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BBQ began in the late 1800's during cattle drives out West. The men (cowboys) had to be fed and the boss (cattle baron) didn't want to feed them the good meat so other disposable cuts were used to feed the men. The main choice for this was brisket, a very tough, stringy piece of meat. The cowboys learned that if you left this brisket to cook for a long period of time (5-7 hours) at approximately 200 degrees (although I don't know how they knew the temperature over a fire), a super yummie meal was to be had. Besides brisket, other meats that they found to BBQ well were pork butt, pork ribs, beef ribs, venison and goat.