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Posts tagged: National Barbecue Month

Grillin’ and Chillin’ for National Barbecue Month

AMS Poultry Program employees Mark Perigen (left) and Gerald Brockman (right) prepare filet mignon on a tailgate-style grill.  They prefer a charcoal grill because of the smoky taste it offers.  Photo courtesy Mark Perigen

AMS Poultry Program employees Mark Perigen (left) and Gerald Brockman (right) prepare filet mignon on a tailgate-style grill. They prefer a charcoal grill because of the smoky taste it offers. Photo courtesy Mark Perigen

April showers have passed and barbecues are in full bloom.  Perfect weather and longer days make the month of May the perfect time to celebrate National Barbecue Month.  Whether you think barbecuing requires gas or charcoal, or that ribs should only be parboiled, or if you insist that asparagus must be sautéed with olive oil, it is time to fire up the BBQ.

Quality matters when it comes to barbecue.  The graders at the USDA’s Agricultural Marketing Service (AMS) certify that meats and other products are of a desired quality.  Our grades account for factors such as tenderness, juiciness, and flavor. These are major selling points for any good barbecued foods. When shopping for meats, you can easily identify the USDA grade on most packages. Read more »