collards, cornbread and even the pickles. Impressive.

We also loved finding places that were trying new things on their menus. Smoked corned beef, Jamaican jerk chicken, a BBQ sundae, pitmaster nachos, creative sandwiches, and pork belly french toast all came across our plates this search.

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Cory and Tarra Davis from Daddy Pete's BBQ food truck in Grand Rapids. Cory Morse | MLive.com

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And while all the food that we tried truly was delicious, the most impressive thing we found was the incredible passion that people have for barbecue. The owners and chefs at these places live, breathe, eat and dream barbecue. They think nothing of staying up all night to tend to the pit, or of loading the smoker up with a thousand pounds of meat day after day. They strive to achieve that perfect smoke ring every time, to get the perfect lacquer on their chicken wings, and to make lip-smacking ribs that are tender yet still hold their shape. Running a barbecue joint is not easy. It is a labor of true love.

Our Top 10 could easily have been a Top 20, we truly were that excited about what we found all around Michigan. The quality of the food is matched with the incredible hospitality that these places offer. The owners not only want you to have a great meal, they truly want you to have the best time.

We thank each and every one of the restaurants that we visited, from the owners, to the staff, to the most important people in the kitchen, the dishwashers. Your passion is infectious, and is bringing acclaim to Michigan barbecue. Keep up the great work.

Here are our picks for Michigan's Best barbecue, including a few special awards.

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Amy Sherman | MLive.com

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One to Watch

Curious Pig

117 S 5th St.

Crystal Falls, MI 49920

906-282-7575

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Amy Sherman | MLive.com

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One to Watch-Curious Pig

The newest barbecue joint on our search, Curious Pig, opened in March 2018. Owners Scion and Pam Petrich got into barbecue about a year ago, and drove from the U.P. down to Kentucky to pick up a smoker. Then, they taught themselves how to barbecue.

"We wanted people to come here for the whole experience and get swept away to somewhere else," Pam Petrich explained.

Professional service, a fun atmosphere, blues music and delicious barbecue combine to create a unique experience in this neck of the woods. No liquor license here, instead enjoy some lovely and refreshing mocktails, like the "Orange Blossom Stinger," with citrus, mango, carrot and a splash of ginger beer.

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Amy Sherman | MLive.com

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One to Watch-Curious Pig

Get a platter of meat to try a little bit of everything. The rub on the chicken is fantastic, and smoked turkey is juicy from its six-hour marinade. House-made sausage has a cajun kick. The pit beans have color and texture from the use of four different kinds of beans, and are savory and smokey.

Sandwiches are creative combos that come loaded with toppings. The turkey gets bacon and both pimento cheese and basil pesto for an inspired combo.

It was a big leap for the couple to embark on the journey of restaurant ownership, but from what we tasted, we think they are going to do just great. Curious Pig is a barbecue joint to watch.

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The hard working crew at the Curious Pig in Crystal Falls. Amy Sherman | MLive.com

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A meat platter from the Grilling Company. Cory Morse | MLive.com

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Best Grab and Go Barbecue

Pit Stop Catering

6479 28th St. SE

Grand Rapids, MI 49546

616-340-5600

The Grilling Company

6231 West River Drive

Belmont, MI 49306

616-295-4656

These two Grand Rapids area smokers are both top-notch joints, providing excellent barbecue in the take-out form. While Pit Stop does have a couple of picnic tables outside, The Grilling Company has none.

Don't let this deter you, however. Each place is well worth a visit.

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The spread at Pit Stop Catering in Grand Rapids. Amy Sherman | MLive.com

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Best Grab and Go Barbecue-Pit Stop Catering

Pit Stop is no stranger to Michigan's Best searches, having been featured on the original

,

and

Owners Matt and Sue Smith started cooking for friends and family years ago, and finally decided to make it official in 2012. Their cozy little spot has become so popular over the years that they usually run out of everything by the afternoon of the two days (Thursday and Friday) that they are open.

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Gumbolaya from Pit Stop Catering in Grand Rapids. Amy Sherman | MLive.com

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Best Grab and Go-Pit Stop Catering

In addition to their standard fare, which is anything but, they are known for all the crazy, creative specials that they run every week. The whole staff contributes ideas for specials.

"Micknuggets" are burnished little chunks of double smoked corned beef. "Wolfpack Tots" feature potatoes mixed with pulled pork, hatch chile peppers and cheese. "Gumbolaya" was on tap the day we visited. It was spicy, smokey, and loaded with everything from smoked sausage to gator nuggets. Totally delicious.

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Brisket from Pit Stop Catering. Amy Sherman | MLive.com

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Best Grab and Go-Pit Stop Catering

The regular offerings are pretty special at Pit Stop as well.

Pulled pork is tasty on its own, but add a green chile sauce and cilantro cream sauce, wrap it up and call it the "Green Menace Wrap" and it's even better. Ribs have a great chew, and tangy flavor from a dab of sauce put on at the end. Brisket isn't cooked competition style, instead it's fall-apart tender, which is just fine with us, and with their customers. Matt Smith explained, "We cook it this way on purpose. This is how people like it here."

All the sides created by Sue Smith are lovely, from the creamy mac and cheese to the classic pit beans. She also kicks out some first-rate desserts that change every week.

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The crew at Pit Stop Catering are ready to serve you Thursdays and Fridays. Amy Sherman | MLive.com

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Check out all the pictures from our visit to Pit Stop Catering.

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Pork butts in the smoker at The Grilling Company in Belmont. Cory Morse | MLive.com

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Best Grab and Go Barbecue-The Grilling Company

The Grilling Company has been open for five years, and has been at its current location for three. Owner Keith Hall has a new smoker that is insulated to provide more consistency during the cold winter months. He starts the smoker each night at midnight, and burns fruit wood for a great, smokey flavor. Keith works all night in order to make sure his team of four is set up for success every day.

We tried a peppery pork butt right off the smoker and could have stood there snacking all day. Half of what they sell here is brisket, and it comes with a great smoke ring.

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Homemade sausages at The Grilling Company. Cory Morse | MLive.com

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Best Grab and Go-The Grilling Company

We were very impressed with the house-made sausages at the Grilling Company. They make about eight different kinds, and we got to try four of them.

The beef and cheddar was practically perfect, and a complete surprise for a beef-based sausage. The spicy jalapeno cheddar was also a hit. You can purchase the sausage in bulk and uncooked if you'd like to take them home with you

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An array of sides from The Grilling Company. Cory Morse | MLive.com

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Best Grab and Go-The Grilling Company

During our visit to The Grilling Company we tasted everything in the back prep kitchen with the crew. It was fun to go behind the scenes as they got ready for their busy lunch rush.

Cheesy potatoes are the number-one side here. Some people will even order double potatoes with their meal. They are made with fresh potatoes and lots and lots of cheese. We could see why their so popular with just one bite. Joe McKeiver is the master potato maker, he cooks upwards of 1,500 pounds of them a week.

And even though Hall says he's not a sauce guy, they offer quite a few homemade ones to try.

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The Grilling Company owner Keith Hall, right, stands with his team (from left) Jim Golczynski, Joe McKeiver and Jeff Nodurft. Cory Morse | MLive.com

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See all the photos from our visit to The Grilling Company.

Pit Stop and The Grilling Company might not be traditional restaurants, but they are making traditionally delicious barbecue. Stop by and grab lunch to take back to the office, or dinner for the family. You'll be glad you did.

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Delicious dishes from Slows in Grand Rapids. Amy Sherman | MLive.com

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Trendsetter Award-Slows Bar-B-Q

Slows Bar-B-Q

2138 Michigan Ave.

Detroit, MI 48216

313-962-9828

435 Ionia Ave. SW

Grand Rapids, MI 49503

616-454-1588

4107 Cass Ave.

Detroit, MI 48201

313-309-7560

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Brisket from Slows in Grand Rapids. Amy Sherman | MLive.com

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Trendsetter Award-Slows-Bar-B-Q

A trendsetter is someone who leads the way for others, and that is exactly what Slows Bar-B-Q did when they opened in 2005. They haven't been open the longest and they aren't the biggest. They are certainly one of the best.

Slows showed Michigan that authentic, "elegant" Southern style barbecue could be enjoyed in a sit-down restaurant, kicking off the barbecue craze across the state. We talked to many owners who credited Slows with showing them that it could be done, and that Michiganders were ready for top quality 'cue.

We'll be eternally grateful to Slows for their innovative move over 13 years ago.

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The line up of sauces available from Slows. Amy Sherman | MLive.com

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Trendsetter Award-Slows Bar-B-Q

Slows represents regional barbecue styles from across the country, especially in their collection of sauces. They range from a sweet one, that is the most traditional, to a surprisingly interesting apple version. South Carolina mustard is bright and acidic, while the North Carolina is thin, vinegary with a bite of red pepper.

Sides at Slows are also top-notch. The mac and cheese is fantastically rich and creamy, with some kind of secret ingredients that we couldn't figure out and Slows wasn't revealing. Smokehouse beans are a nice balance between sweet and savory, and the chunky sweet potatoes seem like a tasty, healthier choice.

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Pulled pork from Slows in Grand Rapids. Amy Sherman | MLive.com

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Trendsetter Award-Slows Bar-B-Q

It's hard to do meat consistently at just one restaurant, let alone three. Slows uses Southern Pride smokers to cook up their proteins, and create their fantastic meats. The pulled pork comes out in long tender shreds capped by a flavorful bark, while wings are dry rubbed and super juicy.

Sandwiches are a big deal here, the "Yardbird" was named the best sandwich in America by Adam Richman in 2012. It features smoked chicken, sauteed mushrooms, cheddar cheese and bacon, and then doused in the "Yardbird" sauce, a heady combination of honey, horseradish, mustard and heat. This a sandwich that is greater than the sum of its parts.

Slows was at the forefront of the barbecue movement here in Michigan and setting an example for hopeful restauranteurs across the state. We give them a tip of the tongs for their vision of what barbecue could achieve.

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Some of the crew at the Grand Rapids location of Slows. Amy Sherman | MLive.com

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See all of our photos from our visit to Slows Bar-B-Q in Grand Rapids.

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The "big" brisket sandwich from West Texas Barbecue in Jackson. J. Scott Park | MLive.com

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#10-West Texas Barbecue

West Texas Barbecue

2190 Brooklyn Road

Jackson, MI 49203

517-784-0510

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Great sides from West Texas in Jackson. J. Scott Park | MLive.com

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#10-West Texas Barbecue

Our number-one pick for Michigan's Best barbecue in 2012 is still cooking strong in Jackson. West Texas has been smoking up great food since 1991, and they still are.

The business has really grown since our last search. Owner Dan Huntoon explained, "We just keep going. I don't really care what others do. I have a plan and we just keep chipping away at it."

Whatever that plan is, keep on working it, please. They've added some more seating indoors, but the majority of people grab and go.

The best-selling brisket here is exemplary, meaty and beefy with a great smokey flavor. Huntoon told us, "You just have to take your time and be patient with brisket. Remember that each brisket is unique." The pulled pork is simple, but exactly what you want it to be. We especially like their Hot Link sausages here, they were nice and peppery.

The meat is smoked so well that we found we didn't even really want to put any of the four homemade sauces on it. But we did, and they were great.

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Ribs from West Texas Barbecue in Jackson. J. Scott Park | MLive.com

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#10-West Texas Barbecue

The collard greens were some of the best that we found, with nice big leaves, a tiny bit of a kick, and juicy without being soupy. The baked beans are rich with molasses, and sweet without being cloying. Mac and Cheese is the number-one side. It's well cooked and mellow with cheese.

Huntoon has been in the barbecue business for a long, long time "way before barbecue was cool." It's not an easy business. "There's so much time involved. Someone has to get up at the crack of dawn and do the work. And when they find out how much work is involved, well that's just the nature of this business."

We appreciate all the work Huntoon and his staff has been doing over the years. It is still some of the very best barbecue in Michigan.

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The staff at West Texas Barbecue in Jackson. J. Scott Park | MLive.com

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All of our photos from our visit to West Texas Barbecue in Jackson.

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A full spread of food from American Char in Drenthe. Amy Sherman | MLive.com

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#9-American Char

American Char

6394 Adams St.

Drenthe, MI 49464

616-688-7400

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The pulled pork from American Char. Amy Sherman | MLive.com

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They're cooking with locally-sourced wood at American Char, and you can taste it in their smoked meats. All the meats get a homemade dry rub, then spend up to 20 hours cooking low and slow to perfection.

The brisket is tender, with a great flavor, as is the pulled pork. Ribs are fall-off-the bone tender, because "that's how people like them out here," owner/chef Len Towne told us. "I've tried to simplify the process here. If I rub the meat, and the temperature is right, everything should take care of itself."

The double-rubbed wings were a revelation of spicy crispiness. They get rubbed, smoked, chilled, fried, and rubbed again for a crazy deliciousness. The savory beans are pintos, cooked up Texas-style with a bit of tomato, a hint of smoke and a slight kick. They keep the mac and cheese super simple so that kids will like it. We're pretty sure that everyone will. Potato salad is a traditional Southern style, with hard boiled eggs, scallions, mayo and mustard.

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"Fried, Not Fried" from American Char in Drenthe. Amy Sherman | MLive.com

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We loved that the sauces are all numbered according to style by the year that state entered the Union. You can try the original Memphis style sauce, #16, a sweet one that would be great on pork, or the #8 Carolina mustard sauce, which we liked with the chicken. A unique one, #15, is a Kentucky black sauce, and is made with espresso for a surprisingly complex and well-balanced offering.

You can get both "cones and Q" at American Char, and we highly recommend saving room for the "Fried, not Fried" dessert. A scoop of cinnamon ice cream gets a crunchy coating of some kind of Michigan made cereal (I promised chef that I wouldn't tell which one), and then drizzled with honey, for a delightful little treat.

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The crew at American Char, including owner/chef Len Towne, center. Amy Sherman | MLive.com

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Chicken and eggs at Saddleback BBQ in Okemos. Amy Sherman | MLive.com

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#8-Saddleback BBQ

Saddleback BBQ

1754 Central Park Drive, Suite G2

Okemos, MI 48864

517-306-9002

1147 S Washington Ave.

Lansing, MI 48910

517-306-9002

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Giant beef short ribs at Saddleback in Okemos. Amy Sherman | MLive.com

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Owner Matt Gillett has always worked in the hospitality industry, but the idea of owning a barbecue joint just kept popping up. He partnered with Travis Stoliker and opened their first shop in the REO town neighborhood in Lansing in 2015.

Last year, they opened their second location in Okemos. "It seemed like a good opportunity," Gillett explained. "Our food and techniques have grown. We just didn't know how big the potential was. It just keeps building."

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Brisket and more from Saddleback BBQ in Okemos. Amy Sherman | MLive.com

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The brisket here develops a great bark from the rub it gets of black pepper, brown sugar and cayenne pepper. The pulled pork also has a delicious crust on it with a gentle, smokey flavor.

Some of the best wings we had can be found at Saddleback. Their "Wu Tang Wings" are smoked, flash fried crispy, super tender and come jazzed with their spiced-up yellow sauce. Our guest eater that day said, "I don't even know how to describe these, but they are really good."

If they have the beef ribs on the menu, get one of these 1 1/2 pound beauties for the selfie potential alone. They are also pretty delicious.

We enjoyed the devil eggs and the sizzling, crunchy pork rinds laced with hot sauce as starters. House-made pickles have everything you want: a punch of vinegar, a bit of spice, fresh dill. The best pop of all time, Vernor's Ginger Ale, shows up in both the sweet potatoes and the spicy vinegar barbecue sauce. Mac and cheese is extra creamy here. The collards still taste like the greens that they are, retain a nice bite, and get a boost of flavor from a bit of onion and bacon.

"Barbecue has kind of become a wow factor for some places," Gillett said. "We are trying to keep it traditional and consistent." Classic offerings done well can be found at Saddleback.

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The crew, including owner Matt Gillett, second from the right, at Saddleback BBQ. Amy Sherman | MLive.com

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Some of the great dishes at Smokehouse 52. Ben Allan Smith | MLive.com

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#7-Smokehouse 52

Smokehouse 52

125 S Main St.

Chelsea, MI 48118

734-562-2565

105 W. Michigan Ave.

Saline, MI 48176

734-316-7913

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Pit style nachos from Smokehouse 52, plus some of their seasonal cocktails. Ben Allan Smith | MLive.com

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Smokehouse 52 owner Phil Tolliver knows his way around pork, as he grew up on a pig farm. "The only thing I knew was 'hogwise',"he told us. "I've done my share of pig roasts."

He and his wife, Jenn, decided in 2013 to go all in on barbecue. He studied barbecue all the time, spent a month cooking with Mike "The Legend" Mills, and then sold everything and launched their restaurant.

At the time, Tolliver was thinking, "I've got everything I don't need to open this place. Three kids. A mortgage. No restaurant experience. But Mills told me 'If you smoke it, they will come.' And so far, they are."

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The insane "Main Street Mac and Cheese" at Smokehouse 52. Amy Sherman | MLive.com

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They take a fresh approach to barbecue here, making classic items and serving them with a twist. All the sauces are homemade, and the sweet sauce gets a fun kick from the root beer reduction in it.

The stewed green beans and tomatoes are incredibly simple, and yet so very good. Hush puppies are buttery and tender and light. Potato chips are handmade, and the loaded mashed potatoes are loving referred to as "butter, with a side of potatoes."

Tolliver is very particular about his ribs. They need to hang off the plate, be tender but not falling off the bone, and have a great smoke ring. He's nailing it.

Brisket can come both sliced or chopped. We especially loved the brisket in one of the craziest dishes we had, the "Main Street Mac and Cheese," a conglomeration of epic proportions. Cavatapi pasta, a rich and complex cheese sauce, and smokey brisket get mixed together. Then a creamy onion dip gets put on top and broiled. It puffs up like a souffle and is pretty dang amazing to eat.

Looking for something other than barbecue? We can attest that the Southern Fried Chicken is downright delectable. They've also got a great cocktail menu, and plenty of craft beers and wine to pair with your meal.

"It's just my dysfunctional family serving your dysfunctional family barbecue. We're just having dinner together," Tolliver explained. Nothing is an afterthought here. "We keep the bar high. I want to be great at barbecue, not good." Things are great at Smokehouse 52.

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The crew at Smokehouse 52 in Chelsea. Amy Sherman | MLive.com

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Check out all of the photos from our visit to Smokehouse 52 in Chelsea.

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The Pig Candy at Bad Brad's. Tanya Moutzalias | MLive.com

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#6-Bad Brad's BBQ

Bad Brad's BBQ

3437 S Baldwin Road

Lake Orion, MI 48359

248-977-5910

35611 Green St

New Baltimore, MI 48047

586-716-9977

6525 23 Mile Rd

Shelby Township, MI 48316

586-254-7010

Carry out only

36845 Groesbeck Hwy

Clinton Township, MI 48035

586-789-7320

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House made sausages at Bad Brad's. Tanya Moutzalias | MLive.com

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#6-Bad Brad's BBQ

When the first dish that arrives at your table is a custom-designed mini clothesline with "pig candy" hanging from it, you know you are in for a good time. That "candy" is actually thick-cut hickory smoked bacon that gets marinated with cane sugar and chipotle and is every bit as good as that sounds.

Owner Mike Pollard, along with his brother and executive chef, Marc Pollard, prides himself on buying only the best quality ingredients and making everything homemade from scratch, and consistently across all four locations.

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Mac and cheese at Bad Brad's. Tanya Moutzalias | MLive.com

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#6-Bad Brad's BBQ

The best-selling hickory smoked brisket ages an additional 30 days after it arrives here for added flavor. A super simple rub of black pepper and salt, and a long, slow turn in the smoker results in a juicy, tender beef bomb. Chicken wings are incredible here. They get brined, dry rubbed, smoked and flash fried for a finger-licking result. The house made sausage is a unique, Mexican style with notes of cumin and cilantro and a great grind. The pork belly burnt ends are an indulgent treat: smoked bits that get fried, and tossed with a caramelized sauce that has a sweet heat.

Mac and cheese comes out in a cute, mini iron skillet with a crunchy breadcrumb topping. We like the addition of creamy black eyed peas to the collard greens, and appreciated the fact that the giant french fries are hand-cut, and cooked twice. Don't miss the chili cheese grits, they are fantastic, and as Mike Pollard told us "There is nothing more Detroit than chili cheese anything."

Bad Brad's was on our original BBQ search in 2012, and we loved seeing how much his business has grown since then. With three restaurants, and one take-out place that also acts as a commissary kitchen, he's kind of the king of barbecue in the northern Detroit metro area. He, along with his welcoming staff, are cooking up good things.

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Bad Brad's BBQ co-owner Mike Pollard and the crew at Bad Brad's BBQ in Shelby Township. Tanya Moutzalias | MLive.com

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See all the pictures from our visit to Bad Brad's in Shelby Township.

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Ribs, beans and pulled pork from the Rusty Saw in Brutus. Amy Sherman | MLive.com

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#5-Rusty Saw Smokehouse

Rusty Saw Smokehouse

3459 U.S. Highway 31

Brutus, MI 49716

989-332-2948

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Alabama chicken from the Rusty Saw in Brutus. Amy Sherman | MLive.com

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#5-Rusty Saw Smokehouse

Some of the most passionate people we met on our search were Rusty Saw owners Steve and Tammy Siege. They met at a barbecue competition in 1992, and when Steve Siege inherited a bit of money a few years later, they decided to take the plunge and buy their own smoker. "We are going to do our passion and we are going to be happy," he decided. That smoker - considered their first baby - is named "21" and is still the love of their lives.

They have been in various locations around the Saginaw-Bay City region through the years, but this January, they moved into what they hope will be their forever home up north in Brutus. It's a great spot, located on a nine-hole golf course.

The couple has been perfecting their barbecue over the years, and count both "Billy Bones" and Bill Wall from Bone Daddy's as mentors. "I consider it an honor to have worked for him," Steve Siege told us, and explained how Billy showed him how to share his passion for barbecue with others. The owners make it a point to visit every table, every night.

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Chili from the Rusty Saw in Brutus. Amy Sherman | MLive.com

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#5-Rusty Saw Smokehouse

Brisket here is lean, tender and smokey. The pulled pork comes with its signature "beauty stripe," a classic smoke ring, outlined with a tasty bark.

We were very taken with the Alabama White chicken. They glaze the chicken on the smoker with the tangy mayo based sauce, and it comes out as a caramelized flavor bomb, deliciously tender.

They make all of their own sauces here, including a Carolina Gold that has a smooth, mustardy flavor and a beautiful, deep, gold color.

We especially liked the brisket chili at the Rusty Saw. It was one of the best ones we tried. It comes loaded with both smoked brisket and ground beef, is thick and luxurious with a great spice base.

Be sure to attempt to save room for Tammy Siege's specialty, the Ten Pound Strawberry Shortcake, an amazingly large dessert featuring cornbread doused with sweet strawberries and freshly whipped cream.

"It ain't no joke," Steve Siege explained about barbecue in Michigan. "It's a tough job. You have to love it. Our families have really supported us on this." Barbecue may have started as a hobby for the Siege family, but it has become not only a way of life, but their life path. Take a journey to see them. It's worth the trip.

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The crew, including owners Steve and Tammy Siege, at The Rusty Saw. Amy Sherman | MLive.com

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Pulled pork from Union Woodshop in Clarkston. Jake May | MLive.com

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#4-Union Woodshop

Union Woodshop

18 S Main St.

Clarkston, MI 48346

248-625-5660

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Burnt ends from Union Woodshop in Clarkston. Jake May | MLive.com

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#4-Union Woodshop

Union Woodshop is well known to us here at Michigan's Best. We've visited them for both chicken wings and french fries. They just know what they're doing here, no matter the dish. "Big time small town BBQ" is their tagline, and their charming location in the cute town of Clarkston is smoking up greatness.

Originally opened in 2009, the Woodshop features a little bit of everything. You can taste your way across the American barbecue scene with one of their eight sauces. The Tennessee is the most popular. It's a middle-of-the-road sauce with tomato and a hit of vinegar. While most of the sauces are right on the table, we recommend asking for the Korean, a unique offering loaded with ginger, garlic, soy and the surprising addition of pear. And don't forget the Hell sauce, a kicking hot blast of quick heat featuring ghost peppers.

Can't stand the heat? They also offer "Ohio steak sauce," which is ketchup

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The award winning mac and cheese at Union Woodshop in Clarkston. Jake May | MLive.com

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#4-Union Woodshop

You can try both spare ribs and baby back ribs here, and each are surprisingly different, with a personal favorite being the back ribs, which are smokier and meatier. Chicken wings are smoked, crispy and yummy, and go great with the Holly Hill South Carolina mustard sauce. Brisket has a great pull. The Hot Links are made in house, and feature a great level of heat that cuts the juicy fatiness of them perfectly.

Sides are no joke here. Woodshop makes the same mac and cheese as their sister restaurant Clarkston Union, which we picked as the best in the state. It is absolutely incredible, creamy dreamy under a crunchy crust. A homemade green bean casserole was blessed with fresh mushrooms and bacon. Black beans and rice were velvety with a welcome dose of garlic, while the collard greens were twangy with a bit of vinegar. Here, we discovered what might be the perfect surprise beer pairing for barbecue, the Great Lakes Brewing Oyster Stout.

Be sure to save room for their signature dessert, the delicious butterscotch pudding topped with whipped cream and a bit of sea salt. All I wrote for this dish was "yassssssss."

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The crew celebrates at Union Woodshop in Clarkston. Jake May | MLive.com

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Check out all the pictures from our visit to Clarkston Union.

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Serious barbecue at Lockhart's in Royal Oak. Tanya Moutzalias | MLive.com

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#3-Lockhart's BBQ

Lockhart's BBQ

202 E 3rd St.

Royal Oak, MI 48067

248-584-4227

37 East Flint St.

Lake Orion, MI 48362

248-690-9362

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The complimentary pickles at Lockhart's in Royal Oak. Tanya Moutzalias | MLive.com

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As soon as you step inside Lockhart's, you know they take their barbecue seriously. Right inside the door of this clean, modern spot is an all-wood smoker and an adjustable wood-fired grill. You can stand and watch the chefs in action, slicing up brisket and pulling pork right in front of you. Lockhart's in Royal Oak was opened in 2010 by Drew Ciora and Rick Ghersi. They added their second location in 2015.

Grab a table, and you'll get served some stellar complimentary pickled veggies. Then try to decide what to order, or just get everything.

Brisket has a pleasant house-made peppery rub and beautiful bark on the outside, and paired well with their "Fire on the Red" sauce that has just a bit of heat to it. The chicken wings are excellent, having been smoked and then flash fried, and tossed very lightly in sauce. Ribs here have a nice spice to them, and flake-off-the bone tenderness. Chicken quarters take a trip through those lovely pickles' brine before hitting the grill for flavor that goes straight to the bone. Hot and mild sausages are custom-made for Lockhart's by Dearborn Sausage.

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Meats grilling at Lockhart's in Royal Oak. Tanya Moutzalias | MLive.com

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We were especially impressed with the massive, loaded sandwiches. These are huge, messy and delicious little combos. The "Hugh Heffer" is an insane creation of brisket, mac and cheese, pickles, red onion and "Fire on the Red" sauce nestled on a nice and sturdy pretzel bun. Most popular is the "#1," which gets pulled pork, cole slaw, provolone cheese, house BBQ sauce and fresh jalapenos for a little kick.

Sides are also fun here, with all the usual suspects plus a few more like deviled eggs, sweet potato mash, and crispy redskins. We loved the jalapeno baked beans that were spicy and savory with just a bit of smoke from the addition of bacon.

Don't get us started on dessert here. They are all homemade, and the perfect ending to your trip to Lockhart's. Seasonal fruit cobblers, a giant slice of chocolate cake with a rich and thick icing, and a delectable carrot cake loaded with coconut, raisins and spice are all on offer.

Lockhart's even offers a Sunday brunch from 10 a.m. to 2 p.m. that features barbecue. Yes, barbecue for breakfast. What could be better?

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The Michigan's Best team of John Gonzalez and Amy Sherman pose with the crew at Lockhart's, including Executive Chief Rene Moreno. Tanya Moutzalias | MLive.com

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See all the pictures from our visit to Lockhart's BBQ in Royal Oak.

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The spread at Homeboy BBQ in Flushing. Kaiti Sullivan | MLive.com

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#2-Homeboy Barbecue

Homeboy Barbecue

9238 Beecher Road

Flushing, MI 48433

810-210-5678

******UPDATE*******

At this time, Homeboy Barbecue is closed for the season. Owner Marina has a knee injury and is scheduled for surgery. They hope to reopen when she has healed. Larry explained "When you are a true mom and pop establishment, and mom gets hurt, pop just can't do it all."

We wish Homegirl a speedy recovery so we can all try their amazing barbecue.

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Extra cheesy mac and cheese at Homeboy BBQ in Flushing. Kaiti Sullivan | MLive.com

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#2-Homeboy Barbecue

Put on your stretchy pants before you go visit Homeboy. You'll thank me later. It's a very casual, mostly take-out joint that produces top-notch barbecue and an incredible array of sides that are all homemade and just a little bit different.

We loved the creamy, very fresh coleslaw that surprised us with a sweet twist of pineapple and poppy seeds. "It adds a little bit of Florida to it," Marina "Homegirl" Kimball explained. She's the genius behind the sides, while her husband, Larry "Homeboy" Kimball, works his magic with the smoke.

Mac and cheese here was flat-out delicious and loaded with cheese. We loved the pit beans, which were more savory than sweet, and "Mom's" potato salad that had the welcome addition of crunchy, briny pickles.

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Ribs at Homeboy BBQ in Flushing. Amy Sherman | MLive.com

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#2-Homeboy Barbecue

The Kimballs met at a rib cook-off and have been creating barbecue magic together ever since. The ribs come out with a lovely, burnished sheen, a great bite and fantastic flavor. Ask for the "Hollywood cut," which they'll do if you're somebody special.

We laughed when they brought out a whole pork butt with a gorgeous bark on it and proceeded to hand-shred it right at the table. Larry Kimball explained this was "country boy tableside flambe." It was tender, simply seasoned with a housemade rub, and nice and porky. It went great with the one classic barbecue sauce they offer here. Their brisket pulls gently apart, with a flavorful crust.

Their three Southern Pride smokers burn apple and cherry wood, and the Kimballs are also fans of "Michigan style" barbecue. "We are surrounded by good wood here," he told us.

We'd happily eat their barbecue anytime. And we would be remiss to not mention how fabulous their cookies are here. Marina Kimball makes them with olive oil, not butter, and they are out of this world. The perfect treat after a huge meal from Homeboy's.

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From right, John Gonzalez, Marina Kimbell, Larry Kimbell and Amy Sherman stand in Homeboy Barbecue. Kaiti Sullivan | MLive.com

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Check out all the pictures from our visit to Homeboy Barbecue.

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Smoked wings at Bone Daddy's in Midland. Nate Manley | MLive.com

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#1-Bone Daddy's Barbecue

3216 Bay City Road

Midland, Michigan 48642

(989) 496-2266

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Bone Daddy's owner Bill Wall cuts brisket. Nate Manley | MLive.com

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#1-Bone Daddy's Barbecue

When you review your notes and found that you have written "this dude is a wizard of smoke," you know you've got a contender.

Bone Daddy's owner Bill Wall knows almost everything there is to know about great barbecue, and is a verifiable font of information. I learned more from him in 20 minutes about smoking meat than I have in over 20 years of cooking.

He is a world-class smoker, and has won the Best of the West Nugget Rib Cook-Off not once, but twice. He's been cooking barbecue for over 40 years. He refers to his barbecue as "Original Northern Style" or "Michigan Style," and is on a campaign to get this style recognized

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The exterior of Bone Daddy's in Midland. Nate Manley | MLive.com

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#1-Bone Daddy's Barbecue

Wall's passion for barbecue is incredible and it extends to all aspects of his cooking. He was one of the only guys we met who actually cuts all of his own wood, stacking and aging it himself according to type and use.

He is very particular about what wood goes with which meat. "Dry rubs, sauces and woods can be mixed together to create a good match. You want to make them all work together," he told us.

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Dry rubbed ribs at Bone Daddy's in Midland. Nate Manley | MLive.com

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#1-Bone Daddy's Barbecue

Work together they do. The meats here are absolutely incredible. Brisket gets a maximum dose of smoke first, then cooks slow and low. They rest overnight for ultimate juice absorbtion. He serves it up either thick-sliced or thin, and both were delicious. The thick cut eats almost like a steak, with a great beefiness to it, and a nice hit of smoke, while the thin is a bit more robust, with more spice to it.

The chicken wings are just flat-out amazing, super juicy and tender inside, while the outside is a sticky, crispy delight. The award-winning ribs are exactly what a great rib should be: meat that flakes off, but with just enough chew, a laquered bark, and a gorgeous smoke ring.

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Pit beans from Bone Daddy's in Midland. Nate Manley | MLive.com

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#1-Bone Daddy's Barbecue

There is just one sauce at Bone Daddy's, and it's all you'll need.

We thought at first that each meat came with its own unique sauce, and we were wrong. "The sauce changes flavor depending on what it's put on, and what wood we are using," Wall explained. This was a revelation to us, and really made Bone Daddy's stand out. "This is no Sweet Baby Ray's," I wrote. Both his sauce and his signature dry rub are available to take home.

Sides here are classic, with a creamy potato salad that has a hint of onion, mayo-ey cole slaw, cornbread with a kick of jalapenos, and pit beans that are loaded with brisket for a rich, unctuous sweet and smokey result.

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Sausages with peppers and onions at Bone Daddy's in Midland. Nate Manley | MLive.com

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#1-Bone Daddy's Barbecue

Bone Daddy's knows what they are doing, and Wall has been a mentor for many other up-and-coming barbecuers across the state. His knowledge and passion for barbecue is unmatched in Michigan, and it shows when you get to try his incredible food.

"I love Michigan, period. We have an advantage over other regions because of the variety of smoking woods here. Barbecue places should be proud to say that they are doing 'Michigan style'," Wall said.

We agree. "Michigan style" barbecue has arrived, and the very best of it can be found at Bone Daddy's.

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Bone Daddy's owner Bill Wall with some of his staff. Nate Manley | MLIve.com

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See all of the pictures from our visit to Michigan's Best BBQ restaurant, Bone Daddy's in Midland.

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Tanya Moutzalias | MLive.com

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More Michigan's Best BBQ coverage:

See the poll winners for Michigan's Best BBQ.

Our 40 finalists for Michigan's Best BBQ in photos.

Our search for Michigan's Best BBQ is over.

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We love making new friends on our search for Michigan's Best BBQ.

Over 180 nominations for Michigan's Best BBQ.

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Kaite Sullivan | MLive.com

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Follow Michigan's Best on social media:

John Gonzalez is at gonzo@mlive.com

Amy Sherman is at asherma2@mlive.com

Amy Sherman on Twitter @amyonthetrail, as well as Facebook and Instagram.

John Gonzalez on Twitter @michigangonzo, as well as Facebook and Instagram

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MLive file photo

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