Dish! - 2021 Issue 4 - BBQ Edition

Labor Savings - Fully Cooked BBQ COP p5 | Easy House Made Sauces & Dips p6 | House Made Sides p7

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e d i t i o n

Foodservice Solutions Magazine | Issue four 2021 | martinbros.com

senior living edition

Q B B n ‘ e k Smo

Take a look at these 5 short videos for more information about some serious BBQ topics! scan qr codes for videos!

1. All About Ribs

2. Preparing Ribs

3. Seasoning Ribs

4. Preparing Chicken

5. Getting That Smoky Flavor

2 | ISSUE FOUR 2021 | dish!

pork ribs Start with your ribs

ST. LOUIS PORK RIBS (929450 18/2.75 DW) • Higher fat content, more flavor • Flatter, more even cut • Usually lower priced

Grab the olive oil

CORTONA® POMACE OLIVE OIL (657476 - 1/1 gal) Produced from the last pressing of the olives, which produces an olive oil that is light in both color and body yet retains its true olive flavor. The balanced flavor makes it the perfect oil for baking and cooking, where regular olive oil’s strong flavor might be less desirable.

rub on the seasonings MESQUITE SEASONING (473361 - 1/24 oz) An authentic Southwest blend of spices and seasonings including sugar, paprika and onion.

BARBECUE SEASONING (473321 - 1/27 oz) Classic American barbecue flavor – sweet, smoky and bold.

SMOKEHOUSE MAPLE SEASONING (470061 - 1/28 oz) A great combination featuring hickory smoke, maple and brown sugar.

Steps to Serving Pork Ribs

Click here for our blog! dish! | martinbros.com | 3

Beef Short Ribs 1 each

As needed As needed 3 Tbsp

3 each

2 cups

As needed

B&R Beef Short Ribs (930208) Diamond Crystal Kosher Salt (473161) McCormick Black Pepper Rema Cortona® Pomace Olive Oil (657476) Wholesale Garlic (380540), mashed Custom Culinary Gold Label Beef Base (908028), prepared Ventura Smokehouse 220™ Sweet & Spicy Barbecue Sauce (631800)

PREP | Preheat oven to 250°F. Season ribs with salt and pepper. Heat olive oil in a large sauté pan over medium-high heat. Place ribs in pan bone side up. Add garlic. Sauté until browned. Flip. Continue to cook for 1-2 minutes. Place ribs into a 4 inch half pan.

Add beef base to sauté pan. Bring to a boil.

Continue to boil for 2 minutes. Pour liquid over ribs. Seal ribs tightly. Cook ribs in oven for 2-3 hours or until tender. Remove ribs from pan. Cut ribs into single bones. When ready to serve, place ribs onto grill, glaze with barbecue sauce and heat to 165°F. YIELD | 4

BEEF SHORT RIBS (930208 – 1/10 lb)

BBQ!

Chicken 6 each

As needed As needed As needed

Gold’n Plump Fresh Whole Rotisserie Chicken (972810), halved Rema Cortona® Pomace Olive Oil (657476) McCormick Grill Mates® Smokehouse Maple Seasoning (470061) Ventura Sauce Craft™ Nashville Hot Sauce (400960)

PREP | Preheat oven to 375°F. Rub chicken with olive oil, sprinkle with seasoning and rub seasoning into both sides. Place onto a baking sheet. Cook until internal temperature reaches 165°F. When ready to serve, brush with olive oil, place onto grill and heat to 165°F, flipping once to get a nice color to the chicken and brushing on hot sauce a few minutes before the chicken is ready.

YIELD | 12

FRESH WHOLE ROTISSERIE CHICKEN (972810 – 12/3.2-3.5 lb)

4 | ISSUE FOUR 2021 | dish!

Labor Savings – Fully Cooked BBQ COP Fire Braised™ St. Louis Style Pork Ribs (997850 – 12/2 lb ave) Seared to caramelize the exterior and develop flavor then slow cooked in its own natural juices until tender, moist and delicious.

Austin Blues® BBQ St. Louis Style Pork Ribs (919890 – 12/1.75 lb) Rubbed with a BBQ seasoning and naturally hardwood smoked for hours.

Austin Blues® Pecanwood Smoked St. Louis Style Pork Ribs (928580 – 12/1.75 lb ave) Austin Blues® Pecanwood Smoked Sliced Pork Rib Tips (910470 – 4/5 lb) Rubbed with a savory BBQ rub and slow smoked over 100% pecanwood for a deep smoked flavor and rich mahogany color.

Fire Braised™ Beef Short Ribs (321390 – 4/1.5 lb ave) Gently seasoned with red wine and rosemary, seared with fire to caramelize the exterior and develop flavor then slow cooked until tender, moist and delicious.

Fire Braised™ Boneless Chicken Thigh (997860 – 2/5 lb ave) Fire Braised™ Boneless Pulled Chicken Thigh (939140 – 2/5 lb ave) First seared to caramelize the exterior and develop flavor then slow cooked until tender, moist and delicious.

Austin Blues® BBQ Pulled Chicken (919530 – 2/5 lb) Chicken thigh rubbed with a BBQ seasoning and then hardwood smoked for hours imparting a rich smoky flavor and appearance.

Saucy Blues® BBQ Shredded Chicken (913200 – 2/5 lb) Chicken thigh slow smoked for hours then shredded and finished with a sweet and savory BBQ sauce. dish! | martinbros.com | 5

s p i D & s e c BQ Sau

B e d a m e s u Ho

-18

YIELD | 12

Nashville Hot BBQ Sauce 1 qt Ventura Smokehouse 220™

Sweet & Spicy Barbecue Sauce (631800) 1-1/2 cups Ventura Sauce Craft™ Nashville Hot Sauce (400960)

Smokehouse 220™ Sweet & Spicy Barbecue Sauce (631800 – 4/1 gal) Sweet molasses and fruity flavors with a kick of black pepper and spices.

Sauce Craft™ Nashville Hot Sauce (400960 – 4/.5 gal) A spicy sauce flavored with smoked paprika, cayenne pepper, brown sugar, garlic and black pepper.

Sauce Craft™ Caribbean Jerk Sauce (400940 – 4/.5 gal) A bright and flavorful, sweet and spicy sauce flavored with habanero peppers, thyme, onion, black pepper, ginger, citrus juices and molasses.

Sauce Craft™ Sweet Chili Sauce (400810 – 4/.5 gal) Mouthwatering sweet and mild Asian-inspired red chili pepper sauce with pops of garlic.

Sauce Craft™ Honey Sriracha Sauce (400740 – 4/.5 gal) A complex sweet heat that lights up taste buds with an unforgettable combo of red jalapeño peppers and luscious honey.

Caribbean Jerk BBQ Sauce 1 qt Ventura Smokehouse 220™

Sweet & Spicy Barbecue Sauce (631800) 1 qt Ventura Sauce Craft™ Caribbean Jerk Sauce (400940) Sweet Chili BBQ Sauce 1 qt Ventura Smokehouse 220™

Sweet & Spicy Barbecue Sauce (631800) 1 qt Ventura Sauce Craft™ Sweet Chili Sauce (400810) Raspberry BBQ Sauce 1 qt Ventura Smokehouse 220™

Sweet & Spicy Barbecue Sauce (631800) 1 qt Lyons Raspberry Dessert Topping (771181) Honey Sriracha Dip 2 cups Kemps Sour Cream (900540) 2 cups Ventura Highland Market™ Premier Real Mayonnaise (630041) 1/2 cup Ventura Sauce Craft™ Honey Sriracha Sauce (400740) Maple Bacon BBQ Dip 2 cups Ventura Smokehouse 220™

Sweet & Spicy Barbecue Sauce (631800) 2 cups Ventura Highland Market™ Premier Real Mayonnaise (630041) 1/2 cup Maple Syrup 1 cup Smithfield Farmland Silver Medal Single

Sliced Bacon – 18-22 ct (915600), cooked crisp,

finely chopped

e d i s e l b a T p U Serve It DISPENSER SQUEEZE BOTTLE CLEAR (221338 – 16 oz) (281937 – 24 oz)

Want to create a unique, customizable BBQ experience for your customers?

Take any of these sauces and serve them on your tables in clear squeeze bottles!

You could even do seasonal LTO sauces this way!

6 | ISSUE FOUR 2021 | dish!

e d a m e s Hou sides

Apple Coleslaw

30 oz

30 oz

2 cups

4 each

1 cup

1/4 - 1/2 cup 1-1/2 cups 2 lb

2 cups

2 cups

As needed

Mrs. Gerry’s Extra Creamy Coleslaw (905315) Fuji Apples (370170), shredded Wholesale Pineapple (377430), finely diced Azar Walnut Pieces & Halves (462080), toasted (optional)

PREP | Mix all ingredients together except walnuts. Top with walnuts (optional).

YIELD | 8

Corn Bread

Corn Bread

2 lb

Cream Style Corn (600920) Corn (962389) Kemps Sour Cream (900540) Eggs Butter, melted Capital City Jalapeño Pepper (361280), diced Shredded Cheddar Cheese General Mills Gold Medal™ Corn Muffin Mix (402390)

Spicy Coleslaw

PREP | Preheat oven to 350°F. Mix cream style corn, corn, sour cream, eggs, melted butter and diced jalapeño pepper together in a bowl. Add cheese and corn muffin mix. Pour into a greased half size baking pan with sides.

Bake for 45 minutes to 1 hour or until edges and top start to brown.

baked mac & cheese

2 lb

2 cups

1/4 cup

1 tsp

1/2 tsp

Mrs. Gerry’s Extra Creamy Coleslaw (905315) Capital City Seedless Cucumber (360483), shredded Capital City Jalapeño Pepper (361280), diced McCormick Crushed Red Pepper (475721) McCormick Ground Cayenne Pepper (472571)

PREP | Mix all ingredients together. For Xtra Spicy Coleslaw, add more pepper.

YIELD | 8

YIELD | 24

Elote Corn

6 cups 2 Tbsp 1/4 cup

GOLD MEDAL™ CORN MUFFIN MIX (402390 – 6/5 lb)

Baked Mac & Cheese 1 bag

1 cup

1 cup

2 Tbsp

As needed

Corn (962389) Butter Capital City Jalapeño Pepper (361280), diced 2 Tbsp Wholesale Minced Garlic (391021) 1/4 cup Green Onion (361010), diced 1/2 cup Ventura Highland Market™ Premier Real Mayonnaise (630041) 1/2 cup+ Kemps Sour Cream (900540) 2 Tbsp Lola’s Original Hot Sauce (552190) 12 oz Feta Cheese Crumbles (905848) 6 Tbsp Cilantro (360490), chopped 12 wedges Lime (376210)

apple coleslaw

Mrs. Gerry’s Gourmet Macaroni & Cheese (361595), heated Kerry Golden Dipt® Panko (415090) Kraft Heinz Grated Parmesan Cheese (903460) Butter, melted Anchor Chef’s Heavy Cream (929770)

spicy coleslaw

PREP | Preheat oven to 300°F. In a bowl, toss together panko, parmesan cheese and melted butter. Pour heated macaroni and cheese into 12 oven-proof dishes. Top with panko mixture. Cook until cheese is bubbly and panko is browned. Notes: Use heavy cream if macaroni and cheese is stiff before pouring into the dishes. If you have a smoker, you could turn this into Smoked Mac & Cheese.

PREP | In a large sauce pan, melt butter; sauté corn over medium-high heat for 3-5 minutes, letting it brown; add jalapeño and garlic, continuing to cook for 1-2 minutes; add green onion, mayonnaise, sour cream and hot sauce. Plate. Top with feta, cilantro, lime and extra sour cream.

YIELD | 12

YIELD | 12

elote corn

dish! | martinbros.com | 7

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Did you know?

74% of consumers are looking forward to new food and beverage trends in 20211

20

%

The average LTO can help boost sales up to 20%2

Fries were the top side ordered in 20203 Operators rank fries as one of the easiest sides to turn into an LTO4

Sign up and Download our LTO Activation Guide to learn more at nationalfrenchfryday.com.

Sources: 1 Datassential Research, 2020 2 Datassential LTO Report, U.S. 2017 3 Grubhub, Taste of 2020 Report 4 Sysomos, 2019

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