Page 3 - February 2022 Barbecue News Magazine

Trends or Traditions
Barbecue News Magazine
PO Box 981
Douglas, GA 31534 PHONE: 800-385-0002 EMAIL: info@BarbecueNews.com WEBSITE: www.BarbecueNews.com
Co-Founders
Joe M. Phelps and Dr. Don “Doc” Gillis
Publisher
R. Kell Phelps
Editor
Carlene S. Phelps
Office Manager
Janet Phelps
Featured Contributors
Ardie A. Davis (aka Remus Powers) Doug Mosley
Daren Proctor
Vic Clevenger
Meathead
Mark & Gretchen Noordsy Dana Hillis
Ray Sheehan
Michael Garrison Raymond Cato
Ben Arnot
Christy Jones
Published Monthly By
Baylyn Enterprises, Inc.
In Memoriam
Joe M. Phelps • Dr. Don “Doc” Gillis
Brian Heinicke • Billy Bones • Rocky Danner • Jim Tabb
NBN is proud to be THE official publication for:
Barbecue News Magazine is published monthly by Baylyn Enterprises, Inc., for (U.S.) $30 per 1 year or 12 issues, 336 Phelps Rd., Douglas, GA 31533. Periodicals Permit USPS 018428, entered at Dou- glas, Ga.
Reproduction of art work, original copy, editorial material, etc. appearing in the National Barbecue News is strictly prohibited without the expressed written consent of the publisher. Our responsibility for errors and omissions consists only of the re-print of advertising space in the next edition. Opinions of writers/columnists do not necessarily reflect the opinions of the owners. We reserve the right to edit, condense, or omit any ad or submitted article and are not responsible for any copyright infringements. Deadline for content is the 15th of each month. For additional information, call the National Barbecue News office at 1-800-385-0002 or contact us via email at info@barbecuenews.com.
POSTMASTER: Send address changes to Barbecue News Magazine, P.O. Box 981 Douglas, GA 31534-0981
©2022 Baylyn Enterprises/ National Barbecue News
R. Kell Phelps
Publisher
info@barbecuenews.com
New trends happen every second in our world. Sometimes we can run our- selves ragged trying to keep up with the latest and greatest fade.
Our outdoor cooking world has experienced dif- ferent trends and many of these trends have now be- come the norm. At some point in history pellet grills, reverse flow smokers, gas
grills, ceramic cookers, and even salt were all new trends. Today, some trends, have evolved as standards by some in our BBQ and grilling world while some trends have all but disappeared. These new barbecue and grilling trends will continue as more technology and science becomes available to live fire cooking.
A few trends have survived and have transformed into traditions. A perfect example of this would be the deep- fried turkey trend. Back in early 90’s there were count- less numbers of these turkey fry kits sold and used for the yearly Thanksgiving turkey. The trend has died down a bit due to the absolute danger associated with this cooking method, but still some swear by this method and have now made this their yearly tradition.
This coming year I hope to be on the side of helping someone discover the trend of live fire cooking and hopefully make it a tradition for them. I plan to do this by sharing my knowledge of all things BBQ with as many people as possible. I have even decided to do more live demos in public stores to help ensure the growth and continuation of the #BBQfamily I love.
Is anyone else ready to use your skills and knowledge to continue your traditions?
Until Next Month...Keep It Smokin'
Kell and Crew
FEBRUARY 2022
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