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Two Bros. BBQ Market Restaurant Review: Chefs with swell restaurants frequently seem to feel obliged to prove their street creds with burger joints and the like. Jason Dady, already noted for several serious spots, has exorcised his down-home urges with a modest barbecue joint that takes on very few airs indeed. The majority of the seating is outdoors at picnic tables under sheltering oaks, the barbecue pits are the real, oak-fired thing, and the sauces are only modestly tweaked. Chef groupies and ’cue fanciers can all feel at home --- even with kids in tow, as there’s a large and well-equipped play area. The usual barbecue players --- brisket, pork ribs, pork butt --- are there, most of them subjected to a potent dry rub the includes smoky paprika, but we marvel most at the magical chicken thighs, the cherry-glazed baby-back ribs, and both the pork loin and sausage. Smoked and chilled jumbo shrimp are among the extras called “pickins.” We would avoid the fudge and the almost too-nostalgically genuine fried strawberry pies, but are not ashamed to tuck into the daily cobbler with unseemly gusto. Banana pudding, too, when nobody’s looking.