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.
 

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. 

BOOK NOW - How to Book Your Hotel Room for I AM BBQ 2017 at the Radisson Fossil Creek in Fort Worth, TX

This year, the Radisson Fossil Creek Hotel in Fort Worth, TX will be the official HQ hotel for I Am BBQ 2017 - The NBBQA Annual Conference and BBQ Bash.  Since our daily shuttle route will run between the Radisson Fossil Creek and the River Ranch conference site, you'll definitely want to stay within our hotel room bloom at the special rate of $125/night.  Space is limited, so book your reservation today!  To book your reservation:   

1) Go to  www.radisson.com/ftworthtx_north
2) Enter dates
3) Click on "More Search Options"
4) Click on drop down box "Promotional Code" and
4) Enter promotional code = NTLBBQ
5) Click on "Search"

You may also call the toll free line or the hotel directly.
Toll Free Reservations - 800.967.9033
Radisson Hotel - 817.625.9911    


Add an NBBQA Special Interest Group (SIGs) to your Membership at no extra cost
Your NBBQA membership just became more relevant and valuable with access to our newly created SIG communities. Now you can connect and become involved 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.

To sign-up online: 
  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.
    6.

Competition BBQ SIG Call
Thursday, August 18th
11amET/10amCT/9amMST/8amPT

BBQ & Grilling Enthusiast SIG Call
Monday, August 22nd
3:30pmET/2:30pmCT/1:30pmMT/12:30pmPT

BBQ Events & Festival Organizers SIG Call
Tuesday, August 23rd
12pmET/11amCT/10amMT/9amPT

BBQ Product & Supplier SIG Call
Wednesday, August 24th
11amET/10amCT/9amMT/8amPT

Food Truck Operators SIG
Thursday, September 1st
11amET/10amCT/9amMT/8amPT

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

Hogs slump in reversal on pork price declines, cattle weak
THE WESTERN PRODUCER
U.S. lean hog futures declined by as much as 3.8 percent on Tuesday, reversing from earlier three-week highs on fund selling linked to declines in wholesale pork prices, traders said.

FIRST WE FEAST
Hillary Clinton has chosen a wild man as her presidential running mate.

NEWS & OBSERVER
The folks behind Picnic, the whole hog barbecue restaurant in Durham, are hosting the inaugural N.C. BBQ Revival from Oct. 28-30.

SERIOUS EATS 
Beef brisket, as incredible as it can be when done properly, has a few problems. First off, it's typically not cheap-at least, not in any place I've lived. 

MUNCHIES
For some unexplainable reason, Europeans turn into parochial old cows when we go for a barbecue. We do what we've always done in our country. In the Netherlands, we eagerly put pork belly on the grill, and people will give you a strange look when there's no peanut sauce on the table.
NOLA.COM
Scott learned to barbecue during the two years he worked with pitmaster Quito McKenna at Atlanta's Viking store. McKenna's son launched the Lillie's Q barbecue chain. Scott began barbecuing at second lines when he returned to New Orleans.

THE DAILY BEAST
It's more than likely that if someone owns a barbecue grill, a sauce-stained copy of one of Steven Raichlen's best-selling books is close at hand.

Douglas Walls is busy, as all chefs are. But Walls, executive chef of the Billy Graham Training Center at The Cove, is turn-down-Food-Network busy. But he still finds time to cook out frequently, making ribs that draw crowds to his cookouts.


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."

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.
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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