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August 2016 ISSUE
National BBQ Association presents "The Bib" The catch all for Best in Barbecue.
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EARLY BIRD REGISTRATION OPENS ON NOVEMBER 1ST
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:
You may also call the toll-free line or the hotel directly: Toll-Free Reservations - 800.967.9033; Radisson Hotel - 817.625.9911
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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:
- Go to www.nbbqa.org and log in at the right upper-hand corner of the home page.
- Once logged in, click "Edit My Profile" at the top of the page.
- Click on the "Custom" tab at the top of your membership profile page.
- To select a SIG, click on the drop down below your chosen SIG/s and click "Yes" to join the SIG.
- Click "Save" at the bottom of the page to save your changes.
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THE PIG SITE
On the supply front: There is little question that the rapid increase in hog slaughter during late July and August has put significant pressure on the market.
USA TODAY
There are more places serving authentic slow smoked meats from coast to coast than ever before, from bastions of barbecue such as Memphis and Kansas City, to offbeat spots such as rural New Jersey,
Downtown L.A.
and
Manchester, N.H.
TMZ
The gas station where Leatherface did his handiwork is about to reopen for biz, but this time it's gonna be a motel and BBQ joint ... yummy!
Try this barbecue shrimp recipe, plus great tips for buying shrimp at the market
LOS ANGELES TIMES
This may not be a traditional dish when you think of "barbecue," but this Louisiana barbecue shrimp shrimp dish channels the flavors and style of the Big Easy for a quick weeknight meal you'll find yourself fixing over and over again.
THE WASHINGTON POST
It's hard not to conjure up Don Quixote when considering Joe Haynes. Like the famous fictional character who went into the Spanish countryside in a quest to right wrongs, Haynes has traveled the hills and valleys of Virginia to right the wrong he believes has been done to the state's barbecue.
YOUTUBE | WHERE I'M FROM
We were invited to a summer BBQ in Japan and this is what it was like. Charcoal grills (which aren't hibachis) were used to cook the assortment of beef, pork, seafood, noodles, and veggies.
THE WALL STREET JOURNAL
Before summer barbeque season ends, there's still time to learn how to make 'Texas Twinkies' and pick up grilling secrets from a Texas pitmaster. Dustin Blackwell, from the acclaimed Hutchins BBQ restaurant, joins Tanya Rivero with cooking tips. Photo: Hutchins BBQ
THE COLUMBUS DISPATCH
Two former Ohio State University football players are bringing the heat to the Linden neighborhood. Former college roommates Chimdi Chekwa and Bryant Browning - along with friends D'Andre Martin and Mike Johnson - are scheduled to open The Pit BBQ Grille at 3 p.m. Saturday, just hours after OSU kicks off its season against Bowling Green State University.
THE WASHINGTON POST
There's a story they tell in barbecue lore about the legendary Schmidt family of Texas, and how it nearly fell apart over internal feuding, like meat off a succulent pork rib.
It happened in Lockhart, the Barbecue Capital of Texas. (This is an actual designation that the state's House of Representatives approved the same year this all went down.)
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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.
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National Barbecue & Grilling Association
P.O. Box 9686 | Naperville, IL 60567-9686
www.nbbqa.org
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Copyright © 2016. All Rights Reserved.
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