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Burnt Ends
Burnt ends are flavorful pieces of meat cut from the "point" half of a smoked brisket. When brisket muscles are separated, the lean "first cut" or "flat cut" is the deep pectoral, while the fattier "point", also known as the "second cut", "fat end", or "triangular cut", is the superficial pectoral. A traditional part of Kansas City-style barbecue, burnt ends are considered a delicacy in barbecue cooking. Either the entire brisket is cooked whole, then the point end is removed and cooked further, or the point and flat are separated prior to cooking. Due to the higher fat content of the brisket point, it takes longer to fully cook to tender and render out fat and collagen. This longer cooking gave rise to the name "burnt ends". Sometimes when the flat is done, the point is returned to the smoker for further cooking. Some cooks re-season the point at this time. Kansas City style burnt ends are usually served chopped with sauce either on top or on the side. A "proper" burnt end sh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Competition Barbecue Submission
Competition is a rivalry where two or more parties strive for a common goal which cannot be shared: where one's gain is the other's loss (an example of which is a zero-sum game). Competition can arise between entities such as organisms, individuals, economic and social groups, etc. The rivalry can be over attainment of any exclusive goal, including Recognition (sociology), recognition: Competition occurs in nature, between living organisms which co-exist in the same natural environment, environment. Animals compete over water supplies, food, mates, and other resource (biology), biological resources. Humans usually Survival of the fittest, compete for food and mates, though when these needs are met deep rivalries often arise over the pursuit of wealth, power, prestige, and celebrity, fame when in a static, repetitive, or unchanging environment. Competition is a major tenet of market economy, market economies and business, often associated with business competition as companies a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beef Brisket Burnt Ends
Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantity of their meat. Today, beef is the third most widely consumed meat in the world, after pork and poultry. As of 2018, the United States, Brazil, and China were the largest producers of beef. Beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers. Beef contains protein, iron, and vitamin B12. Along with other kinds of red meat, high consumption is associated with an increased risk of colorectal cancer and coronary heart disease, especially when processed. Beef has a high environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural product. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brisket
Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts, though the definition of the cut differs internationally. The brisket muscles include the superficial and deep pectorals. As cattle do not have collar bones, these muscles support about 60% of the body weight of standing or moving cattle. This requires a significant amount of connective tissue, so the resulting meat must be cooked correctly to tenderise it. According to the ''Random House Dictionary of the English Language'', Second Edition, the term derives from the Middle English ''brusket'' which comes from the earlier Old Norse '' brjósk'', meaning cartilage. The cut overlies the sternum, ribs, and connecting costal cartilages. Method of cooking Briskets can be cooked in many ways, including baking, boiling and roasting. Basting of the meat is often done during the cooking. This normally tough cut of meat, due to the collagen fibers that make u ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kansas City-style Barbecue
Kansas City-style barbecue refers to the specific regional barbecue style of slowly smoked meat originating from Kansas City in the early 20th century. Henry Perry is credited as the originator of the style, as two of the oldest Kansas City-style barbecue restaurants still in operation trace their roots back to Perry's pit. The Kansas City-style sauce is characterized by a thick, sweet sauce derived from brown sugar, molasses, and tomatoes. Characteristics Kansas City barbecue is characterized by its use of a wide variety of meats: pork, beef, chicken, turkey, lamb, sausage, and sometimes even fish. Kansas City barbecue is seasoned with a dry rub, slow-smoked over a variety of woods and served with a thick tomato-based barbecue sauce, which is an integral part of Kansas City style. Most local restaurants and sauce companies offer several varieties with spicy and tangy flavor profiles, historically the sauces were not sweet until Rich Davis, a child psychatrist from KC dev ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Barbecue
Barbecue or barbeque (informally BBQ in the UK, US, and Canada, barbie in Australia and braai in South Africa) is a term used with significant regional and national variations to describe various cooking methods that use live fire and smoke to cook the food. The term is also generally applied to the devices associated with those methods, the broader cuisines that these methods produce, and the meals or gatherings at which this style of food is cooked and served. The cooking methods associated with barbecuing vary significantly but most involve outdoor cooking. The various regional variations of barbecue can be broadly categorized into those methods which use direct and those which use indirect heating. Indirect barbecues are associated with North American cuisine, in which meat is heated by roasting or smoking over wood or charcoal. These methods of barbecue involve cooking using smoke at low temperatures and long cooking times, for several hours. Elsewhere, barbecuing mor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 or beef ribs and chicken. It is a ubiquitous condiment in the Southern United States and is used on many other foods as well. Ingredients vary, but most include vinegar or tomato paste (or a combination) as a base, as well as liquid smoke, onion powder, spices such as mustard and black pepper, and sweeteners such as sugar or molasses. History Some place the origin of barbecue sauce at the formation of the first American colonies in the 17th century. References to the sauce start occurring in both English and French literature over the next two hundred years. South Carolina mustard sauce, a type of barbecue sauce, can be traced to German settlers in the 18th century. Early homemade barbecue sauces were made with vinegar, salt, and pepper. Sugar, ketchup, and Worcestershire sauce started to be used ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sandwich
A sandwich is a food typically consisting of vegetables, sliced cheese or meat, placed on or between slices of bread, or more generally any dish wherein bread serves as a container or wrapper for another food type. The sandwich began as a portable, convenient finger food in the Western world, though over time it has become prevalent worldwide. In the 21st century there has been considerable debate over the precise definition of ''sandwich''; and specifically whether a hot dog or open sandwich can be categorized as such. In the United States, the Department of Agriculture and the Food and Drug Administration are the responsible agencies. The USDA uses the definition, "at least 35% cooked meat and no more than 50% bread" for closed sandwiches, and "at least 50% cooked meat" for open sandwiches. In Britain, the British Sandwich Association defines a sandwich as "any form of bread with a filling, generally assembled cold", a definition which includes wraps and bagels, but excl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baked Beans
Baked beans is a dish traditionally containing white beans that are parboiled and then, in the US, baked in sauce at low temperature for a lengthy period. In the United Kingdom, the dish is sometimes baked, but usually stewed in sauce. Canned baked beans are not baked, but are cooked through a steam process. Baked beans occurred in Native American cuisine, and are made from beans indigenous to the Americas. It is thought that the dish was adopted and adapted by English colonists in New England in the 17th century and, through cookbooks published in the 19th century, spread to other regions of the United States and into Canada. However, the connection to Native American cuisine may be apocryphal, as legumes such as broad beans and lentils prepared in various sauces had been established in European cuisine long before the Middle Ages. Today, in the New England region of the United States, a variety of indigenous legumes are used in restaurants or in the home, such as Jacob's ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Fries
French fries (North American English), chips (British English), finger chips (Indian English), french-fried potatoes, or simply fries, are '' batonnet'' or ''allumette''-cut deep-fried potatoes of disputed origin from Belgium and France. They are prepared by cutting potatoes into even strips, drying them, and frying them, usually in a deep fryer. Pre-cut, blanched, and frozen russet potatoes are widely used, and sometimes baked in a regular or convection oven; air fryers are small convection ovens marketed for frying potatoes. French fries are served hot, either soft or crispy, and are generally eaten as part of lunch or dinner or by themselves as a snack, and they commonly appear on the menus of diners, fast food restaurants, pubs, and bars. They are often salted and may be served with ketchup, vinegar, mayonnaise, tomato sauce, or other local specialities. Fries can be topped more heavily, as in the dishes of poutine or chili cheese fries. French fries can be made fr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Calvin Trillin
Calvin Marshall Trillin (born 5 December 1935) is an American journalist, humorist, food writer, poet, memoirist and novelist. He is a winner of the Thurber Prize for American Humor (2012) and an elected member of the American Academy of Arts and Letters (2008). Early life and education Calvin Trillin was born in Kansas City, Missouri in 1935 to Edythe and Abe Trillin. In his book ''Messages from My Father'', he said his parents called him "Buddy". Raised Jewish, he attended public schools in Kansas City, graduated from Southwest High School, and went on to Yale University, where he was the roommate and friend of Peter M. Wolf (for whose 2013 memoir, ''My New Orleans, Gone Away'', he wrote a humorous foreword), and where he served as chairman of the ''Yale Daily News'' and was a member of the Pundits and Scroll and Key before graduating in 1957; he later served as a Fellow of the University. Career After serving in the U.S. Army, Trillin worked as a reporter for ''Time'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arthur Bryant's
Arthur Bryant's is a restaurant located in Kansas City, Missouri. It is considered by some to be the most famous barbecue restaurant in the United States. History The restaurant's background was started by Henry Perry, the "father of Kansas City barbecue". In 1908, he had begun serving smoked meats from an alley stand to workers in the Garment District in Downtown Kansas City. Perry moved to the 18th Street and Vine neighborhood where he sold barbecue for 25 cents per slab from a trolley barn at 19th and Highland. Charlie Bryant was an employee there and was soon joined by his brother Arthur Bryant. In 1940 when Perry died, Charlie took over the restaurant. Arthur in turn took it over in 1946. The restaurant was located for many years at 18th and Euclid Streets in the inner city neighborhood of 18th and Vine. Bryant moved the business to its present location, 1727 Brooklyn, in 1949. In the 1950s and through the early 1970s, it was visited by fans and players visiting ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Grilling
Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and vegetables quickly. Food to be grilled is cooked on a grill (an open wire grid such as a gridiron with a heat source above or below), using a cast iron/frying pan, or a grill pan (similar to a frying pan, but with raised ridges to mimic the wires of an open grill). Heat transfer to the food when using a grill is primarily through thermal radiation. Heat transfer when using a grill pan or griddle is by direct conduction. In the United States, when the heat source for grilling comes from above, grilling is called broiling. In this case, the pan that holds the food is called a broiler pan, and heat transfer is through thermal radiation. Direct heat grilling can expose food to temperatures often in excess of . Grilled meat acquires a di ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
