RAC BBQ TRENDS

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Information about RAC BBQ TRENDS
Education

Published on January 11, 2008

Author: Candelora

Source: authorstream.com

Pork and BBQ Trends:  Pork and BBQ Trends Provided by: National Pork Board What Does Barbecue Mean?:  What Does Barbecue Mean? A Verb The way to cook hunks of meat over an open flame in a sunny backyard. An Event An outdoor gathering for the enjoyment of good, down-home food and good, down-home company. A Flavor Fire, smoke, hickory, oak, paprika, cayanne, brown sugar, nutmeg, fruit and other nuances. A Noun Either the classic cuisine of the American South, or perhaps the grill on which people cook it. BBQ as a Verb:  BBQ as a Verb Bigger than “barbecue” in appeal A “tool” How Often Do People BBQ (Grill)?:  How Often Do People BBQ (Grill)? How often do you barbecue? Source: Impulse Research Corporation “Topline Report: BBQ Facts,” February 2002. Pork Is Part Of The Grilling Menu:  Pork Is Part Of The Grilling Menu When grilling, how often do you grill with pork? Source: Impulse Research Corporation “Topline Report: BBQ Facts,” February 2002. Ribs and Chops are favorites. What is Served With Pork at the Grill?:  What is Served With Pork at the Grill? When grilling fresh pork… A vegetable is served 77% of the time Potatoes are present 51% of the time Salads are served 23% of the time Milk is the number one beverage When grilling processed pork… A vegetable is served 28% of the time Potatoes are present 19% of the time Salads are served 17% of time BBQ as an Event:  BBQ as an Event Broadest definition of barbecue Too elusive to define; means different things to different people Most Plan to Host/Attend Numerous BBQs:  Most Plan to Host/Attend Numerous BBQs How many BBQs do you expect to host or attend this summer between Memorial Day and Labor Day? Source: Impulse Research Corporation “Topline Report: BBQ Facts,” February 2002. BBQ as a Flavor:  BBQ as a Flavor Narrowist definition of barbecue Only refers to the sauce, not a cooking method Slide10:  First barbecue sauce originated in China Called “ke-tsiap” English sailors brought it to the American colonies. Original version was vinegar-based. Eventually, tomatoes were added. Kraft markets the best-selling barbecue sauce in the world. Introduced in 1950’s First national brand of BBQ sauce in America Most popular sauce used as a “base” First Mass Produced BBQ Sauce Source: Prepared Foods, July 2001 Slide11:  Top Sauces in the Kitchen Pantry Source: NPD Kitchen Audit, 1999 (N=2,000) % of households with the following sauces 1. BBQ sauce (75%) 2. Soy sauce (68%) 3. Steak sauce (64%) 4. Tabasco/hot sauce (57%) 5. Horseradish sauce (33%) 5. Tartar sauce (33%) 6. Marinades--bottled and powder (32%) * 7. Teriyaki sauce (31%) * Significant increase with marinades in households (22% in 1993 to 32% in 1999) Slide12:  Top Grilling Sauces/Flavors Source: 1999 Weber GrillWatch Survey Most popular flavor enhancers when grilling 1. Bottled BBQ sauce 2. Homemade marinades 3. Bottled marinades 4. Bottled steak sauce 5. Homemade BBQ sauce 6. Wood chips 7. Spice rubs 8. Homemade steak sauce BBQ Sauce Use In-Home:  BBQ Sauce Use In-Home 10% of all pork includes some type of BBQ sauce, either as an additive or an ingredient. In the past year, pork was a host to BBQ sauce over 400 million times. The percentage of pork chops including BBQ sauce has doubled during the past 15 years. Source: NPD National Eating Trends Service, 2001 Slide14:  Ninety-one percent of grill owners use barbecue sauce always or sometimes while grilling. Most (61%) use it straight from the bottle Some (28%) doctor it up with other seasonings Few (11%) make it from scratch Grilling and Sauce Go Hand in Hand Source: Barbecue Industry Association Slide15:  Overall American barbecue sauce popularity: 64% most often choose hickory flavor 36% also choose mesquite 30% use honey flavor 30% top their meat with tomato-based sauces Hickory Flavor is Most Preferred Source: Food Product Design 2001 BBQ as an Noun:  BBQ as an Noun In its truest definition...Pork IS Barbecue Slide17:  “Low and Slow” Barbecue – a long, low-heat, smoke-cooking method using coals, smoldering logs or chunks of wood Indirect heat source Cooking techniques suits big unwieldy, castaway cuts of meat True barbecuing requires cooking items for long periods – measured by half-days rather than hours and at relatively low temperatures (rarely exceeding 330°F) And don’t forget the SMOKE—Wood contributes a distinctive smoky flavor The Essence of Barbecue Source: Food Product Design, August 2001 A Common Misconception:  A Common Misconception Barbecue means many things, but it’s definitely not grilling. Grilling – requires quick cooking of foods at high temperatures, direct method of cooking meat over live flames which quickly sears and caramelizes its surface while the inside remains juicy and cooks quickly. Heat source is usually provided by charcoal or gas. Time is of the essence in grilling so meat should be small, thin enough for heat to penetrate, and fairly tender; kebabs, skinny steaks, burgers, sausage and chicken breasts. Source: Food Product Design, August 2001 BBQ is a “State of Mind”:  BBQ is a “State of Mind” What place do you think of first when you think about barbecue? Source: Impulse Research Corporation “Topline Report: BBQ Facts,” February 2002. “Other” responses included: “My backyard” Various towns in Texas Barbecue Belt:  Barbecue Belt Slide21:  North Carolina Barbecue meat: “pulled pork,” smoked pork shoulder sauce: peppery vinegar sides: coleslaw and hush puppies wood: oak and hickory South Carolina/Georgia Barbecue meat: chopped or sliced pork sauce: yellow mustard sides: light bread, coleslaw, and “hash” wood: oak and hickory Barbecue in the Southeast Source: www.xroads.Virginia.edu, PIB, Barbecue: From the Pit to the Formula, Research Chefs Assc., 2001 Slide22:  Memphis Barbecue meat: ribs, “pulled” pig sauce: vinegar-and-mustard-based “mop” dry rub: mixture of paprika, salt, onion powder and ground black pepper sides: coleslaw, cornbread and French fries Alabama/Arkansas Barbecue meat: chopped or “pulled” pig sauce: spicy red sides: baked beans, coleslaw and potato chips wood: pecan Barbecue in the South Source: www.xroads.Virginia.edu, PIB, Barbecue: From the Pit to the Formula, Research Chefs Assc., 2001 Slide23:  Kansas City - meat: ribs - sauce: sweet BBQ, ketchup or tomato-based combined with brown sugar, corn syrup, molasses, vinegar and spices Barbecue in the Midwest Source: www.preparedfoods.com Slide24:  California Barbecue meat: seafood, chicken, beef sauce: sweet ‘n sour, fruit juice base Barbecue in the West Source: www.preparedfoods.com Slide25:  Texas Barbecue meat: boneless beef brisket; link sausage in central Texas sauce: thick, sweet chili or ketchup base with Worcestershire wood: oak and mesquite Barbecue Texas Style Source: www.preparedfoods.com, Barbecue: From the Pit to the Formula, Research Chefs Assc., 2001 Slide26:  International Barbecue Styles Tahitian: wrapping pig in banana leaves and cooking in hole dug in ground Asian: pan smoked over high or low heat then cooked; uses tea leaves or moistened wood chips International Barbecue Source: www.preparedfoods.com BBQ in Foodservice:  BBQ in Foodservice BBQ trends are driven by restaurants Greater Interest in Regional Cuisine:  Source: Technomic “When I eat out, I’m more likely now than in the past to order …” Greater Interest in Regional Cuisine Growth of BBQ in Foodservice:  Growth of BBQ in Foodservice BBQ menuing is up 56% from three years ago Much of the growth has come from non-rib items such as pulled pork sandwiches and pork chops Strong growth seen in kid’s menus and appetizers Source: Chain Account Menu Survey 2002 Future Predictions for BBQ:  Future Predictions for BBQ The taste for smoky flavors will be reaching far beyond the grill. Hot/sweet fruit-based barbecue sauces will go mainstream. Meat companies will merchandise a much wider range of BBQ-friendly cuts. More consumers will grill over natural lump charcoal. Americans will show greater interest in the barbecue of other cultures. Barbecue restaurants will complete their conquest of all 50 states. Top restaurants will invite barbecue celebrities to serve as guest chefs. “Haute BBQ” (as in fine dining) is not an impossible dream. Source: www.fieryfoods.com, The Food Channel, 2001 Summary:  Summary Barbecue as a noun – the most quintessential of its definitions – is why Pork IS Barbecue.

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