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St. Louis–style barbecue refers to spare ribs associated with the St. Louis area. These are usually grilled rather than slow-cooked over indirect heat with smoke which is typically associated with the term "barbecue" in the United States. Although St. Louis–style barbecue takes inspiration from other styles of barbecue it still retains its own distinct style.
Arthur Bryant's is a restaurant located in Kansas City, Missouri. It is sometimes called the most famous barbecue restaurant in the United States.
KC Masterpiece is a barbecue sauce that is marketed by the HV Food Products Company, a subsidiary of the Clorox Company.
Kansas City–style barbecue is a slowly smoked meat barbecue originating in Kansas City, Missouri in the early 20th century. It has a thick, sweet sauce derived from brown sugar, molasses, and tomatoes. Henry Perry is credited as its originator, as two of the oldest Kansas City–style barbecue restaurants still in operation trace their roots back to Perry's pit.
Barbecue 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.
Maull's barbecue sauce is a popular barbecue sauce in St. Louis, Missouri and is a common ingredient in preparing St. Louis–style barbecue. It is a rich and pungent, spicy semi-sweet, tomato based sauce, somewhat unusual for containing anchovies and pepper pulp. Maull's makes eight varieties of sauce now: Genuine, Sweet-N-Mild, Sweet-N-Smokey, Onion Bits, Beer Flavor, Smokey, Jalapeño, and a Kansas City–style barbecue sauce.
Barbecue is a tradition often considered a quintessential part of American culture, especially the Southern United States.
Shane's Rib Shack is an American fast casual BBQ franchise, serving slow-cooked baby back ribs, hand-chopped chicken and pork, and Southern style side dishes. As of January, 2024, they are located in eight states, with most of their restaurants located in the state of Georgia.
A Bacon Explosion is a pork dish that consists of bacon wrapped around a filling of spiced sausage and crumbled bacon. The American-football-sized dish is then smoked or baked. It became known after being posted on the BBQ Addicts blog, and spread to the mainstream press with numerous stories discussing the dish. In time, the articles began to discuss the Internet "buzz" itself.
Kansas City Barbeque Society is a competitive cooking organization based in Kansas City, Missouri, famous for Kansas City BBQ. It is the largest competitive barbecue organization in the world, with more than 15,000 members. It was founded in 1985 by Carolyn and Gary Wells and Rick Welch. Their desire was to put together a local group for competitive barbecue. It has since grown and provides oversight to hundreds of competitions.
Barbecue is an important part of the heritage and history of the U.S. state of North Carolina. It has resulted in a series of bills and laws that relate to the subject, and at times has been a politically charged subject. In part, this is due to the existence of two distinct types of barbecue that have developed over the last few hundred years: Lexington style and Eastern style. Both are pork-based barbecues but differ in the cuts of pork used and the sauces they are served with. In addition to the two native varieties, other styles of barbecue can be found throughout the state.
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.
B.T.'s Smokehouse is a restaurant that specializes in dry-rubbed and slow-smoked barbecue and is located in the downtown section of Sturbridge, Massachusetts. The restaurant smokes about 9,000 pounds (4,100 kg) of meat per week, with brisket being 2,000 pounds (910 kg) to 3,000 pounds (1,400 kg) of that total. On a typical weekend, the smokehouse will serve 1,200 and 1,500 people in its 38-seat location.
Lloyd Maurice Bessinger Sr. was an American BBQ restaurateur and politician noted for his defense of racial segregation.
Joe's Kansas City Bar-B-Que, formerly known as Oklahoma Joe's, is a barbecue restaurant, with locations in the Kansas City metropolitan area. It is owned and operated by Jeff and Joy Stehney.
Jones Bar-B-Q is a barbecue restaurant in Kansas City, Kansas, owned and operated by Deborah and Mary Jones.
Lem's Bar-B-Q is a barbecue restaurant in the Chatham community of Chicago, Illinois, in the United States. The restaurant is known for its rib tips, which Eater has described as Chicago's "most famous rib tips."
Southside Market & Barbeque is a historic barbecue restaurant and meat market in Elgin, Texas. It has since expanded into a chain restaurant.
Barbara Ann's Bar-B-Que was a barbecue restaurant in Chicago, Illinois. It was attached to the Barbara Ann's Motel, and both businesses were founded by Delars and Bertie Bracy in 1967. They named the businesses after their daughter Barbara Ann, who later became owner.
References
- ↑ Kansas City Star (subscription required)
- ↑ Davis, Ardie A.; Kirk, Chef Paul (May 1, 2009). America's Best BBQ: 100 Recipes from America's Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants. Andrews McMeel Publishing. ISBN 9780740790225 – via Google Books.
- ↑ "Ardie Davis Judge's Biography for Jack Daniel's World Championship". Archived from the original on October 29, 2008.
- ↑ 25 Essentials: Techniques for Smoking Book Page
- ↑ 25 Essentials: Techniques for Grill Book Page
- ↑ "America's Best BBQ Book Page". Archived from the original on May 12, 2009.
- ↑ Davis, Ardie (20 January 2015). Barbecue Lover's Kansas City Style: Restaurants, Markets, Recipes & Traditions. ISBN 978-1493001583.
- ↑ Davis, Ardie; Kirk, Chef Paul (May 2012). America's Best Ribs. Andrews McMeel. ISBN 978-1449414139.
- ↑ Davis, Ardie; Wells, Carolyn; Kirk, Chef Paul (27 April 2010). The Kansas City Barbeque Society Cookbook: 25th Anniversary Edition. Andrews McMeel. ISBN 978-0740790102.