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  2. Barbecue sandwich - Wikipedia

    en.wikipedia.org/wiki/Barbecue_sandwich

    A barbecue sandwich served with pickled cucumber A pulled pork barbecue sandwich Barbecued meat served in flatbread. A barbecue sandwich is a sandwich that is typically prepared with barbecued meats. [1] Several types of meats are used to prepare barbecue sandwiches. Some varieties use cooked meats that are not barbecued, but include barbecue ...

  3. Barbecue bologna - Wikipedia

    en.wikipedia.org/wiki/Barbecue_bologna

    Barbecue bologna's city of origin is debated, but is often credited to barbecue restaurants in either Tulsa or Oklahoma City. [5] The dish is considered to be a staple of Oklahoma barbecue. [7] [2] Food Network Magazine named the smoked bologna sandwich as the sandwich that represented the state of Oklahoma in 2012. [8] [13]

  4. File:Mission BBQ (logo).svg - Wikipedia

    en.wikipedia.org/wiki/File:Mission_BBQ_(logo).svg

    This image or media file may be available on the Wikimedia Commons as File:Mission BBQ (logo).svg, where categories and captions may be viewed. While the license of this file may be compliant with the Wikimedia Commons, an editor has requested that the local copy be kept too.

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  6. Polish Boy - Wikipedia

    en.wikipedia.org/wiki/Polish_Boy

    The Polish Boy is a sausage sandwich native to Cleveland, Ohio.It consists of a link of kielbasa sausage placed in a bun, and covered with a layer of french fries, a layer of barbecue sauce and a layer of coleslaw. [1]

  7. Santa Maria–style barbecue - Wikipedia

    en.wikipedia.org/wiki/Santa_Maria–style_barbecue

    Santa Maria–style barbecue [1] is a regional culinary tradition rooted in the Santa Maria Valley in Santa Barbara County on the Central Coast of California. This method of barbecuing dates back to the mid-19th century and is today regarded as a "mainstay of California's culinary heritage".

  8. St. Louis–style barbecue - Wikipedia

    en.wikipedia.org/wiki/St._Louis–style_barbecue

    St. Louis–style barbecue sauce is described by author Steven Raichlen as a "very sweet, slightly acidic, sticky, tomato-based barbecue sauce usually made without liquid smoke." [1] St. Louis is said to be home to the first barbecue sauce in the country, which was created by Louis Maull in 1926. [2]

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