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January 4, 2017 ISSUE
National BBQ Association presents "The Bib" The catch all for Best in Barbecue.
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Compete in the 2017 NBBQA Awards of Excellence
Submission deadline is January 13, 2017
Do you have a righteous commercially available rub or a sauce that simply stands out?
NBBQA's Annual Awards of Excellence
recognizes the very best barbecue products across 17 unique categories. This is your chance to share your inspiration with the rest of the barbecue world and be recognized for your outstanding contribution to our industry!
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LEARN HOW TO BE SUCCESSFUL IN THE BBQ BUSINESS at I Am BBQ 2017 - The NBBQA Annual Conference & BBQ Bash in Fort Worth, TX (March 29 - April 1)
From operations, finance and marketing to retail markets, sales channels and brand, make connections and learn how to succeed faster and make fewer mistakes from the most successful people in the BBQ Industry at I Am BBQ 2017.
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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 and the BBQ Bash site on Saturday (a 10-15 minute drive), you'll definitely want to stay within our hotel room block at the special rate of $125/night. Space is limited, so book your reservation today!
Radisson Hotel Fort Worth North-Fossil Creek is located at the intersection of I-35W and Meacham Blvd - A 10-15 minute drive to our River Ranch and Billy Bob's
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
Provide Promo Code: NTLBBQ
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The latest Hogs and Pigs report released on December 23 indicated that pork supplies in 2017 will be larger than prereport expectations.Slaughter numbers have run high all fall, and USDA revised upward the size of the spring 2016 pig crop by 2.5% to account for the heavier runs.
AGWEB POWERED BY FARM JOURNAL
As 2016 comes to a close the Obama administration is finalizing what policy it can before president-elect Donald Trump makes his way into the White House. A common theme for the new administration that might be a boon to agriculture is deregulation.
FOOD NETWORK
Dress up barbecue with your own secret, homemade barbecue sauce from Food Network chefs.
POST AND COURIER
Ladies and gentlemen, please welcome pitmaster extraordinaire Rodney Scott to the set. Beyond the food sphere, Darius Rucker is also in residence: He performs a few songs at a backyard party before the chefs serve their barbecue to an oddly homogenous group of 150 "barbecue fans." Both Scott and Rucker join the judges' panel.
EATER NASHVILLE
Well, it's the last episode of Top Chef
of the year. My guess is the show's new year's resolutions for 2016 were more jumpsuits for
Padma Lakshmi
and to wedge in even more product placement. If that's the case, they did it. Who knows what 2017 will bring: Maybe they'll feature more older chefs, or start doing more extreme challenges, or Padma will start wearing more chokers. Anything can happen.
THE NEW YORK TIMES
How about a newcomer with a striking approach to put on your list for 2017, a year that may match 2016 for good dining options?
ONE GREEN PLANET
Nothing beats an overloaded sandwich and this barbecue pulled jackfruit is how you do it right. The jackfruit in this recipe is cooked in barbecue sauce with spices and brown sugar so it is smoky, sweet, and tangy.
The Best New Barbecue and Grill Restaurants of 2016
THE HUFFINGTON POST
It's tough work, as the cliche goes, but someone has to do it. Part of my job-one of the best parts-is keeping tabs on the best new barbecue and grill restaurants. 2016 has been a banner year for live-fire cooking. The Grillworks wood burner has become the new stove in restaurants from New York to California.
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The weekly export numbers will always be quite a bit lower than the monthly trade but the benefit is that they are much more current than the monthly statistics that often have a 5 week lag. The challenge often is that weekly numbers can be volatile and add to the overall noise in the marketplace.
AMERICAN ROYAL ASSOCIATION
On November 14, a panel of invited judges in the fields of production, journalism, and culinary arts assembled in the test kitchen on the campus of Kansas State Olathe to participate in a blind judging of steak entries. The assembled judges evaluated 40 steak entries submitted from 16 states. This year's contest was the largest in its history with nearly double the number of entries than in 2015.
BBQ PITBOYS
Rub some of our Mud on those Ribs of yours. And it's a real easy to do pork Ribs recipe using these simple tips and ingredients.
EATER NASHVILLE
While pitmaster
Pat Martin
continues to methodically spread the gospel of West Tennessee whole hog barbecue in Middle Tennessee and neighboring states, he's simultaneously turning his attention to a different market segment, fast food, as Martin plans to bring
Hugh-Baby's BBQ and Burger Shop
to Nashville next spring.
NEWS & OBSERVER
When national Democrats come to North Carolina they seem to think it's a good idea to mention barbecue, and even maybe to eat some. Apparently they've heard that barbecue is a big deal in our state. But the devil is in the details, and they usually get those wrong.
USA TODAY
The scene:
In recent years, traditional slow smoked barbecue of the southern and Texan variety has exploded in popularity, and while once hard to find in major cities and even harder to find in small towns outside of its native regions, there is now smoked meat everywhere.
FIRECRAFT
BBQ isn't something people usually associate with the holidays. Grills and grilling accessories aren't the first thing that come to mind when making gift lists.
ABOUT.COM
For many, their Christmas meal is one of the biggest of the year. These traditions may go back decades or more, but there is always room for new ideas, new recipes and new methods. So whether you are sticking with ham or turkey, prime rib or goose, or trying something different, these recipes should give you some ideas.
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National Barbecue & Grilling Association
P.O. Box 9686 | Naperville, IL 60567-9686
P:
1-331-444-7347 | info@nbbqa.org
www.nbbqa.org
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Copyright © 2016. All Rights Reserved.
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