Tender seasoned tempura pork tossed with “Teriyaki BBQ” (a combination of SBRs Original BBQ Sauce and Teriyaki Wing Sauce) with stir-fried bok choy, mushrooms, pea pods, white onions, red peppers, garlic, and scallions served over a bed of tender rice. For health conscious, on-trend appeal, serve over a bed of quinoa.
Savory chicken skewers marinated in lemon vinaigrette and cooked over an open flame. Savored slowly, but most likely devoured, this dish has healthy, fresh and seasonal appeal on a stick! Try offering your customers a choice for the number of skewers they want, or skip the couscous and menu them as an appetizer.
This signature-level comfort food dish will keep customers coming back for more! Macaroni and cheese with pulled pork mixed with Sweet Baby Ray’s Golden BBQ Sauce, topped with garlic crumbs.
Angus beef patty topped with pastrami, Swiss cheese, cabbage, Sweet Baby Ray’s Golden Barbecue Sauce and Dijon honey mustard, on a toasted pretzel bun.
Add some seriously impressive flavor to your Brisket with Ken’s® Blue Ribbon Texas Barbecue Sauce. Mexican meets American cuisine with a twist in this savory dish, sure to be a hit with any crowd!
In this weeks episode we’ve got three new products to share. We’re giving a shout out to the cheese makers at Great Lakes Cheese Company. We share insights on how to engage with Millennial diners. Plus, there’s a BBQ contest going on right now that could take you and your smoked-turkey recipe to Austin, Texas!
From Texas to the Carolinas, and Memphis to St. Louis, there’s no denying Americans’ love of barbecue. Today the definition of barbecue is expanding as ethnic cuisine takes center stage…
