Seeking recent trends in barbecue

As part of his job working as a corporate chef for Oak Creek, Wis.-based Asenzya, Chef Dax Schaefer spends much of his time in the field, tasting his way through today’s popular foods and identifying what are likely to be the food trends of tomorrow. In the second part of the interview with Schaefer for the MEAT+POULTRYPodcast, he talks about his passion for barbecue, which is a category he has found to be a perennial culinary trend and one that varies depending on location.
The chef discussed the differences in barbecue that are not only diverse in different parts of the United States but across the globe. He talked about the five US regions and what distinguishes them but also the species, cooking techniques and ingredients used by barbecue cooks around the world.
Foodies and barbecue junkies alike will enjoy Chef Schaefer’s stories of his pursuit of the greatest barbecue in the country, which has allowed him to visit up to 150 restaurants featuring low-and-slow cuisine.
To hear more about the chef’s background and his development as a food trend seeker, check out Part 1 of the MEAT+POULTRY Podcast from last week.

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