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Sublime Cuts of Bacon: "Bomb Sandwich" – a slice of signature 5-pound bacon-wrapped bomb meatloaf (50/50 mix of ground beef and pork, eggs, cracked black pepper, Worcestershire sauce, sriracha, cumin, garlic powder and parsley, stuffed with house-cured, topped with house-made barbecue rib wet rub, house-smoked pepper bacon, drizzled with ...
"Barbecue Brunch": Brisket & Egg Sandwich (pepper, salt & sugar, smoked beef brisket topped with American cheese and a sunnyside-up egg on a toasted challah bread bun); Pork Belly Benedict (3-day cured, dry-rubbed and beechwood smoked, oakwood grilled pork belly topped with poached eggs and hollandaise sauce on two buttermilk biscuits).
"Smoked Wings" – jumbo chicken wings (marinated in an apple-based brine for 24 hours, rubbed with 'red rub' consisting of mustard powder, paprika, cayenne pepper, cumin and brown sugar), smoked low and slow for two hours then deep-fried, and served with a white dipping sauce and celery.
2 cups packed brown sugar. Leaves of 4 fresh rosemary sprigs ... Put turkey in another very large pot or brining bag and pour cooled brine solution right over turkey. ... and roast until thigh ...
Heat a charcoal grill or gas grill to medium-high heat. In a medium bowl, combine the beef with the mustard and rub, gently kneading into 4 to 6 equal patties, about ¾ inch thick each.
Barbecue Pork Nachos (tortilla chips topped with 9-spice rubbed pulled pork, house-made cheese sauce, bacon jalapeño baked beans, and jack cheese and mozzarella); "Barbecue Picnic Platter" (smoked baby back pork ribs, fried chicken and beef brisket with choice of three sides). Café Adelaide: New Orleans, Louisiana
In Korean cuisine, pork belly with the skin removed is known as samgyeop-sal (삼겹살), while pork belly with the skin on is known as ogyeop-sal (오겹살). The literal meaning of samgyeop-sal is 'three-layered meat' as sam ( Korean : 삼 ; Hanja : 三 ) means 'three', gyeop ( 겹 ) means 'layer', and sal ( 살 ) means 'flesh', referring to ...
In a large bowl, combine flours, sugar, baking powder, baking soda and salt. Whisk in buttermilk, butter, eggs, vanilla and bourbon and mix until the batter is smooth and free of lumps. Ladle 1/4-cupfuls of batter onto a hot buttered skillet and cook until bubbly. Flip over and cook until a deep golden brown on the bottom.
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