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Goode's son, Levi Goode, stated that initially his father and uncle "practically lived" at the restaurant and that it was a "24/7 job". [6] The taqueria and hamburger restaurant opened in 1983 in a plot of land across the street from the barbecue barn; Goode had purchased the plot in 1982. [2] The seafood restaurant opened by 1986. [9]
Memphis-style barbecue is one of the four predominant regional styles of barbecue in the United States, the other three being Carolina, Kansas City, and Texas. Like many southern varieties of barbecue, Memphis-style barbecue is mostly made using pork, usually ribs and shoulders, though many restaurants will still serve beef and chicken.
Barbecue sandwiches in Memphis are typically pulled pork (that is shredded by hand and not chopped with a blade) served on a simple bun and topped with barbecue sauce, and coleslaw. Of note is the willingness of Memphians to put this pulled pork on many non-traditional dishes, creating such dishes as barbecue salad, barbecue spaghetti ...
A sausage similar to a hot dog, made of veal and pork, served in a steamed bun, and topped with celery salt, yellow mustard, chopped onions, and a seasoned meat sauce made from ground beef. [199] Polish Boy: Midwest Cleveland: A kielbasa sausage covered with French fries, barbecue sauce, and cole slaw, served in a long bun. [200] Ripper: Northeast
Barbecue sauce (also abbreviated as BBQ sauce) is a sauce used as a marinade, basting, condiment, or topping for meat cooked in the barbecue cooking style, including pork, beef, and chicken. It is a ubiquitous condiment in the Southern United States and is used on many other foods as well.
Singapore-styled BBQ is mostly charcoal fired and Singaporeans roast a variety of Southeast Asian and Western food. Besides satay, other BBQ food includes sambal stingray or cuttlefish wrapped in aluminium foil, grilled meat (chicken, pork, beef) marinated in BBQ sauce commonly made from soya sauce, pepper, salt, sugar, and oyster sauce.
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A gas or electric grill would be the best choices for what is known as "barbecue-braising" or "grill-braising", or combining grilling directly on the surface and braising in a pot. To braise on a grill, put a pot on top of the grill, cover it, and let it simmer for a few hours. There are two advantages to barbecue-braising.
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