When we went to the Big Apple BBQ Block Party the weekend of June 8th, 2013 in New York City, it got us thinking about sustainable sourcing and barbeque. In the past, barbeque was a reflection of what was around in your area. The geography was reflected in the cuisine – you bought what was nearby and cooked it. However, as time went on, the barbeque world moved more towards industrial agriculture. Restaurants across the nation served what customers wanted, not what was necessarily available to them. Go to any BBQ joint and you can get ribs or brisket, so where can everybody in the country get your supply of ribs from? Not your small farmer, but big giants like Smithfield, who also seemed to be a sponsor and the Big Apple Barbeque. Tune-in to learn more about sustainability in BBQ today! This program has been sponsored by BluePrint Cleanse.

“We’re pushing them [Smithfield], because they need to be pushed. Unfortunately we’re in a situation where we need the Smithfields of the world to generate revenue and sponsorship to make events like this happen.” [02:00]”

Kenny Callaghan of Blue Smoke on HRN Prime