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Barbecue with quinoa? Don’t run away.

Clockwise (from left): BBQ braised Angus brisket sandwich; BBQ sampler plate; Olivia Miller at work in Burlington.
Clockwise (from left): BBQ braised Angus brisket sandwich; BBQ sampler plate; Olivia Miller at work in Burlington.Photos by Michele McDonald for The Boston Globe

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To many, barbecue is sacred, deeply linked to places like Texas, Kansas City, St. Louis, the Carolinas, Virginia, and Memphis, and fiercely guarded by the natives. So for those purists’ sake, let’s get this out of the way early: SlowBones Modern BBQ in Burlington serves quinoa, not exactly your typical side to pulled pork and brisket. Hence the word “modern” in the restaurant’s name.

SlowBones isn’t trying to be some kitschy roadhouse passing off platters as authentic Texas barbecue (when they’re not) The place has good bloodlines. President and CEO Steven “Kip” Kolow was co-founder of Boston Chicken, which opened in Newton in 1985 and became the chain Boston Market. SlowBones debuted in the Burlington Marketplace in mid-November; the team has already scouted a second location in Nashua, N.H., and is targeting the end of the summer for the opening. There’s

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