Content Glossary
BBQ brisket usually comes from the front shoulder of the cow and for those who do not know it; this is the muscle that the cow uses for standing on the ground. Without any doubt, this is definitely one of the toughest parts of the animal to cook and there is often a few factors to consider that will determine whether you were able to choose a good or bad brisket for barbecuing. There is always the tendency to overcook the brisket, but on the other hand, the texture will not be the right tenderness even if overcooking it gives it that extra great taste. Undercooking it, however, is also not a good idea because it will not be able to efficiently break down and tenderize the connective tissues and the resulting 'chewy' BBQ will be inevitable.
Are you trying to expand the choices for your restaurant? Are you trying to attract more customers? Are you trying to improve business and increase customer satisfaction? Well, there are many different ways that you can do this. But, why not try adding new and exciting dishes to your menu? One very popular dish is baby back ribs.
What do you think makes up the best BBQ restaurant in your town? You may already have your personal favorite and it may be the meat, the sauce, or even the coleslaw that keeps you coming back for more. You may like your local chain restaurant with cheap wings and dollar beers where you can kick back and watch the game on the big screen with friends.