Kansas City winters are brutal—snow, wind, freezing temps—but that doesn’t mean you quit smoking meat. After more than a decade at Slap’s BBQ located in Kansas City, Kan. with my brother Mike, I know cold weather can deliver incredible barbecue. In fact, some of the best BBQ I’ve ever made came out of the pit on a snowy day. Hickory smoke in crisp air? Pure magic.

Why Winter BBQ Works

Cold air helps long smokes, and in the Midwest cold usually means moisture, which improves results. Lighter winter crowds at Slap’s also gives me more time to refine my pit skills. Winter forces you to master fire control—making you a better pitmaster.

Cold-Weather Smoking Tips

Here are my top winter BBQ tips:

1. Prep your space: Clear snow and ice around your smoker. Position your pit out of the wind. Use a garage wall or windbreak if needed, but keep your vents clear.
2. Extra Fuel Always: Stock 50% more fuel (charcoal, wood or pellets) — cold drains heat fast.
3. Preheat Longer: Preheat 30–45 minutes longer to stabilize the temperature. Insulated smokers like offsets and kamados shine in the winter. Insulate thin smokers, with a welding blanket or other fire-safe blanket.
4. Keep the lid shut: If you’re lookin, you ain’t cookin. Use a wireless thermometer to monitor the inside temperature.
5. Add 20–30% cook time: A Prairie Fresh pork butt at a pit temperature of 225–250°F may take 1.5 hours per pound instead of 1 to 1.25 hours in warmer weather. Wrap in foil if needed.
6. Watch Wind and Moisture Management: Shield vents from wind gusts. Use a water pan for humidity and to stabilize temperature.
7. Safety First: Dress in warm layers, wear heat-resistant gloves, keep a fire extinguisher handy. Clear any overhead snow that could fall from above.

Favorite Winter Cuts

Let’s talk about the star of winter cooking: Prairie Fresh USA Prime pork shoulder butt with its premium marbling, tender texture and versatility—one cook can feed you for days. It’s my go-to for pulled pork. The marbling in Prairie Fresh USA Prime keeps it juicy even in dry winter air. Rub heavy, smoke low with hickory till 195-203°F internal—pure heaven on a bun.

Once you’ve mastered this cut, explore these other favorites for cold-weather smoking:

• St. Louis Style Spareribs: These hold smoke flavor amazingly. Go 3-2-1 method, (3 hours of smoking unwrapped, 2 hours wrapped in foil and 1 hour of saucing and glazing to finish) but add time in the cold. Prairie Fresh St. Louis style spareribs have that perfect meat-to-bone ratio.
• Baby Backribs: If the wind’s howling, these finish faster while still delivering big flavor.

Winter BBQ isn’t easy, but that’s why it’s rewarding. Fire up the pit, grab Prairie Fresh pork and make memories. If you’re in KC, stop by Slap’s—we’re smoking fresh daily, snow or shine.

Joe Pearce is co-owner and pitmaster of Slap’s BBQ in Kansas City. Since 2014, he and his brother Mike have turned a competition team into one of the city’s most popular barbecue spots. A frequent KCBS competitor and TV personality, Joe has earned top honors including Reserve Grand Champion at the Jack Daniel’s World Championship Invitational. He partners with Prairie Fresh to share his expertise in smoking pork and creating bold, consistent flavor.

The post Winter BBQ Tips: How to Smoke Like a Pro in Cold Weather appeared first on Prairie Fresh.

When you’re a champion pitmaster, the holidays hit a little different. While most folks are making shopping lists, deciding who’s bringing the green bean casserole or arguing about whether marshmallows go on top of the sweet potatoes, I’m over here fielding one specific question:

“So… you’re cooking, right?”

And it’s never really a question. It’s a volunteer-without-asking, a family tradition at this point. The moment the calendar flips to November, I’m drafted like a first-round pick. Thanksgiving, Christmas, New Year’s — hell, I’m pretty sure someone tried to get me to cook for Groundhog Day once.

But honestly? I wouldn’t have it any other way.

A Championship Mindset Meets Holiday Chaos

Winning a world championship in barbecue teaches you a few things like patience, precision and how to stay calm while everyone around you is losing their minds. And let me tell you, that skill set comes in handy when your kitchen turns into an airport terminal and you’ve suddenly got 14 different “can you just…” requests flying at you.

“Can you just smoke a turkey?”
“Can you just do ham too?”
“Oh! And maybe some ribs?”
“You think you could make that brisket you did last year?”
“Oh! And your mac and cheese. And those beans Kristy loves…”

By the time the actual holiday rolls around, I’ve got a menu that looks like I’m catering a small wedding. But here’s the secret:

I love watching the people I care about enjoy good food.

That fires me up way more than trophies or titles.

My Holiday Game Plan

You don’t survive championship barbecue or holiday cooking without a solid game plan. Here’s how I handle it:

Start early. Like… really early.

A championship cook isn’t something you rush, and neither is a holiday spread. Brines, injections, rubs — these things take time. I treat holiday cooking like I would a contest cook: prepared, organized and a little obsessive.

Keep it simple but make it great.

Not every holiday dish needs to be a 15-hour brisket. Sometimes the most memorable meals are the ones with simple ingredients done perfectly. Smoked turkey with a killer brine. Spiral ham with a sweet heat glaze. Pork tenderloins with a holiday rub twist. It doesn’t all have to be complicated, but it should all taste amazing.

Know your crowd.

Every family has “those people.”
The picky eater.
The one who wants it spicy.
The one who wants it not spicy.
The one who says they don’t like barbecue… but attacks your plate first.

I cook with everyone in mind and every year, someone says, “This is the best you’ve ever made.” That’s the win I care about.

Enjoy the process.

Barbecue is love. The smoke, the fire, the rhythm of a good cook — it’s therapy. Even during the holidays, when things are loud and busy, the moment I fire up the smoker, everything slows down. That’s where I find my peace. Anyone who does barbecue knows what I’m talking about.

The Best Part? The Table.

At the end of the day, the holidays aren’t about the perfect sear or the ideal smoke ring. They’re about the people sitting around the table — your family and friends.

When I look up and see Kristy smiling, our kids going back for seconds, the family laughing, plates already a mess — that’s the good stuff. That’s why I say yes every year without hesitation.

Food brings people together. Barbecue makes them stay a little longer.

Being “Volunteered” Is a Privilege

Sure, I may not get a break during the holidays. Sure, I’m the first one to start cooking and the last one to sit down. But being the one everyone trusts and expects to create the flavors that make their holiday memories?

That’s a pretty incredible thing.

Being a champion pitmaster isn’t just about a trophy on the shelf.

It’s about moments like these.
The holidays.
The family.
The food.
The love.

And if that means I’m always “volunteered” to cook…

Well, that’s a title I’ll proudly carry right next to World Champion.

Go back to Pit Talk.

Richard Fergola, known as “Fergie,” is a Kansas City-based pitmaster, barbecue educator and founder of the Fergolicious BBQ team. A former high school teacher and coach, Fergola turned his passion for teaching into a career in barbecue, leading classes across the country and competing at the highest level. Since launching Fergolicious BBQ in 2012, he has cooked in more than 225 competitions, earning over 40 Grand and Reserve Grand Championships and World Championship titles in 2021 and 2025.

He is also the creator of the award-winning Richard Fergola Barbecue brand seasonings and has appeared on national shows including BBQ Pitmasters, Chopped, and BBQ USA. As a Prairie Fresh Ambassador, he shares his expertise and love for authentic Kansas City-style barbecue with backyard cooks and professionals alike.

The post Master Holiday Grilling: Pro Tips from a World Champion Pitmaster appeared first on Prairie Fresh.

Tailgating is more than a pregame ritual — it’s a celebration of food, fire and community. And for me, pork is always the centerpiece. Whether I’m grilling in a stadium lot or my backyard, pork delivers the flavor, flexibility and crowd-pleasing power that game day demands.

Why Pork Wins on Game Day

Pork is my go-to because it works across cooking styles. From fast-seared chops to low-and-slow barbecue, it’s a protein that adapts and impresses. I prep ahead — marinate, portion and pack — so I can focus on cooking once the grill is hot. Pork shoulder is perfect for pulled pork sandwiches, tenderloin makes great skewers and thick-cut chops grill up fast and juicy.

Tailgating Gear That Works

Efficiency is key. I keep my setup simple but effective with gear that’s portable and reliable.

• Grills and Griddles: The Blackstone Flexfold 28-inch Griddle folds down for easy transport and offers plenty of cooking space. For gas grilling, the Weber Traveler is compact and powerful. When I want charcoal flavor, I reach for the Weber Jumbo Joe — lightweight, durable and perfect for live-fire pork.
• Fire Starters: A charcoal chimney and Royal Oak Tumbleweeds get the fire going fast and clean.
• Coolers and Storage: Yeti wheeled coolers and soft-sided totes keep pork cold all day. I pack marinated cuts in gallon-size Ziploc bags and use aluminum pans for reheating. Airtight containers like Weber Works Prep & Serve help keep everything organized.
• Tools and Prep: My grilling kit includes tongs, spatulas, a meat thermometer, foil, cutting boards and towels. Prepping ahead keeps the cooking stress-free.

Cold-Weather Grilling Tips

Some of my best tailgates happen in winter. Cold weather just means planning smarter.

• Preheat longer — cold air slows everything down.
• Use a Bluetooth thermometer like the Meater Probe to monitor temps without lifting the lid.
• Bring extra fuel — cold burns through propane and charcoal faster.
• Block the wind — it can mess with your flame and heat.
• Dress smart — insulated boots and layered gloves keep you warm and nimble.
• Protect your gear — use all-weather covers to prevent rust and moisture.
• Warm your trays — cold platters pull heat from food.
• Pack a hot drink — a warm beverage in a Yeti bottle goes a long way.

Final Thoughts

Tailgating is about more than grilling — it’s about gathering, eating and celebrating. Prairie Fresh is always at the heart of my setup because it delivers every time. With the right gear and a little planning, you can turn any parking lot or backyard into a great place to cook and connect — no matter the weather.

Go back to Pit Talk.

Chef Matt Abdoo is executive chef and partner of Pig Beach BBQ, with locations in Queens, New York; West Palm Beach, Florida; and Boston, Massachusetts. A Culinary Institute of America valedictorian, he blends fine-dining training with a passion for barbecue. He’s a nine-time first-place winner at the Memphis in May World Championship Barbecue Cooking Contest and a proud Prairie Fresh ambassador.
Matt began cooking in upstate New York with his Italian American Lebanese family. He’s a regular guest on NBC’s “Today” and has appeared on Food Network shows including “Beat Bobby Flay” and “The Kitchen,” sharing his love of bold flavors and barbecue with national audiences.

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BBQ isn’t just something you eat — it’s something you feel. It’s a full-body, five-senses experience that brings people together around fire, flavor and family. At The Shed Barbeque and Blues Joint, we live and breathe this truth: BBQ brings people together. Always has, always will. That’s why we say, “Get Fed at The Shed” — because here, you’re not just feeding your body, you’re feeding your soul.

See the sizzle
Great BBQ doesn’t just taste amazing — it looks like a masterpiece. From glistening ribs to sky-high pulled pork sandwiches, BBQ is a feast for the eyes. Mahogany bark, pink smoke rings, charred edges and colorful sides bring the wow factor before your first bite.

Hear the heat
There’s a rhythm to BBQ. The sizzle of pork tenderloin on the grill, the pop and crackle of pork belly over open flame — it’s music to a pitmaster’s ears. At The Shed, that rhythm blends with live blues, creating a soundtrack that turns cooking into celebration.

Smell the smoke
For us, smoke is the scent of home. Nothing draws people in like the smell of a pit loaded with oak, pecan and hickory, wrapping smoke around juicy pork shoulders and ribs, sending hunger signals straight to your soul.

Feel the flavor
And oh, that feeling. The crispy crackle of pork skin, the tenderness of slow-cooked meat and the sticky fingers from BBQ sauce are all part of the hands-on joy of gathering around the table.

Taste the tradition
Pork is the ultimate BBQ canvas — versatile, flavorful and ready to soak up whatever you throw at it. Whether it’s a salt-and-pepper chop or an apple-habanero-glazed rib, pork delivers. Sweet, spicy, smoky, savory — sometimes all in one bite. It’s why the whole neighborhood shows up when the pit gets fired up.

Built by fire, bound by family
BBQ isn’t just for the pros — it’s for anyone who loves food, fire and family. There’s something special about watching the next generation light their first fire, flip their first chop and fall in love with the process. At The Shed, we’re not just cooking meals — we’re passing down traditions and building community, one smoky, saucy bite at a time. That’s the heart of everything we do.

Remember this — BBQ is more than food. It’s a way to connect, to celebrate, to pass something meaningful down. So light a fire, get a little smoky and invite your neighbors over. Build something with your hands, share it with your heart and keep the BBQ truth and tradition alive.

Go back to Pit Talk.

Brad Orrison and Brooke Orrison Lewis are the sibling duo behind The Shed Barbeque and Blues Joint in Ocean Springs, Mississippi. Brad, the self-proclaimed “Head ShedHed,” is a pitmaster and BBQ visionary who turned a pile of junk and a passion for pork into a BBQ empire. Brooke, co-owner and operations guru, brings the heart and hustle that keep The Shed smokin’ and rockin’. Together, they’ve built a brand rooted in family, fueled by fire and celebrated as three-time world champions at the Memphis in May World Championship Barbecue Cooking Contest.

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There’s just something about ribs. The smell of smoke, the sizzle on the grill, that first bite making you stop mid-sentence — it’s more than food; it’s a memory. For me, backribs are where it all started. I didn’t grow up around a lot of traditional barbecue, but my papaw—my mom’s dad—always made ribs when we visited. He passed when I was young, but those ribs stuck with me. They’re one of my earliest food memories, and maybe that’s why I never say no to them.

These days, whether I’m cooking ribs, pork belly or a bone-in loin roast, I’ve learned that picking the proper cut of pork makes all the difference. I’ll walk you through exactly what I look for at the meat counter — weight, color, marbling, consistency—so you can bring home the best pork for your next backyard cook.

BACKRIBS

Weight

• I aim for baby back ribs around 3 pounds per slab. If I see slabs around 3.25 or 3.5 pounds, I grab those—heavier ribs often cook better with my barbecue style.

Consistency in Color and Size

• Fat color should be pearly white with minimal blemishes
• Meat color should be rich pink to reddish
• Uniform rib dimensions are key, especially if you’re cooking multiple racks (which, let’s be honest, I always am). This helps with consistent cook times

Minimal Purge

• Excess moisture in the packaging—aka “purge”—is a red flag. It can mean poor storage or that the ribs were frozen and thawed. Even if that only happened once, I’m not taking chances. Look for purge in other cuts, too.

PORK BELLY

If I buy pork belly, it’s likely for one of three things: bacon, sausage grind, or slow-cooked dishes like braises or barbecue.

Consistency in Size

I usually buy whole bellies. Natural variation in fat-to-meat ratio is expected, but I’m mainly looking for:

• Even thickness
• Smooth surface (not lumpy)
• No odd cuts or imperfections

Fat & Meat Color

• Fat should be clean white. Meat should range from light to deep pink, sometimes even dark red—especially around the surface

Fat-to-Meat Ratio

• For bacon: A 50/50 meat (or lean)-to-fat ratio is ideal
• For sausage: I want more fat
• For braises or barbecue, I go for meat-heavy bellies to balance richness with texture

PORK LOIN

To me, pork loin is the most versatile pork cut. Smoke it, fry it, cure it, braise it, or grill it—it’s a winner every time. I can rattle off five killer recipes without even trying.

I especially love a bone-in pork loin. Here’s what I look for:

Marbling

• Intramuscular fat is your friend. The more marbling I can see throughout the loin, the better.

Even Size

• When selecting a section for a 5-bone roast, I look for consistent diameter. This ensures even cooking from edge to edge.

Color

I’m almost always buying skin-off, bone-in pork loin. Here’s what I want to see:

• Fat cap: Bright, pearly white with no blemishes
• Meat: Rich, saturated pink—almost red. Especially if I’m grilling chops to medium, I’m paying extra attention to the meat color and marbling

FINAL THOUGHTS

Choosing the right cut of pork isn’t just about grabbing the first package you see—it’s about being intentional. Weight, marbling, consistency and color affect how your final dish turns out.

Whether it’s ribs that remind me of my papaw, belly for a homemade bacon batch or a juicy bone-in loin roast, these are the cues I use to pick the best pork for the plate.

Jean-Paul Bourgeois is a Louisiana native, seasoned chef and host of Duck Camp Dinners, known for bold Southern flavors and open-fire cooking. As a Prairie Fresh ambassador, he shares authentic recipes, fiery techniques and stories that celebrate the spirit of outdoor gatherings.

The post Before You Fire Up the Grill, Read This Pork-Choosing Playbook appeared first on Prairie Fresh.

BBQ has been really good to me. It has allowed me to have a great restaurant — Memphis BBQ Company — and a big BBQ and grilling retail store, The BBQ Allstars. It’s also taken me around the world.

Whenever I travel, I dive into the local food scene through food tours. They’re one of my favorite ways to experience a country’s culture through its flavors, traditions and ingredients, and the food is usually delicious. I love learning about how local flavors evolve through the culture. I’ve brought many of those unique global ingredients to my own kitchen — and you’ll find plenty of them featured in my upcoming cookbook, set to release in April 2026.

Every culture has a history of cooking with fire. That’s why BBQ can be so multifaceted and reflect so many world flavors.

Across the globe, different cultures have developed certain tendencies to flavor their food, often born out of necessity and preserved for a sense of familiarity with cuisine.

Gochujang, a Korean fermented chili paste, is an umami-filled, smoky and spicy condiment used in many dishes. It also blends seamlessly with your favorite BBQ sauce to fill that “what’s missing” component in the flavor profile and add some spice. From Japan, I love using soy sauce as a major umami component in sauces and glazes.

From Italy, I use Calabrian chilis in many dishes and Italian salsa verde as an accompaniment. Sometimes, I’ll add pecorino or Parmigiano-Reggiano to my white beans or collard greens. At Memphis BBQ Company, we serve BBQ spaghetti — a version of spaghetti with a mashup of zesty tomato and BBQ sauce that creates a unique flavor.

From Mexico, I’m drawn to the earthy, smoky notes of dried ancho and guajillo peppers. Of course, chipotle peppers bring a sultry signal fire to your palate when added to BBQ sauces.

Here’s the bottom line: If you love an ingredient’s flavors, it’s likely to elevate the flavors in your BBQ. Don’t be afraid to experiment. You never know what you’ll fall in love with next.

Go back to Pit Stop.

Melissa Cookston is a 7-time world barbecue champion, owner of Memphis BBQ Company in Horn Lake, Mississippi; an author of two cookbooks, Smokin in the Boy’s Room and Smokin’ Hot in the South, and a celebrated southern Delta chef who is sponsored by Prairie Fresh.

The post Fire, Flavor and Faraway Places: Global Inspirations for BBQ appeared first on Prairie Fresh.

How much do sustainable production practices impact consumer meat purchases?

According to The Power of Meat 2024, 1 out of 3 consumers look for meat products that are sustainably produced in ways that are better for the planet, people and animal welfare. Those consumers rely on brands and grocery stores to help them identify meat produced using more sustainable practices.¹

Buyers can help consumers by stocking meat cases with brands committed to both quality and sustainability. Meat case marketing also can help identify and promote products from brands committed to sustainable practices. Brands can help communicate the message at point of sale by highlighting sustainability on packaging.

Prairie Fresh^® is uniquely positioned to help fill this need thanks to a commitment to deliver consistent, quality pork that is raised with the planet in mind. Production practices are so critical to the Prairie Fresh’s identity, they even have a name: the Prairie Fresh Way. It’s a unique perspective on how pork is produced that begins with a commitment to collaboration and connectivity throughout the production pork supply chain to achieve quality meat.

“We believe there is a right way to produce pork that embraces the many needs along the production supply chain,” said Christy Engemann, Director of Sustainability, Seaboard Foods. “We collaborate with our partners and oversee operations to produce pork that is safe, nutritious and high-quality – all with an eye to long-term viability and being good stewards of our land.”

The Prairie Fresh Way includes a connected food system with farms, processing plants and a networked supply chain where Prairie Fresh has oversight of details that impact nutritional programs, animal practices, biosecurity and much more. Prairie Fresh sets high standards for on-farm pork production, with an emphasis on animal health and welfare. Processing plants are owned by Prairie Fresh, which means better tracing capabilities from farm to fork.

“The Prairie Fresh Way and our connected food system allow us to operate with transparency so that meat buyers can have confidence when they source pork – they can know where it comes from, who produced it, and that it was produced responsibly,” Engemann said. “Consumers continue to emphasize the importance of understanding how meat is produced when they make purchasing decisions, and Prairie Fresh meets that demand across our pork products.”

Prairie Fresh also is committed to furthering practices that benefit the environment, its employees and its communities. Farms and operating facilities meet or exceed all recommended environmental and safety requirements, and the company continually monitors operations to help identify ways to conserve resources and enhance employee safety. Prairie Fresh also contributes to Seaboard Food’s sustainability goals by generating renewable natural gas through biogas capture projects at livestock farms.

“We’re focused on doing what’s right for our customers, the animals, the Earth, and all the resources under our care,” Engemann said. “Ultimately, it’s our responsibility to bring together stewardship and good business practices so that we can serve meat buyers and consumers, now and into the future.”

To learn more about Prairie Fresh and its commitment to sustainable, high-quality pork, go to www.prairiefreshway.com.

¹ The Power of Meat 2024, https://www.fmi.org/forms/uploadFiles/86351500000001.toc.Power_of_Meat_2024_Top_10_FINAL.pdf

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There’s a business reason to focus on animal health that impacts food brands, grocery stores and the end consumer. If you want consistent, high-quality pork, it begins with how the pigs are raised.

Better pork comes from healthier pigs, and that’s one of the many reasons why companies focused on meat quality have implemented the science of better meat through better animal health and nutrition. Ian Levis, DVM, is operations and veterinary services manager for Prairie Fresh, and he says there is an inextricable link between animal health, high-quality meat and satisfied consumers.

“We must always remember that we raise pigs to feed people,” Levis said. “I feed our pork to my family, and I want to produce wholesome food for them and everyone else who purchases our products. To accomplish that, we do everything we can to ensure our pigs are healthy so that the pork products coming out of the plant are safe, high-quality and nutritious.”

Prairie Fresh optimizes animal health through the Prairie Fresh Way, the company’s unique perspective on producing pork using a connected food system, including farms and processing plants. Because Prairie Fresh controls every step along the integrated supply chain, it can monitor production to better understand how animal health impacts meat quality.

Levis says both nutrition and medicine play vital roles in producing consistent, high-quality meat for grocery store meat cases. But the science of better meat means determining what health or nutritional programs lead to better products. The Prairie Fresh Way allows the company to better pinpoint how it can improve nutrition and animal health to optimize meat quality.

“As a connected food system, we have the ability to track nutrition and health protocols from the farm through the processing plant, so that we can see how these decisions impact not only animal health but also the end product,” Levis said. “Nutrition, environment and animal health all impact meat quality, and we’ve done a great job connecting the dots from the processing plants to the farms to understand how these things work together.”

Integrated approach to animal health

Levis says the focus on animal health starts with breeding and continues through the production process.

“We’ve built a comprehensive, integrated program that encompasses all phases of the pig’s life, starting with the boar studs and working its way through the sow farms, the nursery, and the grow-finish facilities,” Levis said. “We focus on good health and good nutrition at the top of the chain, because it affects the health of piglets and carries through the entire process.”

A key to animal health is consistency – every day, at every step of production. The Prairie Fresh Way employs an overarching health program that applies to the entire herd, but Levis says it also incorporates a flexible, nimble approach that tailors nutritional and medical needs to each flow or farm. For overall health, it focuses on environment, air, water and food – looking to maintain optimal conditions for pig well-being and growth. That’s combined with medical treatments such as a comprehensive vaccination program to prevent and lessen disease, as well as antibiotics when needed.

“Our goal is to do the right thing for the pigs every day, because healthier animals have a better quality of life,” Levis said. “Our nutritional wellness protocols and animal handling programs all tie into the product in the meat case. High-quality meat requires a multifactorial approach that begins before the pigs are conceived and continues all the way through the life cycle.”

To learn more about how Prairie Fresh can bring consistent, high-quality pork to your meat case, visit www.PrairieFreshWay.com.

The post Want a better cut of pork? It begins with healthier pigs. appeared first on Prairie Fresh.

Where does your inspiration in the kitchen come from?

 Much of my inspiration comes from time with my family, growing up in upstate New York, and my Italian-Lebanese heritage. I love those flavors and the nostalgia that’s evoked when I re-create a flavor my Nona used to make. She prepared wonderful meals — a pot of Sunday gravy with meatballs or pork shoulder slow-cooked for hours —and our family enjoyed time together around the table.

Reminiscing about those days fills me with joy, and I love to share that feeling with others. Those memories also influence the way I cook and the food we serve. In both Italian and Lebanese cuisine, there is a focus on transforming quality ingredients using traditional techniques. We want to give our customers a high-quality product with the unpretentious feel of a family meal. More people in the industry are returning to simplicity with a focus on quality and technique, and that’s what we do at Pig Beach BBQ.

At a barbecue restaurant, meat is always the star of the show. How do you ensure high-quality meats at your restaurants?

You have to start with the best product available. At Pig Beach BBQ, we exclusively use Prairie Fresh® pork for our ribs and shoulders. I’ve found that it’s the most consistent high-quality pork on the market. It’s always juicy, tender, flavorful and very competitively priced. When I buy Prairie Fresh, I’m getting quality from an American-based company that implements sustainable farming practices with humanely raised pigs. That all leads to a high-quality product that I feel good about serving to our guests.

And that quality often inspires our customers to smoke pork ribs or shoulders at home. I think that’s great, because it brings things full circle. What started for me as a love of food and family, is shared with our customers, and then they take that experience home to make memories with their loved ones. There is something special about barbecue that brings people together.

 What should someone look for when buying pork from their local grocery store to barbecue at home?

 I always tell people: “quality in, quality out.” There are several things to look for when sourcing high-quality meat.

First, you want to look at the color of the pork. You’re looking for a deeper, darker color – reddish pink to purple. Next, you want a piece of meat with good marbling throughout the muscle. Fat delivers a juicy, flavorful bite and is essential for great barbecue. Finally, feel the texture of the meat. You want it to feel firm before it’s cooked – not soft or mushy. If you begin with a beautifully colored, well-marbled piece of pork, you’re off to a great start.

Another thing I’ve learned as a chef and restaurant owner is the importance of consistency. We want to deliver a consistent experience to our customers each time they visit. For barbecue, that begins with consistently high-quality pork. Whether you are smoking a rack of ribs in the backyard or roasting a pork loin in the oven, a consistent cut of pork will give you the foundation to improve your technique over time and become a better cook. If you want to put the very best barbecue on your table, you need to start with the very best pork. In my experience, Prairie Fresh USA Prime^® delivers the highest quality and consistency available today.

 Quality is clearly important, but how do you balance that with other factors such as price or production practices?

Consumers are looking to get their money’s worth at restaurants and at grocery stores, with value becoming an even bigger purchase driver in the last year or so. Convenience is also a big part of the equation, because we all have very busy lives. For home cooks who are looking for value, convenience, and taste, pork offers a variety of value-added meat products and flavors.

It’s also extremely important today to know where your food comes from, how it is processed, and how it will affect the world in which we live. I want to know that every farm is managed in a consistent way, and that animal care is a top priority.

Prairie Fresh controls every step of production from the farms to the processing facilities. That’s another reason I love sourcing my pork from Prairie Fresh and am proud to recommend Prairie Fresh pork personally and professionally. I know I can trust the Prairie Fresh Way to produce the kind of quality pork my customers expect.

To learn how Prairie Fresh can give your meat case customers a restaurant-quality experience at home, go to PrairieFreshWay.com.

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