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Bobby Flay's Barbecue Addiction (also known in its fourth season as Barbecue Addiction: Bobby's Basics) [2] is an American cooking reality television series that aired on Food Network. Presented by chef Bobby Flay , it showcased recipes based upon different outdoor grilling techniques. [ 3 ]
Szalonna (Hungarian pronunciation: [ˈsɒlonːɒ]) is Hungarian for fatback made of smoked pork fat with the rind and is traditional in Hungarian cuisine. Szalonna roast. Szalonna can be cooked over a pit. This involves cutting the szalonna into long chunks or cubes, spearing them, and roasting them over an open fire.
The preparation of bacon varies by type, but most involve curing and smoking. [23] Some of the types of bacon include American (a.k.a. side bacon or streaky bacon), buckboard (shoulder bacon), Canadian , British and Irish (rasher), Australian (middle bacon), Italian , Hungarian , German , Japanese (beikon), and Slovakian (oravská).
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Barbecue chicken – Chicken that is barbecued, grilled or smoked [2] [3] Barbecue sandwich – Sandwich with barbecued meat fillings [4] Barbecue spaghetti – American pasta dish; Beef ribs – Cut of beef with rib bone attached [5] Beefsteak – Flat cut of beef [6] Brisket – Cut of beef [7] [8] Burnt ends – Barbecued meat delicacy
Lardons may be prepared from different cuts of pork, including pork belly and fatback, or from cured cuts such as bacon [3] or salt pork.According to food writer Regina Schrambling, when the lardon is salt-cured but not smoked in the style of American bacon, "the flavor comes through cleanly, more like ham but richer because the meat is from the belly of the pig, not the leg". [4]
A "proper" burnt end should display a modest amount of "bark" or char on at least one side. Burnt ends can be served alone (sometimes smothered in barbecue sauce) or in sandwiches, as well as in a variety of other dishes, including baked beans [2] and French fries. Kansas City native Calvin Trillin is often credited with popularizing burnt ends ...
Add the bacon and cook over moderate heat, stirring, until golden, 7 to 8 minutes. Remove the skillet from the heat and stir in the vinegar, tomatoes, shallot, garlic and basil.
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