of the Grill
From Korean flavors to varieties made with wine, bourbon and
beer, here's a look at what's hot in barbecue sauces.
BY KARA MAYER ROBINSON
A
mericans love to grill. According to the Hearth, Patio
& Barbecue Association's 2013 State of the Barbecue
Industry Report, more than 86 percent of households
own an outdoor barbecue, grill or smoker. Most people
use them year-round. So it's no wonder total U.S.
retail sales of meat sauces grew by 12 percent from 2007 to 2012, according
to Mintel Group's August 2012
Condiments report.
Clockwise from left: Chicken with Wine Country
Kitchens Napa Jack's Merlot Bar-B-Q sauce;
ribs topped with Stonewall Kitchen's Bourbon
Molasses Barbecue Sauce; brisket with Gator
Ron's Chipotle Heavenly BBQ Sauce.
PHOTOS: MARK FERRI; FOOD STYLING: ROSCOE BETSILL;
PROPS STYLING: FRAN MATALON-DEGNI
OCTOBER 2013
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