Spice Up Your BBQ

August 9, 2018

Farmer Brothers SpicesAs consumer interest in Indian, Asian, and Mexican cuisine grows, savvy restaurants are looking to add a twist to traditional barbeque items with spicy meat rubs, aioli’s, and marinades.

Ethnic mashup BBQ combinations as menu items have increased 16% since 2015* and this trend will likely continue to resonate, allowing diners to try several cuisines at once.

A few examples of this trend are combinations such as Texas style BBQ sandwiches paired with a spicy curry aioli and brisket kimchi banh mi.

“The increase in flavors demonstrates that barbecue, which is a very traditional food, is currently experiencing a creative moment across foodservice segments, with chefs blurring the lines of regionalism, international inspiration playing a stronger role and innovation blending with tradition,” says Diana Kelter, foodservice analyst at Mintel International, in Chicago.**

A simple and easy way for chefs to infuse flavor into BBQ and grilled foods is through a spicy rub.  Dry and wet rub blends can be used to boost the flavor of just about any dish you might be cooking up this summer:  burgers, grilled steaks, pork tacos, fish or vegetables.

  • You can leave a dry rub on for as little as 30 minutes and then put it on the grill.
  • A wet rub can marinate for several hours.

A simple all-purpose meat rub will include five to six spices – paprika, black pepper, cumin, ground coriander, and cayenne pepper – mixed with brown sugar, kosher salt, and oil.

Whether it’s a spicy ginger garlic meat rub or Korean kimchi style marinade, Farmer Brothers offers a variety of dry spices  and blends that chefs can use to create their own unique grill flavors.

Want to add Farmer Brothers fresh spices to your food service?

Call us at: 866-318-2820

OR, click here to submit our contact form to contact a sales rep.

Ground Cumin                                Restaurant Grind Pepper                                      Granulated Garlic

*    Mintel Menu Insights 2017
**  https://www.provisioneronline.com/articles/105986-barbecue-trends-low-and-slow-flies-high

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