CONTENTS 38 Chris Lilly, pitmaster and owner of Big Bob Gibson Bar-B-Q, believes in learning by doing. Source Cover: Pitmaster and competition barbecue champion, Tuffy Stone, applies years of experience and expertise to a batch of ribs. Photo by Robert Jacob Lerma BBQ REPORT 18 BARBECUE REPORT 08 COMMENTARY 90 TOOLS OF THE TRADE 24 EDUCATION 10 BUSINESS NOTES 14 WASHINGTON 96 SHOW PREVIEW 66 SMALL BUSINESS Weeding out drug policies Territorial tastes Pursuing pitmaster status 34 COMPANY PROFILE Taking their 'cue 38 FOODSERVICE TRENDS Avoiding allergens Satisfaction guaranteed Perpetual success at Woods Smoked Meats 48 PITMASTER REPORT 72 PACKAGING SOLUTIONS 54 MEAT MARKETING 80 FOOD SAFETY 60 INGREDIENT ISSUES 88 FOODSERVICE Perfect scores Grilling lessons Smoke, fire and flavor 4 Catching fire MEAT+ POULTRY | 06.17 | www.meatpoultry.com Wrapping hams Leaning on Listeria Chipotle's food safety focus Pumping up performance Assembling for AAMP 100 LABOR 102 SHOWCASE 104 NAMES IN THE NEWS 106 INDUSTRY CALENDAR 108 CLASSIFIEDS 113 ADVERTISERS 114 THE INSIDERhttp://www.meatpoultry.com