Tasteful Inspiration 2018

TASTEFUL INSPIRATION 2018

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THE ORIGINAL BBQ ...IS THE NEW HIPSTER

For decades, the American barbecue has been a tremendous source of inspiration when it comes to summer grilling outdoors. When you say American cooking, most people think of spare ribs, burgers and chicken wings, but in actual fact there is much more to the fascinating world of American cuisine. So to celebrate this, Solina has made a journey through the most popular barbecue regions of the USA, where we’ve found some unique, traditional styles and taste experiences — from hot and smoky to soft and sweet. Enjoy ‘The Big American Flava’ with these not-so-traditional American recipes.

True to tradition, we are also launching three exclusive new Solina Gourmet marinades. We have seized upon some of the key trends of the moment and made two marinades based on gin & cucumber and port & autumn chanterelle mushrooms respectively, while the last of this year’s newbies takes us back to America with JIM BEAM® Bourbon BBQ Sauce.

On page 32 you can read more about the origins of this whiskey. For instance, did you know that a German family was actually behind the original JIM BEAM® Bourbon Whiskey?

— Enjoy!

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CONTENTS: New for 2018. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-7 BBQ Shank with Sweet Kentucky Whiskey Sauce. . . . . . . . . . . . . . . . . . . 8-9 American Sweet Salmon with Kansas City Amazing Rib Rub. . . . . . 10-11 Pork Brisket with Kansas City Amazing Rib Rub. . . . . . . . . . . . . . . . . . . . 12-13 Hot-Smoked Salmon with Gin & Cucumber Marinade . . . . . . . . . . . . . 14-15 Chicken Grill Rib with Sweet Kentucky Whiskey Sauce. . . . . . . . . . . . . 16-17 Lamb Chops with Port & Chanterelle Marinade . . . . . . . . . . . . . . . . . . . 18-19 Southern Style Meat Pie with Allround Kentucky BBQ Sauce . . . . . 20-21 Tomahawk Iberian Steak with Gin & Cucumber Marinade. . . . . . . . . 22-23 Smoked Crispy Pork Brisket with Mustard Sauce à la Carolina South. . . . . . . . . . . . . . . . . . . . . . . . . . . 24-25 Top Blade Steak with Port & Chanterelle Marinade. . . . . . . . . . . . . . . . 26-27 Crispy Pork Fillet with Allround Kentucky BBQ. . . . . . . . . . . . . . . . . . . . 28-29 Hand-Made BBQ Sausages with Kansas City Amazing Rib Rub. . . 30-31 The Birth of JIM BEAM® Bourbon Whiskey. . . . . . . . . . . . . . . . . . . . . . . . 32-33 Veal Spare Ribs med JIM BEAM® Bourbon BBQ Sauce. . . . . . . . . . . . 34-35 Raw Food Salad with Vinegar Sauce à la Carolina North . . . . . . . . . . 36-37 BBQ Potatoes au Gratin with Sparkling Central Texas Style BBQ . . 38-39 BBQ Butter with Kansas City Amazing Rib Rub. . . . . . . . . . . . . . . . . . . 40-41 Tartare Sauce with Vinegar Sauce à la Carolina North. . . . . . . . . . . . . 42-43 Raw-Marinated Cauliflower Salad with Mustard Sauce à la Carolina South. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44-45 Cucumber Relish with Vinegar Sauce à la Carolina North. . . . . . . . . 46-47 Pork Chips with Allround Kentucky BBQ. . . . . . . . . . . . . . . . . . . . . . . . . . 48-49

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NEW FOR 2018 1. Gin & Cucumber Marinade Item no.: 91 135 368

5. Allround Kentucky BBQ Item no.: 91 111 191

Fresh lime-green gin marinade with notes of cucumber and juniper berries, which help to bring out the marinade’s characteristic gin flavour.

Mixing ratio: 10%

A lovely red/orange powder with red pepper pieces, a fresh, harmonious taste of tomato, onion and white wine vinegar, followed by a smoky finish.

Mixing ratio: 10%

2. Port & Chanterelle Marinade Item no.: 91 135 369

6. Sparkling Central Texas Style BBQ Marinade Item no.: 91 132 861

A classic orange marinade with a sweet, intense flavour of port. A rustic marinade with notes of rosemary, thyme, juniper berries and chanterelle mushrooms.

Mixing ratio: 10%

A potent barbecue marinade with good heat from several different chilli types, along with a hint of rosemary and garlic.

Mixing ratio: 10%

3. JIM BEAM® Bourbon BBQ Sauce Item no.: 91 132 052

7. Sweet Kentucky Whiskey Sauce Item no.: 91 132 860

Introducing genuine American Kentucky flavor for your taste-buds, with our Original JIM BEAM® Bourbon BBQ Sauce. It has the characteristic dark reddish brown colour, and the flavours speak for themselves.

Mixing ratio: 10%

A distinctive barbecue marinade with soft, yet potent flavours of whiskey and tomato.

Mixing ratio: 10%

8. Mustard Sauce à la Carolina South Item no.: 91 137 992 4. Kansas City Amazing Rib Rub Item no.: 91 111 195 A lovely, course spice blend with delicious flavours of garlic, smoked paprika and Guajillo chilli.

Mixing ratio: 4%

A powerful mustard sauce rounded off with the sweetness of acacia honey. A wonderful taste experience with crunchy mustard seeds.

9. Vinegar Sauce à la Carolina North Item no.: 91 132 857 A light coloured, mayonnaise-based marinade with powerful flavours of white wine vinegar, onion and garlic. Mixing ratio: 10%

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BBQ SHANK

WITH SWEET KENTUCKY WHISKEY SAUCE Item no.

Ingredients

Quantity

Pork shank

10.000 kg

91 132 860

Sweet Kentucky Whiskey Sauce

1.000 kg

91 111 191

Allround Kentucky BBQ

0.100 kg

Brine:

Water, cold

29 570 005

Vacuum salt, fine

0.600 kg

29 570 016

Nitrite salt 0.6%

0.400 kg

95 502 018

Rubber bands, red, 5 cm

Goods consumption

10.000 l

11.100 kg

Brine: Whip the water, vacuum salt and nitrite salt together.

Preparation: Remove 1 cm of the lower part of the shanks to reveal the bone end.

Then add 2-3 rubber bands to make the shank nice and round. Place the meat in the brine for 2-3 hours. Dress the shanks lightly with Allround Kentucky BBQ and place into sous vide vacuum bags, and then cook at 65°C for 8-10 hours. Cool to 5°C within 3 hours.

Marinate in Sweet Kentucky Whiskey Sauce and the product is ready to sell.

Cooking: Cook in the oven for 25-30 minutes at 160°C or on a charcoal grill over indirect heat.

Serving suggestion: Serve with sweet potato fries and aioli.

Tip: You can vary the BBQ sauce to taste.

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AMERICAN SWEET SALMON WITH KANSAS CITY AMAZING RIB RUB Item no.

Ingredients

Quantity

Salmon fillet

10.000 kg

91 111 195

Kansas City Amazing Rib Rub

0.500 kg

Topping:

Chopped dill, coarse-chopped asparagus,

chopped leek, edamame beans, diced toasted

chorizo and croutons.

Goods consumption

10.500 kg

Preparation: Cut the salmon into the desired sized pieces, and rub Kansas City Amazing Rib Rub onto each piece.

Cooking: Bake in the oven for about 20 minutes, or on the grill over direct heat, until the fish is done.

Serving suggestion: Serve as a starter with granary bread.

Tip: You can vary the rub to taste.

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PORK BRISKET

WITH KANSAS CITY AMAZING RIB RUB Item no.

Ingredients

Quantity

Pork belly, no rind or bones

10.000 kg

91 111 195

Kansas City Amazing Rib Rub

91 125 063

Spiced brine

Goods consumption

0.400 kg 10.400 kg

Brine: Prepare the brine as instructed on the package.

Preparation: Cut the pork into the desired sized pieces, (Note: this recipe is for 800 g pieces). Put the meat in the spiced brine for 24 hours, then drain and rub with Kansas City Amazing Rib Rub. Cooking: Cook in the oven for 6 hours at 100°C, or on a charcoal grill over indirect heat.

Serving suggestion: Serve in sliders with red coleslaw.

Tip: You can vary the rub according to taste, for instance you can try Allround Kentucky BBQ instead.

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HOT-SMOKED SALMON

WITH GIN & CUCUMBER MARINADE Item no.

Ingredients

Quantity

Salmon sides

10.000 kg

91 135 368

Gin & Cucumber Marinade

Brine:

Water, cold

29 570 005

Vacuum salt, fine

Goods consumption for 11 servings

1.000 kg 10.000 l 0.800 kg 11.000 kg

Brine: Mix the water and vacuum salt together.

Preparation: Place the salmon sides in the brine for about 24 hours. After that, cut into suitably sized pieces and dry slightly on the skinless side. Then spread Gin & Cucumber Marinade on the skinless side, and place it on a rack. The fish is now ready for smoking in a smoking oven.

Drying and smoking: Fast dry at 45°C for 45-60 minutes. (It’s important that the salmon sides are completely dry before hot-smoking and until they have turned the desired colour.)

Hot-smoke at 65°C for 15 minutes. — Pause. — Hot-smoke again at 65°C for 15 minutes. (The indicated times are approximate).

Serving suggestion: Serve with steamed vegetables and Tartare Sauce.

Tip: You can sprinkle the salmon with coarse-ground spices instead of marinade if you prefer.

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CHICKEN GRILL RIB

WITH SWEET KENTUCKY WHISKEY SAUCE Item no.

Ingredients

Quantity

Large chicken thighs with skin and bones

10.000 kg

91 132 860

Sweet Kentucky Whiskey Sauce

95 502 018

Rubber bands, red, 5 cm

Goods consumption

1.000 kg 11.000 kg

Preparation: Trim the chicken thighs to make them roughly square. Put 2 rubber bands on each thigh.

Marinate in Sweet Kentucky Whiskey Sauce and the product is ready to be sold.

Cooking: Cook in the oven for 35-40 minutes at 170°C or on a charcoal grill over indirect heat.

Serving suggestion: Serve with sweet potato fries and chilli mayo.

Tip: Vary the BBQ Sauce according to taste.

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LAMB CHOPS

WITH PORT & CHANTERELLE MARINADE Item no.

Ingredients

Quantity

Rack of lamb

2.500 kg

91 135 369

Port & Chanterelle Marinade

0.250 kg

Goods consumption

2.750 kg

Preparation: Trim the rack of lamb and score the fatty side in a harlequin pattern, then marinate in Port & Chanterelle Marinade.

Cooking: Grill on the barbecue over direct heat for 2-3 minutes per side, and then over indirect heat for 20-25 minutes total. Rest for 2-10 minutes before serving.

Serving suggestion: Serve with mushroom risotto and balsamic glaze.

Tip: You can vary the marinade according to taste, for example try the Gin & Cucumber Marinade instead.

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SOUTHERN STYLE MEAT PIE

WITH ALLROUND KENTUCKY BBQ Item no.

Ingredients

Quantity

Minced beef, 8-12% fat

5.000 kg

91 111 191

Allround Kentucky BBQ Rub

0.450 kg

Tortilla Wraps, 4 packs (32 pcs)

1.350 kg

Crème fraîche 18%

1.000 kg

Garnish: Nachos, grated cheddar and jalapeños.

Goods consumption for about 5-6 servings

7.800 kg

Preparation: Brown the minced beef in a pan with some Allround Kentucky BBQ. Spread the tortilla wraps with a thin layer of crème fraîche, and then a layer of browned minced beef.

Repeat for 5-6 layers. Top off with coarse-crushed nachos, grated cheddar and jalapeños.

Cooking: Bake in the oven for 25-30 minutes at 170°C, or on a charcoal grill over low indirect heat.

Serving suggestion: Serve with tomato salsa, grilled corn on the cob and granary bread.

Tip: You can add diced vegetables and brown them with the meat if you like.

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When we were making this book, there was a competition between Solina Retail Denmark’s expert consultants. The task was to come up with two recipes for Tasteful Inspiration 2018.

Most of the resulting recipes appear in this book.

The winner was Søren Lund Hansen.

This was partly for his distinctive creativity in the following dishes: Southern Style Meat Pie Pork Chips Søren is a trained butcher, and besides creativity he has a great passion for making sausages and delicatessen meats.

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TOMAHAWK

IBERIAN STEAK WITH GIN & CUCUMBER MARINADE Item no.

Ingredients

Quantity

Iberian pork chops with bone, 10 pcs

2.000 kg

91 135 368

Gin & Cucumber Marinade

0.200 kg

Goods consumption for 10 servings

2.200 kg

Preparation: Cut the Iberian pork chops with bones as tomahawk steaks and marinate in the Gin & Cucumber Marinade.

Cooking: Fry in a pan for 4-5 minutes each side — Do not fry too hard to avoid drying, and rest for 5-6 minutes before serving.

Serving suggestion: Serve with BBQ Potatoes au Gratin (see pages 38-39).

Tip: You can vary the marinade according to taste, for example try the Port & Chanterelle Marinade instead.

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SMOK

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KED CRISPY PORK BRISKET

WITH MUSTARD SAUCE À LA CAROLINA SOUTH Item no.

Ingredients

Quantity

Pork belly, no rind or bones

10.000 kg

91 137 992

Mustard Sauce à la Carolina South

1.000 kg

91 110 656

Panko

0.500 kg

Brine:

Water, cold

29 570 005

Vacuum salt, fine

29 570 016

Nitrite salt 0.6%

Goods consumption

10.000 l 0.600 kg 0.400 kg 11.500 kg

Brine: Whip the water, vacuum salt and nitrite salt together.

Preparation: Cut the pork into the desired sized pieces, this recipe is for 800 g pieces. Score the rind side and place in brine for 8-10 hours.

Dry the pork pieces and smoke them lightly.

Mix the Mustard Sauce à la Carolina South and panko into a nice mushy mass, and spread a generous amount on each piece of meat.

Cooking: Bake in the oven for 1-1.5 hours at 160°C, or on a charcoal grill over indirect heat.

Serving suggestion: Serve with cucumber relish (see pages 46-47).

Tip: Vary the sauce according to taste.

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TOP BLADE STEAK WITH PORT & CHANTERELLE MARINADE Item no.

Ingredients

Quantity

Top Blade Steak (US beef)

10.000 kg

91 135 369

Port & Chanterelle Marinade

92 225 720

Heatproof cling film 45x500 cm

95 502 018

Rubber bands, red, 5 cm

Goods consumption

1.000 kg

11.000 kg

Preparation: Cut the Top Blade Steak into suitably sized pieces, (Note: this recipe is for pieces of about 800 g), and then marinade in Port & Chanterelle Marinade.

Pack into heatproof cling film and add 3-4 rubber bands. For large steaks, string may also be used.

Cooking: Cook in the oven for 2-3 hours at 120°C, or on a charcoal grill over low indirect heat.

Serving suggestion: Cut the Top Blade Steak into large pieces and serve with mashed potatoes, and savoury butter (prepared beforehand).

Tip: You can vary the marinade according to taste, for example try the Gin & Cucumber Marinade instead.

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CRISPY PORK FILLET WITH ALLROUND KENTUCKY BBQ

Item no.

Ingredients

Quantity

Pork loin fillet, no bones

10.000 kg

91 111 191

Allround Kentucky BBQ

0.400 kg

91 110 656

Panko

0.500 kg

91 125 063

Spiced brine

95 502 107

Barbecue skewers, 9 cm

Goods consumption

10.900 kg

Brine: Prepare the brine as instructed on the package.

Preparation: Clean the rind and sinew off the loin fillets and inject with spiced brine (10% expansion). Then place in spiced brine for 24 hours.

Drain the meat pieces and cut them into bars of 2x2 cm by 8-10 cm long. Mix the Allround Kentucky BBQ and Panko thoroughly, and coat the bars. Put the bars onto barbecue skewers.

Cooking: Fry in oil in a pan over an even heat until crispy, and finish off in the oven at 160°C if required.

Serving suggestion: Served with Corn Pudding and granary bread.

Tip: You can vary the marinade according to taste, for example try the Kansas City Amazing Rib Rub instead.

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HAND-MADE BBQ SAUSAGES WITH KANSAS CITY AMAZING RIB RUB Item no.

Ingredients

Pork 16-18% fat

Pork belly, no rind or bones

2.500 kg

Beef 18-20% fat

2.200 kg

Water, cold

2.840 kg

91 101 726

Gluten-Free Sausage Mix

0.460 kg

91 111 195

Kansas City Amazing Rib Rub

0.200 kg

29 570 016

Nitrite salt

0.080 kg

29 570 005

Vacuum salt

0.080 kg

Goods consumption for about 110-120 sausages

Quantity 2.500 kg

10.860 kg

Preparation: Grind the beef, pork and pork belly using the 4 mm hole plate. Mix the ground meat with the Gluten-Free Sausage Mix, salt, Kansas City Amazing Rib Rub and water, and knead until it all holds together well.

Stuffing: Stuff the mix into your choice of casing, for example 26/28 mm lamb intestine, making sausages of about 90-100 g each.

Smoking: Dry at 60°C for about 25 minutes, and then smoke at 60°C for about 20 minutes (The indicated times are approximate).

Cooking: Cook at 80°C until the core temperature is 75°C. Cool from 75°C to under 10°C in within 3 hours.

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To serve: Serve as a hotdog with a choice of toppings as in the various American states.

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The JIM BEAM® family are bourbon experts, perfecting their craft over more than 200 years.

We have taken that expertise and created our very own Original JIM BEAM® Bourbon BBQ Sauce.

With our authentic JIM BEAM® Bourbon BBQ Sauce, we treat you and your taste-buds to a delicious Kentucky flavour. An absolute must for any bourbon and barbecue lover, ideal with spare ribs, pulled pork and burgers.

The Birth of JIM BEAM® Bourbon Whiskey At the end of the 18th century, some members of the Böhm family (later changed to Beam) emigrated from Germany to Kentucky, USA. Johannes ‘Reginald’ Beam (1760-1834) was a farmer, and he began producing bourbon whiskey.

Jacob Beam sold his first barrels of whiskey in around 1795. It was originally called Old Jake Beam Sour Mash, and the distillery was known as Old Tub. And so JIM BEAM® was established in 1795, and ever since then the company has been run by seven generations of the same family.

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VEAL SPARE RIBS WITH JIM BEAM® BOURBON BBQ SAUCE Item no.

Ingredients

Quantity

Veal spare ribs

10.000 kg

91 132 052

JIM BEAM® Bourbon BBQ Sauce

0.750 kg

91 111 195

Kansas City Amazing Rib Rub

0.100 kg

Brine:

91 125 067

Wendin XLP

Water, cold

Goods consumption

1.000 kg 9.000 l 13.020 kg

Preparation: Trim the veal spare ribs and remove any film on the back.

Then tumble the meat with the brine for about 6-8 hours (10% expansion) at 20 minute intervals (tumble for 20 minutes, rest for 20 minutes).

Drain the ribs and sprinkle lightly with Kansas City Amazing Rib Rub on the meat side, and then pack into sous vide vacuum bags.

Sous vide at 75°C for 12-14 hours, and then cool to 5°C within 3 hours.

Cooking: Brush with JIM BEAM® Bourbon BBQ Sauce and cook in the oven for 30-35 minutes at 170°C, or on a charcoal grill over indirect heat.

Serving suggestion: Serve with grilled corn on the cob and chilli mayo.

Tip: Can also be made using Sweet Kentucky Whiskey Sauce.

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RAW FOOD SALAD WITH VINEGAR SAUCE CAROLINA NORTH Item no.

Ingredients

Quantity

Chick peas, cooked

0.600 kg

Black Beans, cooked

0.600 kg

Quinoa, cooked

0.200 kg

Cherry tomatoes, halves

0.200 kg

Cabbage, finely cut (red or green)

0.200 kg

Edamame beans

0.200 kg

91 132 857

Vinegar Sauce à la Carolina North

0.200 kg

Goods consumption for about 20-25 servings

2.200 kg

Preparation: Mix all the ingredients with Vinegar Sauce à la Carolina North and transfer to the packaging of your choice.

Cooking: No cooking required.

Serving suggestion: Serve as an accompaniment to various grill dishes.

Tip: You could also try this with Mustard Sauce à la Carolina South if you prefer.

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BBQ POTATOES AU GRATIN

WITH SPARKLING CENTRAL TEXAS STYLE BBQ Item no.

Ingredients

Quantity

Creamed potatoes, ready to use

2.000 kg

91 132 861

Sparkling Central Texas Style BBQ

0.100 kg

92 204 424

Round aluminium moulds, 133 ml.

Goods consumption for about 15-20 servings

2.100 kg

Preparation: Stir the cooked creamed potatoes with Sparkling Central Texas Style BBQ and place into small round aluminium moulds, ideally with a little crown. Bake in the oven for 25 minutes at 170°C, until slightly golden brown.

Cooking: Heat in the oven for 15-20 minutes at 170°C, or on a charcoal grill over indirect heat.

Serving suggestion: Serve as an accompaniment with various types of meat.

Makes a particularly good side for grilled food.

Tip: Also works well in larger aluminium dishes.

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BBQ BUTTER

WITH KANSAS CITY AMAZING RIB RUB Item no.

Ingredients

Quantity

Rapeseed oil

1.000 kg

Kærgården , spreadable blend product

1.000 kg

91 111 195

0.100 kg

®

Kansas City Amazing Rib Rub

Goods consumption

2.100 kg

Preparation: Leave the Kærgården® out of the fridge for about 15 minutes, and then mix it with the rapeseed oil in a mixer. Let the mass thicken well, and mix with Kansas City Amazing Rib Rub. Then fill into a piping bag with tulle in the bottom, and seal tight.

Refrigerate until the next day.

Cooking: No cooking required.

Serving suggestion: The BBQ Butter can be piped into rosettes and sold with the butcher’s steaks. The rosettes can be frozen and taken out as needed.

Tip: If you want a firmer BBQ Butter, use proportionally more Kærgården® than rapeseed oil.

Can also be filled into small sterile casings and sold over the counter.

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TARTARE SAUCE

WITH VINEGAR SAUCE À LA CAROLINA NORTH Item no.

Ingredients

Quantity

Cornichons, finely diced

0.500 kg

Shallots, finely diced

0.250 kg

Flat-leaf parsley, finely chopped

0.050 kg

Greek yoghurt

0.250 kg

Mayonnaise

0.100 kg

91 312 857

Vinegar Sauce à la Carolina North

0.050 kg

Goods consumption for about 25-30 servings

1.200 kg

Preparation: Mix the Greek yoghurt and mayonnaise with the Vinegar Sauce à la Carolina North. Fold in the cornichons, shallots and finely chopped flat-leaf parsley.

Cooking: No cooking required.

Serving suggestion: Serve as an accompaniment with American Sweet Salmon or some other exciting meat.

Tip: The dressing can also be made with Mustard Sauce à la Carolina South.

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RAW-MARINATED CAULIFLOWER SALAD

WITH MUSTARD SAUCE À LA CAROLINA SOUTH Item no.

Ingredients

Cauliflower florets, finely sliced

1.000 kg

91 137 992

Mustard Sauce à la Carolina South

0.050 kg

Apples, thinly sliced

0.500 kg

Cranberries

0.250 kg

Goods consumption for about 10-12 servings

Quantity

1.800 kg

Preparation: Slice the cauliflower florets thinly in a mandolin and marinate in Mustard Sauce à la Carolina South. Garnish with slices of apple and cranberry.

Cooking: No cooking required.

Serving suggestion: Serve as an accompaniment with all types of meat.

Tip: Mustard Sauce à la Carolina South can be varied to taste, e.g. try Vinegar Sauce à la Carolina North instead.

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CUCUMBER RELISH WITH VINEGAR SAUCE À LA CAROLINA NORTH Item no.

Ingredients

Cucumber, finely diced

Red onions, finely diced

0.250 kg

Red chilli, finely chopped

0.050 kg

91 132 857

Vinegar Sauce à la Carolina North

0.100 kg

Goods consumption for about 30-32 servings

Quantity 1.200 kg

1.600 kg

Preparation: Halve the cucumber and remove the seeds, then cut into small dice.

Cut the red onion into small dice, remove the seeds from the red chillies and chop very finely. Sprinkle the chopped vegetables with coarse-ground salt and leave to stand for 1-1.5 hours to pull out the liquid. After draining, fold them in Vinegar Sauce à la Carolina North.

Cooking: No cooking required.

If you wish to sell Cucumber Relish in preserving jars, bring to the boil for a couple of minutes and pour into jars. It can then be sold as an accompaniment.

Serving suggestion: Serve as an accompaniment with grilled dishes, hotdogs and burgers.

Tip: Can also be prepared as pictured, with the cucumber cut into long, thin strips rather than finely diced.

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PORK CHIPS

WITH ALLROUND KENTUCKY BBQ Item no.

Ingredients

Quantity

Fatback, thin strips (with a little fat)

10.000 kg

91 111 191

Allround Kentucky BBQ

Goods consumption

0.400 kg 10.400 kg

Preparation: Salt the strips of fatback well with coarse-ground salt, and leave to infuse for 24 hours.

Cooking: Cook in the oven at 200°C. While cooking, remove any excess fat every 15 minutes, and continue until the fatback strips are crispy. Once the chips are done, mix them with Allround Kentucky BBQ. Serving suggestion: Serve as snacks, or as part of a tapas menu with spiced mayonnaise.

Tip: You can vary the marinade according to taste, for example try the Kansas City Amazing Rib Rub instead.

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Solina Denmark Niels Bohrs Vej 55, Stilling DK-8660 Skanderborg Tel.: +45 86 29 11 00 info@solina-group.dk www.solina-retail.dk

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