While vegetarianism may be all the rage among teenagers, older
folks are going for the grill. Quicker than you can say
"I'd like my meat well-done, thank you," carnivorous
consumers are filling their plates with barbecued chicken, beef and
pork.
"I call it the physics of food," says John Scroggins,
editor of The Food Channel, an industry newsletter.
"For every food trend, there's an equal and opposite
reaction."
The "opposite" eaters in this case are attracted to a
growing variety of barbecue sauces, according to Scroggins.
"Rather than just using a traditional barbecue sauce," he
says, "[grilling has] gone through many variations."
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Restaurateurs aren't the only ones capitalizing on this
heated interest in barbecuing: Many creative entrepreneurs are
filling up supermarket shelves with sauces of every flavor for the
stay-at-home griller.
"People would like to cook at least somewhat from
scratch," explains Scroggins, "and with grilling,
it's not like you have to do a whole lot."
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