Meat + Poultry - June 2016 - 16

BARBECUE REPORT

Barbecue
trends

by the

NUMBERS
37% of US adults plan

to purchase a new grill
or smoker in 2016

BY B O B S I M S | b s i m s @ s o s l a n d.c o m

35% of consumers with

outdoor kitchens plan
to upgrade their space
in the next three years
62% of households
that own a grill own a
gas grill, followed by
charcoal (53% ) and
electric (12% )
43% researched
new grilling techniques
or recipes
22% researched

techniques for
improving food quality
when grilling
31% smoked or

slow-cooked meat
11% prepared
breakfast on a grill
Source: 2015 Hearth, Patio & Barbecue Association
(HPBA) Barbecue Lifestyle, Usage and Attitude Study

T There are over 14,000

barbecue restaurants
in the US.
86% of barbecue

restaurants are
independents with
14% chains
Source: CHD Expert

16

B

arbecue's popularity continues to grow and shows no signs of slowing down
anytime soon. In recent years, TV programming, competitions, blogs, and
even specialty summer camps for the backyard enthusiast, have pushed
barbecue into the culinary limelight. "Barbecue is the hot, new, cool food," says
Carolyn Wells, executive director and co-founder of the Kansas City Barbecue
Society, "and the media has been very kind to barbecue with 'Pitmasters' and other
such television programming."
Globalization, the media, the foodie movement, food travel and food education
in general have all played a role in taking what was once a regional, or even local,
staple to points all over the country and overseas. People in Los Angeles now have
a taste for Texas brisket and diners in New York can scrutinize whether ribs have
been done in a true Kansas City style.
Wells adds that competition barbecue has seen a steady growth over the last five to
10 years, as well. "It's growing seven, eight, nine percent a year," she says. One trend
Wells has noticed is barbecue competitors going to upscale cuts of meat like Berkshire
pork and wagyu briskets. "Traditionally, brisket has been a very affordable piece of
meat," Wells says. "Now with the price of beef, it's more expensive so competitors are
buying less quantity and more quality."
Not only has the backyard enthusiast and competition barbecue market shown
steady growth and increased interest, but the restaurant industry also has seen
barbecue take off. According to Technomic's MenuMonitor, barbecue sauce has seen
an eight percent growth on both restaurant and noncommercial menus over the
last five years. Flavors such as Kansas City style, mesquite and spicy barbecue all
continue to grow in popularity. MenuMonitor also shows that meatloaf, brisket and
burgers have been the main drivers in barbecue's strong growth over the past year.
Many of the trendiest fast-casual barbecues also bring new ideas to the segment
such as dessert counters with fresh baked goods and fusion cuisines such as mixing
the favorite with Mexican fare, but the strong and positive movement transcends the
barbecue specific restaurant.
Chicago market research firm Datassential stated in its MenuTrends Keynote
Report that half of all restaurant menus include some type of barbecue item. On
the consumer side, the report found that when surveyed, more than a third of
consumers said they had eaten barbecue, or barbecue sauced foods in the last week
and only four percent said they wouldn't ever eat the popular style.
For many, sauce represents an important facet of the overall experience.
Datassential found that over half of American consumers prefer sweet barbecue
sauce and that sweet and spicy are more common appearing flavors on menus,
showing up on over a third of restaurant menus. Other sauce flavors making their
way through the trend cycle include sriracha, maple and bourbon.

MEAT+ POULTRY | 06.16 | www.meatpoultry.com


http://www.meatpoultry.com

Meat + Poultry - June 2016

Table of Contents for the Digital Edition of Meat + Poultry - June 2016

Meat + Poultry - June 2016
CONTENTS
COMMENTARY - The wage wedge
BUSINESS NOTES - TYSON POSTS RECORD Q2 PERFORMANCE
HORMEL RAISES GUIDANCE ON Q2 PERFORMANCE, ACQUIRES JUSTIN’S
JBS SWINGS TO Q1 LOSS
EPIC PROVISIONS LAUNCHES NEW LINE OF MEAT BAR
CAGE-FREE TO RULE AT DAIRY QUEEN
OLYMEL TO EXPAND PRIMARY POULTRY PLANT
CARGILL TO STAY IN WICHITA
WASHINGTON - Food safety action
BARBECUE REPORT - Barbecue friends
FOODSERVICE - Smokin' success
EDUCATION - TEXAS BARBECUE at the head of the class
RESTAURANT REPORT - THE BBQ TRAVELER
PACKAGING SOLUTIONS - 'Bone' appetit
INGREDIENT ISSUES - Flavor infusion
SMOKY FLAVOR TOPS THE CHARTS
SMALL BUSINESS MATTERS - Meat snack marvel
SMALL BUSINESS LEADER - Checking in with the chick
COVER STORY - Preferential processsing
MARKET REPORT - Traditional innovation
FOOD SAFETY - Packer perspective
PROCESSOR PROFILE - Embracing meat snacking
CONVENTION PREVIEW - AAMPed up in Omaha
FROM THE CORRAL - Cage-free caveats
SHOWCASE
NAMES IN THE NEWS
CLASSIFIEDS
ADVERTISERS
THE INSIDER
Meat + Poultry - June 2016 - Meat + Poultry - June 2016
Meat + Poultry - June 2016 - 2
Meat + Poultry - June 2016 - 3
Meat + Poultry - June 2016 - CONTENTS
Meat + Poultry - June 2016 - 5
Meat + Poultry - June 2016 - 6
Meat + Poultry - June 2016 - 7
Meat + Poultry - June 2016 - COMMENTARY - The wage wedge
Meat + Poultry - June 2016 - 9
Meat + Poultry - June 2016 - JBS SWINGS TO Q1 LOSS
Meat + Poultry - June 2016 - 11
Meat + Poultry - June 2016 - CAGE-FREE TO RULE AT DAIRY QUEEN
Meat + Poultry - June 2016 - CARGILL TO STAY IN WICHITA
Meat + Poultry - June 2016 - WASHINGTON - Food safety action
Meat + Poultry - June 2016 - 15
Meat + Poultry - June 2016 - BARBECUE REPORT - Barbecue friends
Meat + Poultry - June 2016 - 17
Meat + Poultry - June 2016 - FOODSERVICE - Smokin' success
Meat + Poultry - June 2016 - 19
Meat + Poultry - June 2016 - 20
Meat + Poultry - June 2016 - 21
Meat + Poultry - June 2016 - 22
Meat + Poultry - June 2016 - 23
Meat + Poultry - June 2016 - 24
Meat + Poultry - June 2016 - 25
Meat + Poultry - June 2016 - 26
Meat + Poultry - June 2016 - 27
Meat + Poultry - June 2016 - 28
Meat + Poultry - June 2016 - 29
Meat + Poultry - June 2016 - EDUCATION - TEXAS BARBECUE at the head of the class
Meat + Poultry - June 2016 - 31
Meat + Poultry - June 2016 - 32
Meat + Poultry - June 2016 - 33
Meat + Poultry - June 2016 - 34
Meat + Poultry - June 2016 - 35
Meat + Poultry - June 2016 - RESTAURANT REPORT - THE BBQ TRAVELER
Meat + Poultry - June 2016 - 37
Meat + Poultry - June 2016 - 38
Meat + Poultry - June 2016 - 39
Meat + Poultry - June 2016 - PACKAGING SOLUTIONS - 'Bone' appetit
Meat + Poultry - June 2016 - 41
Meat + Poultry - June 2016 - 42
Meat + Poultry - June 2016 - 43
Meat + Poultry - June 2016 - 44
Meat + Poultry - June 2016 - 45
Meat + Poultry - June 2016 - INGREDIENT ISSUES - Flavor infusion
Meat + Poultry - June 2016 - 47
Meat + Poultry - June 2016 - SMOKY FLAVOR TOPS THE CHARTS
Meat + Poultry - June 2016 - 49
Meat + Poultry - June 2016 - 50
Meat + Poultry - June 2016 - 51
Meat + Poultry - June 2016 - SMALL BUSINESS MATTERS - Meat snack marvel
Meat + Poultry - June 2016 - 53
Meat + Poultry - June 2016 - 54
Meat + Poultry - June 2016 - 55
Meat + Poultry - June 2016 - 56
Meat + Poultry - June 2016 - 57
Meat + Poultry - June 2016 - 58
Meat + Poultry - June 2016 - 59
Meat + Poultry - June 2016 - SMALL BUSINESS LEADER - Checking in with the chick
Meat + Poultry - June 2016 - 61
Meat + Poultry - June 2016 - 62
Meat + Poultry - June 2016 - 63
Meat + Poultry - June 2016 - 64
Meat + Poultry - June 2016 - 65
Meat + Poultry - June 2016 - COVER STORY - Preferential processsing
Meat + Poultry - June 2016 - 67
Meat + Poultry - June 2016 - 68
Meat + Poultry - June 2016 - 69
Meat + Poultry - June 2016 - 70
Meat + Poultry - June 2016 - 71
Meat + Poultry - June 2016 - 72
Meat + Poultry - June 2016 - 73
Meat + Poultry - June 2016 - 74
Meat + Poultry - June 2016 - 75
Meat + Poultry - June 2016 - 76
Meat + Poultry - June 2016 - 77
Meat + Poultry - June 2016 - 78
Meat + Poultry - June 2016 - 79
Meat + Poultry - June 2016 - MARKET REPORT - Traditional innovation
Meat + Poultry - June 2016 - 81
Meat + Poultry - June 2016 - 82
Meat + Poultry - June 2016 - 83
Meat + Poultry - June 2016 - 84
Meat + Poultry - June 2016 - 85
Meat + Poultry - June 2016 - 86
Meat + Poultry - June 2016 - 87
Meat + Poultry - June 2016 - FOOD SAFETY - Packer perspective
Meat + Poultry - June 2016 - 89
Meat + Poultry - June 2016 - 90
Meat + Poultry - June 2016 - 91
Meat + Poultry - June 2016 - 92
Meat + Poultry - June 2016 - 93
Meat + Poultry - June 2016 - PROCESSOR PROFILE - Embracing meat snacking
Meat + Poultry - June 2016 - 95
Meat + Poultry - June 2016 - 96
Meat + Poultry - June 2016 - 97
Meat + Poultry - June 2016 - 98
Meat + Poultry - June 2016 - 99
Meat + Poultry - June 2016 - CONVENTION PREVIEW - AAMPed up in Omaha
Meat + Poultry - June 2016 - 101
Meat + Poultry - June 2016 - FROM THE CORRAL - Cage-free caveats
Meat + Poultry - June 2016 - 103
Meat + Poultry - June 2016 - SHOWCASE
Meat + Poultry - June 2016 - 105
Meat + Poultry - June 2016 - NAMES IN THE NEWS
Meat + Poultry - June 2016 - 107
Meat + Poultry - June 2016 - CLASSIFIEDS
Meat + Poultry - June 2016 - 109
Meat + Poultry - June 2016 - 110
Meat + Poultry - June 2016 - 111
Meat + Poultry - June 2016 - 112
Meat + Poultry - June 2016 - ADVERTISERS
Meat + Poultry - June 2016 - THE INSIDER
Meat + Poultry - June 2016 - 115
Meat + Poultry - June 2016 - 116
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