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Welcome to Best Bites, a twice-weekly video series that aims to satisfy your never-ending craving for food content through quick, beautiful videos for the at-home foodie.Check back on Tuesdays and ...
1. Heat the soup, vinegar, molasses, orange juice, garlic and thyme in a 2-quart saucepan over medium-high heat to a boil, stirring occasionally.
It doesn't get easier than these bite-sized meatballs made in a Crock-Pot! Everything gets cooked together including the sweet and tangy sauce made with sriracha and apricot preserves.
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.
Directions. Pre-heat the oven to 325°F. For the pork, drizzle the olive oil over the leg of pork and rub the salt, pepper and paprika into the meat.
An extra large bottle of Maull's barbecue sauce. 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.
St. Louis–style barbecue sauce is described by author Steven Raichlen as a "very sweet, slightly acidic, sticky, tomato-based barbecue sauce usually made without liquid smoke." [1] St. Louis is said to be home to the first barbecue sauce in the country, which was created by Louis Maull in 1926. [2]
Apples. The original source of sweetness for many of the early settlers in the United States, the sugar from an apple comes with a healthy dose of fiber.