BBQ Trends

[smolderingbbq]

What are some of the trends current and emerging in the BBQ world?:arrow:

 

[Pigs on Fire]

Boiling ribs and pre-cooked pulled pork.

 

[HawgNationBBQ]

Meat Glue so ive heard.

 

[gmag]

3-2-1 ribs w/ brown sugar, tiger sauce, honey and parkay.

 

[Pyle's BBQ]

Things are slowly evolving.

 

[smolderingbbq]

Boy, that's all useful! THANKS!!:roll:

 

[smolderingbbq]

I like that Tiger Sauce Idea though! What in the world is parkay?

 

[Bamabuzzard]

To be fair it is a hard question to answer. BBQ is so regional and even within regions people do things very different. Most people can't even agree on what qualifies as "real" bbq so I know it is even harder to figure out what's "trending" or not.

 

[cpw]

What about grilled money muscle and pork sausage in the turn in boxes?

 

[Gnaws on Pigs]

Homogonization of regional styles due to everybody trying to make the same " official-judge-pleasing-style" bbq.

 

[smolderingbbq]

3-2-1 ribs w/ brown sugar, tiger sauce, honey and parkay.

Ooohhh, squeeze butter spread...got it.

 

[gmag]

Ooohhh, squeeze butter spread...got it.

Bingo Jack!

 

[Bbq Bubba]

What are some of the trends current and emerging in the BBQ world?:arrow:

Its hard to believe but the word is some guys are actually cooking with wood!

 

[smolderingbbq]

MAN, I didn't think of that. Next...:bored:

 

[smolderingbbq]

Thanks for the feed back!

 

[smokeworker]

...and some people poop pellets?