With shoppers seeking newer barbecue flavor and cuts, retailers should provide the necessary products, recipes, in-store expertise, price points and information to maximize activity.
The barbecue sector is becoming an increasingly energetic meat and poultry merchandising area.
While ribs, chicken, and pork have traditionally been the most popular meats for barbecuing — with most cuts seasoned with salt and pepper then finished with a thick, sweetish Kansas City-style barbecue sauce — consumers are embracing new recipes and cuts, says Steven Raichlen, author of the “Barbecue Bible” series of cookbooks and host of the Project Fire and Project Smoke programs on the Public Broadcasting System (PBS).