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Cooking a restaurant-worthy steak is no easy task. It takes skill, precision and a keen eye for detail to recreate your favorite steak dinners at home. Although many people focus on how you cook a ...
KC Masterpiece Barbeque Sauce was created in 1977 by Richard E. "Rich" Davis M.D., a child psychiatrist practicing in Kansas City, Missouri, who had earned his medical degree from the University of Kansas. Davis was born in 1926, in Joplin, Missouri, and died on 6 October 2015 in Leawood, Kansas, at 89 years of age.
Bottles of Maull's barbecue sauce, a commercial Kansas City–style BBQ sauce. Thick, reddish-brown, tomato-based, and made with sugar, vinegar, and spices. It evolved from the Western Carolina– and Memphis-style sauces but is thicker and sweeter and does not penetrate the meat as much as it sits on the surface.
The same rules for cooking any unmarinated piece of steak apply to marinated steaks: thinner, leaner cuts like flank or skirt benefit from hot and fast cooking methods like grilling or broiling ...
In 1977, Rich Davis capitalized on the reputation of Kansas City barbecue to form KC Masterpiece, which evolved from his "K.C. Soul Style Barbecue Sauce". KC Masterpiece is sweeter and thicker than many of the traditional Kansas City sauces served in the region. The KC Masterpiece recipe uses extra molasses to achieve its thick, sweet character.
The Peanut professes to be “Kansas City’s oldest bar and grill.” One newspaper story has the Peanut selling beer in August 1933, during Prohibition, maybe giving it its speakeasy reputation.
Steak sauce is a tangy sauce commonly served as a condiment for beef in the United States. Two of its major producers are British companies, and the sauce is similar to the " brown sauce " of British cuisine.
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