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  2. Dickey's Barbecue Pit - Wikipedia

    en.wikipedia.org/wiki/Dickey's_Barbecue_Pit

    Dickey's Barbecue Pit is a fast-casual restaurant that serves beef brisket, pulled pork, pork ribs, Polish sausage, spicy cheddar sausage, hot link, and chicken. [10] [30] The restaurant chain smokes its meat on-site over wood-burning hickory pits. [31]

  3. 10 Restaurant Chains That Serve the Best Pulled Pork - AOL

    www.aol.com/lifestyle/10-restaurant-chains-serve...

    Per Serving: 890 calories, 42 g fat (14 g saturated fat, 0 g trans fat), 1,130 mg sodium, 54 g carbs (4 g fiber, 23 g sugar), 80 g protein. The great thing about Texas Roadhouse is there are a lot ...

  4. A guide to 19 of Kansas City’s oldest restaurants: Their food ...

    www.aol.com/news/guide-19-kansas-city-oldest...

    The Cascone family traces its roots to Ragusa, near the southern coast of Sicily. George Cascone first opened Cascone’s in Columbus Park in 1932, using longtime family recipes. It was known then ...

  5. Pulled pork - Wikipedia

    en.wikipedia.org/wiki/Pulled_pork

    Pork being shredded with a fork Pulled pork, baked beans and macaroni and cheese from Peg Leg Porker in Nashville, Tennessee A pulled pork sandwich. 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 ...

  6. Barbecue in the United States - Wikipedia

    en.wikipedia.org/wiki/Barbecue_in_the_United_States

    The most widely used meat in most barbecue is pork, particularly pork ribs, and also the pork shoulder for pulled pork. [4] In Texas, beef is more common, especially brisket. The techniques used to cook the meat are hot smoking and smoke cooking, distinct from cold-smoking. Hot smoking is when meat is cooked with a wood fire, over indirect heat ...

  7. Barbecue - Wikipedia

    en.wikipedia.org/wiki/Barbecue

    The original Arawak term barabicu was used to refer to a wooden framework. Among the framework's uses was the suspension of meat over a flame. The English word barbecue and its cognates in other languages come from the Spanish word barbacoa, which has its origin in an indigenous American word. [3]

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