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Barbecue News (Archive)
News, Information and Stats
As reported in the July/August 1999 issue of Barbecue Business Magazine
New Products
Pits, Grills, & Smokehouses
Barbecue Bits
As reported in the May/June 1999 issue of Barbecue Business Magazine
New Products
Pits, Grills, & Smokehouses
Barbecue Bits
As reported in the March/April 1999 issue of Fiery Foods Magazine
From Oil and Gas to Barbecue
General Mills Acquires
Lloyd’s Barbecue
A Beefy Prospect
Where There’s Beef,
There’s Cash
New Outdoor Fireplace Converter
Fires Up Kettle Grill Market
International Grilling Gadgets
Barbecue for the Rich and Famous
As reported in the January/February 1999 issue of Fiery Foods Magazine
As reported in the November/December 1998 issue of Fiery Foods Magazine
As reported in the July/August 1999 issue of Barbecue Business Magazine
New Products
Big Green Egg Upgrades
The Big Green Egg has announced three new upgrades to its popular ceramic smoker. The first is a new auto-lock band which keeps the ceramic lid in the open position, allowing both hands to be free. This improvement eliminates the side support hinges so that there is more room for large food items such as turkeys or roasts. The second upgrade is a mobile platform called the Egg Nest. This wagon arrangement raises the smoker to a more comfortable cooking height and allows it to be conveniently rolled from place to place. The third upgrade is the Egg Mate which attaches to the Big Green Egg and consists of two cedar side tables to give additional workspace. The Egg Mate sides can be folded down and out of the way when not in use.
Contact: Jewel, 3414 Clairmont Rd., Atlanta, GA 30319; PH: (404) 321-4658; FAX: (404) 320-3202; e-mail: jewel@biggreenegg.com.
Flame Heat Offers Barbecue Combo
Flame Heat Fireplace has recently completed certification tests on its revolutionary new "Fireplace-Barbecue." This unique barbecue can be fueled on either LP or natural gas, and combines an all-in-one patio heater and an outdoor light source in a log fireplace. Features include a controllable flame, grease deflector log caps to ensure against flare-ups, and induced combustion draft to keep the viewing window clean. Patents are in process. Contact: Flame Heat, 2427 Beta Ave, Burnaby, B.C. V5C 5N1; PH: (604) 294-8273; FAX: (604) 294-8266.
Grilling Into the Millennium Catalog Now Available
R.B. Grillsmith announces its new 1999 "Grilling Into the Millennium" catalog, which offers a wide variety of outdoor grilling supplies, barbecue sauces, and cookbooks, all designed especially for the backyard grilling enthusiast. Unique items include a competition-style gourmet barbecue sauce, sauces sweetened with fruit juices instead of processed sugars, two award-winning dry rubs, and several new cookbooks, including Hooked on Fish on the Grill and Low-Fat Grilling. To receive a free copy of the catalog contact: R. B. Grillsmith, P.O. Box 392, Greenwood, AR 72936; PH: (800) 932-6720; e-mail: grlsmith@cei.net.
Open Pit Offers a New Way to Squeeze on the Flavor
Open Pit Barbecue Sauce is now offering barbecue sauce in a convenient 28-oz. plastic squeezable bottle so that consumers can squeeze the flavor of "Open Pit" sauce on all their favorite foods, including hamburgers, french fries, chicken, ribs, steak and even french fries. Steve Young, Open Pit marketing director says, "We developed the squeeze bottle as a direct response from our consumers’ requests for a more convenient way to enjoy ‘Open Pit’ barbecue sauce."
Now available in stores, the sauce is available in four flavors: Traditional Original, Hickory, Honey, and Thick & Tangy Original. Contact: Vlasic Foods International, Vlasic Plaza, 6 Executive Campus, Cherry Hills, NJ 08002-4112; PH: (609) 969-7100.
Something’s Burning
W.O. Hesperus Co. has introduced its West Brown Cow spice rub, which is available in a 6.25-oz. jar, and is formulated to enhance the flavor of beef. This is the newest addition to the company’s growing line which also includes two habanero-based sauces: Spitfire Sauce, and Halifax Jerk Sauce. All three condiments have a wholesale price of $3.50 each. Contact: W.O. Hesperus Co., 64 E. Promenade, Portland, ME 04101; Ph: (207) 773-8047.
Len’s New Blends
introduces its Len’s Blends line of six unique dry spice blends which highlight different ethnic regions. They include: Cajun--good n’ hot; Louisiana--a Cajun-style blend without the heat; French-Creole--a savory mixture reminiscent of the French Quarter; Mexican--all the essential spices for authentic Mexican cooking; Caribbean--exotic spices that capture the rich flavors of the Islands; and Maui--a zesty blend of robust peppers and spices.The blends are all natural and have minimal salt content. They are best used as a dry rub to bring an intense deep flavor to foods that are barbecued, grilled, sautéed, baked, or broiled. Contact: Len Baker, El B’s Specialty Foods, PH/FAX: (888) 295-2446; e-mail: goodfood@elbs.com.
Narrowing Its Focus
In order to focus more attention on its core business, Bob Evans Farms, Inc. in Columbus, Ohio, is selling its non-core Hickory Specialties, Inc., a charcoal manufacturing operation, and Mrs. Giles Country Kitchens, Inc., which produces fresh deli salads. The two companies were expected to generate combined sales of approximately $46 million in fiscal 1999.
"These divestitures will help us sharpen our focus on the many growth opportunities in our restaurant and food products businesses and will free up additional capital to support that growth, as well as to make further Bob Evans stock repurchases," said Daniel E. Evans, chairman of the board and CEO.
Expanding California’s Great Outdoors
The California Uniform Retail Food Facilities Law requires all food establishments, except outdoor barbecues, to be enclosed. However, when the owners of the Seascape
Resort in Aptos tried to install an outdoor wood-burning oven, which did not qualify as an acceptable piece of outdoor restaurant equipment, they ran into regulatory red tape. "As a new resort we certainly wanted to comply with the current law, but we also felt that ourdoor wood-burning ovens were a safer, more sanitary way of cooking," said Jim Maggio, general manager of Seascape.
As a result, Senator Bruce McPherson is trying to pass SB 979 that would exempt wood-burning ovens from the enclosure requirements, and would also allow restaurants to offer broader menu choices.
Out of the Home, Into Restaurants
According to the National Chicken Council, only 39 percent of chicken was sold in U.S. grocery stores in 1997, compared to 50 percent in 1987.
Chicken Wins
A study by Perceptive Market Research Inc. found that boneless, skinless chicken breast is the top choice in terms of consumer perceptions of value--including versatility, preparation time, and price. Boneless rib eye steak won in the cleanup time and "liking" categories, although chicken rated in the "like very much" category. Boneless pork loin chops did not finish first in any value category.
Source: National Chicken Council/Foodville Gazette, 5/10/99.
Red Meat Holds Its Own
According to the National Cattlemen’s Beef Association, there were more than seven billion beef servings in foodservice in 1997, compared to 4.7 billion servings of chicken, 1.8 billion servings of fish, and 0.3 billion servings of pork.
Good Times Call for Beef
Americans are expected to have eaten 55.8 million pounds of beef this past Memorial Day, which makes this holiday the largest beef consumption day of the year. This figure exceeds the average daily consumption of 44.6 million pounds by 25 percent. Other beef-featured holidays include July 4 and Labor Day, both with an estimated consumption of 53.6 million pounds, a 20 percent increase of average daily consumption.
Award-Winning Taste
Red Oak Hereford Farms, based in Iowa, have three honors from the American Tasting Institute’s Awards of the Americas for its excellent beef. The company’s Certified Hereford Beef was awarded Best Tasting Restaurant Beef in America for the third year in a row, and Best Supermarket Beef in America for the second year in a row. Red Oak’s My Favorite Jerky won Best Tasting Beef Jerky in America this year.
Beef Made Easy
A new updated version of the Beef Facts for Foodservice folder is now available. The information it contains includes cut-specific sales sheets, purchasing information, merchandising tips, menu ideas, and nutrition data. It is a product of the National Cattlemen’s Beef Association, and can be obtained by calling (800) 922-2373.
Keeping Convenience Safe
Because Ready-to-Eat meat products are cooked, packed, shipped, and then made available for consumption without any further preparation, bacteria can find its way back into the product and grow, even under refrigeration. In order to prevent such problems, various national, regional, and state meat associations, along with the Food Marketing Institute, have prepared a resource document called "Guidelines for Developing Good Manufacturing Practices, Standard Operating Procecures, and Environmental Sampling/Testing Recommendations for Ready-to-Eat Products." These guidelines provide good information about how to insure the safety of previously cooked products, and are available from the National Meat Association.
Improving Patios Across America
is the first Web site that provides products and information for above-ground gardeners. "Container gardening is booming," said Bruce Butterfield, director of research at the National Gardening Association. "Sales of container gardening supplies have more than doubled over the last five years, making it one of the fastest growing segments of the $28 billion garden supplies market." Additionally the site has six boutiques that sell growing supplies and balcony lifestyle products such as lanterns, barbecue gear, and compact furniture. "This country has over 21 million balconies, 40 million decks and countless patios and proches," said Benjamin Swett, CEO of Windowbox.com. "With some helpful advice and a little imagination, these spaces can be turned into relaxing garden hideaways."As reported in the May/June 1999 issue of Barbecue Business Magazine.
Hardware Innovations
--Indoor Grills...For good health and easy clean-up, Hamilton Beach has developed a series of indoor electric grills that include features such as: rounded grill bars that allow fat to drip away from food, variable heat controls, and indoor/outdoor stands. Retail prices range from $69.99 to $99.99. Contact Beverly Burger (804) 527-7309, or www.hambeach.com.
--Patio Heater...To help the year-round barbecuer, Delia Associates of North Haven, Connecticut, has introduced a propane-based patio heater. This unit radiates a 20-foot circle of heat that is designed to warm objects and people rather than the air around them. Additional features include a heavy-duty steel base and safety shut off. PH: (203) 234-0667; or (800) 356-3803, ext. 328.
--Portable Grill...The Bar-B-Que Buddy, from Chisholm Enterprises saves both space and energy. Measuring 7"X9"x11, this rotisserie unit runs on two "D" batteries, which provide enough energy for two hours of cooking. It comes with eight skews, and you can also order a drum for cooking up to four pounds of meat or vegetables. Retail: $89.89+S&H. PH: (562) 946-3183; or (800) 848-2333.
Berlin Offers Packaging Alternatives
The new 32-ounce PET decanter from Berlin Packaging was specifically designed as an
alternate to glass for containing economy-sized barbecue products. This container is as
clear as glass, and features a ribbed design for added top-load package strength. Also
ideal for salad dressings, marinades, oils, syrups, teas, and other products. Available by
the piece or by the truckload, with or without closures.
For retail sales, Berlin Packaging has also developed a newly-designed 16-ounce custom designed PET Imperial Decanter. This package is also clear as glass, but offers the economic and safety features of plastic. It has a large recessed area so that labels remain intact after shipment, and was designed to develop stronger brand differentiation for stand-out sales. A variety of cap choices is also available. PH: (312) 876-9292, ext. 64; FAX: (312) 258-7022; e-mail: srodney@berlinpackaging.com.
Great Strips of Fire!
Tyson, the longtime poultry producer, introduces Strips of Fire boneless chicken wings,
which deliver real buffalo wing flavor in a boneless, whole-muscle breast strip. This
product can be used in a variety of new menu applications, and Tyson offers merchandising
support and serving suggestions. PH: (800) 24-TYSON, ext. 139; Web site http://www.tyson.com .
New Ready-to-Cook Meats
Hillshire Farm introduces its new ready-to-cook, fork-tender selections. The Tender
Carvers line of foil-wrapped meats includes Pork Roast, Prime Rib and Turkey Breast. All
meats are pretrimmed and boneless. PH: (800) 481-IDEA.
Flavor-Q Your Barbecue
Seasoning grilled or smoked food is as easy as tossing a handful of chips on the coals,
with Flavor-Q Savory Gourmet-Flavored Hardwood Chips. The product, which has been in
development for several years, uses Missouri hardwood chips flavored with Lemon Butter,
BBQ, Cajun Spice, or Hickory seasoning to impart flavor combinations to grilled and smoked
foods.
Flavor-Q has been carried by Sam’s Wholesale Clubs, Bass Pro Shops, a hardware chain store, and grocery stores in over a dozen states. In addition, Flavor-Q is appropriate for gourmet and gift shops. Contact: Heartland Fragrance and Herb Co., Springfield, MO, PH: (800) 637-2368.
Austin in Boston
Austin Grills, Inc. announces plans to open a seventh restaurant in Cambridge,
Massachusetts on July 5, 1999. Austin Grill is known for its authentic and deeply flavored
Tex-Mex food, a fun and funky atmosphere, and friendly service. Unlike other chain
restaurants, the food is prepared entirely from scratch, using only the freshest
ingredients. The company currently operates five restaurants in the Washington, D.C.
metropolitan area and one restaurant in Baltimore, Maryland.
The menu is the same at all locations, although each of the Austin Grill’s chefs are encouraged to create daily specials to showcase their creativity. PH: (202) 338-0599; FAX: (202) 337-2067.
Hilton Grills
Grill Concepts, Inc., in Los Angeles, reports that the Daily Grill restaurant they opened
in the Hilton Burbank Airport Hotel as a part of their expansion program with major hotel
properties, has become one of the top-grossing Daily Grill restaurants. "We
completely converted the original hotel restaurant, known as Lew’s, to a Daily Grill,
and sales already are up over 50 percent compared with last year," said Robert
Spivak, president and CEO of Grill Concepts. Other hotel ventures are scheduled for
properties in Salt Lake City, Utah, Georgetown in the Washington, D.C. area, and in
Rochester, Minesota.
Redneck Shake-Up
With the termination of a proposed acquisition, Redneck Foods, Inc., based in Asheville,
North Carolina, could not support its existing management structure. As a result its CFO
has resigned and its COO has been terminated. Redneck Foods, Inc. acquires, operates, and
franchises Jeff Foxworthy Bar-B-Que restaurants, and markets a line of barbeuce sauces,
snack foods, and other items through the restaurants, as well as retail outlets, including
Wal-Mart Supercenters and Ingles Supermarkets. Contact: David Womick, (828) 277-5577.
Sonny Bryan’s Named Best in Texas
Sonny Bryan’s Smokehouse, a restaurant fixture in Texas since 1958, has been named
the best Barbecue restaurant in the State of Texas by noted author, Steven Raichlen in his
best-selling book, The Barbecue! Bible (Workman Publishing, $18.95). In the book,
Raichlen’s list of the "best barbecue restaurants around the world"
includes only six U.S.-based operations and only one from Texas. Sonny Bryan’s
recently opened its eleventh location in Richardson, TX, and is building new locations in
Dallas. Contact: Mike Alexander, PH: (214) 891-8844.
Que Queen Celebrates 10th Anniversary
Karen Adler is celebrating the 10th Anniversary of her company Pig Out
Publications, the only publisher and distributor specializing exclusively in outdoor grill
and barbecue books. Over the past decade, the Kansas City-based company has expanded its
library of cookbooks to include nearly 200 barbecue-related titles from publishing houses
throughout the United States and Canada, as well as its wholesale customer base which now
consists of hearth & home stores, gourmet kitchen shops, pool & patio shops, and
corporations who purchase books as premiums for their customers. Adler also sells direct
through Pig Out’s mail-order catalog or via their Web site at
www.pigoutpublications.com. PH: (800) 270-8041; e-mail: kadler@unicom.com.
Beef Industry Gets a Facelift
IBP, Inc., the largest supplier of fresh beef and pork in the nation, which is based in
Dakota City, Nebraska, is following consumer trends by developing a line of convenient
fresh and prepared beef and pork products. This move is to help regain market share
(fallen 13.7 percentage points since 1980 to 40.2 percent) lost to the chicken industry,
which has aggressively pursued value-added and branding strategies. "A good 75
percent of the (chicken) offerings are value-added to some extent," said Mary Adolf,
vice president of consumer marketing for the National Cattlemen’s group. "When
you go into the beef section, it looks basically the same as it did twenty years ago. You
don’t see a lot of fully-cooked, marinated or single-serve packaging."
Source: Reuters, March 19, 1999.
Information at a Glance
--In 1997, 39 percent of chicken was sold through U.S. retail grocery stores, as opposed
to more than 50 percent in 1987, according to the National Chicken Council.
--The USDA says that beef consumption rose during 1998 to an average of 64.4 pounds per person, from 63.6 pounds per person in 1997.
Source: The Foodville Gazette.
As reported in the March/April 1999 issue of Fiery Foods Magazine:
Echo Resources Inc. In Oklahoma City, recently changed its name to Big Daddy’s BBQ Racing Co. "We changed our business from oil and gas exploration to the promotion of sales of Big Daddy’s BBQ Sauce, related food products and racing car souvenirs," said Daniel C. Sparks, president of the company. "We thought we should change our name to one that more accurately describes the company." In a related announcement, the company said that it will be the primary sponsor of Junie Donlavey’s No. 90 NASCAR Winston Cup Racing Team for the 1999, 2000, and 2001 racing seasons. The racing cars, team uniforms, and other related vehicles will bear the logos for Big Daddy’s BBQ Sauce, spices, Back Yard Brew, and other company-owned food products. Contact: Gayla McCoy (405) 373-3600.
General Mills Acquires Lloyd’s Barbecue
General Mills, based in Minneapolis, announced in January that it had bought Lloyd’s Barbecue Company of St. Paul, a national brand of heat-and-eat barbecued meat products with sales of approximately $90 million. This acquisition, said General Mills Chief Executive Officer Steve Sanger, will extend General Mills’ participation in retail categories found along the fast-growing perimeter of the grocery store. Lloyd’s will be operated as a stand-alone subsidiary, with production continuing in St. Paul.
The Beef Industry itself is also interested in the market for ready-to-heat meat products. The National Cattlemen’s Beef Association said that a new category of this type of entree will "hit supermarkets at lightening pace in 1999," and is expected to grow by 20 percent during the year. In addition to barbecued products, offerings will include fully cooked pot roasts and beef stews.
Where There’s Beef, There’s Cash
The American beef industry comprises 17.5 percent of the gross national product, and
contributes $153 billion directly and indirectly into the national economy. In addition,
the industry employs 1.6 billion Americans.
Source: National Cattlemen’s Beef Association.
New Outdoor Fireplace Converter Fires Up Kettle Grill Market
Afterglow™ Outdoor Products Company in Indianapolis, Indiana, has introduced a new accessory that can turn your 22 ½-inch kettle grill into an Outdoor Fireplace. The converter consists of a stable, free standing kettle cradle that accepts the base unit of most 22 ½-inch kettles (with legs removed). Two wheels attached to the cradle allow for portability. The Afterglow™ firescreen insert sits snugly inside the bottom of the kettle and is attached securely to the cradle, and the unit is topped with the upper dome of the existing kettle grill. The design of the grill area and convenient side open door allow the user to remain seated comfortably beside the grill. The unit burns both charcoal and wood, so when the grilling is done, you can add wood for an evening around the fire. This product can be used almost anywhere, from patios to campsites to tailgate parties. Contact: (317)291-2183; FAX: (317)291-6955.
International Grilling Gadgets
At the National Housewares Manufacturers Association trade show in Chicago in January, the emphasis was on health, personal safety, and international flair. "American’s quest to add a wider range of ethnic products to their households stems from the healthy U.S. economy putting more money in their pockets," said Lisa Weiss, a lifestyle consultant hired by the show’s producers. Some of these products included Japanese pans and Korean barbecue grills.
Barbecue for the Rich and Famous
Chef Layne Wooten, known by some as "The Premiere Bar-B-Que Chef in America," is currently planning the dinner for the Academy of Country Music’s 34th Annual Awards show on May 5, 1999, in addition to writing a new cookbook and promoting his own Original Rattlesnake Sauce. In the past, Wooten has cooked for celebrities such as Janis Joplin, Jim Morrison, Steve Martin, The Los Angeles Dodgers, and Hugh Hefner, and has prepared menus for other award shows including the Emmy’s, and the Academy Awards.
As reported in the January/February 1999 issue of Fiery Foods Magazine.
Barbecue...and More
Hunter Brothers' H3 Ranch, Live Hickory Wood Grill in Fort Worth, Texas, is an upscale barbecue joint that offers steaks, ribs, chicken, spit-roasted pig, prime rib, chicken fried steak, shrimp, trout, and wood-fired salmon, in addition to sandwiches, salads, and tacos. Since opening in August, the venture has done better than expected. "Weekly sales continue to grow as we are well above the anticipated revenues projected prior to the restaurant's opening," said Robert H. McLean, chairman of the board, chief executive officer, and president of BFX Hospitality Group, Inc.
Still Going Strong
Barbecues Galore Limited, a chain of retail stores specializing in barbecues, fireside products, and related accessories, based in Irvine, California, announced third quarter same-store sales increases in its U.S. locations of 11.7 percent; and 23.9 percent for its Australian facilities. Net sales for this same period increased by 29.7 percent in the U.S. to US$12.6 million; and by 22.0 percent in Australia to A$36.9 million.
Receiving the Royal Treatment
The American Royal/KC Masterpiece International Invitational, now in its nineteenth year, is sanctioned by the Kansas City Barbecue Society, and takes place in early October. The event consists of five barbecue and barbecue-related contests on Friday and Saturday, and offers over $30,000 in prize money. Cooking contestants for the Invitational consist of state and regional winners throughout North America and Europe, and anyone can enter the Open contest, which this year had nearly 300 teams competing. More than 600 judges officiated over the cooking contests, and 400 judges chose "The Best Sauce on the Planet." Following are some of the results:
Best Sauce on the Planet:
Big Bob Gibson Championship Red Sauce
Big Bob Gibson Bar-B-Q
Don McLemore
1715 6th Avenue SE
Decatur, AL 35601
PH: (256) 350-6969
Best Rub on the Planet:
Obie-Cue's Original Fajita Seasoning
Obie-Cue's Texas spice
Obie Obermark
1826 Enchanted Lane
Lancaster, TX 75146
PH: 972-227-0686
Best Baste on the Planet:
Crown Boyle Marinade & Baste
Porky's Gourmet Foods
Ron Boyle
315 10th Ave. North, Suite 107
Nashville, TN 37203
(615) 244-7675
Bring Back the BBQ!
Subway Sandwich & Salad Shops, with 13,300 locations in sixty-four countries, are reintroducing their BBQ Beef Sub, which was a runaway hit in the Midwest in 1997. The sandwich features hickory smoked beef, smothered in Lloyd's barbecue sauce.
More Barbecue News
As reported in the November/December 1998 issue of Fiery Foods Magazine.
Where Fiery Foods and Barbecue Meet
This survey was compiled by Fiery Foods Magazine to determine the barbecuing and grilling preferences of hot foods aficionados. This consumer survey pool consists of people who agreed to participate through our Fiery Foods Super Site at (www.fiery-foods.com). Some of the percentages were rounded off, so not all categories add up to 100.
Type of Equipment Owned
Gas Grill 41% Charcoal Grill 36% Smoker 18% Other (Pig Cooker) 3% Don't Own a BBQ 3%
How Often Is Equipment Used?
1 to 5 times per month
Gas Grills........24% Charcoal Grill....18% Smoker............15% Pig Cooker.........3%
6 to 10 times per month
Gas Grills........15% Charcoal Grill....12% Smoker.............0%
11 or more times per month
Gas Grills.........6% Charcoal Grill.....6% Smoker.............0%
Favorite barbecue products:
BBQ Sauces........33% Marinades.........28% Rubs..............20% Grilling Sauces...15% Make Your Own......3%
Where are these products purchased?:
Supermarkets..........47% Specialty Store.......33%* Mail-Order (Catalog)..14% Internet...............7%
*Specific preferences of those who chose Specialty Stores:
Hot Shops.............60% Natural Foods Stores..13% Oriental Stores........7% Gift Shops.............7% Did not specify.......13%
Preferred heat level:
Mild..................10% Medium................20% Hot...................70%
Favorite barbecue style:
Texas Style..........29% Jerk Seasoning.......24% Caribbean Style......19% Southern Style.......14% Asian Style..........10% Kansas City Style.....5%
Use of specialized woods or chips:
54% use wood chips
46% do not use wood chips
Favorite meat for barbecuing:
Beef.......43% Chicken....24% Pork.......24% Fish.......10% Lamb........0%
Number of barbecue books owned:
0..........12% 1-44.......52% 5-9........24% over 10.....8%
Additional comments:
Products that respondents would like to see on the market included "baseline" sauces that can be custom-tailored with spices at home; more "healthy" grilling and smoking products for fish and seafood; sauces for seasoning grilled vegetables; and more Indian/Pakistani products. Specific products mentioned by name: Ralph's Momma Sauce BBQ Sauce, and Ralph's Sweet Hot Grilling Sauce.
There was also one statement as to availability: "I think there needs to be more wide-spread distribution of 'specialty' BBQ products. I live in the Midwest, (near Toledo) and it is virtually impossible to get a good jerk rub in the stores. If I don't make it myself or order it online, I can't get it."
South of the Border Sauces
El Paso Chile Co. has just introduced a line of gourmet barbecue sauces that are sure to satisfy any number of palates. Offerings include: Dark Secrets Mole sauce, Chipotle Honey Orange sauce, Jamaican Barbecue sauce, and Oink Ointment with mustard. They are available at cookware shops and gourmet shops. Call (800) 27-IS-HOT.
More Sonny to Love
Sonny's Real Pit Bar-B-Q, the largest barbecue restaurant chain in the U.S., opened its 100th store in Oakwood, Georgia on September 1, with five more openings in Florida and Alabama before October.
Sonny's experienced $132 million in sales in 1997, with 1998 sales expected to exceed $150 million. Average per-store sales for 1998 will exceed $1.5 million (in restaurants serving about 250,000 people per year), with the top stores, which serve 400,000-500,000 people each year, topping $2.5 million each. "It took me a couple of years after we bought this company to realize it had no boundaries," said Bob Yarmuth, president and CEO of Sonny's Franchise Company Inc. "There are very few concepts that have this much appeal thirty years into their existence. Sonny's can go as far as energy and ambition can take it." The company expects to add sixty additional new stores by 2003. Contact: Barbara Makey--(407) 660-8888 or Sonya Snyder--(407) 381-0012.
Foxworthy is Marketworthy
Redneck Foods, Inc., the fifth largest barbecue restaurant chain in the U.S., will soon be filling orders to Ingles Markets for 2,419 cases of Jeff Foxworthy's Backyard Bar-B-Q Sauce. The sauce, which is available in three flavors, has been popular with shoppers wherever it has been offered. "After receiving an enthusiastic reception from shoppers at Wal-Mart Supercenters nationwide, we realized it was time to make Jeff Foxworthy's Backyard Bar-B-Q Sauce available in additional retail outlets," said David Womick, president of Redneck Foods.
Ingles Markets operates 207 supermarkets in North and South Carolina, Georgia, Tenessee, Virginia, and Alabama.