Hey Hoss…How Hot Can You Handle?
The Chile Pepper Institute, housed at New Mexico State University in Las Cruces, reports it has discovered the hottest chili pepper in the entire world.  The northeast Indian pepper is called Bhut Jolokia and it has set a Guiness World Record as the world’s hottest spice.  This pepper tested at more than 1 million Scoville Heat Units which makes it about 100 times hotter than the “wimpy” Jalapeno pepper, and 1,000 hotter than a green chili pepper. 
(AProfile, 7-29-07)

More chefs seek face time via BBQ
More chefs, including executive chef Eric Greenspan of The Foundry, and chains, such as El Torito Grill, are breaking down the barriers between the kitchen and diners. Every Tuesday, executive chef Warren Schwartz of the Whist restaurant at the Viceroy Hotel in Santa Monica, Calif., cooks over a barbecue grill by the hotel pool, chatting with inquisitive guests who are interested in his ingredients and techniques. Nation's Restaurant News (free registration) (nra 7/23/07)

Legislators approve compromise on country-of-origin meat labels
The U.S. House Agriculture Committee approved legislation requiring country-of-origin labels on meat beginning in 2008. The law, however, reduced the harsh penalties and record-keeping requirements opposed by many food retailers and meatpackers. Forbes/Associated Press (nra7/20/07)

Iced tea comes into vogue
Iced tea is gaining popularity, with sales at quickservice and casual-dining restaurants increasing 12% since 2001, NPD Group found. The Arizona Republic (Phoenix)/McClatchy Newspapers (NRA7/18/07)

While Asian influences are spearheading the changing landscape of American cuisine, Caribbean, African and South and Central American flavors also are making their way onto U.S. menus. "Beyond salt and pepper, the spice market has now reached $1.2 billion, truly pointing to an awakening in the American palate," said Kimberly Egan, managing director and partner at the Center for Culinary Development. FastCasual.com

QSR Magazine Rates Summer Condiments:
After a survey, QSR magazine has revealed the favorite condiments for summer but our favorite barbecue sauces limped-in as a distant fourth behind ketchup – 63%; Mustard – 50%; Mayo – 42%, then barbecue sauce at 7%.  The source of the survey was ENation for Johnny Rockets. Maybe they were just sampling the mass produced kind of barbecue sauce that hopes their uniform flavored sauce will fit all our regionalized taste buds.(QSR July 2007)

NEW ROTESSERIE GRILL CLAIMS TO RUN WITHOUT ELECTRICITY
Directly from the Netherlands, backyard barbecue enthusiasts now have a new chicken rotisserie concept to test on chicken. The company claims it works without electricity or battery, and is therefore cordless for more remote locations.  The grill is driven by the heat of charcoal.  A video is available at www.kipgrill.com , or email to info@kipgrill.com . (NBBQA 7/9/07)

China closes down food plants
Food regulators in China have recently closed 180 food plants and uncovered more than 23,000 food-safety violations. This stems from a nationwide food investigation, which also revealed that some small food makers used dyes, chemicals and other illegal ingredients to make a range of food items. The New York Times (NRA6/27/07)

More Americans order food to go
A growing trend toward more takeout meals is revamping the restaurant industry as Americans adapt to busier, changing lifestyles. More than nine of 10 family-dining and casual-dining eateries provide takeout food, along with 75% of fine-dining restaurants, the National Restaurant Association reports, and 47% of casual-dining operators predict their takeout operations will expand this year.
USA TODAY

Grilling Statistics in June Issue of Gourmet Magazine
Although everyone knows a lot of grilling goes on around our nation, it is very difficult to come up with numbers that are not just SWAGs and Smoke.  No resourceis cited in the June 2007 issue of Gourmet, but they reported 81 percent of all U.S.households own a grill AND 47 percent use from 1 to 2 times per week during the summer.That small left-behind percentage group does not know what they are missing.Meat processor recalls 75,000 pounds of beef
United Food Group, a California meat processor, recalled 75,000 pounds of ground beef products in Arizona, California, Idaho, Montana, Nevada, North Dakota, Oregon, Utah, Washington and Wyoming. The beef might be tainted with E. coli, the USDA reports. The Oregonian (Portland) (nra 6/5/07)The Hogzilla-II “Hunting” Story Pretty Much Hog Wash
Recent media reports of an eleven-year old Alabama boy “hunting” and killing a 1,051 pound hog with a .50 caliber pistol have been pretty much debunked, but the size of the hog seems to be real. The hog was not feral as reported, but was farm-raised and fed. The hog measured 9 feet 4 inches from snout to tail and the farmer who raised him reported selling it to the Lost Creek Plantation four days before it was “harvested.” People acting like pigs have likely done worse for publicity and money, but the photo of the huge hog is proof enough of its Hogzilla size. Finding a smoker large enough to accommodate this monster would be a pig-pull challenge.
(A-AS 6/3/07)

Selling the Texan Barbecue in Beijing
Since opening in November in Beijing, Tim's Texas Bar-B-Q, the brainchild of former Austin resident Tim Hilbert, has had steady business, remaining on track to return its initial investment within one year. Low operating costs and a growing foreign population in the city are helping the restaurant do well -- and it doesn't hurt to be one of the only places in town where visiting westerners can watch the Super Bowl. The Palm Beach Post (nra5/26/07)

Beetle's BBQ serves up new location
Bill Beadle started his business by towing an old blue VW beetle around to parties and events and serving barbecue out of the back. He opened his first Beetles BBQ in Woodstock, Ga., five years ago, and now a second location, less than a mile away, will feature wine, beer, cocktails and nightly entertainment. Journal and Constitution (Atlanta) (free registration) (NRA5/24/07)

U.S. beef gets stamp of approval
The World Organization for Animal Health said U.S. and Canadian beef has a low risk of BSE. "We will use this international validation to urge our trading partners to reopen export markets to the full spectrum of U.S. cattle and beef products," USDA secretary
Mike Johanns said. The Wall Street Journal (subscription required) (nra5/22/07)

Consumer Reports Rates Gas Grills in June Issue

Thirty barbecue grills are evaluated and rated in three categories of the June 2007 issue of Consumer ReportsMagazine. Beginning at the Low End for grills priced at under $250, proceeding to the Mid Range grills ranked under $500, and concluding with the High End grills priced at $500 to over $1,000, the magazine tested various manufacturer’s features, effectiveness, and construction to determine their recommended value ratings. The article contains grilling tips from TV host/writer Steven Raichlin, plus information on how to choose a grill, grill features that count such as stainless steel, electronic igniters, fuel gauges, rotisserie burners, side burners, ceramic coated cast iron grates, and even infra-red gas burners. They recommend testing the purity of stainless steel using a magnet (it will not attach to pure stainless). What are the top rated grills you ask? The CR magazine’s mid-sized Best Buy recommendations went to the Blue Ember by Fiesta, and number two was the Char-Broil Commercial series. CR also advises readers to check warranties with available support from your grill’s dealer. The magazine reported: “a higher price tag doesn’t guarantee better grilling in your backyard.” Gas grills are convenient, fast and easy to clean, but if you are looking for real barbecue smoky flavor, you will also probably need a smoker. For more information: www.consumerreports.org. (nbbqa 5/21/07

May 9, 2007

Darden closes 50 Smokey Bones, puts rest up for sale
Darden Restaurants announced the nationwide closure of more than 50 Smokey Bones Barbeque & Grill locations amid a sales decline, and said that the remaining 73 restaurants are for sale. "The remaining Smokey Bones restaurants are a viable business, but one that is not with Darden's vision for a national restaurant concept," Darden chief Clarence Otis said. Orlando Sentinel (Fla.) (nra 5/6/07)

May 9, 2007

Chickens who ate melamine are kept off the market
Federal investigators are quarantining 20 million chickens because they consumed feed contaminated with melamine. Roughly 5% of the feed used at small chicken operations was mixed with the chemical, a USDA representative said. The Clarion-Ledger (Jackson, Miss.)/Associated Press The hunt for melamine continues worldwide: The European Commission is requesting that food companies in the EU test their products for melamine, especially if they use proteins imported from China. Financial Times (subscription required) (nra 5/5/07)

March 14, 2007

State regulators debate safety of homemade goods
Food safety inspectors in several states are cracking down on home bakers and cooks who are selling their wares, especially those who may not use refrigeration or approved storage techniques. USATODAY/Associated Press (nra 3/14/07)

February 28, 2007

FDA offers fewer food inspections
The number of FDA safety tests for U.S.-produced food has plummeted nearly 75% in the past three years, according to the FDA numbers, while the number of food safety inspections has been cut by 47% in the same time period. CNN/Associated Press (NRA 2/26/07)

February 19, 2007

Eating tips from a pro
"Eat well and enjoyably and moderately," rather than subscribing to a particular diet fad, sociologist and author Barry Glassner says in this Q-and-A. Quickservice chains are being held responsible for more than their fair share of the world's ills, Glassner ads. Orlando Sentinel (Fla.) (free registration) (nra 2/13/07)

QUOTE: “It takes a tough man to make a tender chicken."--Frank Perdue,
former president of Perdue Farms (nra 2/13/07)

February 14, 2007

Restaurants help celebrate the Year of the Boar
It's a busy time of year for Chinese restaurants, who will be helping Chinese families and businesses host parties to usher in the Year of the Boar during two weeks of celebrations starting this Sunday. Status foods include abalone, bird's nest, shark's fin and sea cucumber, as well as differing versions of New Year's cake. San Francisco Chronicle (NRA 2/14/07)

February 13, 2007

Study finds no link between high-carb diet, colon cancer
A Swedish study failed to show that eating lots of carbohydrates increases the risk of colon cancer in women as suggested by experimental evidence. The study, published in the American Journal of Epidemiology, measured dietary carbohydrates, sugar metabolism and the risk of colon cancer in 61,433 women followed for an average of 15.7 years. Yahoo!/Reuters (NRA 2/13/07)

January 16, 2007

Tea's popularity grows worldwide
It's National Hot Tea Month, a good time to note that tea shops are becoming more popular thanks to the drink's heritage and touted health benefits. Tea is now the second-most consumed restaurant beverage in the world after coffee, an industry group reports. The Philadelphia Inquirer (free registration) (NRA 1/16/07)

January 4, 2007

Businesses help customers clean up -- with hand sanitizer
U.S. businesses ranging from restaurants to health clubs are offering customers hand cleaners to help them "kill germs on the go." Sales of hand sanitizers have more than doubled since 2003, and experts attribute the increasing growth and availability of the hand cleaners to the public's growing awareness of germs and perception of cleanliness.  The New York Times/Associated Press (free registration) (nra 1/3/07)

December 21, 2006

D.C. cafe goes cash-free
Snaps cafe in Washington, D.C., attracts students and young professionals, so its owner decided to implement a "no cash" policy for convenience and safety purposes. The cafe's "no plastic, no service" policy that requires customers to use credit cards or debit cards is likely at the forefront of a long-term trend, Hudson Riehle of the National Restaurant Association said.   The Christian Broadcasting Network (NRA12/19/06)Study: Special bacteria may contribute to obesity
Researchers discovered obese people have a unique mixture of bacteria in their digestive system that makes them prone to gaining weight, suggesting a new approach toward treating obesity. A study in the journal Nature said bacteria in obese people are more efficient at extracting calories from food, but the presence of those digestive microbes is reduced as people lose weight.   The Boston Globe/Associated Press (12/21),   The Washington Post (free registration) (NRA 12/21/06)

November 8, 2006

USDA: No turkey crisis this year
Thanksgiving turkeys, after being in relatively short supply the past couple of years, will be readily available but slightly more expensive this year, according to the USDA. The announcement was made partially in response to a spate of rumors on the Internet and elsewhere that holiday birds would be scarce.   The Oregonian (Portland) (nra11/8/06)

November 2, 2006

Study: Good year for diners, restaurants
About 83% of Americans eat out as often or more often than they did two years ago, helping restaurant openings outpace restaurant closings in 2006, the Zagat Survey revealed Wednesday. Italian cuisine was found to be diners' favorite, residents of Houston ate out the most at 4.2 times a week and New York offered the priciest meals at an average of $39.43, the study found.   Reuters (NRA11/1/06) NBBQA Footnote: Several Texas cities scored high and that was probably because of the abundance of good smoky barbecue.

October 31, 2006

Health officials, CDC investigate salmonella outbreak
A salmonella outbreak has sickened at least 172 people nationally and hospitalized 11, according to health officials. The Centers for Disease Control and the FDA are investigating the outbreak, which they say is potentially linked to produce, including lettuce and tomatoes.   USA TODAY/Associated Press (nra 10/30/06)

October 25, 2006

Misunderstanding low-fat foods
Many weight-conscious Americans choose low-fat food options that appear designed to improve their health. What they may not know is that a lot of those items are packed with calories and may actually contribute to weight problems.   USA TODAY (10/25/06)

Study: More weight loss seen with water consumption
Water appears to play an important role in weight loss, and people who drink a couple of more cups of water a day can increase weight loss by 2 pounds per year, according to a new study. Researchers also found that dieters who replace sugary drinks with water can lose an extra 5 pounds a year.   USA TODAY (nra 10/24/06)

September 27, 2006

September brings consumer confidence gains :
The Consumer Confidence Index surpassed analysts' growth expectations for the month of September, gaining about 4 points to 104.5 when compared to the previous month.   MSNBC/Associated Press (NRA9/26/06) Consumer & health groups push for new produce laws
The current E. coli outbreak may be the tipping point for changes in food safety standards for the produce industry, experts say. More outbreaks of disease are linked to produce than to eggs, milk, meat, poultry and fish combined.   The New York Times (free registration) (NRA 9/27/06)

September 25, 2006

Report: Rosemary keeps meat fresher
Rosemary extract extends the shelf life of packaged meat when added to the packaging, keeping meat looking pinker and fresher for longer, according to researchers in Spain .   FoodNavigator (nra 9/25/06)

September 21, 2006 RETIRED TEXAN SETS HAMBURGER RECORD IN PATTAYA , THAILAND

Although Bob advertises his restaurant specializes in Texas-style barbecue, he has set a record for creating the World's Largest Hamburger as decreed by the Guiness Book of Records in Thailand . Bob competed in numerous BBQ cookoffs in south Texas before retiring to Thailand and setting up Bob's Texas Barbecue in Pattaya. If you think you can handle a 78.5 pound hamburger, then take a trip to Thailand after things settle down following

the recent bloodless coup of the government, and order one.  Details on his website at http://www.bobs-bbq.com/

September 19, 2006

New E. coli outbreak causing more hospitalizations than others
With the current E. coli outbreak linked to fresh spinach leaving more people hospitalized than previous outbreaks, health officials are wondering whether there is a more potent strain of the organism at play. Fully 50% of people reported sick from the latest strain have been hospitalized, compared to 25% to 30% of people hospitalized in other E. coli outbreaks.   The Arizona Republic (Phoenix)/Associated Press (nra9/19/06)

September 14, 2006

McCain Foods USA has announced two new varieties of their popular Anchor cheeses with bold and spicier flavor profiles, new Anchor Pesto Mozzarella Medallions and Anchor Southwest BBQ Jacks™ Cheese Wedges . The Pesto Mozzarella Medallions blend Parmesan cheese, basil and garlic inside a Parmesan cheese, garlic and bread crumb coating, while the Southwest BBQ Jacks Cheese Wedges deliver a combination of Southwest BBQ flavor with the kick of hot Habañero Jack cheese. For more information about Anchor Cheese, visit www.mccainusa.com or call 1-800-767-7377.  (NRN 9/14/06)

September 13, 2006

Experts: Parents largely to blame for children's obesity
Parents take the largest share of responsibility for the rising rates of obesity among the nation's children, according to nutrition experts. "Parents are, hands down, the biggest influence on their kids," said one expert, and if parents have unhealthy eating habits, they're likely to pass the habits on to their children, despite what they tell the children to eat.   USA TODAY (NRA9/13/06)

September 6, 2006

Hispanics to become top minority spenders in 2007, study says
Hispanics are expected to outpace blacks in terms of buying power next year, according to a new study, which calculates Hispanics will post a collective buying power of $863.1 billion in 2007. The increased spending power also is expected to bring more political clout to the group.   MSNBC /Associated Press (nra 9/1/06)

August 22, 2006

The egg: Setting the record straight
The egg's reputation has been cracked a bit due to myths circulating about the food, which include eggs are bad for the heart and send all of their cholesterol directly into the bloodstream, according to the Orlando Sentinel. The American Heart Association pulled back from saying people should limit their egg consumption, opting instead to suggest cholesterol intake limits.   Orlando Sentinel (Fla.) (free registration) (nra 8/22/06)

August 22, 2006

Daily monitoring, exercise essential to weight control
People who lose weight are more likely to keep it off if they exercise 30 minutes daily and regularly weigh themselves, according to a government analysis. "Successful losers demonstrate discipline," Judy Kruger, an epidemiologist with the CDC, said. "It takes a conscious effort to watch what you eat and how much, and to plan and make time to be active for at least 30 minutes a day."   USA TODAY (nra 8/20/06)

August 4, 2006

Salsa: A healthful, functional condiment
Eating more salsa can effortlessly increase the levels of antioxidant vitamins, natural phytochemicals and potassium to a diet.   MSNBC (NRA 8/4/06)

August 2, 2006

Grills aren't just for cookin' meat, especially if you're a redneck! You can use it to heat up your swimming pool as well!

Todd Harrison and his daughter Veronica Harrison (who's in 8th grade!), modeled a gas grill into a working pool heater so he can use his pool in winter (with only $28 cost in propane!): I wasn't teaching during the spring of 2005 so I spent the time modifying my backyard barbecue grill into a pool heater. (Redneck, I know but it worked!) Our pool is between two tall homes and is shaded for all but 3 hours a day Normally you can't swim in our pool until June because it's just too cold (68F - 75F). I like swimming in about 80F to 85F myself, if it's sunny and warm out. I created a prototype heater coil that seemed to work for its size. I then create a large heater coil out of 180 feet of copper tubing that connects to my pool pump using a garden hose and fits inside the grill. The hose runs from the pump through the grill heater coils and then into the pool. I heated my pool from 68F to 89.4F in 48 hours using 3.5 tanks of propane.

August 1, 2006

Survey: Many obese Americans “claim” healthy eating, exercise habits
More than three-quarters of obese Americans say they have healthy eating habits, and 40% say they engaged in "vigorous" exercise at least three times a week, according to a phone survey of more than 11,000 people. "There is, perhaps, some denial going on. Or there is a lack of understanding of what does it mean to be eating healthy, and what is vigorous exercise," one doctor said. Questions regarding the quantities of food eaten were not included in the survey, another doctor noted.   Los Angeles Times /Associated Press (free registration) (nra 8/1/06)

July 26, 2006

The Lone Star State Flag
With a little bit of chagrin, the local newspaper in Austin , Texas reported that the famed Reader's Digest recently sent a Connecticut Yankee into the Lone Star State to independently determine the best barbecue in Texas .  Never mind that the judge Thomas Ryder is co-owner of four award winning Cookhouse barbecue restaurants in Connecticut , it's the principle of the thing and Texas covers a lot of territory.  Ryder and his brother only spent four days riding around central Texas sampling barbecue and selected City Market in Luling , TX the “Best All Around ” barbecue site in Texas .  Southside Market in Elgin was best in brisket and sausage, Opie's Barbecue in Spicewood was best in pork ribs, and the famous Salt Lick in Driftwood was the “best place to take your momma or a date.”  All are deserving of their new found recognition, but really!  One wonders if a Texan would like Connecticut BBQ and how many barbecue restaurants they might find in four days?  Reportedly, Readers Digest is proud of their work and it can be seen at www.RD.com/bbq .

“Mommas, don't let your babies miss barbecue” 
Researchers at the Monell Chemical Senses Center have found that children's food preferences are often established while they are still in the womb, though whether or not those habits carry through adult life has yet to be determined.   CNNmoney.com/Fortune (NRA 7/5/06)

June 19th, 2006

Magazine reports on Daily Dangers in USA
The AARP July 2006 issue reported the frequency of injuries occurring in the USA
as follows:                   

Brushing your teeth or gargling	3,925
Reading	11,243
Barbecuing	15,952
Stapling paper	15,974
Bowling	17,916
Riding a stationary bike	43,117
Bicycling	584,883
Driving	2,788,000

So barbecuing may be more dangerous than reading, but less dangerous than stapling paper …and we all know the benefit of this flavorful delight is worth the risk vs. reward taken. (nbbqa 6/19/06)

June 13, 2006 AMA Recommends Cutting Salt Use in Half

On June 13, 2006, the American Medical Association declared ordinary table salt as its latest health villain in American diets. Salt joins dietary outcasts such as fat, carbohydrates and cholesterol on the growing list of “no-nos” and AMA recommends consumption be reduced by 50 percent or 2,300 milligrams of sodium per adult per day. The average person now consumes between 4,000 to 6,000 milligrams daily. Sodium consumption and hypertension with high blood pressure have been linked.
Scott Roberts, owner of the Salt Lick Barbecue restaurants in Austin, sells a lot of barbecue, rubs,sauces and indicated in a news article that cutting back salt on barbecue could be partially offset with a good smoky flavor if necessary, but it would be much more difficult to accomplish with side dishes such as beans, rubs and sauces. At present there is no substitute for salt, but there are some things one can do such as use of sea salt that contains lower levels of sodium, or substitute potassium, magnesium and calcium to “brunt the impact of reduced salt.” Campbell Soup Company is in process of cutting its sodium use by 25% by substituting sea salt in its soups. Look for increased sodium labeling requirements in regards to salt content on retail sales of food seasonings. (nbbqa 6/13/06)
June, 2006USDA Considers New Beef Label
A proposed new regulation of the USDA would distinguish 99% grass-fed cattle with a special beef label. Contra Costa Times (Walnut Creek, Calif.)/Chicago Tribune (free registration) (nra 6/5/06) Something New in BBQ (that Tim the Tool Man Would Like)
One of the passions of comedy sitcom’s Tim the Tool Man was to rewire a tool to give it “more power.” That is exactly what a new Kalamazoo grill has accomplished for barbecue grills, and it can drain a standard propane tank dry in two and a half hours on its way to reach a full 154,000 B.T.U.s in heat. The backyard competition for more heat and power has begun with an entry-level price tag of $11,290. One owner said it was “very, very powerful and could cook a turkey in an hour and a half.” That reduced time could cut into some folks beverage consumption process. Fewer beverages, more power…arrrgh-arrgh! (nyt/nbbqa 6/2/06)

May, 2006

THOROUGHLY “MODERN” MUELLER BBQ
Louie Mueller’s Barbecue in Taylor, Texas is a legendary barbecue restaurant, and gets a lot of respect for its old fashioned and delicious pit barbecue. However, it recently became the subject of an Austin-American Statesman humor writer named John Kelso when it added wireless access internet free of charge for use by its barbecue-loving “nerdy high-tech” customers. Kelso pointed out that the historic place does not provide air conditioning and that people’s clothes turn brown from the oak wood smoke exposure. Both of these conditions, according to owner Bobby Mueller, cause some of the users to sit outside in their cars with their laptops glowing and lapping-up BBQ sauce in A/C. (nbbqa 5/30/06)U.S. economy expands 5.3% in Q1
A slowdown in consumer and corporate spending led to 5.3% growth in the U.S. economy in the first quarter of the year, which was slower than expected. Economists predict the remainder of 2006 will see moderate growth. Bloomberg (nra5/25/06)Marine “Grill” Sergeants Raising Money
With Memorial Day, an 80-page grilling book answers muster called Command of the Grill---A Salute To Steak. This booklet’s recipes have been assembled from both active and former Marines. The $10 booklet’s proceeds go to four charities that directly benefit Marines wounded or killed in the line of duty, and to their families. The project was underwritten by several large national corporations and orders can be placed at www.commandofthegrill.com. (nbbqa 5/24/07)
Americans drink up as wine snobbery ebbs
Wine has recently eclipsed beer as the favorite alcoholic beverage in the U.S., according to a Gallup poll. With supermarkets beefing up their wine departments and specialty shops designed to demystify it, wine "is becoming part of mainstream society in America," one wholesaler said. The Palm Beach Post (nra 5/20/06) Question: What wine goes best with barbecue?Study: Food cravings linked to brain activity
People with high "reward sensitivity," or drive to pursue pleasurable activities, have stronger food cravings, are more sensitive to food advertising and are more likely to be overweight, according to research by the Medical Research Council. When shown pictures of appetizing food, people with high reward sensitivity had up to double the amount of brain activity as those with less sensitivity, researchers said. The Guardian (London) (nra 5/16/06) “Everybody Wants to Be in the Sauce Show”
Those of us with gray hair may remember a comedian named Jimmy Durante who always complained that “everybody wants to be in the show.” This must be true because the Anheuser-Busch/ Budweiser Division is now entering the barbecue sauce business with four new sauces. In an alliance with Vita Food Products, Inc. the brewery has developed sauces and bastes that includes their beer in the recipes they provide. It is interesting that more than 95 percent of Vita Food products sales are in Kosher food products. More information is available from www.vitafoodproducts.com (nbbqa 5/06)Meat industry feeling diet pinch
Chicken, pork and beef producers and vendors say they are feeling the impact of changing American diets and bird flu fears. Wholesale prices for beef and pork are down more than 8% from a year ago, and chicken prices have fallen 20%, the Livestock Marketing Information Center said. MSNBC/Associated Press (nra 5/16/06)The James Beard Foundation Awards
The JB Foundation is dedicated to furthering the practice and appreciation of the Culinary Arts In America. They are a not for profit organization based in NYC. The Beard Foundation Award is recognized as being one of the pre-eminent honors for culinary professions and they present 60 awards each spring to Cookbook authors, restaurants,chefs, journalism and media associated with food. Nominees are selected and voted on by more than 600 national culinary professionals, so even being considered is an honor by itself.  One of the top three nominees this year was PEACE, LOVE, AND BARBECUE written by NBBQA's own Mike Mills and Amy Mills Tunnicliffe, for Rodale Books. They did not win, but they were still in lofty company along with author/TV host Rick Bayless and others.

It is worth noting that Louie Mueller BBQ of Taylor, TX was one of eight regional restaurants honored by the Foundation as an “American Classics.” (nbbqa 5-06)

The June 2006 issue of Consumer Reports contains two related barbecue articles, one rating commercially/retail available barbecue sauce, and the other rating barbecue grills. Of course you can make your own judgments, but they rate KC Masterpiece/ Original as their Best Buy at a cost of 16 cents per serving of two tablespoons (compared to Foxworthy's, Emeril's, Famous Dave's, Stonewall Kitchens, Stubbs, Jack Daniels, and Kraft Original). Under the heading of “Gas Grills—Spend less, get more” they rate 44 grills midsized to large, and from small to portable.  Price ranges were from a low of $100 for a portable, to a $3,200 for a large (490 square inches of cooking area). The midrange units from 340 square inches of cooking area to 480 ranged in price from a low of $200 to a high of $1,500. The top rated grill as a CR-Best Buy recommendation was Vermont Castings at $400. The article recommended taking a small magnet to test the purity of the stainless steel being used in a grill's construction…if the magnet sticks, the purity is low.

To its credit, the magazine had a box titled “doing it right…mastering the art of grate cooking” where they explain the difference between grilling, grill roasting, and barbecuing.(NBBQA- 5/06)

Country Singing Legend Sells BBQ Sauce Too
Nearly everyone agrees one of the all time greatest country singing stars is legend George Jones. In his 75 years, Jones has been into and out of about everything one could imagine, but now he has settled into marketing some products using the title from one of his greatest hits. In addition to performing 90 shows a year, he is marketing his own line of sausage, barbecue sauces, marinades and bottled water under the title: “George Jones' White Lightning.” (nbbqa 5/3/06)

April, 2006

Study: Bacteria can safeguard meat and poultry
Consumers may soon be able to buy meat and poultry products treated with a combination of lactic acid bacteria that help reduce the presence of salmonella and E. coli by nearly 100%. Houston Chronicle (NRA 4/22/06)

Poultry industry has bird flu plan in place
After experiences in 2002 with Exotic Newcastle disease in California, the poultry industry is ready to respond quickly if a case of avian influenza is discovered in the U.S. Heightened preventive measures like farm barriers and disinfection procedures could help slow any potential spread.  USA TODAY (NRA 4/12/06)NIH expert: Bird flu not as likely to spread in U.S.
Surveillance for the bird flu is intense enough in the U.S. that even if the flu arrives in a migratory bird, the virus is unlikely to spread among poultry or people to the extent that it has in less-developed countries, according to Dr. Anthony Fauci, the infectious disease chief of the National Institutes of Health. "One migratory bird does not a pandemic make," Fauci said.  The Washington Post/Associated Press (free registration) (NRA 4/12/06)Backyard BBQ buys Famous Dave's franchises in California
Backyard BBQ Inc. has purchased the right to a total of seven Orange County, Calif., Famous Dave's Legendary Pit Bar-B-Que restaurant franchises. "We are excited to build momentum and plan for future growth in the state," said David Goronkin, president and CEO of Famous Dave's.   QSR Magazine (NRA 4/6/06)Studies: Ginger, chilies fight cancer
Laboratory tests indicate ginger can kill ovarian cancer cells, and tests in mice show capsaicin, the compound that makes chili peppers hot, can shrink pancreatic tumors. The studies are the latest in a growing body of evidence that some spices might be used to slow or prevent the growth of cancer. Arizona Daily Star (Tucson)/Reuters (NRA 4/5/06

March 2006

Doctor experienced in bird flu doubts forecast pandemic
A physician who has worked on the front lines of tropical diseases, now including avian influenza, believes a pandemic stemming from the virus spreading among humans is unlikely. There are considerable constraints on the H5N1 virus jumping species, said Dr. Jeremy Farrar of the Oxford University Clinical Research Unit in Vietnam, despite how vicious the virus may be in birds and a few other species. The New York Times (free registration) (NRA 3/28/06)Mixed views on bird flu's impact on poultry sales
Newly attractive prices for chicken in the U.S., largely due to sagging world demand in the wake of bird flu fears, means some consumers are choosing cheaper chicken over pork, according to one farm economist. Separately, The Wall Street Journal reports U.S. poultry firms are revising their financial forecasts due to decreased demand for exports. Reuters (NRA 3/1/06), The Wall Street Journal (subscription required) (3/2)

Grocers distance themselves from treated meat
Several grocers, including Publix Super Markets , Kroger Co. an The Great Atlantic Pacific Tea Co.'s Waldbaum's, will not sell carbon monoxide-treated meat in their stores. The FDA approves of the process, which helps meat keep its red color longer, and has found no evidence that it is harmful to consumers, but critics contend it opens up the possibility of retailers selling meat that is not fresh. The New York Times (free registration) (NRA 3/1/06)

February 2006

Chick- fil -A examines new fuel technology
An F-350 diesel pickup running on used Chick- fil -A peanut oil will be exhibited at the chicken chain's annual franchisee meeting Feb. 18 in Orlando, Fla., to show franchisees an alternative use for their used cooking oil. The idea came from an Atlanta franchisee fed up with high oil prices and was expanded by Chick- fil -A President Dan T. Cathy.  American City Business Journals/Atlanta (free registration)
(nra 2/17/06)

Japan reluctant to resume U.S. beef imports
Following a shipment of veal last month that contained spinal material banned under a trade agreement aimed at preventing mad cow disease, a 475-page U.S. Department of Agriculture report seeks to convince Japan to re-open its beef trade. Chief Cabinet Secretary Shinzo Abe expressed some skepticism, saying Japan would ask the U.S. for clarification if needed. Forbes/Associated Press (free registration) (NRA 2/21/06)

Study: Food, alcohol habits intertwined
Those who consume large quantities of alcohol, even infrequently, tend to also have the worst eating habits, according to new research. But frequent, moderate drinkers were among the most healthy eaters, suggesting consumption habits are intertwined, researchers said. MSNBC/Reuters (NRA 2/20/06)

January 2006

Japan official says U.S. beef is safe
Japan 's agriculture minister said U.S. beef circulating in the country is safe for consumption due to strict controls. FOXNews.com/Associated Press (NRA 1/26/06 )Smithfield buys ConAgra Food's ham unit
Smithfield Foods Inc. snapped up ham producer Cook's from ConAgra Foods Inc. for an undisclosed sum. Cook's meat products are sold in the U.S. and Canada. Just Food (NRA 1/27/06)Couple receives prison sentence for Wendy's chili scam
The husband and wife who planted a finger in a bowl of