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THIS RESTAURANT IS CLOSED Hickory Wind BBQ Restaurant Review: The pulled pork and ribs are topnotch---but there's more. Way more. Smoked chicken is flat gorgeous, and here is made into a salad that also can fill a sandwich. Owners Gary Lee and Kelly Eder, siblings, were reared in Chamblee, Georgia, but he has spent time in the Midwest, leaving some influences from that region in his 'cue lingo. For instance, what Georgian's call "outside meat" he calls "burnt ends," a Midwestern term. Here, his "burnt ends" wind up gracing beans and country-style green beans. They even turn up in a salad. And there's brisket, a definite Midwestern notion. But whatever else you have, keep some spare calories for the peanut butter pie.