August 2016 ISSUE
National BBQ Association presents "The Bib" The catch all for Best in Barbecue.

THE BIB
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BREAKING NEWS - In a Historic Board Vote, NBBQA is Now the National Barbecue & Grilling Association

A Message from NBBQA President Linda Orrison

A year ago, NBBQA set a course, which would enable us to preserve the past while at the same time fueling the future of the industry. We've been working to wrap our arms around the entire industry with an attitude of inclusivity and a spirit of involvement.

We are working hard to serve the needs of every segment along the industry spectrum, from the backyard to the boardroom. For many years, every aspect of the barbecue business has shared a single "runway" within NBBQA, which has impaired our ability to deliver focused value to each vital membership audience. To change that, our driving mentality is to create and cultivate dedicated "runways" for each industry segment to grow and thrive, which has included the addition of special interest group (SIG) communities as well as the creation of focused membership category publications and online networking groups.

The biggest piece of this puzzle has been to define the role of grilling within NBBQA. Grilling represents the critical mass of live fire cooking in America and the "gateway" to low-and-slow. America's backyards represent the business "incubator" for the industry and grilling is a vitally important component to the past, the present and the future of our industry.

Recently, the NBBQA Board of Directors made history by voting to change the name and expand the focus of our association to National Barbecue & Grilling Association. We look forward to the exciting road ahead!

Linda Orrison, NBBQA President
Shed Barbeque & Blues 

Save the date: I Am BBQ 2017 - The NBBQA Annual Conference
We're heading to Fort Worth, Texas, next year for an unprecedented opportunity for hands-on learning, connections, plenty of cooking, equipment demos and expanded educational opportunities at I Am BBQ 2017 - The NBBQA Annual Conference. Mark your calendar for March 29-April 1, 2017. 

LEARN, CONNECT & GET INVOLVED- August NBBQA Special Interest Groups (SIG) Call Schedule

Available to all NBBQA Members

Your NBBQA membership just became more valuable and relevant.  Now you can connect and become involved in the areas of the barbecue and grilling industry most relevant to you.  Learn, connect with peers and get involved by participating on one or more of the upcoming inaugural NBBQA Special Interest Group (SIG) conference calls:

BBQ Events & Festival Organizers SIG Call
Tuesday, August 16th
12pmEST/11amCST/10amMST/9amPST

Restaurants & Catering SIG Call
Tuesday, August 16th
3:30pmEST/2:30pmCST/1:30pmMST/12:30pmPST

Competition BBQ SIG Call
Thursday, August 18th
11amEST/10amCST/9amMST/8amPST

BBQ Product & Supplier SIG Call
Wednesday, August 24th
11amEST/10amCST/9amMST/8amPST

Food Truck Operators SIG
Thursday, September 1st
11amEST/10amCST/9amMST/8amPST

Call-In Instructions for each SIG Call
1)  Dial 302-202-1108 
2)  Passcode:  526243

BLOOMBERG
Cattle futures drop to five-year low; hogs extend record slide.  Feedlots seen selling more cattle in USDA report due Friday.

Famous Dave's of America, Inc. ( DAVE ) announced that founder and Bar-B-Que legend Famous Dave Anderson, along with champion pitmaster and long-time franchisee, David Marks, will be featured on the season finale of  "SMOKED."

WIDE OPEN COUNTRY
Anthony Bourdain, Kanye West, President Obama and pretty much everyone who's ever visited Austin all have one thing in common: they've all been swept up in a Franklin frenzy.

ZAGAT
No matter how you slice it, Dallas has the best barbecue in the United States. Period. From BBQ institutions that have been in the city for decades to the latest in both high-end and hole-in-the-wall joints, here's a barbecue bucket list 
 
GREATIST
We decided to search for the best better-for-you versions of barbecue classics-and oh man, did we find them. Bring any of these nine BBQ dishes to your next backyard feast, and we guarantee you'll be invited back.

WASHINGTON POST 
The Food Lab's Complete Guide to Sous Vide Smoked Brisket, a title that seemed to provoke the low-and-slow contingent to take up tongs in their defense.

Mohler Takes Top Honor at Deer River Bar-B-Que and Brew Festival
HIBBING DAILY TRIBUNE
Winning Grand Champion also won Mohler an invitation to the Albert Lea Big Island BBQ state tournament. The tournament is an official qualifying event for the World Food Championships.

Gothamist
Korean BBQ is one of the most fun and delicious communal dining experiences one can have, but for a newbie who doesn't know their banchan from their bulgogi, or their soju and their ssambap, it can be a little intimidating the first time.
HUFFINGTON POST
A city in Kansas is proud of their Black Lives Matter protest on Tuesday, during which no one was hurt or arrested, and no property was damaged. 

ST.LOUIS DISPATCH
This year, I realized I could review at least one new barbecue restaurant every month - and still barely keep up with the St. Louis barbecue boom, which is now 8 years old and showing no signs of slowing.

DESIGN BLOOM
Spontaneous decisions are the spice of life. we celebrate friendship, those precious moments and the simple things. this is 'grillo': the portable barbecue.

DEMOCRAT & CHRONICLE
Business Insider teamed up with Foursquare to list  the 50 best barbecue joints in the USA. A  few days later, The Houston Chronicle fired back with an article disputing the rankings, particularly the snubbing of some Texas barbecue spots.

THE DALLAS MORNING NEWS
Billy McDonald never wanted to go into the barbecue business. Like many sons who try to reject their father's calling, in the 1970s he tried to get as far away from the pit as possible--


National Barbecue & Grilling Association
P.O. Box 9686  |  Naperville, IL 60567-9686
P:  1-331-444-7347  |  [email protected]
www.nbbqa.org

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