"spice Things Up!" � Rib Crib Introduces Bold Brisket Chili

On Monday, January 5, 2004, with outside temperatures in the teens, Rib Crib introduced Bold Brisket Chili� in all of its Oklahoma markets. Prepared with our twelve-hour smoked chopped beef brisket, crushed tomatoes, caramelized onions, chili beans, mild and hot barbecue sauces, and Rib Crib's patented chili spice, Bold Brisket Chili received enthusiastic reviews from the many guests who have tried a bowl as a meal, a cup on the side, or as a topper on one of our great-tasting menu items.

The brainchild of Jeff "Buck" Townes, Director of Purchasing/Culinary R&D, Bold Brisket Chili took many months to perfect. To most people, chili isn't a summertime food, but the summer of 2003 saw Buck working diligently to create this gustatory delight, in time for a winter rollout. Batch after batch was prepared, each one better than the one before. Numerous samples were brought to the office for taste tests and feedback. Then, focus groups were given the chance to voice their opinions, and finally, chili was tested in several restaurants before the formal introduction.

Rib Crib. Where Bold Began.

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