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The Schafer brothers were the subject of many articles and books, particularly for their origination of a dry rub seasoning and the way in which the pit beef was grilled at high heat over hardwood. Feature articles about the style of beef appeared in Saveur Magazine [ 6 ] suggesting it was considered Baltimore's version of barbecue .
BBQ Pitmasters is an American reality television series which follows barbecue cooks as they compete for cash and prizes in barbecue cooking competitions.. The series premiered on TLC on December 3, 2009.
A typical 30 g portion of fresh jerky contains 10–15 g of protein, 1 g of fat, and 0–3 g of carbohydrates, although some beef jerky can have a protein content above 65%. [10] Since traditional jerky recipes use a basic salt cure, sodium can be a concern for some people.
Barrels of salt beef and other products in a reconstruction of an American Civil War stockpile, at Fort Macon State Park, North Carolina. During the Age of Discovery, salt meat was one of the main foods for sailors on long voyages, for instance in the merchant marine or the navy. In the 18th century, salted Irish beef, transported in barrels ...
Pit beef is a dish of roast beef prepared over a charcoal fire, commonly using top round cuts of beef. The cooked roast is sliced thinly and often served on a Kaiser roll, and may be topped with horseradish or tiger sauce (horseradish and mayonnaise) and sliced raw onion. Unlike barbecue, the meat is cooked quickly at high temperatures, served ...
Jerk is a style of cooking native to Jamaica, in which meat is dry-rubbed or wet-marinated with a hot spice mixture called Jamaican jerk spice.. The technique of jerking (or cooking with jerk spice) originated from Jamaica's indigenous peoples, the Arawak and Taíno tribes, and was adopted by the descendants of 17th-century Jamaican Maroons who intermingled with them.
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