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Here are some more things to know about Bob's Backyard BBQ: Menu highlights include the Mac and Moo, various melts on panini bread and all the favorites from the Lancaster restaurant. The menu ...
The sauce was created by Bob Gibson in Decatur, Alabama during the 1920s and served at the restaurant bearing his name, Big Bob Gibson's Barbecue. [28] Chicken is first smoked in the pit and then coated or dunked in the white sauce. The sauce is also served at the table where it is eaten on a variety of other foods. [29]
Bob's in Nevada and Arizona were purchased by JB's Big Boy. [157] Currently, Bob's operates only five restaurants – all in Southern California. Bob's units are the only operators under the domain of the Big Boy Restaurant Group now permitted to use a franchise name for public identity. Wian was the original chairman of the Big Boy Board of ...
Robert Hicks (September 11, 1902 – October 21, 1931), known as Barbecue Bob, was an American Piedmont blues musician who played 12 string guitar which was popular in the Atlanta, Georgia area at the time. [1] A record talent scout gave him his nickname because he worked as a cook in a barbecue restaurant. [1]
Lannie's Bar-B-Q Spot | Selma, Alabama. Details: 2115 Minter Ave.; 334-874-4478 Lannie's Bar-B-Q Spot restaurant review: Our local food writer recommends the famous pulled pork sandwich with red ...
In the 1950s, local butcher Bob Schutz (Santa Maria Market) perfected the tri-tip, a triangular bottom sirloin cut that quickly joined top sirloin as a staple of Santa Maria–style barbecue. [5] President Ronald Reagan was an avid fan of Santa Maria–style barbecue. Local barbecue chef Bob Herdman and his Los Compadres Barbecue Crew staged ...
Christopher B. "Stubb" Stubblefield, Sr. (March 7, 1931 – May 27, 1995) was an American barbecue restaurateur, music patron and a Barbecue Hall of Famer, known for his barbecue sauces, rubs and marinades distributed by Stubb's Legendary Kitchen, Inc.
President Obama visited Arthur Bryant's barbecue restaurant in 2014. Kansas City barbecue uses a wide variety of meats, such as pork, beef, chicken, turkey, lamb, sausage, and sometimes fish. [2] It is seasoned with a dry rub, slow-smoked over a variety of woods and served with a thick tomato-based barbecue sauce. [3] [4]