The US Meat Export Federation brought a team of seven chefs from Mexico to the US to study different styles of American barbecue and develop new menu ideas for their own restaurants. Called the BBQ Inspiration Tour, the team learned the different cooking techniques and flavors of three American places known for barbecue: North Carolina, Memphis and Kansas City.

In North Carolina, the team studied food safety measures and pork processing at Smithfield’s Tar Heel plant and experienced a Pork Boot Camp at Grillbillies BBQ in Wendell, where they prepared and sampled several dishes. From there, the team travelled to Memphis and Kansas City, where they visited innovative restaurants to experience the distinct regional differences in grilling, smoking and barbecuing beef and pork.

“We demonstrated the diversity of techniques and styles of barbecue available to the chefs and showed them how they can introduce American barbecue to their operations and their menus,” said María Elena González Cárdenas, USMEF’s foodservice marketing manager in Mexico.

The trade team was made possible through funding by the Nebraska Soybean Board.

Source: US Meat Export Federation