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The Barbecue Bible by Steven Raichlen (1998, Workman), is the flagship title in a series of cookbooks written on grilling, barbecue, and other forms of outdoor cooking. Rather than focusing specifically on one style of barbecue, Raichlen documented four years worth of travels along what he considered the great "barbecue belts" in the world ...
South Carolina: Sauces vary across South Carolina and can include mustard, vinegar, or tomato at their base. North Carolina: These barbecue sauces usually have a vinegar base, which gives them a ...
Eastern-style barbecue is a whole-hog style of barbecue, often said to use "every part of the hog except the squeal". [4] Eastern-style sauce is vinegar and pepper-based, with no tomato whatsoever. [7] Eastern sauce is mostly used as a seasoning after the cooking (although it can also be used as a mop sauce while the hog is cooking).
Like its cousin to the east, Western North Carolina BBQ, also known as Lexington-style BBQ, is also all about the pork. But instead of whole hog with a vinegar-based sauce, this ‘cue uses pork ...
Steven Raichlen's High-Flavor, Low-Fat Pasta Cookbook. ISBN 978-0670865819. 1996. Steven Raichlen's High-Flavor, Low Fat Italian Food Cookbook. ISBN 978-0670874439. 1997. Steven Raichlen's High-Flavor, Low Fat Appetizers. ISBN 978-0670871353. 1997. Steven Raichlen's High-Flavor, Low Fat Desserts. ISBN 978-0670871360. 1997. The Barbecue! Bible.
Dry rub or marinade? North Carolina vinegar or Kansas City sweet sauce? Although the classic barbecue debates rage on, the new generation of pit masters is less interested in regional styles ...
Pulled pork is an American barbecue dish, more specifically a dish of the Southern U.S., based on shredded barbecued pork shoulder. It is typically slow-smoked over wood (usually outdoors); indoor variations use a slow cooker. The meat is then shredded manually and mixed with a sauce. It may be served on bread as a sandwich, or eaten on its own.
1. In a medium bowl, combine roasting juices with white wine vinegar and cider vinegar. Add dark brown sugar and sweet smoked paprika, stirring to dissolve the sugar.