Grill'em Up - Sysco Southwest Ontario

grill' em up A GUIDE TO ALL THINGS WITH FIRE

There is nothing like grilling food over an open fire to elevate the flavour combinations on your menu.

Inside this guide, we've included culinary concepts, ready to use/made from scratch options, articles, tips, plus a selection of paper & disposables solutions for all your grilling needs.

The Sysco Ontario South Teams are here to help you grow your business & be successful.

It's time to Start Up the Grill!!

HIGH HEAT

Lime Pepitas, Mint, Sweet Onion & Feta Dressing WITH

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LOW N' SLOW

WITH

Chili Glaze & Cracked Pepper

10 Tips For Smoking Food

Use Wood Chips, Chunks or BBQ Pellets Go Low & Slow Add a Water Pan Order at syscosource.ca

Don't Overdo the Smoke White Smoke is Good Don't Wander Away Airflow is Important

Mist Your Food Don't Worry If It Gets Dark Open The Lid Sparingly

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bbqguys.com

HIGH HEAT

WITH

Oaxaca Cheese & Chili

Oaxaca cheese [pronounced wah-ha-kah] is a white, semi-soft cow’s milk cheese from Mexico. The flavor is mellow and buttery, similar to a string cheese, with a creamy texture and a slight saltiness to it. It’s perfect for melting and is similar to mozzarella or unaged Monterey Jack cheese.

The taste is mild, providing a nice balance to the spicy and highly flavorful Mexican foods with which it’s often paired.

Considered a fresh cheese, it’s traditionally made by kneading the curd in hot water and then stretching it. Thin strips form from the cheese, which are cooled in salted water and cut into rope-like segments.

The segments are then gently braided or wound into a knot resembling a ball of yarn. isabeleats.com/oaxaca-cheese/

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HIGH or LOW

WITH

Ontario Peach Salad

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Wood

Chips Whether you want just a little more smoke and spice in your ribs or are looking for a hint of sweetness in your fish, wood chips are an all-natural way to enhance the flavor of anything you grill or smoke. Of course, there are many different options when it comes to wood chips and chunks, but here are some common varieties:

Hickory

One of the most common wood chips for smoking, hickory imparts a sweet and smoky flavor to food. Some people compare the flavor it adds, to bacon. Great for longer smoking times, hickory is robust and adds a strong flavor profile to meat. It pairs best with almost any protein and is great for cold-smoking chees

Mesquite

Stronger than hickory and with a distinctive earth sweetness, mesquite is best used for smoking beef and pork. It is most commonly used for Texas-style smoking (ie. brisket). You can use mesquite with chicken, lamb or fish but make sure to keep an eye on it, as the flavor can quickly overwhelm the meat.

Apple

One of the lightest smoking woods, apple has a sweet and mild flavor that make it great for smoking white meats including fish and chicken. It is also great for cooking desserts. It is most widely used for ham and bacon, because of its slightly sweet but subtly smoky flavor.

Cherry

Mellow and sweet with a slight tartness, cherry wood chips are a good match for almost any type of meat.

Because of their mild flavor, they won’t dominate or mask any of the great taste of the meats. They are at their best with pork, duck, venison, poultry and even veggies (adds a unique flavor to them!).

Pecan

Similar to hickory but not quite so aggressive, pecan wood is more mellow and nuttier. Pecan wood chips are well suited for beef, poultry & lamb. If what you're cooking pairs well with nuts, pecan wood chips will work!!

Oak

A huge favorite among grillers, Oak wood is not as light as the fruit woods, but lighter than hickory and mesquite. It lasts for a long time and has a pretty neutral flavor allowing it to pair great with lots of different proteins. Mixing the wood with fruit woods or hickory is great for mellowing out the stronger woods flavors.

Peach

Peach wood chips are very similar to the other fruit woods. They will give anything you smoke a sweet and fruity flavor. Peach wood chips pair best with white or pink meats like poultry or fish.

Smoking or grilling with wood chips adds a whole new dimension to your grilling. It imparts unique flavors and can make your food really stand out. chargriller.com/blogs/tips-and-care/your-guide-to-wood-chips

HIGH HEAT

WITH

Social Media Post Ideas Share your Hours Highlight an Employee Ask a Question

Cajun Shrimp, Field Greens, Brie Cheese & Chipotle Mayo

Share your Menu Explain How To Order Host a Contest/Giveaway Closeup of NEW Menu Item Photo Share a Customer's Photo

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Answer a FAQ Highlight a Customer Feature the BOH staff in Action

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LOW N' SLOW

WITH

BBQ Tomato Jam

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BEEF BONE IN CHUCK SHORT RIB (CARGILL) BEEF BRISKET BLK ANG CH U 2/3 (SW 1855) BEEF CHUCK FLATS AA RBX CON FRZ (SYSFNMT) BEEF GROUND CHUCK 81/19 ESL FRZ (FRFCLSC) BEEF GROUND CHUCK PTY 81/19 (FRFCLSC) BEEF RIBEYE LIPON BNLS AAA (BCHBLKC) BEEF SHORT RIB 4BN AA 4 FRZ (SYSFNMT) BEEF STRIPLOIN AAA RBX FRZ (SYSFNMT) BEEF TENDERLOIN PSMO AAA FRZ (BCHBLKC) 9882242 CHICKEN LEG BCK OFF FRZ (STR SYS) 7125145 CHICKEN WHL FREE RUN FARM FRZ (DE BOER) 0776393 CHICKEN WHL ROTSRI FRS TIED (SYS CLS)

9472531 DUCK BREAST BNLS SPLIT 6-7OZ (SYS IMP) 9472937 DUCK LEG & THIGH NO.1 (SYS IMP) 0076196 PORK BACK RIB IWP 20-24 (HYLIFE) 3386447 PORK BACK RIB 28-32 OZ CDN (BCHBLKC) 3681669 PORK SHOULDER 1/4 FAT B/LESS (FEARMNS) 6840427 PORK SHOULDER BUTT BNLS CDN (BCH BLK) 6840316 PORK SIDE RIB ST LOU 32-36 CDN (BCH BLK) 1882311 PORK TENDERLOIN CDN (BCHRSVC) 6812448 PORK TENDERLOIN IWP FRZ CDN (BCH BLK)

Looking for more Made-from-Scratch items, just reach out to your Sysco Sales Consultant.

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HIGH HEAT

Sliced Avocado, Cucumber, Boston Lettuce, Micro Salad, White Cheddar & Avocado Dressing WITH

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HIGH HEAT

WITH

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Chimichurri, Broccolini & Roasted Potato Salad

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l a i c So a i d e M Make sure all profile names / usernames match across your social channels Do you use the same profile picture across all channels? HINT keep users engaged by periodically updating your picture.

Does your "BIO" properly explain your brand? company?

Is the destination URL in your profile up-todate?

Are your social media channels listed on your website? Are they easy for your customers to find?

Are your photos & videos high enough resolution / quality (ie. not pixelated or unclear)?

Are you responding in a timely manner to comments & DMs? Are you analyzing which types of posts are performing best/worst?

Do you use hashtags & location tags? Are they all working/not banned tags?

HIGH HEAT

WITH

Peppered Lime Butter

Lump vs Briquettes?

BBQ purists generally cook with lump charcoal. There are many different types but one thing stays true, they are carbonized wood without additives.

Briquettes are made of sawdust and other additives, in some cases this is lighter fluid. As a rule, briquettes generally burn longer than lump charcoal but are not pure wood.

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Order at syscosource.ca

HIGH HEAT

Smoked Cheddar, Back Bacon, Roasted Jalapeno & Corn Aioli

WITH

Create a YouTube Channel for Your Restaurant

YouTube, the second largest search engine, presents a wealth of opportunities for your restaurant. Set up a channel specifically for your restaurant & then post videos of your Chef giving simple cooking tutorials or showcase them preparing an actual main course or one of their specialty items. It's a great way to create a awareness with your restaurant/brand. As an added bonus, your viewers might just want to come into the restaurant to get the real deal. ALSO, don't forget to include links to your website & social channels.

Check out Sysco Ontario South's YouTube channel Order syscosource.ca Order at at syscosource.ca

HIGH HEAT

WITH

Fried Parsley

DO: to any menu O T S G N THI uch of BBQ o Add a T rt with LTO's

s St a he Classicia t n o y la P cial Med Utilize So ing Format Use Shar h Delivery Start wit Sysco Sp e ak T o

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Order at syscosource.ca

BEEF BRISKET SMK PULLED (LESTER) BEEF BRISKET WHL 2 PC (AUSTBLU) BEEF PLD PULLED W/NAT INGRDNT (JMSHNDR) CHICKEN BITE BRD FC WAVE (SYS CLS) CHICKEN BRD 9PC CKD HMSTYL CDN (SYS CLS) CHICKEN BRST CKD GRL MARK 4 OZ (FLAMNGO) CHICKEN MEAT PULLED JERK F/C (CARDINAL) CHICKEN MEAT PULLED WITH SPICE (CARDINAL) CHICKEN THIGH SKWER FIRE GRLD (SYS CLS) CHICKEN WHL SMK RBX FZ (SYSFNMT) CHICKEN WING BBQ FULY CKD (FLAMNGO) CHICKEN WING KRISP FC GF HALAL (MINA) DUCK BREAST BNLS SMK (KNGCOLE) DUCK MEAT PULLED CKD ALLNAT (KNGCOLE) DUCK WING DRUMMETTES CKD (KNGCOLE)

PORK BACK RIB FULLY CKD (CARDNL) PORK BACK RIB FULLY CKD (OLYMEL) PORK BACK RIBS W/BBQ SAUCE (CARDNL) PORK CKD SLI ROAST (30G) (MAPLELF) PORK PULLED WITH SAUCE CDN (BBRLCLS) PORK PULLED WITH SPICE CDN (BBRLCLS)

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HIGH HEAT

WITH

Aged Cheddar, Caramelized Onions, Maple Bacon & Sweet Pickles

Around the World with Burgers Lamb Burgers with Green Harissa Asian-Style Pork Burgers Mexican Avocado Burgers Provençal Lamb Burgers Aussie Burgers with Pickled Beets, Pineapple & Fried Eggs Bacon & Kimichi Burgers Moroccan Lamb Burgers Thai Turkey Burgers Caprese Burgers Thai Tuna Burgers with Ginger-Lemon Mayonnaise Vietnamese-Style Banh Mi Burgers foodandwine.com/cooking-techniques/ around-world-11-burgers

What's the deal with the SMASH & why does it work so well?

It all has to do with the MAILLARD REACTION & its behind most things that are delicious.

When your beef patty meets some heat, the amino acids and sugars within it, begin reacting, which results in changes of flavor and color. So, when you "smash" your burger patty down, you're creating more surface area for the Maillard Reaction to take place!!

food-hacks.wonderhowto.com

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Order at syscosource.ca

HIGH HEAT

WITH

Smokey Sauce & BBQ Potato Chips

Eco-Forward Kraft Paper Food Containers:

✔ Deliver hot or cold foods with these dual-temperature containers! ✔ Leak-resistant clear vented lids keep foods protected while in full view ✔ Made with 100% unbleached & chlorine-free Kraft paper. PFAS Free 3 sizes: #5538269 (24 oz) #5538240 (32 oz) 2 lids: #5538253 FLAT lid fits 24 & 32 oz #5537523 DOME lid fits 44 oz

#5537288 (44 oz)

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7681477 Cleaner Degreaser High Tmp Grl RTU Keystone 4/32 OZ

4685614 Glove Nitrile Fdsrv Pf Blk Lrg SYS Classic 10/100 CT

5484144 Glove Vitrile Fdsrv Pf Lrg Bascgrd 10/100 CT

5321742 Towelette Moist Wipes Winners 1/1000 CT

Mineral Filled Hinged Containers 7136129 - 8.5’’ 1 comp (146 CT) 7136131 - 8.5’’ 3 comp (146 CT) 7146142 - 9X6’’ deep 1 comp (170 CT) Order at syscosource.ca

1326507 Cleaner Degreaser Greaselift RTU Keystone 4/32 OZ

0142119 Brush Basting Boar Bristle 1.5" Sysco 6/2 EA 4798211 Brush Broiler W/Scraper Handle Sysco 1/30"

5436060 Charcoal Lump Extra 7 KG

Microwaveable or under heat lamp Excellent heat resistant up to 240°F 4 optional vents - Great overall seal Four corner audible pop for full closure Soak-proof & cut-through resistant Order at syscosource.ca

HIGH HEAT

Fried Egg, Brie Cheese, Farmers Tomato, Sweet Onion, Arugula & Garlic Mayo WITH

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bana

Delicious warm bananas are a treat. Brush on a rum, honey & brown sugar mixture when you flip it over.

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Grilling makes it a different fruit & it goes with savory foods; drizzle it with balsamic on top of an arugula salad.

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Drizzled with a little oil, they're delicious on their own or topped with a little vanilla ice cream.

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Great Breakfast option: sprinkled with a little brown sugar that caramelizes & then top it with fresh yogurt.

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You often see mango salsa accompany a pork dish, so why not try grilling mangos with a scoop of vanilla ice cream to top it off.

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Add a grilled cantaloupe to your dessert menu, with a dollop of honey-sweetened yogurt, sprinkled with berries & pistachios.

Grill fresh figs stuffed with goat cheese, wrapped in bacon for a delicious appetizer! v

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Cut them in half or even quarters (if they're firm enough) & then place them on a hot grill. Add a bit of lemon & some spices on top make them a perfect addition to a summer salad.

HIGH HEAT

WITH

Arugula & Smoked Grapefruit Dressing

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Order at syscosource.ca

LOW N' SLOW

WITH

Avocado & Poblano Cabbage Slaw

Have you heard of these secrets?

Use 30 coals per POUND of meat & arrange them into a pyramid shape for ventilation.

Steaks should be at room temperature before searing.

Hold your hand 4" above the coals & count until you have to pull it away: 2 seconds = 375°F 3 seconds = 350°F 4 seconds = 300°F 5 seconds = 250°F Order syscosource.ca Order at at syscosource.ca

THESE ONES TOO! 4128425 Pizza Box - 12" Arrezzio 50 EA

0123414 Foil Aluminum Roll Std 30cm X 200m SYS Classic 1 EA

5148182 Container Biodegradable 9 Square Hinged Lid SYS Reliance 1/200 CT

9868019 Peach Steak Paper 8 x 11 McNairn 4/1000 CT

977375 Napkin Dinner 2-Ply White SYS Reliance 16/188 CT

496034 Film PVC Roll 2000ft Sli Cutr SYS Classic 1/18"

6403729 Twine Butcher Roll No 4 Calibre 10/1 LB

7989270 Liner Basket Chocolate Brown 14 x 14 McNairn 2/1000 CT

7465969 Pan Foil Steam Table Deepxh 2-9/16 SYS Cls 100 HALF PLUS LID 6938211 Lid Foil F/ Half Steamtable Pan SYS Cls 100 EA 7293283 Pan Foil Steam Table Full Dp 3-3/8 SYS Cls 40 FULL PLUS LID 7293257 Lid Foil F/Full Steam Table Pan SYS Cls 80/21 x 13

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Pairing Beer, Wine & Spirits with BBQ can add positively to a customers dining experience.

Here are a few recommendations to keep in mind when building your BBQ menu . . .

A "Big" full bodied red is always right at home next to a well seasoned & grilled steak.

Think Merlot,

The skies the limit with cocktails, this one is personal preference for sure but here are a few great picks . . . Gin Fizz, Moscow Mule, Rum Punch, Sweet Tea.

Cabs, Bordeaux.

Tequila or Mescal sipped alongside pulled pork taco's or spicy shrimp lettuce wraps will transport you (& your customers) to the South!

2746672 Towel Plain Bar Wipe 24 oz 15 x 18" Dz Magnum 1 EA

White wine pairs well with spicier BBQ. We also suggest White Wine with seafood off the grill.

Think Sauvignon Blanc, Pinot Grigio, Riesling!!!

Beer & BBQ go hand in hand. Lighter lagers & wheat beers are excellent choices for BBQ. A hoppy IPA can also be a perfect pairing with a saucy BBQ.

HIGH HEAT

WITH

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Citrus Butter & Fresh Dill

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LOW N' SLOW

Cabbage Slaw, Sweet Pickles & BBQ Sauce WITH

Gas vs Charcoal?

Most restaurants are equipped with a gas grill. This is used for high heat grilling of steak, chicken, fish etc.

Many smokehouses opt to cook over charcoal and wood. Harwood charcoal creates added desirable flavours in food and is a standard for barbeque enthusiasts.

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around the world Japan:

South America:

Hibachi

Asado

Korea:

Middle East/Central Asia:

Bulgogi/Galbi

Mangal

Southeast Asia:

China:

Satay

Chuanr/Char Siu

Literally translated to "fire bowl," grilling meat, veggies, and noodles over a hibachi grill is one of the basic components of Japanese cuisine. It's the main cooking mode in the yakitori (and yakiother-things) restaurants across the country, and come summertime, you will see tons of hibachi-ers crowding into public parks, typically with an appointed grillmaster or two fanning the coals with a disposable uchiwa (a rigid, longhandled oval fan, typically printed with ads and handed out on the street as promos).

Korean cuisine is big into grilled meat.

Whether it's bulgogi (marinated, thin-cut beef) or the more common galbi (marinated beef or pork ribs), what really sets Korean grilling apart is that it's most often done in a restaurant, on a grill set into the middle of the table. This can be a teppanyaki-style griddle or a gas-fired burner, but the most delicious galbi comes from restaurants that still use full-on charcoal grills.

The whole region surrounding the Indonesian islands, from Malaysia to the Philippines, has picked up the things-on-sticks style of grilling meat (called sate in its homeland).

There are hundreds of satay varieties, many associated with particular regions. Sate Padang, for instance, is made of cow or goat organs boiled in a spicy broth, then grilled and topped with a yellow sauce. Satays are occasionally cooked on a special kind of grill (built for a skewered cuisine), rather than placing the meat on the gridirons themselves, many satay grills just have horizontal bars that hold the skewer ends, suspending the meat directly over the coals.

Asado is huge across the continent (even if it goes by another name, churrasco in Brazil) & is considered a national dish in Argentina. The most basic mode of asado is just a wood fire, burnt down to coals, which is then topped by metal crosses big enough to hold huge chunks of meat, but for practicality, the asado a la parilla, in which the coals are topped with a typical grill (the parilla), is much more common.

Everywhere that Turkish and Arabic culture has spread, there is the Mangal. The mangal is both the name for the simple rectangular charcoal brazier you cook the meat on and the social gathering itself. The actual grilled items varies from country to country, but some variant of a shish kebab, just meat on a skewer, no matter the spices or marinades involved is a common denominator.

China has two distinct schools of popular grilling. On the one hand, coming from the northwestern province of Xinjiang, there's chuanr: chunks of spicy cumin-flavored meat (traditionally lamb), grilled on a skewer. On the other, there's the rich Cantonese world of char siu, its bright-red "Chinese sparerib" that you've probably tried. When served in a restaurant, char siu (literally meaning "forkroasted") is closer to honey-coated, slowcooked barbecue than high-heat grilling, but cooking your own over an outdoor charcoal grill is a popular hangout activity in Hong Kong. bonappetit.com/test-kitchen/cooking-tips/article/grilling-traditions-around-the-world-. . .

1810910 Bean Green FS Trimmed Frsh IMPFRSH 2/5 LB 8337990 Broccoli Floret 1" IMPFRSH 2/3 LB 6517270 Cabbage Red Shred 1/8" IMPFRSH 1/5 LB 5775507 Carrot Matchstick Shred 1/8" IMPFRSH 2/5 LB 1750041 Cauliflower Floret Mini Cut IMPFRSH 2/3 LB 3943584 Celery Stick Brick Pack 3/8" x 4" SYS IMP 1/5 LB 1821537 Garlic Peeled Frsh Jar IMPFRSH 4/5 LB

1894387 Kale Frsh Grn Shrd 1/8 Sepclr IMPFRSH 4/1.5L 7072297 1821529 Lettuce Mix Chopped Shallot Peeled Frsh IMPFRSH 5/4 LB IMPFRSH 4/4 LB 1675529 Lettuce Shred 1/8" Frsh 1739762 Tomato Frsh Slcd IMPFRSH 4/5 LB PACKER 2/5 LB 3681576 Melon Honeydew Chunk 1299678 Vegetable Mix SYS NAT 1/8 LB PAIL Fajita Blend SYS IMP 2/5 LB 3227527 Mushroom Slcd Thin Frsh 4802538 IMPFRSH 1/5 LB Vegetable Mix Root IMPFRSH 2/5 LB 6523963 Onion Red Slcd 1/8" IMPFRSH 1/5 LB 4568655 Pepper Mixed Colours Diced 1/4" IMPFRSH 1/5 LB

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PARTNER ON YOUR CULINARY CREATIONS

LET'S BUILD YOUR BUSINESS WITH:

CONSULTING SERVICES: Culinary Industry Trends Marketing Menu Development Operations CUSTOM STIR SESSIONS: Food Ideas Collaboration with our Chefs & Consultants EDUCATIONAL FORUMS: Heart of House & Front of House Training Webinars Food Handling Chef Talks Industry Insights WORKSHOPS: Seasonal Local Vendor Themed & More!

BUSINESS REVIEWS: Partner with Sysco Leadership to take a deep dive into your business & the service Sysco provides. Review what is working and identify areas of opportunity.

THE SYSCO BUSINESS RESOURCES DEPARTMENT IS THE INDUSTRY LEADER IN FOODSERVICE CONSULTING! 15 Culinary Centres across Canada Over 75 expert Consultants & Chefs Culinary, Marketing & Industry Expertise Protein & Produce Specialists Tools & Resources to drive growth

Partner with our team of innovative industry experts on culinary solutions, exploring trends & ideas. Customers culinary STIR sessions are focused on your business and your brand.

ENHANCE YOUR CUSTOMER EXPERIENCE

Ensure your customers are coming back for more. Ask us how we can support with Heart of Front of House training. We can also recommend tools and technology to streamline your business, decrease wait times and put a smile on your staff and customers' faces.

MARKET YOUR BUSINESS

Leveraging all the tools available to us in Social Media and Marketing, let's attract new customers and keep your local fans coming back! Too busy to manage your webpage? We know someone who can help with that too.

CAPTURE YOUR GREATEST OPPORTUNITIES

Teach us about your business and let's build a strategy. Our team of industry consultants will help you dig into your business, focusing on your greatest opportunities and helping you reach your goals.

INCREASE YOUR PROFITS

Analyzing your labour & expenses, food costs and margins, we will identify pain points and build a plan to address everything from labour challenges to menu engineering to waste management.

FINE TUNE YOUR SUPPLY CHAIN

Explore your options and align your business across Canada. Find products that fit your specs on quality, source and price across the country.

ALIGN YOUR RESOURCES

Pulling together resources to support your needs, our Business Resources team will draw on product specialists, vendors, marketing specialists and more! If you have a question, we have someone who can help.

CUSTOMIZED EXPERIENCES FOCUSED ON: YOUR BUSINESS, YOUR MARKET, YOUR STRATEGY PLEASE REACH OUT TO: SYSCOONTARIOSOUTHBUSINESSRESOURCES@TOR.SYSCO.CA

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