Barbecue - Articles - Page 8 | The National Provisioner

Brookwood Farms' old-fashioned approach to barbecue

Brookwood Farms' continual growth relies on products made with old-fashioned methods.

December 11, 2017

Brookwood Farms is one of the only meat processors in the country that measures its cooking capacity by the yard instead of by the pound. All total, the company has 900 yards worth of pit space in its Siler City, N.C. headquarters.

Three inducted into BBQ Hall of Fame

Industry News

May 29, 2017

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Jeff Stehney, “Famous Dave” Anderson, and Melissa Cookston are this year's inductees.

Pork, whether ribs or pulled/shredded, continue to be the go to meat for barbecue

Formulation Strategies

Barbecue grows with emerging flavors

Elizabeth Fuhrman

March 21, 2017

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The popularity of barbecue across the country has allowed a surge in products catered toward new, experimental and often regional-based flavor profiles.

Dickey’s Barbecue Pit expands menu

Industry News

January 11, 2017

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New permanent items include Butcher Tacos and Sliders.

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McCormick For Chefs launches Stubb’s Bar-B-Q Sauce in foodservice

Industry News

December 5, 2016

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Legendary, clean-label sauce available in three bold flavors: Original, Smokey Mesquite and Sticky Sweet.

Dickey’s Barbecue Pit launches No B.S. (Bad Stuff) Initiative; commits to sourcing only responsibly raised, quality meats

Industry News

August 12, 2016

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Starting August 15, 100% of chicken sold at Dickey’s will be raised without antibiotics.

Three inducted into Barbecue Hall of Fame

Industry News

May 31, 2016

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Each year, three individuals are recognized for their significant contributions to the barbecue community and demonstration of achievement in barbecue excellence.

City Barbeque’s More Cowbell sandwich includes beef brisket, topped with peppers, smoked provolone, onions and creamy horseradish sauce piled high on Texas toast

Formulation Strategies

Barbecue bonanza

The growth of barbecue, in its many forms, continues to drive interest in meat and poultry products for many consumers.

Elizabeth Fuhrman

March 17, 2016

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Sixty-two percent of nearly 1,600 chefs surveyed for the National Restaurant Association’s What’s Hot 2016 Culinary Forecast named barbecue a perennial favorite in 2016, making it one of the top three leading perennial favorites in restaurants.