MEAT WEEK
Meat Week turns up the heat starting the last Sunday in January. Running for eight days, the annual event invites restaurants to test their skills with the best cuts of meat.
Restaurants and their chefs are challenged to offer the best and latest for eight days. Turn up the BBQ heat and bring on the brisket and ribs. Get the smokin’ tender turkey and pulled pork ready. Because when the doors open, customers will be eager for some mouth-watering BBQ every night of the week.
Will you be whipping up a spicy sauce that will leave us crying in our beer? Or will it be tangy one with some zip? We’ll be looking for pork, lamb, chicken, beef, and turkey. But let’s not forget the tasty sides. BBQ isn’t the same without the side dishes. Baked beans, coleslaw, and mac n’ cheese are just a few of the ones we’re thinking about. However, feel free to break into new territory. We know you love to cook up those taters every which way.
However, the focus is the meat. Smoked, sauced, and slow-cooked, it finds it’s way to the diner’s table with each restaurant’s special recipe.
HOW TO OBSERVE #MeatWeek
Get your venue on the list. Then visit your favorite restaurants during meat week and savor the best that BBQ has to offer. Give each place a shout out using #MeatWeek on social media.
MEAT WEEK HISTORY
In 2005, Chris Cantey and Erni Walker of Tallahassee, Florida, created Meat Week to celebrate barbecued meats across the country. One tradition that’s developed is Hype Week leading up to Meat Week to generate excitement about the celebration.
