BBQ 2023│Seasoned│PFS Powell

211 Alton Hall Road

Cairo, GA 39828

SEASONED

BBQ ESSENTIALS

PEACH BBQ WINGS

West Creek whole frozen chicken wings

- Item#937114

22 oz West Creek Sweet BBQ sauce - Item#234872

6 oz Peach purée - Item#258223

4 oz Sriracha - Item#552056

1 1/2 oz vinegar, apple cider - Item#27166

3 oz roasted red and green peppers, onion - Item#67779

4 oz peppadew peppers, small dice - Item#297457

Black pepper, cracked, to taste

Parsley, for garnish

Deep Fry: Fry frozen wings at 350°F for 6-8 minutes to an internal temperature of 140-145°F. Place all ingredients into a sauce pan on low heat. Heat for 2-4 minutes or until jelly is fully melted and incorporated. Adjust desired heat levels with Serrano chili peppers, sauce, and garnish with parsley.

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SIDES

GRILLED CORN SALAD

8 ea West Creek Corn Cobbette - Item#993124

2 tbsp Roma® Oil, Olive - Item#288560

1 ea Lime(s), juice and zest - Item#961569

1 cup Peak Fresh Produce® Onion(s), Green, chopped - Item#854420

2 tbsp Peak Fresh Produce® Cilantro, Fresh, chopped - Item#855550

1/4 cup West Creek® Mayonnaise - Item#201346

1 tsp Magellan® Cumin, Ground - Item#615768

1/4 cup Peak Fresh Produce® Onion(s), Red, small dice - Item#907425

1/2 cup Roma® Cheese, Feta, crumbled - Item#361663

1/8 tsp Sea salt

1/8 tsp Black Pepper, ground

Rub corn in olive oil then place on medium heat area of grill to lightly char.

Remove from grill and cut the kernels from the cob into a bowl.

Add remaining ingredients to bowl and toss then sprinkle with cilantro and serve.

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SCRUMPTIOUS DESSERTS

GRILLED FRUIT TART

1 cup blueberries

2 tbsp cornstarch

2 tsp Roma® Cinnamon, Ground - Item#615880

1/2 tsp Ginger, Ground

1/2 tsp McCormick® Vanilla Extract - Item#983883

1 white Nature's Best Dairy® Egg(s), lightly beaten - Item#517889

3 cups peach(es), sliced

1 refrigerated pie crusts, (14.1-ounce package)

1/3 cup West Creek® Sugar - Item#324896

Preheat grill to medium-high heat (400 F to 425 F) for indirect grilling

Place on heavy duty foil sprayed with no stick cooking spray. If necessary, press out any folds or creases. Brush crust with about 1/2 of the beaten egg white Mix sugar, cornstarch, cinnamon, and ginger in large bowl

Add fruit and vanilla; toss gently

Spoon into center of crust, spreading to within 2 inches of the edges

Fold 2-inch edge of crust up over fruit, pleating or folding crust as needed Brush crust with remaining egg white. Place tart and foil over unlit burner. Cover Grill 20 minutes or until crust is golden brown, rotating tart and foil after 10 minutes.

Cool slightly before serving

DISPOSABLES

BBQ BRISKET NACHOS

1/2 cup beans, black, canned, drained

1/2 cup vegetable stock

1/2 tsp McCormick Culinary® Cumin, Ground

1/2 tsp McCormick Culinary® Chili Powder, dark

1 lb beef, brisket, smoked, 1/2 in. dice, warm

1 cup Cattlemen’s® Kansas City Classic BBQ Sauce

2 qts tortilla chips, corn

2 cups cheese shredded, cheddar, jack

1/2 cup French's® Crispy Jalapeños

1 cup guacamole, prepared

1 cup Avocado lime crema

1 cup pico de gallo, prepared

4 tsp cilantro, fresh, chopped

In a sauce pot over medium heat combine black beans, vegetable stock, cumin and dark chili powder. Bring to a simmer and remove from heat. Pour bean mixture into a food processor and puree until smooth. Transfer to a wide tip squirt bottle and hold warm for service.

Set broiler to high. For each serving, in a bowl combine 4 ounces brisket with 2 ounces BBQ sauce.

Lay 1 pint chips out on heat safe platter. Squeeze roughly 1/4 cup bean puree over top of chips.

Top chips with sauced brisket, and cover with 1/2 cup cheese. Place platter under broiler until cheese has melted.

Finish with 2 tablespoons crispy jalapeños, 1/4 cup each guacamole, avocado lime creme, and pico de gallo. Garnish with 1 teaspoon cilantro. Serve warm.

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