Pork and BBQ Trends

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Pork and BBQ Trends

• Provided by
• National Pork Board

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What Does Barbecue Mean?

• A Verb
• The way to cook hunks of meat over an open flame
  in a sunny backyard.
• An Event
• An outdoor gathering for the enjoyment of good,
  down-home food and good, down-home company.
• A Flavor
• Fire, smoke, hickory, oak, paprika, cayanne,
  brown sugar, nutmeg, fruit and other nuances.
• A Noun
• Either the classic cuisine of the American South,
  or perhaps the grill on which people cook it.

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BBQ as a Verb
Bigger than barbecue in appeal A tool
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How Often Do People BBQ (Grill)?
How often do you barbecue?
Source Impulse Research Corporation Topline
Report BBQ Facts, February 2002.
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Pork Is Part Of The Grilling Menu
When grilling, how often do you grill with pork?

Ribs and Chops are favorites.
Source Impulse Research Corporation Topline
Report BBQ Facts, February 2002.
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What is Served With Pork at the Grill?

• When grilling fresh pork
• A vegetable is served 77 of the time
• Potatoes are present 51 of the time
• Salads are served 23 of the time
• Milk is the number one beverage
• When grilling processed pork
• A vegetable is served 28 of the time
• Potatoes are present 19 of the time
• Salads are served 17 of time

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BBQ as an Event
Broadest definition of barbecue Too elusive to
define means different things to different
people
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Most Plan to Host/Attend Numerous BBQs
How many BBQs do you expect to host or attend
this summer between Memorial Day and Labor Day?
Source Impulse Research Corporation Topline
Report BBQ Facts, February 2002.
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BBQ as a Flavor
Narrowist definition of barbecue Only refers to
the sauce, not a cooking method
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First Mass Produced BBQ Sauce

• First barbecue sauce originated in China
• Called ke-tsiap
• English sailors brought it to the American
  colonies.
• Original version was vinegar-based. Eventually,
  tomatoes were added.
• Kraft markets the best-selling barbecue sauce in
  the world.
• Introduced in 1950s
• First national brand of BBQ sauce in America
• Most popular sauce used as a base

Source Prepared Foods, July 2001
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Top Sauces in the Kitchen Pantry
of households with the following sauces 1.
BBQ sauce (75) 2. Soy sauce (68) 3. Steak
sauce (64) 4. Tabasco/hot sauce (57) 5.
Horseradish sauce (33) 5. Tartar sauce
(33) 6. Marinades--bottled and powder (32)
7. Teriyaki sauce (31)
Significant increase with marinades in
households (22 in 1993 to 32 in 1999)
Source NPD Kitchen Audit, 1999 (N2,000)
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Top Grilling Sauces/Flavors
Most popular flavor enhancers when grilling 1.
Bottled BBQ sauce 2. Homemade marinades 3.
Bottled marinades 4. Bottled steak sauce 5.
Homemade BBQ sauce 6. Wood chips 7. Spice
rubs 8. Homemade steak sauce
Source 1999 Weber GrillWatch Survey
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BBQ Sauce Use In-Home

• 10 of all pork includes some type of BBQ sauce,
  either as an additive or an ingredient.
• In the past year, pork was a host to BBQ sauce
  over 400 million times.
• The percentage of pork chops including BBQ sauce
  has doubled during the past 15 years.

Source NPD National Eating Trends Service, 2001
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Grilling and Sauce Go Hand in Hand

• Ninety-one percent of grill owners use barbecue
  sauce always or sometimes while grilling.
• Most (61) use it straight from the bottle
• Some (28) doctor it up with other seasonings
• Few (11) make it from scratch

Source Barbecue Industry Association
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Hickory Flavor is Most Preferred

• Overall American barbecue sauce popularity
• 64 most often choose hickory flavor
• 36 also choose mesquite
• 30 use honey flavor
• 30 top their meat with tomato-based sauces

Source Food Product Design 2001
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BBQ as an Noun
In its truest definition...Pork IS Barbecue
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The Essence of Barbecue

• Low and Slow
• Barbecue a long, low-heat, smoke-cooking method
  using coals, smoldering logs or chunks of wood
• Indirect heat source
• Cooking techniques suits big unwieldy, castaway
  cuts of meat
• True barbecuing requires cooking items for long
  periods measured by half-days rather than hours
  and at relatively low temperatures (rarely
  exceeding 330F)
• And dont forget the SMOKEWood contributes a
  distinctive smoky flavor

Source Food Product Design, August 2001
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A Common Misconception

• Barbecue means many things, but its definitely
  not grilling.
• Grilling requires quick cooking of foods at
  high temperatures, direct method of cooking meat
  over live flames which quickly sears and
  caramelizes its surface while the inside remains
  juicy and cooks quickly.
• Heat source is usually provided by charcoal or
  gas.
• Time is of the essence in grilling so meat should
  be small, thin enough for heat to penetrate, and
  fairly tender kebabs, skinny steaks, burgers,
  sausage and chicken breasts.

Source Food Product Design, August 2001
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BBQ is a State of Mind
What place do you think of first when you think
about barbecue?

Other responses included My backyard Various
towns in Texas
Source Impulse Research Corporation Topline
Report BBQ Facts, February 2002.
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Barbecue Belt
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Barbecue in the Southeast

• North Carolina Barbecue
• meat pulled pork, smoked pork shoulder
• sauce peppery vinegar
• sides coleslaw and hush puppies
• wood oak and hickory
• South Carolina/Georgia Barbecue
• meat chopped or sliced pork
• sauce yellow mustard
• sides light bread, coleslaw, and hash
• wood oak and hickory

Source www.xroads.Virginia.edu, PIB, Barbecue
From the Pit to the Formula, Research Chefs
Assc., 2001
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Barbecue in the South

• Memphis Barbecue
• meat ribs, pulled pig
• sauce vinegar-and-mustard-based mop
• dry rub mixture of paprika, salt, onion powder
  and ground black pepper
• sides coleslaw, cornbread and French fries
• Alabama/Arkansas Barbecue
• meat chopped or pulled pig
• sauce spicy red
• sides baked beans,
  coleslaw and potato chips
• wood pecan

Source www.xroads.Virginia.edu, PIB, Barbecue
From the Pit to the Formula, Research Chefs
Assc., 2001
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Barbecue in the Midwest

• Kansas City
• - meat ribs
• - sauce sweet BBQ, ketchup or tomato-based
  combined
• with brown sugar, corn syrup, molasses,
  vinegar and spices

Source www.preparedfoods.com
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Barbecue in the West

• California Barbecue
• meat seafood, chicken, beef
• sauce sweet n sour, fruit juice base

Source www.preparedfoods.com
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Barbecue Texas Style

• Texas Barbecue
• meat boneless beef brisket link sausage in
  central Texas
• sauce thick, sweet chili or ketchup base with
  Worcestershire
• wood oak and mesquite

Source www.preparedfoods.com, Barbecue From
the Pit to the Formula, Research Chefs Assc., 2001
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International Barbecue

• International Barbecue Styles
• Tahitian wrapping pig in banana leaves and
  cooking in hole dug in ground
• Asian pan smoked over high or low heat then
  cooked uses tea leaves or moistened wood chips

Source www.preparedfoods.com
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BBQ in Foodservice
BBQ trends are driven by restaurants
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Greater Interest in Regional Cuisine
When I eat out, Im more likely now than in the
past to order
Source Technomic
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Growth of BBQ in Foodservice

• BBQ menuing is up 56 from three years ago
• Much of the growth has come from non-rib items
  such as pulled pork sandwiches and pork chops
• Strong growth seen in kids menus and appetizers

Source Chain Account Menu Survey 2002
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Future Predictions for BBQ

• The taste for smoky flavors will be reaching far
  beyond the grill.
• Hot/sweet fruit-based barbecue sauces will go
  mainstream.
• Meat companies will merchandise a much wider
  range of BBQ-friendly cuts.
• More consumers will grill over natural lump
  charcoal.
• Americans will show greater interest in the
  barbecue of other cultures.
• Barbecue restaurants will complete their conquest
  of all 50 states.
• Top restaurants will invite barbecue celebrities
  to serve as guest chefs.
• Haute BBQ (as in fine dining) is not an
  impossible dream.

Source www.fieryfoods.com, The Food Channel,
2001
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Summary

• Barbecue as a noun the most
• quintessential of its definitions is why Pork
  IS Barbecue.