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Pork and beef open-pit BBQ: beef brisket, sausage, pork ribs, and turkey Jethro's BBQ: Des Moines, Iowa: Giant portions, 24 hour-smoked oak and hickory "down home BBQ": beef brisket, famous smoked hot wings, "Adam Emmenecker Sandwich": 5 pounds pork tenderloin, bacon cheeseburger, chicken fingers, brisket, fried cheese and cheddar cheese sauce
There are also locations in Olathe, Kansas and Leawood, Kansas. Celebrity chef Anthony Bourdain listed Joe's original Kansas City, Kansas location as one of "13 Places You Must Eat Before You Die". [16] Men's Health magazine named it America's manliest restaurant. [17] Joe's was featured on Season 3 of Man v. Food in August 2010. [18]
Google Earth is a web and computer program that renders a 3D representation of Earth based primarily on satellite imagery.The program maps the Earth by superimposing satellite images, aerial photography, and GIS data onto a 3D globe, allowing users to see cities and landscapes from various angles.
In Texas, beef is more common, especially brisket. The techniques used to cook the meat are hot smoking and smoke cooking, distinct from cold-smoking. Hot smoking is when meat is cooked with a wood fire, over indirect heat, at temperatures 120-180 °F (50-80 °C), and smoke cooking (the method used in barbecue) is cooking over indirect fire at ...
The Jewish community in Montreal also makes Montreal-style smoked meat, a close relative of pastrami, from brisket. [4] Kansas City-style beef brisket and burnt ends Beef brisket noodles (Philippines) In Cantonese cuisine, a common method is to cook it with spices over low heat until tender, and is commonly served with noodles in soup or curry. [5]
Montreal-style smoked meat, Montreal smoked meat or simply smoked meat in Quebec (French: viande fumée or even bœuf mariné: Literally “marinated beef”) [1] is a type of kosher-style deli meat product made by salting and curing beef brisket with spices. The brisket is allowed to absorb the flavours over a week.
Beef plate (also known as the short plate) is a forequarter cut from the abdomen of the cow, just below the rib cut. It is typically a cheap, tough, and fatty meat. In U.K. butchery, this cut is considered part of the brisket. [1] [2] [3] It is used for short ribs and two kinds of steak: skirt and hanger.
The beef clod or shoulder clod is one of the least expensive cuts of beef and is taken from the shoulder (chuck) region of the animal. Beef clod is a large muscle system, with some fat that covers the muscles. [1] The clod's composition is mainly three muscles: the shoulder tender, the top blade and the clod heart and is one of two chuck ...