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.
1 For a charcoal grill, place the steaks on a grill rack directly over medium coals. 2  Grill, uncovered, to desired doneness, using the chart below as a guide. 3  For a gas grill, preheat the grill. 4  Reduce heat to medium and place steaks on the grill rack over heat.ri-tip steak is a versatile beef cut for grilling, broiling, and skillet-cooking. It is lean, tender, full of flavor, and a real bargain. Learn our best tips and techniques for cooking tri-tip steak. 1  Facebook.