Barbecue Pork is on `Cue

Barbecue Pork is on 'Cue
Barbecue is the art of smoking and cooking meat directly
over fire or smoldering charcoal. But itʼs also a sauce, an
event, a party, a season, a grill, an aroma, a technique, a
cuisine, and a flavor. “Barbecue” includes a variety of
preparation methods and regional preferences. And though
styles vary from Memphis in May and Texas Roadhouse,
to Route 66 and Kona BBQ, they each evoke authentic
Americana. But while barbecue is often considered the true
American cuisine, it has always played a major role in
global cuisine. One thing is certain: from Yakitori in Japan
to Barbacoa in Latin America, to Alabamaʼs famous white
sauce, barbecue makes headlines, and menus, across the
globe. And whether youʼre eating barbecue in Kansas or
Korea, one thing is certain: pork is king.
The demand for barbecue shows no sign of stopping. According to the Technomic, Inc.'s 2009 Flavor
Report, barbecue is the third leading flavor on all entrees menued across a variety of categories and
restaurants and the number one flavor when it comes to pork. When the Top 250 chains menu pork,
the predominant flavor is barbecue – it appears on 42% of pork items at Full Service Restaurants and
25% of pork items at Limited Service Restaurants (QSR and Fast Casual) according to the Technomic
2010 study on Beef and Pork.
While barbecue pulled pork sliders are a fixture on most midscale and casual menus, pork ribs are still
the best-seller in many top chains. In 2010, barbecue ribs was up 3% in servings – the only entrée
that grew – while seafood, steak, beef and chicken declined, according to NPD. Ribs are one of the
most important items menued at Applebeeʼs, Chiliʼs, TGI Fridayʼs and other casual restaurant chains.
And last year, others got into the rib business. Country Kitchen featured a Barbecue Ribs Dinner,
Golden Corral promoted ribs rubbed with barbecue seasoning and served with three sauces, and
Elephant Bar added Char Siu Barbecue Wok-Fired Pork Ribs. But the biggest news was Burger King,
which introduced Fire-Grilled Ribs, the first such product in QSR. With high praise, Time Magazine
featured the item as an example of “real food” at QSR restaurants. QSR Magazine named the FireGrilled Rib one of the Five Top Products of 2010. McDonaldʼs followed suit with a first time, national
offering of their cult-hit McRib. The LTO drove a 4.9 comp store sales increase for the chain according
to Nationʼs Restaurant News.
Differentiation is the name of the game and in the past year chains gave barbecue pork a number of
new, exciting looks. Mimiʼs menued a cross-cultural pulled pork quesadilla with Jack cheese and
house made barbecue dipping sauce. Bakerʼs Square and Village Inn Restaurants put smoked pork in
a pita. Chevyʼs featured Pulled Pork Fajitas with barbecue sauce. Houlihanʼs created a barbecue
smoked pork flatbread pizza. Fatz Café promoted Sweet ʻn Saucy Barbecue Tacos, and Buffalo Wild
Wings went beyond chicken to feature Barbecue Pulled Pork Nachos with Tortilla Chips, Honey
Barbecue, Pico de Gallo, Jalapenos and Queso.
With unparalleled demand, where do we see barbecue pork trending in the future?
Sweet Hits The Meat
Expect to see more fruit-based barbecue sauces, a perfect
complement to pork. Sweeter, fruit-based profiles appeal to a
broader demographic, especially women. More specialty
honey-based sauces will appear on menus, and tropical fruitbased sauces that “brighten” up barbecue and add a global
influence. Already, Chevyʼs menus Pineapple Jalapeno
Barbecue sauce with Pork, Famous Daveʼs recently
introduced a new Citrus Grill menu section, Copelandʼs
Pulled Pork features an Apple BBQ Jus, and the Gage
scores with 12-Hour Pork Belly with Spicy Orange BBQ and
Pickled Jalapeno. Other fruit-based barbecue sauces that
enhance the flavor of pork include mango, raspberry,
pineapple, blueberry, cherry and plum as well as sweetsavory blends like raspberry-chipotle, apricot-habañero,
orange-guajillo, and peach-bourbon. While sauces get sweeter, so is smoking, with new fruitwoods –
from apple to cherry – emerging as a way to differentiate a restaurantʼs “Que” Factor.
Global Flavors
Ethnic flavors are going mainstream as Americans continue to seek dining adventure. From fine
dining to the dorm, emerging cuisines are more popular than ever. Led by the food truck movement,
Asian barbecue, especially Korean, is finding its way on to more menus as customers crave its unique
mix of sweet, spicy and savory flavors. At Continental Mid-Town in Philadelphia, guests are treated to
Berkshire Farms Pork with Korean Barbecue. In Chicago, Saigon Sisters menus pork belly and pork
meatball VBQ (Vietnamese barbecue) sandwiches with
Thai basil and jalapeno. Roy Choi, who started the
street food phenomenon with his Kogi BBQ trucks, uses
Pork Bulgogi (Korean Barbecue) in tacos, sliders,
quesadillas and tortas on his trucks and at his
restaurant, Alibi. Now there are barbecue trucks in
virtually every large metropolitan area – Along Came A
Slider in Austin serves its popular WD (for Wired and
Drunk) Pig and Cambodian Cuisine and LAʼs Flying Pig
has been featured on Oprah with its barbecue pork
shoulder with green papaya, black sesame seeds,
cilantro cream and barbecue sauce.
Latin flavors are also finding their way into barbecue, a trend born of the delicious pairing of spicy and
sweet. At Bostonʼs Anthem Kitchen and Bar, youʼll find a Flatbread with Pulled Pork, Fontina Cheese
and Beer-Braised Onions with Honey Chipotle Barbecue. Wallyʼs Tamales, the famous Mexican
restaurant in Colorado Springs, features a Sweet & Spicy Chipotle Barbecue Pulled Pork Torpedo,
and El Torito goes cross-cultural with its Pork with Chipotle-Raspberry-Tamarind Barbecue Sauce.
Migration To Other Menuparts And Segments
Itʼs not just barbecue pork tacos, quesadillas and flatbreads that are cropping up. The search for new
ways to menu barbecue will continue as dim sum favorites like barbecue pork steamed buns and
barbecue pork egg rolls with barbecue dipping sauce hit appetizer and small plate menus at casual
theme restaurants and gastro pubs. Noodle bowls and noodle restaurants will continue to grow among
Millennials. And, as the hand-held and sandwich trends grow, so will the use of barbecue pulled pork
in pizzas, soups and salads.
Kumaʼs Corner, Chicagoʼs legendary heavy metal burger joint, has already upped the ante in the bar
food arena with Barbecue Pork Fries and Jack Cheese. Russell Street in Portland gets creative with
new items like a Pork Shoulder Frito Pie appetizer, barbecue pork and beans, and a romaine and
cabbage salad with barbecue pork topping.
And this is just the start. Weʼll see more QSRs looking for new ways to get into barbecue. At the other
end of the spectrum, upscale restaurants will follow Chicago, New York and LA as barbecue goes
gourmet. Restaurants will also try new ways of smoking – with pork wrapped in tea leaves, banana
leaves and corn husks for added flavor. Finally, barbecue will go beyond basic cuts to showcase
everything from snout to tail. Brooklynʼs Fette Sau menus a wide range of pork cuts, from the ham,
shoulder, ribs, and belly, to sausage, cheeks, chops, tails and, of course, the suckling pig. As new
trends, forms and flavors come to barbecue, one thing remains as true today as it was hundreds or
thousands of years ago – barbecue is about passion. The passion that drives a James Beardnominated restaurant like Zingermanʼs Roadhouse in Ann Arbor to barbecue whole pigs for guests.
The passion that leads the largest chains to menu barbecue. The passion that goes into developing
irresistible dishes like the Pork Tasting at Jackʼs on Halsted. Named one of Chicagoʼs top dishes, it
includes Asian Barbecue Baby Back Ribs, Thyme- and Shallot-infused Pork Tenderloin and Memphis
Pulled Pork on Focaccia.
Whether youʼre barbecuing ribs or serving up a smoked pork tenderloin with a maple-chile rub, bring
the passion – itʼs what people want, no matter what type, style or cuisine youʼre serving.
2010: The Year of the Rib
Burger King, the fast food giant best known for the
Whopper, found new success in 2010 with the BK FireGrilled Rib limited time offer. The fall-off-the-bone ribs
were an example of how quick service restaurants can
successfully menu fresh pork. “We are excited to be the
first national fast food hamburger restaurant to offer our
guests an authentic bone-in rib menu offering,” said
John Schaufelberger, Senior Vice President, Global
Product Marketing and Innovation at Burger King Corp.
The journey to the BK Fire-Grilled Ribs took over a
year, but the investment in time paid off in spades. “Itʼs
a huge risk to add a new item to a menu – it has to
meet an unfilled need,” said Jarrod Sutton, Assistant
Vice President of Channel Marketing for the National
Pork Board. Itʼs a high-stakes enterprise, reflected in
the length of time required to get an idea out of brainstorm and on to the menu. The National Pork
Board encourages restaurants like Burger King to include pork on the menu through sponsored
immersion workshops in which attendees learn how pork can positively influence their menu mix. The
best ideas to emerge from brainstorming sessions go through extensive research and production in
test kitchens to ensure they are viable for restaurant investment. In the case of the BK Fire-Grilled
Rib, development and in-house trials led to a yearlong test in four markets. Only after success in
Indianapolis, Las Vegas, Greensboro, NC, and Orlando were the ribs offered to customers
nationwide.
The spring LTO began on May 24, 2010, and was slated to run through the end of June. However,
customer demand for the ribs was so high that the chain ran out of ribs over a week before the LTO
was scheduled to end. With over 27 million ribs sold, the LTO was considered a smashing success.
With an eight-piece combo meal selling for as much as $8.99, Burger King customers werenʼt driven
away by the higher price point. “Burger King deserves credit for trying something hard and making a
success of it,” wrote Josh Ozersky in the “Taste of America” column for a July 2010 edition of Time
Magazine. “The company did something it didnʼt have to, and Americans stepped up too, paying more
for less food because they liked it better.”
Enthusiastic consumer response to the
ribs was driven in part by a national ad
campaign that Burger King unveiled in
May, featuring a winged pig convincing
customers that the BK ribs were not only
real, but also delicious. “Retailers across
the country have told us that theyʼve sold
a lot of pork ribs this year, and we think
much of this can be attributed to Burger
Kingʼs promotion, including an aggressive
national ad campaign on television,” said
Sutton.
“Weʼre very, very excited with the success
of Ribs. Itʼs a game changer,” said Kevin Anderson, Burger King Corporationʼs Director of Core
Product Innovation at the time of the LTO. Burger Kingʼs customers wanted great quality food for a fair
price, and the BK Ribs offered that. “[Itʼs] a product you canʼt really get in QSR, a product thatʼs a
great value, thatʼs more of a casual dining kind of menu item.”
The popularity and success of Burger Kingʼs Fire-Grilled Ribs has thrown open the door for others in
the foodservice industry to menu fresh pork. Sutton adds, “We anticipate other operators trying to do
something similar in the future and we encourage them to reach out to the National Pork Board to
assist with the process.”
Chef Feature: Chris Lilly
As the executive chef of legendary Alabama barbecue joint Big
Bob Gibson Bar-B-Q, world champion pit master Chris Lilly
knows a thing or two about serving up delicious pork barbecue.
The great-grandson-in-law of Big Bob, Lilly has kept the fires
burning at the family-owned restaurant for the past twenty years.
Lilly heads up the Big Bob Gibson Bar-B-Q competition team,
which since its inception in 1997 has won eight state and ten
world championships. The teamʼs success led to Lilly being one
of the most celebrated barbecue chefs working today. In 2009,
Lilly was selected as a National Pork Board Celebrated Chef.
That same year, he released “Big Bob Gibsonʼs BBQ Book” in
which he revealed some of his tricks, tips and family secrets.
Today, Lilly is the vice president, executive chef, and partner of
Big Bob Gibson Bar-B-Q. He supervises his familyʼs two
restaurants and their new franchise chain.
We caught up with Chris to discuss his business, his barbecue,
and his love of pork.
NPB: Tell us about your history at Big Bob Gibsonʼs Bar-B-Q. How did you get involved with the
restaurant?
Chef: Prior to working at Big Bob Gibsonʼs, I had no experience cooking barbeque except in the
backyard. I guess I got the love for barbecue from my dad. His favorite was pulled pork sandwiches. It
was fate that I met my future wife in college, because she was the great granddaughter of Big Bob
Gibson himself! After graduating I was offered a job to come to Decatur and open up a second
restaurant location. Looking back, I think my father-in-law just wanted his daughter a little closer to
home.
NPB: How have you established your restaurant as one of the best in the country?
Chef: In my opinion, Big Bob Gibson Bar-B-Q has been one of the top barbecue restaurants in the
country since 1925. The problem was that only people in this region knew about it. My job was to
spread the word! Before I could do that I had to learn what makes Big Bob Gibson Bar-B-Q so special
– so I spent years working the early shift in the pit room mastering the Big Bob Gibson style of
cooking. It was only then that we started entering barbecue contests. Much of the national publicity
and accolades we get today is because of our success cooking competitively.
NPB: What differentiates Big Bob Gibson Bar-B-Q from other barbecue places around the country?
Chef: In North Alabama we are pinched between two meccas of barbecue – the Carolinas and
Memphis. I like to think we reflect the best of both of these regions. We cook our whole pork shoulders
at the restaurant with a dry rub and with only hickory wood. We baste our pork with a simple Eastern
North Carolina-style vinegar sauce. It is served hand pulled to order with no added sauce. This is the
important difference – we have more vinegar sauce, a Memphis-style sweet tomato-based sauce and,
of course, our original White Barbecue sauce on the table. We let our customers decide how to dress
their Q – unlike our neighbors.
NPB: You have won a lot of barbecue competitions. How has participating in competitions impacted
you as a restaurant chef?
Chef: The biggest concern of any chef is consistently putting out high quality food. The most
successful chefs donʼt do this by wallowing in complacency. It takes time, dedication, and
experimentation to stay on top of your game and more importantly keeping your customers happy. I
have always used competition cooking as my experimental kitchen and test market for the restaurant.
Many of the techniques and flavor profiles we use in competition have transferred successfully to our
menu.
NPB: Why do you love to barbecue pork?
Chef: Pork inspires me. There is no other meat that is as versatile as pork, period! Pork is a canvas
for all flavors; spicy, sweet, salty, sour, and savory. Pork is food art for all ethnic tastes.
NPB: How many pounds of pork does Big Bob Gibsonʼs use in a week?
Chef: On an average week, Big Bob Gibson Bar-B-Q uses about 9,000-10,000 pounds of pork.
NPB: Whatʼs the secret to great pork barbecue?
Chef: Patience and experience is the key to great pork BBQ. You canʼt rush this low and slow method
of cooking. Keep the cooker lid closed to capture the natural moisture of the meat within the cooking
chamber. A rookie mistake is continuously checking to see how the pork is coming along. Only after
gaining experience will you truly know exactly what the pork is doing without visually checking on it.
NPB: There are so many delicious pork cuts to be barbecued. If you had to pick one, what would it
be?
Chef: Iʼm going to cheat on this question and say pork shoulder. We have won 8 World
Championships with this cut of pork, so obviously it has huge sentimental value. By picking the
shoulder Iʼm not limiting myself. I can cut it in half and have a butt and picnic portion; I also like to
separate some of the individual muscles in the shoulder and have many more versatile smaller cuts.
NPB: We know your menu doesnʼt change much, but what are some trends you are seeing in
barbecue today?
Chef: I could talk all day about the exciting food trends but letʼs stick to three. As time-crunched
consumers continue to watch their spending, families want to make food that lets them cook once, eat
twice. Pulled pork shoulder for an evening entrée can turn into tacos or a salad topper for lunch the
next day. Buy local, eat local is another trend that is popular. Many smaller pork producers are taking
advantage of this by supplying local restaurants with pork from heritage breeds. Newly fabricated cuts
of meat are proving to be a popular trend for chefs as they experiment. New cuts such as pork flat
iron, pork brisket, and ham eye all get me excited about new menu ideas.
NPB: What do you consider to be your greatest culinary success?
Chef: Many people would be wrong in thinking that it is the success Iʼve had cooking competitively.
My greatest culinary success is carrying on a tradition that has lasted for four generations. I am
protecting a piece of Americana that hopefully one day I can pass on to my children.
NPB: What has being part of a family business meant to you?
Chef: Knowing youʼre working hard every day to uphold the traditions of past generations carries a
heavy weight but it is definitely rewarding. It is also very satisfying working on the future for your
children as well.
Chef Featured Recipe
SMOKED PORK
TENDERLOIN WITH
MICHIGAN CHERRY GLAZE
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Pre-Prep Time: 240 minutes
Cook Time: 90 minutes
Total Time: 330 minutes
Ingredients
2 whole pork tenderloins, (1 1/2 to 3 pounds total)
Marinade
1/4 cup soy sauce
1/4 cup dark brown sugar
1/4 cup cherry cola
3 tablespoons olive oil
1 teaspoon onion, minced
1 teaspoon black pepper, ground
1/2 teaspoon salt
1/2 teaspoon garlic, minced
Glaze
6 ounces cherry preserves
1 tablespoon pure maple syrup
1/2 tablespoon distilled vinegar
1 1/2 teaspoons water
Preparation
Cooking Directions
In a large bowl, combine the marinade ingredients and mix well. Place the tenderloin in a resealable
plastic bag and pour in the marinade. Refrigerate for 4-12 hours.
Build a fire (wood or combination of charcoal and wood) for indirect cooking by situating the coals on
only one side of the grill, leaving the other side void. When the cooker reaches 250°F, place the
tenderloin on the void side of the grill and close the lid. Cook for 1 hour and 15 minutes, turning once.
Combine the glaze ingredients in a small bowl. Use a small pastry brush to paint the tenderloin with
the glaze. Cook for an additional 10 to 15, or until the internal temperature of the tenderloin is 150160°F. Let the tenderloin rest for 10 minutes on a cutting board, slice into medallions, and serve.
Serving Suggestions
Serves 6-8
Featured Barbecue Recipe
“CHICAGO-STYLE” BABY
BABY BACK RIBS
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Ingredients
1 1/2 pound rack Baby Back Ribs
BBQ Spice Rub
1/4 cup brown sugar, dark
1 cup paprika
1/2 cup celery salt
2 tablespoons garlic, granulated
1/2 teaspoon mustard powder
1/2 teaspoon white pepper
1 teaspoon cayenne pepper
2 teaspoon ground thyme
1/2 teaspoon salt
BBQ Sauce
1 tablespoon peanut oil
2 oz white onion, chopped
4 cloves garlic, whole, peeled
1/2 teaspoon red pepper, crushed
3 1/2 cups ketchup
1/4 cup white vinegar
1/3 cup brown sugar, dark
1/4 cup molasses
2 tablespoons yellow mustard, prepared
1 tablespoon Louisiana red hot sauce
1 tablespoon bbq spice rub
1 tablespoon soy sauce
1 cup orange juice
1 teaspoon liquid smoke
1/3 cup worcestershire
Preparation
Cooking Directions
Ribs:
1.
2.
3.
4.
5.
Turn oven to 450ºF
Peel and skin ribs
Cover generously with 1-2 tablespoons of BBQ spice rub
Place ribs on large sheet pan
Add 1 cup of water to sheet pan and bake in middle oven for approx. 11/2 -hours until ribs are
tender.
6. Remove ribs from oven and cover well with BBQ sauce.
7. While ribs are still hot, wrap each rack in plastic. Let marinate one hour or refrigerate one hour
Rub:
1. Sift all ingredients into bowl. Mix well and reserve
Sauce:
2. Place oil, onion, garlic and crushed red pepper into saucepan. Cook over medium heat until
onion begins to caramelize
3. Add all other ingredients and bring to boil reduce to simmer cook BBQ sauce 10-15 minutes
stirring occasionally until desired thickness
Featured Barbecue Recipe
CLASSIC PULLED PORK
SANDWICH WITH CAROLINA
COLE SLAW AND SWEET
CORN FRITTERS
Pre-Prep Time: 240 minutes
Cook Time: 240 minutes
Total Time: 480 minutes
Ingredients
8 pounds boneless pork shoulder
BBQ Spice Rub
1/4 cup dark brown sugar
1 cup paprika
1/2 cup celery salt
2 tablespoons granulated garlic
1/2 tablespoon mustard powder
1/2 tablespoon white pepper
1 teaspoon cayenne pepper
2 tablespoons ground thyme
1/2 teaspoon salt
Smoky BBQ Sauce
1 cup apple cider vinegar
1 cup ketchup
1/2 cup ketchipotle
3 tablespoons brown sugar
1/4 tablespoon salt
2 tablespoons yellow mustard
Cole Slaw Dressing
1 1/2 cups white vinegar
1 1/2 cups cider vinegar
1 1/2 cups sugar
6 tablespoons dry yellow mustard powder
2 tablespoons celery salt
2 teaspoons ground white pepper
Cole Slaw Mix
3 heads white cabbage, sliced thin
8 ounces green pepper, julienne
8 ounces red pepper, julienne
8 ounces red onion, thin slice
12 ounces carrots, julienne
2 1/2 cups cole slaw dressing
1 cup peanut oil
2 teaspoons celery salt
Sweet Corn Fritters
2 cups yellow cornmeal
1/2 cup white corn meal
2 cups flour
2 eggs
3 cups buttermilk
1 teaspoon salt
1 teaspoon ground white pepper
1 teaspoon baking powder
1 teaspoon granulated garlic
1/2 teaspoon onion powder
2 tablespoons sugar
2 ounces jalapenos, minced
2 cups fresh corn kernals, lightly blanched
1/4 cup butter, melted
Preparation
Cooking Directions
Rub the pork generously with BBQ spice rub. Wrap tight in plastic and refrigerate overnight. Preheat
oven to 275ºF. Remove pork from refrigerator and place in shallow roasting pan inside the oven. Bake
for 4 hours, turning over once or twice. Remove roast from oven. Wrap in foil and return to oven for
another 3 hours. Remove from the oven and let cool in foil for 1 hour. Remove from foil. Shred pork by
hand and place into bowl. Cover with smoky BBQ sauce. Toss and serve. May put back in oven to
keep warm.
Rub
Sift all ingredients into bowl. Mix well and reserve.
Smoky BBQ Sauce
Mix all ingredients together. Does not need to be cooked.
Cole Slaw Dressing
Place all ingredients into stainless steel saucepan. Bring to a boil mixing well. Turn off fire and let
cool.
Cole Slaw Mix
Toss all ingredients together. Let stand one hour and serve.
Sweet Corn Fritters
Place all ingredients into mixing bowl and mix well. Heat oil in deep fryer to 360ºF. Scoop out small
round portions of fritter batter and drop in oil. Cook in oil until cooked through and golden brown on the
outside.
Featured Barbecue Recipe
TEXAS “T-BONE” PORK CHOP
WITH RED CHILE-LONE STAR
BBQ SAUCE AND FAJITA
VEGETABLES
Ingredients
11 each 14-16 oz wt Boston Butt Steak or "Cowboy Steak"
SOUTHWEST SPICE RUB
1/2 cup dark chile powder
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin, ground
1/2 teaspoon oregano, dried, gorund
1 teaspoon black pepper, ground
1/2 teaspoon garlic, granulated
1 salt
RED CHILE BBQ SAUCE
2 TBL peanut oil
4 oz wt onion, diced
5 each cloves garlic, smashed
5 each guajillo chile pepper , dried
2 oz wt chipotle peppers, canned
3/4 cup pineapple juice
1/4 cup cider vinegar
1/2 teaspoon cumin, ground
1/2 teaspoon oregano, dried, ground
1 cup lone star beer
2 cups bbq sauce, commercial
FAJITA VEGETABLES
1 pound yellow squash, chunky fajita cut
1 pound zucchini, chunky fajita cut
12 oz wt green bell pepper, chunky fajita cut
12 oz wt red pepper, chunky fajita cut
8 oz wt cherry tomatoes, halved
12 oz wt portabello mushrooms, sliced
12 oz wt red onion, sliced
1 cup extra virgin olive oil
3 TBL worcestershire sauce
3 TBL soy sauce
Preparation
Cooking Directions
Southwest Spice Rub & Boston Butt Steak or "Cowboy Steak" preperation:
1. Sift all dry ingredients together and store in a clean spice container
2. Evenly Season all sides of Boston Butt (Cowboy Steak)
3. On well sesaoned grill, place steaks.
4. Grill for approximately 6-7 minutes, turning 45 degrees half way through to achieve diamond
marks.
5. Flip steak over & repeat.
6. Continue to cook until 150 degrees internal temprature.
7. Let steak rest 5 minutes before serving.
Red Chile BBQ Sauce:
1. Clean Guajillo chilies discarding seeds and stems and soak in hot water one hour
2. In saucepan, cook garlic and onion in oil until onions are well caramelized
3. Place in blender Guajillo chilies, Chipotle chilies, pineapple juice, cider vinegar, cumin and
oregano
4. Blend until all ingredients are pureed
5. Pour mixture over caramelized onions. Bring to a boil and reduce by about 10%.
6. Add BBQ sauce and beer
7. Boil and reduce approx. another 10% until sauce is of the right consistency
Fajita Vegetables:
1. Toss vegetables together and portion into 6-ounce servings
2. Heat large fry pan until smoking hot. Toss in 2 ounces of sliced portobello mushrooms and
drizzle on a tablespoon of olive oil over the mushrooms
3. Cook on both sides and remove from the pan. Put pan back on high flame
4. When pan is scorching hot add one portion of mixed vegetables and drizzle with one teaspoon
of oil
5. Let vegetables char well on one side
6. Toss, add cherry tomatoes and let char on the other side
7. Toss mushrooms back into pan
8. Sprinkle with salt, pepper, 1/2 teaspoon Worcestershire and 1/2 teaspoon soy sauce.
Barbecue Menuing Information
Barbecue is on the rise in the US. Growing demand for that signature sweet, smoky flavor means it is
showing up on menus across the country, from national chains to independent restaurants. And what
better way to say “barbecue” than with juicy pulled pork sandwiches, tender baby back ribs, and
smoked bacon. The operations below are delivering on the demand for barbecue with a variety of
delicious pork offerings.
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Chiliʼs Grill & Bar has been testing a number of slow-smoked barbecue items at a handful of
units in Michigan and Ohio. Items in test include Barbecue Brisket Burger, Big Mouth
Barbecue Burrito, Barbecue Rolled Quesadillas, and a Brisket Sandwich. (1,300 US Units, HQ
in Dallas, TX)
Famous Daveʼs rolled out new menu items, including healthier options. New items include
600-calorie-or-less Citrus Grill Barbecue platter featuring naked ribs or pork tenderloin. (177
US units, HQ in Minnetonka, Minnesota)
Beef ʻOʼ Bradyʼs added St. Louis-style ribs with Sweet Baby Rayʼs barbecue sauce. (255 US
units, HQ In Tampa, Florida)
McDonaldʼs rolled out a new Chipotle Barbecue Bacon Angus Burger for a limited time. The
new offering, part of the chainʼs Angus Third Pounders lineup, features hickory-smoked bacon,
chipotle barbecue sauce, red onion rings, dill pickles and American cheese. (13,980 US Units,
HQ in Oak Brook, IL)
Burger King Ribs from the summer of 2010 were a soaring success: They “turned out to be so
spectacularly successful that the chain sold 10 million of them and ran low on ribs a week
before it planned to end the limited-time offer. Reaction from the business press was almost
breathless in its admiration. "BK Ribs So Hot They're Nearly Sold Out," ran the headline on
MSN.” (Source: The Huffington Post, July 2010)
Panda Express added a
Barbecue Pork entrée: Slow
Roast Tender Pork In Chinese
Barbecue Sauce. (1,274 US
units, HQ in Rosemead,
California)
Growth Of Ribs On Top 500 Chain Menus (Both QSR And FSR)
2nd Half 2010 Menu Items: 315 rib items
2nd Half 2005 Menu Items: 294 rib items
Growth of 7.1%
Barbecue Pork Adds Flair To Breakfast Staples
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University Café features a Pulled Pork Omelet with Manchego cheese & spicy ranchero sauce
(One location in Fredericksburg, VA)
Union Street Grill features a Pork and Feta Omelette, made with barbecue pork, fresh spinach,
caramelized onions, and Feta cheese. (One location in British Columbia)
The Cosmic Omelet features an omelet with hot dog, bacon, onions, barbecue sauce and
American cheese. (One location in Manchester, CT)
Barbecue Pulled Pork Gets Cheesy
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Village Inn has a new Barbecue Pulled Pork Pita sandwich topped with Cheddar Jack cheese
and coleslaw. (205 units, HQ in Denver, CO)
Jakeʼs Western Grill features a Pulled Pork Burger with pulled pork, barbecue sauce and
cheddar cheese. (One unit in Lynden, Washington)
University Café has mac & cheese with barbecue pulled pork (One unit in Fredericksburg, VA)
The Grilled Cheese Mobile Truck in California features a grilled cheese sandwich with
barbecue pork and caramelized onions. (www.thegrilledcheesetruck.com)
Smoked Pulled Pork Sandwich with grilled peppers and onions and pepper jack cheese
(WeaverRidge Golf Course restaurant in Peoria, IL)
Squeal Bar-B-Q features Squeal Pie: Layers of Barbecue Pulled Pork, Corn Maque Choux,
Andouille Mashed Potatoes and topped with cheddar cheese. (One location in New Orleans,
LA)
Nickʼs BBQ and Pizzeria features a Piggy-back Pork Sandwich, made with pulled pork,
Cheddar Jack cheese & smoked bacon (1 location in NY)
Barbecue Pork Adds Sass To Salads
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Longhorn Steakhouse has a Barbecue Salad LTO made with mixed greens, bacon, cheddar
jack, tomatoes, fire-roasted corn, red onions & chipotle ranch. Topped with crispy tortilla strips
and a barbecue drizzle. (349 units, HQ in Atlanta, GA)
Brettʼs BBQ features The Pit Master Salad with smoked pulled pork, smoked Gouda, roasted
sweet corn, black beans, jicama, tomato and sweet onion served with barbecue sauce and
ranch dressing. (Two locations in San Diego, CA)
Lancasterʼs Barbecue & Wings offers a Barbecue Pork Salad (3 units in Mooresville, NC)
Carter Brothers BBQ & Ribs Catering features a Barbecue Pork Salad with fresh cut lettuce,
topped with shredded cheese, tomatoes & pickles with your favorite style of barbecue sauce.
(2 locations in Wendover Landing, NC)
Jakeʼs Western Grill features a pulled pork salad with cheddar, hard boiled eggs, bacon and
smoked pulled pork (1 location in Lynden, Washington)
Ethnic Barbecue Pork Entrées Appear Across The US
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Qdoba had a LTO of street tacos, with snack size
corn tortillas filled with pulled pork with a side of
Ancho-chile barbecue beans. (525 US units, HQ
in Wheat Ridge, Colorado)
Pulled Pork Tacos go upscale at Squeal Bar-B-Q:
made with pulled pork, topped with horseradish
coleslaw & finished with homemade Chipotle
barbecue sauce. (One unit in New Orleans, LA)
Qdoba Mexican Grill features a Ancho Chile
Barbecue Burrito, with pulled pork, slightly sweet
mole-inspired barbeque sauce with spicy chiles,
hickory and smoky mesquite (510 US units, HQ in
Wheat Ridge, Colorado)
RA Sushi Bar Restaurant added Pork Katsu, breaded pork served on wasabi mashed potatoes
with coleslaw and an Asian Barbecue dipping sauce.
Barbecue Pork Appetizers Get Innovative
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Red Lobster features a Peach Bourbon Barbecue Scallops made with wood-grilled, baconwrapped sea scallops with a sweet peach-bourbon barbecue sauce, over crispy onion rings
with pico de gallo. (665 units, HQ in Orlando, FL )
Bennettʼs Barbecue features Barbecue Nachos: A huge plate of chips, covered with cheese
sauce, slow-smoked barbecue pork, onions, black olives and tomatoes. Served with a pile of
jalapenos, salsa and sour cream. (Two locations in Tennessee)
Jakeʼs Western Grill offers Hog Wild Tater Skins, which are potato skins filled with smoked
barbecue pulled pork, shredded cheddar and chives. (One unit in Lynden, Washington)
Famous Daveʼs rolled out Loaded Barbecue chips topped with jalapeno bacon, diced tomatoes
and bleu cheese. (177 US units, HQ in Minnetonka, Minnesota)
Brettʼs BBQ features a Barbecue Baked Potato served with pulled pork, butter, sour cream,
chives and barbecue sauce. (Two locations in San Diego, CA)
Barbecue Pork Sliders Are A Home-Run
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Applebeeʼs features Barbecue Pulled Pork Sliders with three toasted mini buns stuffed with
smoked pulled pork tossed in a tangy Southern Barbecue sauce and served with pickle chips.
(1,862 units, HQ in Lenexa, Kansas)
BJʼs Brewhouse features pulled pork sliders made with slow-roasted pulled pork piled high
with crispy onion strings and a smoky barbecue ranch sauce made with BJʼs Jeremiah Red®
Ale. (102 units, HQ in Huntington Beach, California)
Barbecue Pork Pizzas Make Ordinary Pizzas
Extra-Ordinary
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Extreme Pizza features The Boarʼder Pizza with
shredded pork marinated in a killer barbecue
sauce, red onions, fresh cilantro, cheddar and
mozzarella. (43 US units, HQ in San Francisco,
California)
The Pizza Shack has a barbecue pizza with
barbecue sauce and pulled pork (One location in
Jackson, Mississippi)
Old Smokey Boys features a Barbecue Pork Pizza with smoked pork barbecue, grilled peppers
& onions, and Old Smokey Boys homemade barbecue sauce. (One location in Lexington,
Alabama)
Barbecue Ribs Are Topped With Many Different Flavors Of Barbecue Sauce
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Bahama Breeze has a guava barbecue sauce (24 US units, HQ in Orlando, Florida)
Claim Jumper has a Smoky Mesquite Barbecue Sauce (46 US units, HQ in Houston, Texas)
Dave & Busterʼs has a Sweet Barbecue Sauce Made With Jack Daniel's (55 US units, HQ in
Dallas, Texas)
Famous Daveʼs has a Honeyed Sweet & Zesty® Bbq Sauce (177 US units, HQ in Minnetonka,
Minnesota)
Firebirds Wood Fired Grill has a Java Barbecue Sauce (17 units, HQ in Charlotte, North
Carolina)
Redstone American Grill has a Raspberry Barbecue Sauce (5 US units, HQ in Wayzata,
Minnesota)
Uno Chicago Grill has a Special Citrus Barbecue Sauce (187 US Units, HQ in Boston,
Massachusetts)