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  2. Liquid smoke - Wikipedia

    en.wikipedia.org/wiki/Liquid_smoke

    A bottle of hickory liquid smoke sauce. Liquid smoke is a water-soluble yellow to red liquid [1] used as a flavoring as a substitute for cooking with wood smoke while retaining a similar flavor. It can be used to flavor any meat or vegetable. It is available as pure condensed smoke from various types of wood, and as derivative formulas ...

  3. Find Martha Stewart's best recipes that she's shared on TODAY including apple-bourbon potpies, eggnog, fish burgers, stove-top clambake, nut balls and more. 67 of Martha Stewart’s best recipes ...

  4. Barbecue sauce - Wikipedia

    en.wikipedia.org/wiki/Barbecue_sauce

    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. [1]

  5. Smoked Pork Tenderloin with Bourbon-Rosemary Sauce

    www.aol.com/food/recipes/smoked-pork-tenderloin...

    Science & Tech. Shopping. Sports

  6. Jeff Mauro dishes on his new sauce line and the launch of his ...

    www.aol.com/lifestyle/2015-10-26-jeff-mauro...

    One sandwich that's already gained fame is the Bao to the Pork, which includes hickory-smoked pork with pickled daikon and carrots on a custom bao bun, which is a hybrid of a bun and a bao.

  7. Smoked meat - Wikipedia

    en.wikipedia.org/wiki/Smoked_meat

    American barbecue has distinct regional differences: North Carolina Piedmont style is pork shoulder with a vinegar & ketchup-based sauce; Eastern style is the whole hog with vinegar & pepper-based sauce; South Carolina is whole hog or shoulder with a mustard-based sauce; Western Tennessee and Memphis are famous for its dry rub ribs, but wet is ...

  8. Pulled pork - Wikipedia

    en.wikipedia.org/wiki/Pulled_pork

    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 variations use a slow cooker. The meat is then shredded manually and mixed with a sauce. It may be served on bread as a sandwich, or eaten on its own.

  9. 8 Great Grilling Tips From Martha Stewart's Butcher - AOL

    www.aol.com/lifestyle/8-great-grilling-tips...

    Grills all across America are getting fired up for the last big bash of summer—Labor Day—and whether you've been cooking over an open flame all season long, or are dusting off the ol' barbecue ...

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