TITLE

Spicing Up the 'Cue

AUTHOR(S)
Weisberg, Karen
PUB. DATE
July 2005
SOURCE
FoodService Director;7/15/2005, Vol. 18 Issue 7, p32
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
Focuses on the methods in barbecue cookery adopted by foodservice operators in the U.S. Qualities of barbecue sauce preferred by chef Bob Perry; Ways to enhance the caramel color and flavor of traditional Brazilian barbecue; Procedure for using marinades when barbecuing vegetables.
ACCESSION #
17828449

 

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