Pressure Cooker Buffalo Turkey Stuffed Potatoes

June 22, 2018 at 5:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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Here’s another Jennie – O Turkey Recipe I’m passing along, Pressure Cooker Buffalo Turkey Stuffed Potatoes. You’ll be using the JENNIE-O® Turkey Breast Tenderloin to make this recipe. You’ll also need; Baking Potatoes, Buffalo Sauce, BBQ Sauce, Low Sodium Chicken Broth, Cheddar Cheese, and Bleu Cheese. A comfort food recipe for sure! You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/

Pressure Cooker Buffalo Turkey Stuffed Potatoes
This is a gluten free recipe.

Buffalo love roaming the plains, but there’s nothing plain about these Buffalo Turkey Stuffed Potatoes! They take comfort food out of its comfort zone for a flavorful hit at the picnic.

INGREDIENTS
4 medium baking potatoes
⅓ cup buffalo sauce
⅓ cup barbeque sauce
¼ cup low-sodium chicken broth
1 (24-ounce) package JENNIE-O® Turkey Breast Tenderloin, sliced, ½-inch thick
½ cup shredded Cheddar cheese
¼ cup bleu cheese crumbles

DIRECTIONS
1) Wash potatoes and pierce with a fork on all sides. Place in pressure cooker and manually cook 10 minutes. Let stand 10 minutes and release pressure. Remove potatoes and keep warm. Turn cooker off.
2) Add buffalo sauce, barbeque sauce and broth. Place turkey pieces in buffalo sauce mixture. Secure lid and steam 10 minutes. Let stand 10 minutes and release steam. Shred turkey with 2 forks.
3) Cut potatoes in half lengthwise, fluff potato flesh with a fork. Spoon turkey mixture over potatoes and top with Cheddar cheese and bleu cheese crumbles.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 230
Protein 25g
Carbohydrates 22g
Fiber 2g
Sugars 3g
Fat 5g
Cholesterol 50mg
Sodium 440mg
Saturated Fat 2.5g
https://www.jennieo.com/recipes/1231-pressure-cooker-buffalo-turkey-stuffed-potatoes

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Turkey Frank with Bacon and Barbeque Sauce

May 4, 2018 at 5:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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Here’s another delicious recipe for your grill from Jennie – O Turkey, Turkey Frank with Bacon and Barbeque Sauce. Made using JENNIE-O® Turkey Franks and JENNIE-O® Turkey Bacon with toppings of Onions, BBQ Sauce, Shredded White Cheese, the and JENNIE-O® Turkey Bacon all served on a Reduced Calorie Hot Dog Bun. Turkey Burgers and Turkey Franks, Jennie – O has it all! Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/

Turkey Frank with Bacon and Barbeque Sauce

INGREDIENTS
1 tablespoon butter
2 onions, thinly sliced
¼ cup spicy barbeque sauce
4 JENNIE-O® Turkey Franks
4 reduced-calorie hot dog buns, split
4 tablespoons shredded white Cheddar cheese
4 slices JENNIE-O® Turkey Bacon, cooked and chopped

DIRECTIONS
1) In large skillet, melt butter over medium heat. Cook onion 10 minutes or until softened and browned. Stir in barbeque sauce; set aside.
2) Grill turkey franks. Place franks in buns. Top with onion mixture, cheese and bacon. Always cook to well-done, 165°F as measured by a meat thermometer.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 270
Protein 12g
Carbohydrates 26g
Fiber 3g
Sugars 7g
Fat 15g
Cholesterol 50mg
Sodium 910mg
Saturated Fat 5g
https://www.jennieo.com/recipes/696-turkey-frank-with-bacon-and-barbeque-sauce

Healthy Sauce Recipes

April 7, 2018 at 5:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Sauce Recipes. Delicious and Healthy Sauce Recipes for recipes like; Puttanesca Pork Chops, Barbecue Chicken Pizza, and Salmon and Fall Vegetables with Bagna Cauda. FRind these recipes and more all at the EatingWell website. Also don’t forget to subscribe to the EatingWell Magazine, one of my favorites! Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

Healthy Sauce Recipes
Find healthy, delicious sauce recipes including BBQ, cheese, cream and pasta sauce. Healthier recipes, from the food and nutrition experts at EatingWell.

Puttanesca Pork Chops
This flavorful pork chop dinner recipe is proof that bold Neapolitan puttanesca sauce can liven up more than just spaghetti. Unlike brined olives like Kalamatas, oil-cured olives have a meatier bite because they’re coated in salt then macerated in oil. Look for them on olive bars or with other Italian products. Serve with sautéed broccoli rabe and whole-wheat orzo……

Barbecue Chicken Pizza
We gave classic barbecue chicken pizza a healthy twist with hidden shredded zucchini in the sauce. It’s a great way to sneak extra veggies into both you and your children’s diet!……

Salmon and Fall Vegetables with Bagna Cauda
In this family-style meal, a platter full of salmon and roasted and raw vegetables—served with a Northern Italian-inspired garlic-anchovy dip—lets everyone choose their own dining adventure. Serve with crusty bread and white wine………

* Click the link below to get all the Healthy Sauce Recipes
http://www.eatingwell.com/recipes/18275/side-dishes/sauces-condiments/sauce/

Healthy Barbecue Sauce Recipes

February 15, 2018 at 6:00 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Barbecue Sauce Recipes. Delicious and Healthy Barbecue Sauce Recipes like; Barbecue Chicken and Chard Quesadillas, Filet Mignon with Blueberry-Bourbon Barbecue Sauce, and Pork Chops with Peach Barbecue Sauce. Find these Delicious recipes and more all at the EatingWell website. Enjoy and eat Healthy in 2018! http://www.eatingwell.com/

Healthy Barbecue Sauce Recipes
Find healthy, delicious barbecue sauce recipes, from the food and nutrition experts at EatingWell.

Barbecue Chicken and Chard Quesadillas
Dark leafy greens give this healthy chicken quesadilla recipe a vitamin K boost. We also boosted the flavor in regular barbecue sauce. Serve with guacamole, sour cream, shredded lettuce and/or salsa, if desired…………..

Filet Mignon with Blueberry-Bourbon Barbecue Sauce
Blueberries, loaded with antioxidants, have a balance of sweet and sour, which makes them an excellent base for a rich, tangy barbecue sauce. Fresh thyme rubbed on the steak dovetails wonderfully with the blueberries. Serve with fresh tomato wedges…………..

Pork Chops with Peach Barbecue Sauce
The tangy peach barbecue sauce that glazes these pork chops is incredible on grilled chicken or salmon as well. Bone-in pork chops (as opposed to boneless) are less likely to dry out. Just make sure to trim away as much fat as possible for healthier results………………….

 

* Click the link below to get all the Healthy Barbecue Sauce Recipes
http://www.eatingwell.com/recipes/19452/side-dishes/sauces-condiments/sauce/barbecue/

One of America’s Favorites – Memphis-Style Barbecue

December 11, 2017 at 6:47 AM | Posted in One of America's Favorites | Leave a comment
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Dry ribs slow cooking in a pit at Leonard’s BBQ

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. Memphis-style barbecue is slow cooked in a pit and ribs can be prepared either “dry” or “wet”. “Dry” ribs are covered with a dry rub consisting of salt and various spices before cooking and are normally eaten without sauce. “Wet” ribs are brushed with sauce before, during, and after cooking.

Memphis-style barbecue has become well-known due to the World Championship Barbecue Cooking Contest held each May, which has been listed in Guinness World Records as the largest pork barbecue contest in the world. The event is regularly covered by national and international television networks such as The Food Network and the BBC and attracts over 100,000 visitors. Many of Memphis’ barbecue restaurants have become nationally known and can ship their products anywhere in the country overnight due to the proximity of FedEx’s Memphis Superhub.

 

Pulled pork nachos

After World War II, barbecue became a viable commercial venture in Memphis. Small restaurants, known as “joints”, began to open with a purpose-built pit for slow-cooking the meat. Many small neighborhood joints in low-income areas, such as Payne’s, Leonard’s and Interstate, have gained notoriety as they reflect the roots of Memphis barbecue. Many regional chains have also developed from Memphis, including Tops, Neely’s, and Corky’s. As Memphis-style barbecue became more popular across the country, restaurants such as Corky’s and Rendezvous began shipping orders overnight to customers.

 

 

Pork sandwiches at Payne’sBBQ, BBQ Sauce, Pork, Ribs, Notable establishments

Jim Neely’s Interstate Bar-B-Que
Interstate Bar-B-Que was founded in 1978 by Jim Neely in a rundown grocery store in the low-income neighborhood of South Memphis. Though never a restaurateur, Neely learned how to slow cook ribs in a pit and created a secret sauce based on various local family recipes. Interstate rose to prominence as one of the premier barbecue restaurants in the city, and was featured nationally on The Food Network and The Travel Channel. Neely’s brother and sister-in-law operate another location in Gardena, California. Interstate has been voted the #2 barbecue restaurant in America by People Magazine.

Neely’s
Jim Neely’s four nephews, brothers Gaelin, Tony, Mark and Patrick, founded Neely’s BBQ in Downtown Memphis in 1988, though it operates as a separate business from the other Neely’s and does not carry the Interstate name. In 2008, Pat Neely and his wife Gina debuted a cooking show on The Food Network called Down Home with the Neelys, which is a top ratings performer on the network. The couple has also released a cookbook eponymous with their first show. In 2012, the Neelys announced that they were permanently closing their Memphis-area restaurants.

Charlie Vergos’ Rendezvous
Rendezvous was founded by Charlie Vergos in 1948 in a back alley of Downtown Memphis. Originally the basement of his diner, Vergos discovered a coal chute and turned it into a barbecue pit. Eventually, Vergos converted his diner to a barbecue restaurant and moved the entrance from the street to the alley. Rendezvous is one of the older and more storied barbecue joints in Memphis due to its more than sixty years of operation and “hole-in-the-wall” atmosphere. The Memphis City Council voted to name the alley where Rendezvous is located “Charlie Vergos’ Rendezvous Alley”, though the address remains 52 South 2nd Street. One of Rendezvous’ signature dishes is a barbecue shrimp skillet which must be ordered a full day in advance.

Central BBQ

Central BBQ was founded in 2002 by partners Roger Sapp and Craig Blondis. Central BBQ has three locations in Memphis, with the most recent having opened in Downtown Memphis in 2012. Central BBQ also has a food truck that caters to local events. Though a newcomer to Memphis’ barbecue scene, Central BBQ has placed in the top 3 for barbecue categories in the Memphis Flyer’s annual “Best Of Memphis” contest, as voted for by Memphis residents, every year since its inception. In 2011, Central placed 1st for “Best Barbecue”, 2nd for “Best Ribs”, and 3rd for “Best Hot Wings.”

Germantown Commissary
Germantown Commissary was a traditional country store for decades until 1981, when a new owner bought it and turned it into a barbecue restaurant. Noted for pork ribs and shoulders, Germantown Commissary has a broader menu as well. It was featured on “Food Paradise” that airs on the Travel Channel.

 

Wild Idea Buffalo Recipe of the Week – GRILLED JERK BUFFALO RIBS

October 18, 2017 at 5:11 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is – GRILLED JERK BUFFALO RIBS. You can use either the Wild Idea Buffalo BBQ Back Ribs or the Short Rib Strips to make this dish, either one and you can’t go wrong! You can find this recipe or purchase the Buffalo Ribs or any of the delicious and healthy cuts of Buffalo or any of the Wild Idea Products at the Wild Idea Buffalo web site. Enjoy and Eat Healthy! https://wildideabuffalo.com/

 

GRILLED JERK BUFFALO RIBS
This recipe will work for both short ribs and back ribs with a little adjustment, which is noted below. You may want to double this recipe as seconds are often requested.

Ingredients:

1 – pkg. Buffalo 2.5 lbs. BBQ Back Ribs or 3 lbs. Short Rib Strips
2/3 – cup ketchup
Jerk Marinade

Ingredients:

1 – cup pineapple juice
¼ – cup soy
3 – cloves garlic
¼ – cup brown sugar
2 – tablespoons jerk seasoning (recipe for homemade jerk seasoning included with purchase, or packaged jerk seasoning is available at most groceries)
Preparation:

1 – Rinse ribs and pat dry with paper towel.
2 – Mix all marinade ingredients together in blender and pulse to incorporate.
3 – Divide marinade in half.
4 – For BACK RIBS: Place ribs and half of marinade in plastic bag and massage marinade into ribs. Marinate ribs for 4 to 24 hours hours. For SHORT RIBS: Place ribs in slow cooker with half of marinade and 1 cup of water. Cover and braise for 6 hours on medium. Increase heat to shorten braising time or decrease heat to lengthen braising time. Meat will become very tender and bones may fall away. If your preference is for chewier ribs decrease braising time.
5 – Mix the other half of marinade with ketchup and set aside.
6 – Remove ribs from marinade, shaking off excess, (do carefully for braised ribs, as meat will be fall apart tender). Place ribs on foil, curling edges of foil to hold ribs in place, but leaving top open. Brush both sides of ribs with Jerk BBQ sauce.
7 – Pre-heat gas grill to medium high heat of about 400°.
8 – Place foil pan of ribs on grill over heat and make a few slits in the foil with a knife. Close grill lid and grill for 6 minutes each side. Remove SHORT RIBS, but repeat process for BACK RIBS adding more sauce if desired.
* Serve Jerk Buffalo Ribs with Fruited Coleslaw, and Coconut Rice with Black Beans. These accompaniments are very complimentary to this dish.

https://wildideabuffalo.com/blogs/recipes/55653953-grilled-jerk-buffalo-ribs

Bacon, Blue, Cheese, and Egg Buffalo Burger w/ Hash Browns

September 5, 2017 at 5:12 PM | Posted in Simply Potatoes, Wild Idea Buffalo | Leave a comment
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Today’s Menu: Bacon, Blue, Cheese, and Egg Buffalo Burger w/ Hash Browns

 

 

 

 

For Breakfast this morning I made some Simply Potatoes Shredded Hash Browns, fried an Egg Sunnyside Up, toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread, and made a cup of Bigelow Decaf Green Tea. Mostly cloudy today and a high around 75 degrees. Not feeling up to par today, had those Phantom Pains throughout the night. They finally ended around 10:00 this morning. Got a few things done around the house then I caught up on some sleep. For Dinner tonight a new Buffalo Burger from Wild Idea Buffalo! I prepared a Bacon, Blue, Cheese, and Egg Buffalo Burger w/ Hash Browns.

 

 

I’m having another of the Wild Idea Buffalo – BACON BLUE BURGER. I tried this for the first time last week and could not wait to this Buffalo Burger again! This time I’m dressing it up a bit more. Adding Cheese, a fried Egg, and A-1 Sauce! It’s another new Wild Idea Buffalo Product. It comes frozen and there’s 3 – 1/3 lb. Burger Patties. The Premium Ground Buffalo is mixed with Wild Idea Buffalo Bacon, Blue Cheese, and seasoning. I’ll be preparing it as I do all Wild Idea Buffalo Burgers.

 

 

 

To prepare it I’ll need McCormick Grinder Sea Salt and Black Peppercorn, a slice of Kraft Deli Deluxe Sharp Cheddar Cheese, 1 Egg, Jack Daniel’s Honey Smokehouse BBQ Sauce, and a Aunt Millie’s Reduced Calorie Whole Grain Hamburger Bun.

 

 

 

 

To start it I seasoned it with McCormick Grinder Sea Salt and Black Peppercorn, lightly seasoned. I then pan fried it, on medium heat, in Extra Light Virgin Olive Oil about 3 1/2 minutes per side. Buffalo gets done rather quickly due to it’s so lean. After flipping it I added the slice of Sharp Cheddar with about 1 minute of cooking time left. As the Burger was cooking I fried my Egg in another skillet. The Egg got done as the Burger was finishing.

 

 

 

To serve the Burger I grabbed the Bun and on the bottom Bun added the Burger, topped it with some of the BBQ Sauce, and topped it with the Egg and the top Bun. This Burger is loaded and ready! Like the first time I tried this Burger there was nice bites containing the Blue Cheese and there was bits of the Buffalo Bacon throughout the Burger. The added Cheese, Egg, and BBQ Sauce sent this one into another level!It’s a bit messy after the Egg Yoke starts to flow but well worth it! First time I prepared a Buffalo Burger topped with an Egg, and not the last! I love all the Wild Idea Buffalo Products but this one is quickly becoming a favorite! Just a flat out excellent Burger!

 

Then for a side I prepared some Simply Potatoes Shredded Hash Browns. Seasoned them with Salt and Pepper and served them sprinkled with Sargento Reduced Fat Shredded Sharp Cheddar. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and Diet Peach Snapple to drink.

 

 

 

 

 

 

Wild Idea Buffalo – BACON BLUE BURGER (3 BURGER PER LB)
Our 100% prairie grass-fed Premium Ground Buffalo mixed with our 100% Buffalo Bacon, Blue Cheese and just the right amount of seasoning! For additional flavor try it with grape jelly or your favorite preserve – absolutely scrumptious! We did the work for you and… you’re welcome! Three one-third pound handcrafted burgers per package.
https://wildideabuffalo.com/products/three-1-3-lb-bacon-bleu-burger

One of America’s Favorites – Pig Pickin’

July 17, 2017 at 4:53 AM | Posted in One of America's Favorites | Leave a comment
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A pig pickin’ (also known as rolling a pig, pig pull, pig roast or, among the Cajun, “cochon de lait”) is a type of party or gathering held primarily in the American South which involves the barbecuing of a whole hog (the castrated male pig or barrow, bred for consumption at about 12 weeks old). Females, or gilts, are used as well. Boars (full-grown intact males) and sows generally are too large.

Many Southern families have a pig roast for Thanksgiving or Christmas, graduations, weddings, or summer gatherings. Some communities hold cook-offs during festivals, where cooks compete against one another for prize money.

 

A pig, often around 80–120 pounds dressed weight, is split in half and spread onto a large charcoal or propane grill. Some practitioners use a separate stove filled with hardwood to produce coals which are then transferred under the charcoal grill by shovel; others use charcoal with chunks of either blackjack oak, hickory wood or some other hardwood added for flavor. The style of these grills are as varied as the methods of producing them, some being homemade while others are custom-made.

There is a long-running debate among barbecue enthusiasts over the merits of different fuels. Propane is said to maintain a consistent temperature, whereas charcoal or charwood are often touted as producing better-tasting meat.

The cooking process is communal and usually directed by an authority figure; the host is helped by friends or family. It usually takes four to eight hours to cook the pig completely; the pig is often started “meat-side” down, and then is flipped one time once the hog has stopped dripping rendered fat. Some practitioners clean ashes from the skin with paper towels or a small whisk broom before flipping the hog to help produce high quality cracklings from the skin.

Often the hog is basted while cooking, though the method and sauce used differs according to region. For instance, a typical South Carolina Piedmont-area baste would be a mustard based sauce, an Eastern North Carolina baste is usually a very light vinegar based sauce with red pepper flakes, and Western North Carolina barbecue uses sauce with a ketchup base similar to traditional barbecue sauce.

When the cooking is complete, the meat should ideally be tender to the point of falling off of the bone. The meat is then either chopped or pulled into traditional Carolina-style pork barbecue, or it is picked off the hog itself by the guests. It is from the latter that the gathering gains its name. The barbecue is sometimes eaten with hushpuppies (fried cornmeal, occasionally flavored with onions), coleslaw, baked beans or sometimes Brunswick stew. In South Carolina, it is common to serve pilaf or hash as a side dish. Hash is a blend of leftover pork mixed with barbecue sauce and usually served over rice.

Sweet tea, beer, and soft drinks are often served.

 

The pig pickin’ is a significant part of the culture of the South; the necessary work and time needed to cook the hog makes it ideal for church gatherings (“dinner on the grounds”) or family reunions, and they can be held virtually year-round thanks to the region’s mild winters. Pig pickin’s are popular amongst the most devoted tailgaters at college football games across the South. The pig pickin’ has been long associated with politics; many local political parties and politicians still use the pig pickin’ to attract people to meetings and campaign rallies.[citation needed] In 1983, Rufus Edmisten, running for Governor of North Carolina at the time, was overheard saying “I’ve eaten enough barbecue. I am not going to eat any more. I’m taking my stand and that is it.”

Culturally and culinarily different from traditional Deep South pig pickin’ events, pig roasts are a common occurrence in Cuba, as well as the non-mainland American state of Hawaii, with roasts being done in the traditions of those places.

 

 

Wild Idea Buffalo Recipe of the Week – SMOKED BBQ BUFFALO BRISKET

June 28, 2017 at 5:26 AM | Posted in Wild Idea Buffalo | Leave a comment
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With the Wild Idea Buffalo SMOKED BBQ BUFFALO BRISKET all you have to do is reheat it and serve it! It comes already seasoned and cooked. It has a Paprika Rub, then its slow smoked for 12 hours until tender, and finished with a drizzle of organic BBQ sauce. Have the buns ready and get set to enjoy one delicious Smoked BBQ Buffalo Brisket sandwich! You can find and purchase this product at the Wild Idea Buffalo website along with all the other delicious cuts of Buffalo. Check it out today. Enjoy and Eat Healthy! https://wildideabuffalo.com/

 

 

SMOKED BBQ BUFFALO BRISKET 1 LB.

If you don’t have hours to prepare your next barbecue, then let us do the cooking for you! We start with a Paprika rub, then slow smoke for 12 hours until tender, and finish with a drizzle of organic BBQ sauce. Hand cut and ready to heat and eat in just minutes!

Simply reheat with juices in a covered pan over medium heat for 5 minutes and serve! You are going to love this product!

1 lb. package

Ingredients: 100% Grass Fed Buffalo, Organic: Apple Cider, Lime Juice, Onion Powder, Cumin, Sea Salt, Black Pepper, Chili Powder, Paprika, Smoked Paprika, Garlic Powder, Oregano, Cayenne Pepper and Organic BBQ sauce.

https://wildideabuffalo.com/collections/summer-collection/products/bbq-buffalo-brisket

One of America’s Favorites – Barbecue Sandwich

May 22, 2017 at 5:22 AM | Posted in One of America's Favorites | Leave a comment
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A barbecue sandwich served with pickled cucumber

A barbecue sandwich is a sandwich that is typically prepared with barbecued meats. Several types of meats are used to prepare barbecue sandwiches. Some varieties use cooked meats that are not barbecued, but include barbecue sauce. Many variations, including regional variations, exist, along with diverse types of cooking styles, preparations and ingredients.

 

 

 
A plethora of meats and preparation styles for barbecue sandwiches exist. Meats may be sliced, chopped or pulled, and various types are used, such as pork, pulled pork, pork shoulder, beef, beef brisket, chicken, sausage, pork ribs and turkey. Some versions use slow-smoked meats. Barbecue sandwiches typically have barbecue sauce included in their preparation, either when the meat is cooked, as a sauce within a sandwich, or both. Some meats may be seasoned with a spice rub. Some barbecue sandwiches may use cooked meats that are not barbecued, but include a barbecue sauce. Coleslaw is sometimes served with barbecue

A pulled pork barbecue sandwich

sandwiches, either on the sandwich itself or as a side dish. Sometimes sautéed vegetables such as onion and garlic are also used. Some versions prepared with beef brisket include both lean and fatty portions from the cut of beef to enhance their flavor. Pre-packaged barbecue sandwiches are also manufactured.

Breads used in the preparation of barbecue sandwiches include white bread, hamburger buns, whole wheat bread and even rye bread. The bread can help to prevent the meat from drying and to retain its temperature.

 

 

Regional variations

Missouri – Kansas City-style barbecue refers to the specific regional barbecue style of slowly smoked meat that first started from the pit of Henry Perry in the early 1900s in Kansas City, Missouri. Kansas City barbecue is slow-smoked over a variety of woods and then covered with a thick tomato- and molasses-based sauce.

North Carolina – Chopped pork barbecue sandwiches with coleslaw served on the sandwich are common in North Carolina. The term “barbecue” in North Carolina commonly refers specifically to barbecued, chopped pork, whereas other barbecued foods are often referred to by their actual food name.

Tennessee – Chopped pork shoulder barbecue sandwiches served with coleslaw atop them are common in Memphis, Tennessee. For example, Leonard Heuberger, who in 1922 founded a barbecue restaurant in Memphis named Leonard’s, has been reputed there as being the inventor of the “classic Memphis pork barbecue sandwich”. This sandwich was prepared on a bun with chopped or pulled pork shoulder meat, a tomato-based sauce, an

A barbecue sandwich, served with a side of smoked beans

d coleslaw. In the book Southern Food: At Home, on the Road, in History, it is stated that other restaurants “followed suit” regarding this sandwich style, and that “…the standard has not changed in more than 60 years.” At the Memphis restaurant chain Tops, pork shoulder sandwiches are described in this book as a “mainstay” that have existed as such since 1952, when the first Tops restaurant opened.

Texas – Texas Barbecue is a traditional style of preparing meat unique to the cuisine of Texas. It is one of the many different varieties of barbecue found around the world. Texas barbecue traditions can be divided into four general styles: East Texas, Central Texas, South Texas, and West Texas. The Central and East Texas varieties are generally the most well-known.
Generally speaking, the different Texas barbecue styles are distinguished as follows:
* East Texas style: The meat is slowly cooked to the point that it is “falling off the bone.” It is typically cooked over hickory wood and marinated in a sweet, tomato-based sauce.
* Central Texas style: The meat is rubbed with spices and cooked over indirect heat from pecan or oak wood.
* West Texas style: The meat is cooked over direct heat from mesquite wood.
* South Texas style: Features thick, molasses-like sauces that keep the meat very moist.

 

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