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Restaurants & Institutions On 'Cue
ISSUE HIGHLIGHTS: What’s Cooking at Sticky Fingers? ... Barbecue: Up in Smoke ... Recipe: Cap City Barbecue Sauce ... Recipe: Barbecued Pork Smokehouse Cuban-style Sandwich ... Recipe: Memphis-Style Barbecue Spareribs ... Smokey Bones Prepares for Post-Darden Future ... A Barbecue Pilgrim's Shortcut ... Barbecue Joint Pulls Plenty of Pork Parts

Welcome to On 'Cue, a quarterly collection of news, trends, recipes and tips to help you explore the many facets of barbecue. Improve your menu and tap into this popular category with food trends, consumer insights, updates on restaurant openings, and prep tips from 'cue experts – all brought to you from the editors of Restaurants & Institutions. To ensure that you continue receiving this newsletter, just click here and tell us you want to continue this subscription. If you do not want to receive future issues of On 'Cue, or if you want to stop getting newsletter invitations from R&I, simply use the unsubscribe links at the bottom.

TOP FEATURES: February 26, 2008

What’s Cooking at Sticky Fingers?
Brian Kolodziej joined Sticky Fingers Rib House as culinary director in November 2006. Now Kolodziej is learning about barbecue and how to keep Sticky Fingers’ loyal customers while attracting new customers. He spoke with R&I Editor-in-Chief Scott Hume about the chain’s menu-development plans.
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Barbecue is generating heat at restaurants across the country, as resurging interest in the craft of smoked meats combines with zeal for ingredient experimentation.
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SAUCY GOOD BARBECUE FACTS
33.8%
Percent of operators who have barbecued pork ribs on their menus, including 47.3% of college/university dining operators.

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FAVORITE BARBECUE RECIPES

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BARBECUE NEWS brought to you by Lexis Nexis




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