Each year, when we’re evaluating culinary trends for the next 12 months, we think there’s a possibility that barbecue might fall out of fashion. What the heck are we thinking? By the time spring rolls around, we’re just as eager to fire up the grill and smoker as we were last year. Nothing beats the process and the results of low-and-slow cooked meat.
The kitchen guys tend to agree with us. The National Restaurant Association’s “What’s Hot Culinary Forecast” surveyed 1,300 chefs