Barbecue season is quickly coming upon us, and although there’s much discussion of what sauces and proteins are best suited for serving it, a consensus seems to be emerging that what’s most important is flavor that comes from the low-and-slow style of the cooking method itself. According to Technomic Inc.’s Market Intelligence Report: Barbecue, the flavors that resonate the most with consumers don’t typically come from sauce. The two descriptors that appeal to them ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!
Questions about your account or how to access content?