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Heat a charcoal grill or gas grill to medium-high heat. In a medium bowl, combine the beef with the mustard and rub, gently kneading into 4 to 6 equal patties, about ¾ inch thick each.
Cattleack Barbeque is a barbecue restaurant in Farmers Branch, Texas. Founded in 2010, it has been awarded a Bib Gourmand. It is only open Wednesday–Friday from 10:00 AM to 2:00 PM; this exclusivity in time has led to long lines to enter the restaurant. [1] [2] "Cattleack" is a pun on Cadillac. [3]
RibCrib is an Oklahoma-based restaurant that specializes in hickory-smoked barbecue and smoked meats in a casual, comfortable setting. The barbecue joint's signature recipe is in its slow-smoked ribs, but RibCrib also serves a complete menu of traditional sides and sandwiches.
Mitchell specializes in whole hog barbecue. Mitchell uses traditional techniques for his barbecue, including using oak and hickory logs, in addition to charcoal briquettes. His rub comprises salt, black pepper, red pepper, and onion powder. His barbecue sauce comprises apple cider vinegar, crushed red pepper, salt, sugar and black pepper.
If McDonald's petite cups of Tangy Barbeque Sauce have always been a little too small to fulfill your dipping needs, prepare yourself for some great news. An insider for the fast-food giant just ...
President Obama visited Arthur Bryant's barbecue restaurant in 2014. Kansas City barbecue uses a wide variety of meats, such as pork, beef, chicken, turkey, lamb, sausage, and sometimes fish. [2] It is seasoned with a dry rub, slow-smoked over a variety of woods and served with a thick tomato-based barbecue sauce. [3] [4]
The restaurant was known for serving Chicago-style barbecue, including rib tips and hot links cooked in an aquarium smoker, [6] using hickory and oak wood. [7] They began experimenting with the use of the aquarium smoker, a Chicago invention, in the 1960s with help from Leon Finney Sr. [4] It also served barbecue chicken, turkey links and ribs. [5]
Since the wood smoke flavors the food, the type of wood used influences the process. Different woods impart different flavors, so the regional availability of various woods for smoking defines the taste of the region's barbecue. Hard woods such as hickory, mesquite and various varieties of oak impart a strong smoke flavor.