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2. 84 grilling recipes to cook all summer long - AOL

   www.aol.com/news/84-grilling-recipes-cook-summer...

   Rather than a dry rub, season these ribs overnight with a “wet” rub made with Lawry’s Seasoned Salt, garlic powder, pepper, brown sugar, paprika, Worcestershire sauce, and cider vinegar.

3. Beef Brisket with Lemon-Oregano Sauce Recipe - AOL

   www.aol.com/food/recipes/beef-brisket-lemon...

   Roast the brisket on the top shelf of the oven for 15 minutes, until deeply golden and crispy on top. Transfer to a cutting board and let rest for 15 minutes. Thinly slice the brisket and drizzle ...

4. Bobby Flay's Barbecue Addiction - Wikipedia

   en.wikipedia.org/wiki/Bobby_Flay's_Barbecue...

   Smoked, Spice Rubbed, Texas-Style Brisket on Texas Toast; Texas-Style Potato Salad with Mustard and Pickled Red Onions; Pinto Beans with Burnt Ends; Rotisserie Chicken with Black Pepper Vinegar Sauce; Grilled Corn with Maple and Chipotle; Pinto Beans with Burnt Ends

5. 6 Essentials for Hosting a Hassle-Free BBQ Blowout - AOL

   www.aol.com/lifestyle/6-essentials-hosting...

   How do you host a simple BBQ? To host a simple BBQ, start small, especially if this is your first time hosting a BBQ. Choose 2-3 meats and 2-3 sides plus beverages.

6. Kansas City–style barbecue - Wikipedia

   en.wikipedia.org/wiki/Kansas_City–style_barbecue

   KC Masterpiece is sweeter and thicker than many of the traditional Kansas City sauces served in the region. The KC Masterpiece recipe uses extra molasses to achieve its thick, sweet character. [citation needed] KC Masterpiece was sold to Kingsford charcoal in 1986 and now claims to be the number-one premium barbecue brand in the U.S. When Davis ...

7. Montreal-style smoked meat - Wikipedia

   en.wikipedia.org/wiki/Montreal-style_smoked_meat

   Montreal-style smoked meat, Montreal smoked meat or simply smoked meat in Quebec (French: viande fumée or even bœuf mariné: Literally “marinated beef”) [1] is a type of kosher-style deli meat product made by salting and curing beef brisket with spices. The brisket is allowed to absorb the flavours over a week.