The combination of summer weather and current industry conditions means that many restaurants have pivoted to an outdoor dining model. And what better way to satisfy patrons and sustain business than by firing up the grill? Nearly every country around the globe puts its own succulent twist on cooking with fire—giving chefs a bounty of inspiration for ways to add smoked, charred and seared dishes to the menu. Think simple: tacos, flatbreads or burgers incorporating flavorful barbecued meats give a premium touch to the comfort foods consumers are craving right now. Smoked meats hold extremely well for carryout and delivery, too. And don’t be afraid to infuse smoke into ingredients beyond beef, chicken, lamb and pork. Smoked sugar, smoked cheese, smoked tofu and smoked soy sauce are just a few of the creative ways we’re seeing the fiery flavor trend play out on menus. Finally, don’t forget about the sauce—signature marinades, glazes and rubs transform fired-up meat, vegetable and even fruit-based dishes into instant classics.
Smoky, umami-rich flavors come to life in our latest recipe video, ALDERWOOD SMOKED SALMON WITH SMELT ROE BUTTER SAUCE. This exceptional entrée is dressed with a smelt roe butter sauce featuring Custom Culinary® Gold Label Ready-To-Use Beurre Blanc Sauce and Custom Culinary® Gold Label Fish Base, then topped with Custom Culinary® Korean-Style Sweet Heat Sauce. Watch the video!
Smoked, grilled and other fiery recipes are sure to stand out on your menu as guests are eager to enjoy the experience of restaurant dining in an outdoor setting. Here are some contemporary, practical recipes to try, featuring Custom Culinary® products.
CUSTOM CULINARY® BRANDED PRODUCTS
A unique grilled pineapple and jalapeño pico made with Custom Culinary® Gold Label Ready-To-Use Craft Toppings™ Jalapeño Relish elevates this grilled chicken sandwich, served on a bolillo roll and topped with fried shaved onion and toasted coconut.
Serve a Custom Culinary® Pork Barbeque Spice-rubbed, pan-seared pork chop with a flavorful combination of whiskey-infused Custom Culinary® Gold Label Ready-To-Use Demi-Glace Sauce, charred tomatoes and jalapeños, caramelized shallots and roasted root vegetables.
A burger patty glazed with Custom Culinary® Korean-Style Barbecue Sauce on a toasted brioche bun, topped with fried shiitake mushroom and cabbage slaw. Served with fries and kimchi ketchup made with Custom Culinary® Kimchi Prep.
From spice rubs to marinades and glazes, savory products from Custom Culinary®
bring exceptional flavor to your smoked and grilled dishes.
Product No. 6327
Custom Culinary® Gold Label Ready-To-Use Craft Toppings™ Jalapeño Relish
Product No. 9662
Custom Culinary® Gold Label Ready-To-Use Demi-Glace Sauce
Product No. 0763
Custom Culinary® Pork Barbecue Spice
MENU INSPIRATION FEATURING
CUSTOM CULINARY® PROPRIETARY PRODUCTS
PERI-PERI CHICKEN GYRO
Strips of chicken marinated in a savory and spicy Custom Culinary® Fire-Roasted Peri-Peri Sauce, grilled to juicy perfection and served in a grilled pita wrap topped with fresh arugula, cucumber, sliced red onion and crispy chickpeas.
CHIMI-CHURRASCO BURRITO BOWL
A bed of fluffy cilantro-lime rice topped with skirt steak marinated in Custom Culinary® Roasted Garlic Chimichurri, along with blistered cherry tomatoes, grilled red onion, fresh cilantro and Cotija cheese.
ISLAND SMOKED PINEAPPLE RIBS
Baby back pork ribs infused with Custom Culinary® Smoky Pineapple Soy Marinade, smoked low and slow until they’re fall-of-the-bone tender. Serve with sides of grilled vegetables and coconut rice.
Flaky, tender snapper flame-seared and glazed with umami-rich Custom Culinary® Roasted Chili Oil, served on a bed of steamed jasmine rice with sides of grilled scallions and garlic green beans.
CAULIFLOWER VINDALOO FLATBREAD
Cauliflower bites marinated in Custom Culinary® Smoked Vindaloo Sauce, grilled to perfection and used to top a grilled flatbread crust brushed with additional Smoked Vindaloo Sauce, along with spinach, paneer cheese, red onion and fresh cilantro.
- Fire-Roasted Peri-Peri Sauce
- Roasted Garlic Chimichurri
- Smoky Pineapple Soy Marinade
- Roasted Chili Oil
- Smoked Vindaloo Sauce
GET IN TOUCH
*Products are customized; please contact your Custom Culinary® representative for more information.
Chef (and competitive BBQ pitmaster) David Russell discusses the excitement and business-building benefits of open fire cooking, seen everywhere from college campuses to the patios of upscale independent restaurants.
Hungry for more?
Check out our FlavorIQ® video for insights behind this top trend.
Jane Margolies, “Dining in the Street? As Restaurants Reopen, Seating Moves Outdoors,” The New York Times, June 16, 2020.
Katie Ayoub, “Smoke’s New Draw,” Flavor & The Menu, March 31, 2020.
Patricia Cobe, “New Items Keep Rolling Out Even as Some Chains Shrink Menus,” Restaurant Business, July 21, 2020.
Patricia Cobe, “What Consumers Are Craving Now,” Restaurant Business, June 22, 2020.
Rob Corliss, “10 Flavor Builders: Center of Attention,” Flavor & The Menu, December 3, 2019.