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The barbecue began in the American context during the late 1800's cattle drives in the West. The cowhands usually had low quality cuts of beef that had to be preserved over long periods of time of cattle driving. The main choice for this was brisket that is tough meat. The cowboys soon learned that if they
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Kansas City ribs are serious business when it comes to BBQ. True to tradition, barbeque in Kansas City is dry rub-spiced, smoked with hickory and coated with a KC style sauce. For Kansas City sauce means a thick, rich and tangy tomato based sauce with molasses and sometimes a hint of vinegar. The meat is seared, slow cooked and mop
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2 c Catsup 2 tb Worcestershire Sauce 1 c Chili Sauce 1/2 c Dark Brown Sugar 1/2 c Liquore Galliano 1/2 c Lemon Juice Heat all ingredients together in saucepan. Keep hot as needed. Makes about 4 cups. Use this salsa also for hot dogs, hamburgers, spareribs, seafood, fish sticks and chicken. About
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