Display title | Kansas City–style barbecue |
Default sort key | Kansas City-style barbecue |
Page length (in bytes) | 22,287 |
Namespace ID | 0 |
Page ID | 5980289 |
Page content language | en - English |
Page content model | wikitext |
Indexing by robots | Allowed |
Number of page watchers | 55 |
Number of page watchers who visited in the last 30 days | There may or may not be a watching user visiting recent edits |
Number of redirects to this page | 4 |
Counted as a content page | Yes |
Wikidata item ID | Q16988707 |
Local description | Dish of slowly smoked meat |
Central description | dish of slowly smoked meat, originating in the early 1900s in Kansas City, Missouri, U.S., consisting of meat, poultry or fish rubbed with spices, slow-smoked over a variety of woods, and served with a thick tomato-based barbecue sauce |
Page image | ![Kansas City-Style Barbecue (cropped).jpg](//upload.wikimedia.org/wikipedia/commons/thumb/a/ae/Kansas_City-Style_Barbecue_%28cropped%29.jpg/220px-Kansas_City-Style_Barbecue_%28cropped%29.jpg) |
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Page creator | Americasroof (talk | contribs) |
Date of page creation | 22:17, 15 July 2006 |
Latest editor | Bruhpedia (talk | contribs) |
Date of latest edit | 08:16, 15 August 2024 |
Total number of edits | 566 |
Recent number of edits (within past 30 days) | 1 |
Recent number of distinct authors | 1 |
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