Pop's Mops and Sops - Barbecue and Sauces from Around the World

Pop's Mops and Sops - Barbecue and Sauces from Around the World
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By:"\"B\" \"B\" Quester"

Published on 2009-12-05 by Lulu.com

The \u003cb\u003esirloin\u003c/b\u003e is contained within the larger cut called the loin. The loin is divided \u003cbr\u003e\ninto the \u003cb\u003esirloin\u003c/b\u003e and the short loin. The \u003cb\u003esirloin\u003c/b\u003e and short loin may be considered as \u003cbr\u003e\ntwo separate primal cuts or they may be considered as parts of the whole.

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Barbecue sauce (also abbreviated BBQ sauce and spelled Barbeque) is a liquid flavoring sauce or condiment ranging from watery to very thick consistency. As the name implies, it was created as an accompaniment to barbecued foods. While it can be applied to any food, it usually tops meat after cooking or during barbecuing, grilling, or baking. Traditionally it has been a favored sauce for pork or beef ribs and chicken. Less often, it is used for dipping items like fries, as well as a replacement for tomato sauce in barbecue-style pizzas.

This Book was ranked 18 by Google Books for keyword sirloin.

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