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

THE BIB
HOME ABOUT MEMBERSHIP RESOURCES EVENTS

Welcome Back NBBQA Friends,
Over the past year, NBBQA has taken over it's own management and made substantial progress in increasing both the value and focus of membership, including:
  • Special Interest Group (SIG) communities in the areas of the barbecue industry most relevant to your interests. Choose from the following SIGs: Business StartUps, BBQ & Media Food Writers, Food Truck Operators, BBQ Events & Festival Organizers, Restaurant & Catering, Competition BBQ, BBQ & Grilling Educators, BBQ & Grilling Enthusiast and Regional & Local Involvement.
  • Dedicated "Tips/How to" membership category eNewsletters for each membership category with SIG eNewsletters to be added over the next 12 months. 
  • Closed Facebook Online Networking Groups for each membership category. 
  • Increased volunteer opportunities 
  • New National Conference model for Fort Worth in 2017 focusing on hands-on outdoor cooking opportunities in addition the indoor business sessions and Dream Team BBQ Bash. 
  • New Management Team led by BBQ people for BBQ people and more!
We are now sending the  BiB eNewsletter to our entire database of members, past and present.  We are excited to reconnect with you if you've been away and hope you'll considering rejoining the NBBQA Family.  To rejoin, CLICK HERE  or give Stuart a call at (331) 444-7347 ext. 101.  

Medium spareribs have fallen to multi-year lows in recent sessions; this after reaching an all-time high last summer.  Sparerib trade can be quite volatile given the build-up to peak consumption season which falls between Memorial Day and Labor Day. Fresh production during this time is insufficient to meet peak needs, so retailers, processors and packers all must take-on some risk by freezing spareribs in the months before and after.  This year, the market had been tracking the 5-year average very closely, but fell sharply in June as a series of factors converged. Grocery chains appeared bought-in or well-prepared for the demand period. At the same time, changes in consumer preference, such as a better call for loin back ribs and attractive beef prices all played a role in the sudden decline in medium spareribs.
Russell Barton & Jim Kenny
Urner Barry

52-Week Average: $1.51/lb.
52-Week High: $1.79/lb.
52-Week Low: $1.24/lb.
Since 1993-High: $2.12/lb. (6/17/15)
Since 1993-Low: $0.70/lb. (1/31/95)

- Information from Urner Barry Comtell

  1. Go to www.nbbqa.org and log in at the right upper-hand corner of the home page.
  2. Once logged in, click "Edit My Profile" at the top of the page.
  3. Click on the "Custom" tab at the top of your membership profile page.
  4. To select a SIG, click on the drop down below your chosen SIG/s and click "Yes" to join the SIG.
  5. Click "Save" at the bottom of the page to save your changes.
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. 
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. 

' Feeding Drunks and Saving Lives': Uptown's Late-Night Barbecue Block
DALLAS OBSERVER
King is one of several late-night purveyors of smoked meat who have popped up in Uptown. The grassroots meat movement now involves up to six smokers on any given weekend 

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.
 
SERIOUS EATS
Living in New York City puts me in the heart of one of the greatest food capitals on earth-"The City That Never Sleeps" could easily be renamed "The City With Just About Everything to Eat."

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 .

Flavors Notebook: Dinosaur Bar-B-Que in top 5 in nation
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--

steemit bbq
There is nothing better than hanging out with friends and watching your meat cook on the BBQ, except watching it cook at ten times normal speed! 
Kevin Durant's OKC Restaurant Picked the Worst Time To Promote Their Roasted BBQA, Chicken

COS
Since the beginning of his presidency, Barack Obama has hosted a Fourth of July barbecue for members of the military and their families.

Dayton Business Journal
City Barbeque Inc. Wednesday said it is getting an undisclosed amount of financial backing from Los Angeles-based private equity firm  Freeman Spogli & Co.

Next month, we'll see food get mercilessly devoured in the dark, animated comedy Sausage Party. In the film from Seth Rogen & Even Goldberg...

Business Insider
So we teamed up with  Foursquare to compile a list of the  top barbecue joints across the US.

The Root
Terminology for outdoor cooking is where culture, region and meat collide. Here's what the word you use for your gathering says about who you are and where you're from.

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

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