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Goode's son, Levi Goode, stated that initially his father and uncle "practically lived" at the restaurant and that it was a "24/7 job". [6] The taqueria and hamburger restaurant opened in 1983 in a plot of land across the street from the barbecue barn; Goode had purchased the plot in 1982. [2] The seafood restaurant opened by 1986. [9]
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]
Myron started in competitive barbecue in 1996 at a competition in Atlanta, Georgia. [1] He won first place in whole hog and third place in the pork shoulder competition. [2] He originally only took up competitive BBQ in order to promote his family's BBQ sauce which his parents, Gaye and Jack, had created. [3]
Memphis-style barbecue is one of the four predominant regional styles of barbecue in the United States, the other three being Carolina, Kansas City, and Texas. Like many southern varieties of barbecue, Memphis-style barbecue is mostly made using pork, usually ribs and shoulders, though many restaurants will still serve beef and chicken.
Ro-Tel – canned tomato sauce; Rosarita – Mexican-style foods; Screaming Yellow Zonkers – glazed popcorn (discontinued) Slim Jim – meat snacks; Smart Balance – butter, mayonnaise and cooking oil; Squeez 'N Go – prepared pudding; Swanson – frozen TV dinner; Swiss Miss – powdered cocoa for hot chocolate and pudding
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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]
John Calipari recently likened playing in the SEC this season to sitting down at a poker table full of sharks. The Arkansas coach told reporters that he scanned the league standings from top to ...
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