Articles Tagged with ''barbecue''

Operators of supermarket delis, bakeries, and prepared-food areas recently have found a recipe for success: Two out of every three surveyed for Datassential's Supermarket Prepared Keynote Report said their foodservice sales increased in the past year.

Burnt ends sandwich available now through September 1.

Originally used as a sauce to flavor meat at barbecue restaurants, many different varieties of barbecue exist today, ranging from sweet to sour to spicy and appearing on a multitude of proteins.

This year's specialty class was a nod to the host city for the American Cured Meat Championships: the BBQ haven of Kansas City.

The American Meat Science Association (AMSA) 71st Reciprocal Meat Conference (RMC) hosted in Kansas City, Mo., this past June was a celebration of barbecue from the very beginning.

Lower Family Foods has remained a family tradition for four generations and more than 90 years of operation. Now, as a deli meat and cooked meat specialist, it is still working hard to be not only a top meat supplier and a good neighbor to its Richmond, Utah community.

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.

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