\u201cBarbecue has been so hot, using time and technique to develop something special,\u201d said Kurt Kwiatkowski, Gordon Food Service Corporate Executive Chef. \u201cSo, if I make really, really great barbecue chicken, I can throw some Korean flavor onto it and make Korean glazed chicken.\u201d<\/p>\n\n\n\n
Global BBQ Finds a Fit in Any Kitchen<\/strong><\/h3>\n\n\n\nThe phrases \u201cslow-cooked\u201d and \u201ctime and technique\u201d shouldn\u2019t scare operators looking for quick and easy solutions. BBQ takes a while to cook, but much of that time is passive. It takes minimal labor to add a rub to meats or seafood and let them sit for a day in the refrigerator.<\/p>\n\n\n\n
Even the hours cooking in the smoker are largely unattended, Kwiatkowski noted. \u201cThat\u2019s the beauty of it. You just need someone to watch the grill. While it\u2019s cooking, you can redistribute staff to do other things.\u201d<\/p>\n\n\n\n
You don\u2019t need to be a pitmaster to amp up the menu. For operators without smoker capabilities, there are speed-scratch options to add BBQ to the menu. Consider smoked pork bellies, pre-cooked pulled pork, ready-to-heat beef barbacoa, and even pre-cooked marinated chicken.<\/p>\n\n\n\n
\u201cIf you want to be a differentiator, just start with one of those options,\u201d Kwiatkowski said. \u201cTweak it a little bit with some seasonings or serve with a Korean gochujang, chimichurri or other sauce on the side.\u201d<\/p>\n\n\n\n
A Global BBQ Sampler<\/h3>\n\n\n\n
A global BBQ limited-time offer can help operators gauge customer interest in a dish. There are a number of kitchen-tested recipes available from Gordon Food Service. Chef Kurt highlights recipes featuring three core proteins \u2013 fish, chicken and beef. All are right at home on menus from sandwich shops to fine dining.<\/p>\n\n\n\n
<\/div>\n\n\n\n![\"\"](\"https:\/\/gfs.com\/wp-content\/uploads\/2024\/01\/unnamed-1.jpg\")
<\/a><\/figure>\n\n\n\n<\/div>\n\n\n\nSmoked Fish Taquitos. <\/a>Raise the bar on common fish and shrimp tacos. This dish starts with smoked whitefish, shredded Chihuahua cheese, oregano and ancho Chile seasoning. Combine them as a filling and roll them up in a tortilla shell that gets deep-fried and topped for service with a smooth Veracruz sauce dotted with capers.<\/p>\n\n\n\n\u201cYou get this kiss of mesquite from the fish \u2013 smoked but not overpowering,\u201d Kwiatkowski said. \u201cThere\u2019s a depth of flavor and smoke that carries the dish. It\u2019s something you don\u2019t see very often, and it works for barbecue spots that want to change things up, casual restaurants, gastro pubs, or even fine dining.\u201d <\/p>\n\n\n\n
<\/div>\n\n\n\n![\"\"](\"https:\/\/gfs.com\/wp-content\/uploads\/2024\/01\/2024-01-18-13_16_49-Recipes-Digital-Marketing-Team-Drive-Google-Drive.png\")
<\/a><\/figure>\n\n\n\n<\/div>\n\n\n\nSake Brined Gochujang Glazed Chicken.<\/a> Two countries on the Pacific Rim combine to create a flavorful chicken dish inspired by barbecued sticky ribs. Chicken halves are soaked in a brine tinged with Japanese rice wine, then slow-smoked. During the smoking process, the chicken is basted with a Korean gochujang magi sauce.<\/p>\n\n\n\n\u201cThis is a very different take on poultry brine,\u201d Kwiatkowski said. \u201cThe Korean barbecue sauce glaze combined with the flavor of smoked or grilled chicken adds depth of flavor.\u201d<\/p>\n\n\n\n
<\/div>\n\n\n\n![\"\"](\"https:\/\/gfs.com\/wp-content\/uploads\/2024\/01\/2024-01-18-11_31_27-Recipes-Digital-Marketing-Team-Drive-Google-Drive.png\")
<\/a><\/figure>\n\n\n\n<\/div>\n\n\n\nNihari Beef Belly Sando. <\/a>Economical beef belly gets the royal treatment with Indian spices \u2013 cardamom, cloves, star anise, nutmeg, ginger, cinnamon, turmeric and more. It gets layered on a Dutch Crunch roll and topped with colorful giardiniera and served with a side of au jus.<\/p>\n\n\n\n\u201cThis uses a different cut of beef that acts like the point end of a brisket without much trimming. Add in barbecue technique of cooking it low and slow and the aromatic flavors of the Northern India nihari seasoning bring this sandwich to life,\u201d the chef said.<\/p>\n\n\n\n
Global BBQ Opportunities Abound<\/h3>\n\n\n\n
Indian food and barbecue are a rare combo, but they demonstrate how easy it is to cast aside many of the rules when it comes to flavor mashups.<\/p>\n\n\n\n
The gochujang glaze would work perfectly on a rib dish. North African spices (think coriander, cumin, allspice, ginger) come to life in a ras al hanout leg of lamb. Old-school Mayan flavors like sour citrus, chile paste and cinnamon can be used to create smoked cochinita pibil.<\/p>\n\n\n\n
There also are global BBQ opportunities for vegetables and fruits. Oak-grilled zucchini adds a touch of smoke to the mild squash, and a Southeast Asian cashew sambal sauce and an Italian walnut bagna c\u00e0uda to bring spicy, savory, smoky richness to the table.<\/p>\n\n\n\n
Smoked eggplant with a miso glaze takes baba ganoush to a new level. Slow-cooked Japanese eggplant with a miso glaze presents at the table as a smoky appetizer perfect for scooping or spreading on toast points. \u201cIt\u2019s a big umami bomb,\u201d Kwiatkowski said.<\/p>\n\n\n\n
<\/div>\n\n\n\n![\"\"](\"https:\/\/gfs.com\/wp-content\/uploads\/2024\/01\/unnamed.jpg\")
<\/a><\/figure>\n\n\n\n
<\/a><\/figure>\n\n\n\nSmoked Fish Taquitos. <\/a>Raise the bar on common fish and shrimp tacos. This dish starts with smoked whitefish, shredded Chihuahua cheese, oregano and ancho Chile seasoning. Combine them as a filling and roll them up in a tortilla shell that gets deep-fried and topped for service with a smooth Veracruz sauce dotted with capers.<\/p>\n\n\n\n \u201cYou get this kiss of mesquite from the fish \u2013 smoked but not overpowering,\u201d Kwiatkowski said. \u201cThere\u2019s a depth of flavor and smoke that carries the dish. It\u2019s something you don\u2019t see very often, and it works for barbecue spots that want to change things up, casual restaurants, gastro pubs, or even fine dining.\u201d <\/p>\n\n\n\n Sake Brined Gochujang Glazed Chicken.<\/a> Two countries on the Pacific Rim combine to create a flavorful chicken dish inspired by barbecued sticky ribs. Chicken halves are soaked in a brine tinged with Japanese rice wine, then slow-smoked. During the smoking process, the chicken is basted with a Korean gochujang magi sauce.<\/p>\n\n\n\n \u201cThis is a very different take on poultry brine,\u201d Kwiatkowski said. \u201cThe Korean barbecue sauce glaze combined with the flavor of smoked or grilled chicken adds depth of flavor.\u201d<\/p>\n\n\n\n Nihari Beef Belly Sando. <\/a>Economical beef belly gets the royal treatment with Indian spices \u2013 cardamom, cloves, star anise, nutmeg, ginger, cinnamon, turmeric and more. It gets layered on a Dutch Crunch roll and topped with colorful giardiniera and served with a side of au jus.<\/p>\n\n\n\n \u201cThis uses a different cut of beef that acts like the point end of a brisket without much trimming. Add in barbecue technique of cooking it low and slow and the aromatic flavors of the Northern India nihari seasoning bring this sandwich to life,\u201d the chef said.<\/p>\n\n\n\n Indian food and barbecue are a rare combo, but they demonstrate how easy it is to cast aside many of the rules when it comes to flavor mashups.<\/p>\n\n\n\n The gochujang glaze would work perfectly on a rib dish. North African spices (think coriander, cumin, allspice, ginger) come to life in a ras al hanout leg of lamb. Old-school Mayan flavors like sour citrus, chile paste and cinnamon can be used to create smoked cochinita pibil.<\/p>\n\n\n\n There also are global BBQ opportunities for vegetables and fruits. Oak-grilled zucchini adds a touch of smoke to the mild squash, and a Southeast Asian cashew sambal sauce and an Italian walnut bagna c\u00e0uda to bring spicy, savory, smoky richness to the table.<\/p>\n\n\n\n Smoked eggplant with a miso glaze takes baba ganoush to a new level. Slow-cooked Japanese eggplant with a miso glaze presents at the table as a smoky appetizer perfect for scooping or spreading on toast points. \u201cIt\u2019s a big umami bomb,\u201d Kwiatkowski said.<\/p>\n\n\n\n<\/a><\/figure>\n\n\n\n<\/a><\/figure>\n\n\n\nGlobal BBQ Opportunities Abound<\/h3>\n\n\n\n
<\/a><\/figure>\n\n\n\n