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Home » Keywords » barbecue

Items Tagged with 'barbecue'
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ARTICLES

The National Provisioner meat and poultry industry news

Smithfield congratulates Iowa's Smokey D's BBQ on Reserve Grand Champion Win at 2018 Jack Daniel's World Championship Invitational Barbecue

Industry News
November 2, 2018
No Comments
Darren and Sherry Warth of Iowa’s Smokey D’s BBQ took home the Reserve Grand Champion title at the 2018 Jack Daniel’s World Championship Invitational Barbecue competition.
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BBQ Sausage
2018 American Cured Meat Championships

2018 ACMC: BBQ Sausage (Specialty Class)

Interview with Dr. Dustin Boler of the University of Illinois
November 1, 2018
No Comments
This year's specialty class was a nod to the host city for the American Cured Meat Championships: the BBQ haven of Kansas City.
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Presentation at AMSA's 71st Reciprocal Meat Conference
Meat Science Review

Kansas City BBQ takes over 71st RMC

Attendees at this year's Reciprocal Meat Conference tasted and experienced authentic Kansas City-style barbecue.
September 18, 2018
No Comments
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.
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Lower Foods Owner/CEO Alan Lower with Sons

Lower Foods stays fiercely independent

Lower Foods' growth and expansion is designed to help the company remain a successful family-owned business.
Samg
Sam Gazdziak
June 11, 2018
No Comments
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.
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Brookwood Farms Slow-cooked Brisket

Brookwood Farms' old-fashioned approach to barbecue

Brookwood Farms' continual growth relies on products made with old-fashioned methods.
Samg
Sam Gazdziak
December 11, 2017
No Comments
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.
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The National Provisioner meat and poultry industry news

Three inducted into BBQ Hall of Fame

Industry News
May 29, 2017
No Comments
Jeff Stehney, “Famous Dave” Anderson, and Melissa Cookston are this year's inductees.
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Pork, whether ribs or pulled/shredded, continue to be the go to meat for barbecue
Formulation Strategies

Barbecue grows with emerging flavors

Elizabeth-christenson-200x200
Elizabeth Fuhrman
March 21, 2017
No Comments
The popularity of barbecue across the country has allowed a surge in products catered toward new, experimental and often regional-based flavor profiles.
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The National Provisioner meat and poultry industry news

Dickey’s Barbecue Pit expands menu

Industry News
January 11, 2017
No Comments
New permanent items include Butcher Tacos and Sliders.
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Stubbs_Group_1gallon Bottles_5x5-300_McCormickForChefs_900.jpg

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

Industry News
December 5, 2016
No Comments
Legendary, clean-label sauce available in three bold flavors: Original, Smokey Mesquite and Sticky Sweet.
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The National Provisioner meat and poultry industry news

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

Industry News
August 12, 2016
No Comments
Starting August 15, 100% of chicken sold at Dickey’s will be raised without antibiotics.
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More Articles Tagged with 'barbecue'
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State of the Meat & Poultry Industry Report 2018

Events

April 10, 2019

How to Respond to Foodborne Illness Investigations and the Data Released on Them

The CDC's foodborne illness estimates are a fascinating puzzle of information that many processors may not understand or even utilize properly. Editorial Board member Andrew Lorenz breaks it down for processors to better understand how it might affect their business in 2019, and then shares how to respond to foodborne illness investigations.
May 6, 2019

Food Safety Summit

Food Safety SummitAt the 20th Annual Food Safety Summit we will address the importance of food safety throughout the supply chain and how each community that makes up the ecosystem is connected. It is vital to understand not only your roles and responsibilities but also those in the rest of the process. With case studies, educational sessions, peer-to-peer conversations, and new technologies, we will provide a wide range of applicable, real world solutions to identified needs and situations for the food community.
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Products

Poultry Meat Processing, Second Edition

Poultry Meat Processing, Second Edition

When the first edition of Poultry Meat Processing was published, it provided a complete presentation of the theoretical and practical aspects of poultry meat processing, exploring the complex mix of biology, chemistry, engineering, marketing, and economics involved. Upholding its reputation as the most comprehensive text available, Poultry Meat Processing, Second Edition is thoroughly expanded and updated.

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The National Provisioner

The National Provisioner January 2019 Cover

January 2019

Check out the January 2019 issue of The National Provisioner, featuring our cover story on Stampede Meat's new processing facility, the 2019 Poultry Report, and much more.

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Independent Processor

Independent Processor December 2018 Cover

December 2018

The December 2018 issue of Independent Processor features our cover story on Country Archer Jerky Co., a look at consumer trends in 2019, and much more.

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