This is a special message from Cattlemen’s Master’s Reserve. From casual-themed restaurants to chef-driven dining spots, the smoky, sweet, tangy and spicy flavors of barbecue are increasingly prominent. Restaurant operators report that their barbecue-loving customers are eager to sample new palate sensations, including those derived from American regional barbecue styles and ethnic influences, whether they come from a sauce, a spice rub, wood smoking or a combination of ...

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