Meat + Poultry - February 2005 - 75

Learning
lessons
from
barbecue
gurus

Competitive

edge

By Joel Crews

jcrews@sosland.com

T

he barbecue niche can be a
lucrative opportunity for meat
processors. Blue-ribbon quality barbecue doesn't occur by accident.
Most teams that compete for prize
money and trophies carefully plan
every step as they vie for the handful
of awards. Sure, the type of smoker,
fuel cooking time and temperature are
important, but most cookers realize
the foundation for success starts with
the meat selection.
At the corporate level, teams compete in contests, but with much more
at stake than a tin cup or a nylon ribbon. Few food industry professionals
would argue that America's love affair
with the smell, taste and comfort associated with barbecue-style foods
grows stronger each year and processors should find out what is on the
wish list of the more prolific barbecue
cookers.
"The quality of the meat makes
a huge difference," says Lane
Schmiesing, vice president of marketing for Eden Prairie, Minn.-based
Famous Dave's of America, Inc., parent company of a chain of 107 barbecue restaurants. "We have very tight
42

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MEAT&POULTRY

I

February 2005

I

www.MEATPOULTRY.com

specifications for our meat. In fact,
our specs are tighter than Hormel uses
for foodservice in general." Famous
Dave's uses chicken from Gold'n
Plump Poultry, St. Cloud, Minn.,
while its supplier of beef is GFI
America, Inc., Minneapolis. Hormel
Foods Corp., Austin, Minn., supplies
the pork. "Because of our specs, Hormel sets up a cutting line dedicated to
our St. Louis-style ribs."
The restaurant specifies the length
of the ribs, the amount of meat on the
bone, the rack weight and the size. As
for the beef, Famous Dave's specifies
the U.S. Dept. of Agriculture's grade
of Choice. "We don't specify a specific breed," says Schmiesing.
With 25 new stores opening in 2005,
the restaurant's research and development team is urged to stay on top of
the latest barbecue trends, which can
include finding out what is going on
in the world of competitive barbecue
cooking. To this end, Famous Dave's
sponsors "The Rib Team," a competition team that enters - and often wins
- about 20 contests per year. "We are
attuned to what goes on in the barbecue circuit," Schmiesing says, which



http://www.MEATPOULTRY.com

Meat + Poultry - February 2005

Table of Contents for the Digital Edition of Meat + Poultry - February 2005

Contents
Meat + Poultry - February 2005 - 1
Meat + Poultry - February 2005 - 2
Meat + Poultry - February 2005 - 3
Meat + Poultry - February 2005 - Contents
Meat + Poultry - February 2005 - 5
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