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In South Africa, a braai (plural braais) is a barbecue or grill and is a social custom in much of Southern Africa. The term originated with the Afrikaners, [1] but has since been adopted by South Africans of many ethnic backgrounds. The Afrikaans word braaivleis (English: / ˈbraɪfleɪs /; Afrikaans pronunciation: [ˈbrɑːiflɛis]) means ...
Casual. Headquartered in Nashville, Tennessee. In 2020–21 added three franchisees, including one covering Southeast Asia and Australia. The original Big Boy chain founded by Bob Wian in 1936. Marriott and JB's Restaurants once used the Bob's name in other areas of the US including toll roads.
The signboard on the right shows a menu with regular dishes (left) and seasonal entrees – nabe (right). An izakaya (居酒屋) (Japanese: [izakaja]) [1] is a type of informal Japanese bar that serves alcoholic drinks and snacks. Izakaya are casual places for after-work drinking, similar to a pub, a Spanish tapas bar, or an American saloon or ...
Barbecue grill. Food cooking on a charcoal grill. A barbecue grill or barbeque grill (known as a barbecue or barbie in Australia and New Zealand) is a device that cooks food by applying heat from below. There are several varieties of grills, with most falling into one of three categories: gas -fueled, charcoal, or electric.
October 27, 2024 at 5:00 AM. A Guide to Different Cuts of BeefThe Pioneer Woman. In case you didn't know, beef is a staple in the Drummond household. Whether it's chuck roast, brisket, or flank ...
The original Santa Maria style bar-b-que was large chunks of top sirloin seasoned with garlic, salt and pepper, then slow cooked over red oak coals. When Tri tip was introduced back in the 50's it became the meat of choice for the world famous Santa Maria-style barbecue. It centers on beef tri-tip, seasoned with black pepper, salt, and garlic ...
Yakiniku (Japanese: 焼き肉/焼肉), meaning "grilled meat", is a Japanese term that, in its broadest sense, refers to grilled meat cuisine.. Today, "yakiniku" commonly refers to a style of cooking bite-size meat (usually beef and offal) and vegetables on gridirons or griddles over a flame of wood charcoals carbonized by dry distillation (sumibi, 炭火) or a gas/electric grill.
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