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3 lb Broiler chicken 1/2 ts Grated fresh ginger 1 c Kecap (or ketjap) manis* 1 ts Sambal oelek** 2 Garlic cloves 1 pk Kroepoek oedang*** -- peeled and mashed Cornstarch to thicken 2 tb Fresh lime juice -- marinade for sauce 1/2 c Melted, unsalted butter *Sweet soy sauce. **Hot
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Since the beginning of time, man has been using flame to cook food. Cavemen hunted food and then cooked over a fire. However, when it comes to cooking with a flame, there is a difference between barbecue and grilling. Both are great but true barbecue requires sauce added to the direct flame method. Barbecue normally
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Sunset\'s Barbecue Book


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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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