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March 1, 2017 ISSUE
National BBQ Association presents "The Bib" The catch all for Best in Barbecue.
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BLOOMBERG MARKETS
The bacon boom seems to be ending.
Wholesale prices for pork bellies, the cut used for making bacon, plunged 14 percent on Wednesday, the biggest slump since August. The drop sent wholesale pork down the most in more than three years.
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BBQ and grilling legends, celebrities, authors, restaurateurs, caterers, competitors, suppliers, product retailers and backyard enthusiasts from all over the country and as far away as Japan will convene in Fort Worth, TX in the stockyards for 4 days of indoor and outdoor industry power sessions, peer-to-peer networking, competitions,award ceremonies, a very special NBBQA Public BBQ Bash and more!
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Sponsor of the Main stage at the I AM BBQ 2017 Annual Conference & BBQ Bash at Fort Worth, Texas.
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Up in the Great White North, a recent laboratory analysis unveiled a masquerade of meat. A researcher delved into the DNA of chicken sold at various fast food restaurants, at the request of the Canadian Broadcasting Corporation's "Marketplace" program.
GLOBALMEAT NEWS
Virginia-based Smithfield has added six products to its frozen meat products portfolio with the launch of fully cooked sausages and microwaveable sandwiches.
EATER BOSTON
A new barbecue restaurant set to open in Downtown Crossing is weeks away from feeding the neighborhood smoked meats. Shed's BBQ has taken over the space at 32 Bromfield St., and after the necessary inspections and some prep work, the restaurant will be ready to open its doors.
Bill Ellis, a barbecue legend who built an empire from a humble hot dog stand on the outskirts of Wilson, died Monday of complications from a broken hip.
William Lawrence "Bill" Ellis was 83 when he died.
FOOD NETWORK
This trip, Guy Fieri's firin' up big time barbecue all over the country. Of course there's killer 'cue cooking up in Texas, Memphis, and North Carolina... but how about ribs and collards in Compton, Calif. and southern-style sandwiches in Philadelphia?
Grill It! with Bobby Flay
Fans of Bobby Flay stop him at every corner, begging for a chance to cook with the chef - and now they can. Thirteen lucky Food Network viewers, all known for their own grill mastery, have been chosen to cook alongside the grilling guru himself in Grill It! with Bobby Flay.
PORK NETWORK
The pork industry outlook has experienced a major shift to the upside. Pork producers are pleased to see 2017 hog prices higher than expected. The low point for the industry was in late November when hog prices dropped to near $32 per hundredweight on a live weight basis.
NASHVILLE BUSINESS JOURNAL
Williamson County barbecue fans should be excited.
Martin's Bar-B-Que Joint, which has quickly grown to become one of the city's top barbecue spots, is preparing to open its fifth Middle Tennessee location in Spring Hill this fall, founder Pat Martin told me Tuesday.
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CHICAGO TRIBUNE
Chicago's annual festival of smoked meat, beer and country music, has announced its lineup for 2017.
The festival, which will run July 14-16, is located in a massive parking lot off of Grand Avenue near the Chicago River.
People of the Charleston area now have another option for barbecue. No longer will they have to drive to Hemingway, South Carolina to satisfy the craving for pitmaster Rodney Scott's craft.
THRILLIST
Learning how to properly eat Korean BBQ can be confusing. Do you flip the meat on the grill yourself or wait for a server to do it? Is it OK to ask for more banchan
(side dishes) if you finish them?
We live in a partisan country where the people cling to their beliefs like a mother clutching a newborn-and I'm not even talking about politics.
Barbecue was partisanbefore partisanship was, well, not exactly cool, but a fact of life in the halls of Congress and on the streets of America.
Kosher Food Goes Up in Smoke
TABLET
A kosher restaurant is bringing Texas barbecue to New York-by way of the Borscht Belt.
Main House, set to open this month, will serve up ribs with cornbread and peppery potato salad to diners in Mill Basin, Brooklyn. But its owners learned about barbecue years ago, miles away from the city.
EATER AUSTIN
Franklin Barbecue sure does sell a lot of barbecue,
according
to new food website Taste, which put together an infographic covering the smoked meats joint's statistic. This includes the number of pounds of barbecue made in a year (650,000), customers in a year (300,000), and when the line usually starts (6 a.m.). It also includes quotes from pitmaster Aaron Franklin himself, including the fact that his cholesterol is "pretty good."
CULTURE MAP HOUSTON
Under the leadership of head coach Bill Belichick and quarterback Tom Brady, the
New England Patriots
are known for their discipline on and off the field. While they are certainly focused on preparing for Sunday's
Super Bowl
matchup with the Atlanta Falcons, they can't be all business all the time. Even the most dedicated players deserve a little time for sightseeing.
NBC WASHINGTON
The award-winning barbecue pittmaster Myron Mixon will open a restaurant in Old Town Alexandria on Tuesday called Myron Mixon's Pitmaster Barbeque. He spoke with News4's Eun Yang about his family's barbecue history and how he builds flavor.
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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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