Barbecue gets serious

05/24/2011 | Washington Post, The

Barbecue sauce sales have increased 21% since 2005, and one expert said, "It's all about authenticity right now. Everybody wants to stay true to the different regions." Competitive grilling is also heating up, and controlling the fire is essential. "The trick is to push the charcoal to one side so that you can have direct and indirect heat, controlling how quickly the food will cook," said Chris Lilly of Big Bob Gibson Bar-B-Q restaurants.

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