Robbie Richter, the pit master at the six-month-old Hill Country barbecue restaurant in Manhattan, over the past several years had been competing several times a year in national and regional barbecuing contests, often besting industry notables or coming close to winning the most prestigious events. Though he’s a lifelong New Yorker, Richter specializes only in the authentic, long-smoked barbecuing traditions of the Texas hill country outside of Austin, a part of ...

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