Oklahoma barbeque is meat smoked at fairly low temperatures for a long time ( (250•F for 5 to 6 hours) - low and slow. It is falling apart tender, very moist, and has a wonderful smokey flavor. Runt's does a good job, but mine is better.
Sauce is added at the table if desired. Classic sides are baked beans, cole slaw, and large glasses of iced tea. Are you getting this Renny?
That looks good and SO slimming!
ReplyDeleteAnne
Good yes, slimming no.
ReplyDeleteSadly, that's just the sort of food I love!!!
ReplyDeleteAnne
miam miam c'est bien appétissant!!!
ReplyDeletequand nous invites tu aux U.S afin que l'on puisse déguster les bons petits plats de chez vous ?LOL
bises
josy
Ah, France is more famous for great cusine.
ReplyDelete