Pop's Mops and Sops - Barbecue and Sauces from Around the World

Pop's Mops and Sops - Barbecue and Sauces from Around the World
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By:"\"B\" \"B\" Quester"

Published on 2009-12-05 by Lulu.com

In Missouri, beef is a popular meat for \u003cb\u003ebarbecue\u003c/b\u003e, especially in the Ozarks. Often \u003cbr\u003e\nthe beef is sliced and a tomato-based \u003cb\u003esauce\u003c/b\u003e is added after cooking. About half of \u003cbr\u003e\nthe supply of charcoal briquets in the USA is produced from Ozark forests (e.g., ...

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Barbecue sauce (also abbreviated BBQ sauce and spelled Barbeque) is a liquid flavoring sauce or condiment ranging from watery to very thick consistency. As the name implies, it was created as an accompaniment to barbecued foods. While it can be applied to any food, it usually tops meat after cooking or during barbecuing, grilling, or baking. Traditionally it has been a favored sauce for pork or beef ribs and chicken. Less often, it is used for dipping items like fries, as well as a replacement for tomato sauce in barbecue-style pizzas.

This Book was ranked 16 by Google Books for keyword barbecue sauce.

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