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.
Whether you need high heat for searing steaks and burgers or low heat for grilling vegetables and fish, the gas grill can do it all. Get ready to impress the guests with a delicious meal turned out on a new gas grill from Kenmore, BBQ Pro, Char Broil and many more. ...view more view less.