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KC Masterpiece Barbeque Sauce was created in 1977 by Richard E. "Rich" Davis M.D., a child psychiatrist practicing in Kansas City, Missouri, who had earned his medical degree from the University of Kansas. Davis was born in 1926, in Joplin, Missouri, and died on 6 October 2015 in Leawood, Kansas, at 89 years of age.
Jeff and Joy opened Oklahoma Joe's Bar-B-Que (later renamed to Joe's Kansas City Bar-B-Que) in a gas station in Kansas City, Kansas in 1996. [15] There are also locations in Olathe, Kansas and Leawood, Kansas. Celebrity chef Anthony Bourdain listed Joe's original Kansas City, Kansas location as one of "13 Places You Must Eat Before You Die". [16]
What makes Kansas City BBQ famous is the city’s sweet and thick barbecue sauce and, arguably, the most popular BBQ dish, burnt ends. Burnt ends are juicy and crispy cubes of BBQ meat. Joe’s KC BBQ
Aged red cayenne pepper, vinegar, salt (product label, 2009) Mid-City New Orleans, New Orleans, Louisiana, US: 135 mg of sodium per 5 g serving (6% DV), kosher Crystal Hot Sauce Extra Hot Aged red cayenne pepper, vinegar, water, salt, natural flavorings, xanthan gum (product label, 2009) Mid-City New Orleans, New Orleans, Louisiana, US
Trader Joe's Organic Kansas City Style BBQ Sauce. We know, $12 isn't cheap for a bottle of barbecue sauce, but if you buy it at Trader Joe's it's about $3. One of our editors said if someone told ...
Richard E. Davis (1926 – October 6, 2015) founded KC Masterpiece barbecue sauce. [1]Davis began his career as a child psychiatrist, instructor and author. His academic posts included appointments as professor and acting chairman of the department of psychiatry at Eastern Virginia Medical School, and later, as dean of the school of medicine at the University of North Dakota.
There was a passing of the torch Friday at Kansas City International Airport. Or perhaps a passing of the tongs. Smoke ‘n Magic, which has been serving barbecue in Concourse B since the new ...
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.
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