Know Smoking

Weisberg, Karen
March 2006
FoodService Director;3/15/2006, Vol. 19 Issue 3, p22
Trade Publication
This article reports on the growing popularity of chicken and turkey barbecue in the U.S. as of March 2006. Jim Murray of the Kansas City Barbecue Society is now seeing chicken and turkey more on the scene across the country, further broadening menu options beyond pork and beef. He says that it is exciting to see barbecuing hit critical mass so it means things happen faster. INSET: Barbecue--A Regional Practice.


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