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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. [1]
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 ...
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
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Tri-tip on the grill, with a saucepan of beans and loaves of bread. Santa Maria–style barbecue [1] is a regional culinary tradition rooted in the Santa Maria Valley in Santa Barbara County on the Central Coast of California.
1 brisket, about 3 1/2 pounds; Coarse salt and freshly ground pepper; 1 bunch carrots (about 7), peeled and cut on the bias into 2-inch pieces; 1 onion, peeled and cut lengthwise into 8 wedges; 3 ...
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.
"Brisket Biscuit" – pulled beef brisket, rubbed with brown sugar, chili powder, curry powder and secret spices, braised with onions and garlic, topped with goat cheese smoked using hickory chips; banana buffalo hot sauce, made with deep-fried bananas, hot sauce and brown butter, barbecue pickled onions, and a poached egg, served on top a ...
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