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Barbecue: A Year-round Favorite

Barbecue: A Year-round Favorite


Last Published: 12/18/2017

Barbecue: A Year-round Favorite

Barbecue sells year-round, selected as a perennial favorite by 64% of chefs surveyed for the National Restaurant Association’s 2015 “What’s Hot” list. 

Styles range from American regional to ethnic. Barbecue flavors are trending as an addition to handheld offerings, like sandwiches and pizza, according to Technomic.

  • Add a drizzle of smoky barbecue sauce to a nacho plate topped with black beans, sour cream, pico de gallo and pulled chicken, pulled pork or shredded beef.
  • Offer Korean barbecue (bulgogi) by grilling thin slices of beef marinated in soy sauce, sugar, sesame oil, garlic and pepper. Serve as tacos in warmed tortillas with a dollop of kimchi and Sriracha sauce, sprinkled with toasted sesame seeds.
  • Create a BBQ Breakfast Wrap with pulled barbecued pork, scrambled eggs, jalapeños and salsa.
  • For a healthy spin, try a BBQ Chicken Chopped Salad (chopped greens, diced barbecued chicken, with diced tomatoes, corn salsa and corn tortilla strips, or create a BBQ chicken lettuce wrap, with large lettuce leaves replacing the flour tortilla).

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Want other ideas for adding spice to your menu?

Whether you run a restaurant or a hospital food café.

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