“Come & Taste the Difference”Three Little Pigs All-Natural BBQ Sauces and Seasonings are GlutenFree with No MSG added. Chris Marks, Kansas City native and a memberof the nationally recognized Three Little Pigs Competition BBQ Team,has developed these mouth-watering sauces and seasonings.BBQ SeasoningsGluten &MSG FREE!BBQ SaucesGluten FREE!No MSG AddedProductsGlutenFREE!No MSGAddedAll-Natural BBQ Sauces:Sweet • Original • SpicyAll-Natural BBQ Seasonings:Beef • Pork • PoultryGlutenFREE!and MSG100% HardwoodLump CharcoalDistributed by:Ace of Hearts BBQ Specialties, <strong>LLC</strong>www.aceofheartsbbq.comNow they're twice asWONDERFUL!(800) 223-291085%LESS FATthanPeanut Butter!
TexasOf course, I saved the “best” for last (I only say that to appease my editor, in case you didn’t know,she’s Texan and according to her, it’s God’s country). Well, in Texas, barbeque means beef! Kimberlyonce told me that in Texas football is religion and baseball is what they do in the off-season to stayin shape. Well, when it comes to barbeque, beef – especially the brisket – is king and pork andchicken are just appetizers! I think the techniques are a combination of everything from everywhereelse. Hardwoods, not charcoal are used to cook the meat, the most popular are mesquite, hickory orsometimes even pecan. Rubs are used, for those who prefer the drier style of barbeque and for the ones who prefer saucy meat,they take a cue from Kansas City, but there’s also a variation that is thinner and more vinegary that the typical Kansas City style.At any rate, when in Texas the sizes and the variety are huge! So don’t step in to a barbeque “joint” or join a tailgate unless youhave a big appetite and are ready to eat loads of beef.Sources cited: www.foodproductdesign.com America’s Regional Barbeque; IRI, FDMx, Unit Sales, 52 Single Weeks ending Sept. 4, 2011.The term “barbecue” derives from the Taíno(Haitian) word barbacoa. In this country,barbecue first took root in southeast, generallyaccomplished by digging a pit for a fire, or usingsome sort of wide, shallow container, and placing arack on top.Grilling: a high-heat cooking method donedirectly overhot coals and sometimes with live flamesBarbequing: a long, slow, indirect, low-heatmethod that smoldering logs, charcoal, orwood chunks to smoke-cookthe food.May/August 2013 ONTREND 99
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