Historically, livestock production relied on a large diversity of crops to sustain animals year-round, including vegetable root crops. such as fodder beets, turnips, rutabagas, carrots, and sugar beets (Delwiche, 1924).
The art and science of Texas Barbecue. Meat Selection. For the most part, cuts of meat to barbecue vary widely from region to region. Traditionally, beef and pork cuts are most common, but poultry (chicken and turkey) is widely prepared, and lamb and goat are regional favorites. Barbecue has its roots in using tougher, less valuable cuts of meats although today some barbecue establishments even cook prime rib as one of the menu items.
Our barbecue, with the exception of the Grill-Roasted BBQ Chicken, is hardwood slow smokedlook for the authentic pink hue. All barbecue entrees come with cornbread and your choice of two sides. Weber Grill takes great pride in serving Midwestern raised, USDA Black Angus Beef.