Whois & Analysis for mission-bbq.com

Pulled pork is a method of cooking pork where what would otherwise be a tough cut of meat is cooked slowly at low temperatures, allowing the meat to become tender enough so that it can be "pulled", or easily broken into individual pieces.

Brisket is a cut of meat from the breast or lower chest of beef or veal.

The beef brisket is one of the nine beef primal cuts, though the precise definition of the cut differs internationally.

The brisket muscles include the superficial and deep pectorals.

As cattle do not have collar bones, these muscles support about 60% of the body weight of standing/moving cattle.

This requires a significant amount of connective tissue, so the resulting meat must be cooked correctly to tenderize the connective tissue.

The chicken (Gallus gallus domesticus) is a type of domesticated fowl, a subspecies of the red junglefowl.

It is one of the most common and widespread domestic animals, with a total population of more than 19 billion as of 2011.

Humans keep chickens primarily as a source of food, consuming both their meat and their eggs.

Barbecue or barbeque (informally BBQ or barby/barbies) is both a cooking method and an apparatus.

Barbecuing is done slowly over low, indirect heat and the food is flavored by the smoking process, while grilling, a related process, is generally done quickly over moderate-to-high direct heat that hardly produces smoke.

The cuisine of the United States reflects its history.

The European colonization of the Americas yielded the introduction of a number of ingredients and cooking styles to the latter.

The various styles continued expanding well into the 19th and 20th centuries, proportional to the influx of immigrants from many foreign nations; such influx developed a rich diversity in food preparation throughout the country.