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 ...
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