Wine & Dine Cookbook - - FEATURE -

The Amer­i­cans can ri­val the fa­mous Aussie Bar­bie any­time, and have taken it to se­ri­ous, com­pet­i­tive lev­els. There are sev­eral schools of bar­be­cue there. The North Carolina style is all about whole pigs grilled low and slow, then picked or pulled and served in buns. Texas bar­be­cues favour beef brisket, and Kansas City- and Mem­phis-style do’s are pork ribs all the way.

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