The new line of Sadler's Smokehouse® products is pit-smoked low and slow, using butcher-quality cuts of meat, no artificial ingredients, Texas hardwoods and 65 years of family barbeque tradition.

Barvecue, producers of wood-smoked, plant-based barbecue, broke ground on its new plant-based smokehouse. The 10,000-sq-ft production facility, to be called the Carolina Smokehouse, is scheduled to open in July 2021.

The makers of Lloyd’s® barbeque products launched pecanwood smoked pulled pork and hardwood smoked chicken made with two-time world barbeque sauce champion Pig Beach Mustard BBQ Sauce.

With barbecue more popular than ever, Pulled BBQ Salmon from High Liner Foods' FPI brand gives operators a chance to move away from the sea of sameness and "Stand Out from the Herd" of traditional pulled pork.

Southwest Chicken Tenders and Smokin’Sweet BBQ Nuggets are made using Ian’s unique gluten-free, whole-grain breading system.

Carl's Jr. and Hardee's have introduced a new Memphis BBQ burger.