The Dish | Burgers & BBQ

‘Cue Take Your

Look for these callouts:

Fires Up BBQ Fans New Char Smell

A little sizzle can go a long way. Summer means many things to different people; it could be a beach vacation, a pool day, a trip to the ice cream shop, or a summer blockbuster. For a lot of food lovers, the start of summer is announced with the fiery aroma of burgers on the grill and smoky goodness wafting from the BBQ pit. So go ahead and turn up your summer celebration with a focus on burgers and BBQ. Sizzling patties may not be a regular feature of your menu, but burgers have developed a cachet that fits any style of restaurant — from bar & grill to white tablecloth. The same is true for BBQ. You might not have space for a smoker in the parking lot, and yet BBQ innovations mean you can serve homestyle tastiness this Fourth of July, without the labor crunch.

In preparation for the summer bonanza, Performance master chefs have cued up a trio of loaded burgers, flipped

and pressed with the highest quality patties in foodservice — Braveheart® Gourmade™ Burgers.

They’ve designed a platter of imaginative BBQ favorites: including a swicy hot dog; Cajun-Latin fusion wings; a spicy grilled chicken sandwich; crispy, sticky St. Louis ribs; luscious beef and pork specials, and warm baked sensations reminiscent of grandma’s cooking. Ten distinct, exclusively branded spreads function as a gastronomic festival for your BOH — showcasing merely an appetizer of what’s possible when your talented kitchen puts a comprehensive catalog of Performance products to work.

During vacation season, shoot for the chars and ignite appetites with a lineup of BBQ specials formulated to make your location THE summer hangout.

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Made to Order

Of the many excellent grilled options that exist, there’s a reason the burger is the ultimate summertime indulgence. Burgers rule the roost in quick-serve operations because they are fast, labor efficient, and oh so craveable when hot off the griddle. You can always tap into the childhood feeling of unwrapping a sizzling burger — it’s a summer treat like no other.

Today’s burgers ain’t your backyard cookout variety, either. Guests desire high-quality patties, dripping with a medley of distinctive toppings and complex sauces. That’s why Performance has tapped into next-level culinary craftsmanship with the Braveheart® Black Angus Beef Gourmade™ Burger. While other burgers are formulated with trimmings, the Gourmade Burger is produced with a proprietary blend of whole muscle cuts, using chuck and brisket as the base. This signature combination gives every burger a superb, juicy tenderness and hearty, steak flavor in each bite. For this game-changing burger, we piled on white macaroni and a three-cheese blend with smoked applewood bacon, brushed in brown sugar, and mushrooms, and then layered all this gooey goodness on a brioche bun. A burger was never made so good.

Fearlessly Delicious

What does it mean to strive for the utmost excellence in beef?

At Performance and Braveheart Black Angus Beef, it means carefully selecting certified Angus cattle, then letting family ranches in the Midwest work their magic. It means following a highly specific path that accounts for nutrition, animal wellness, and DNA traceability, so the end result is a cut of beef with consistency and flavor that your guests can’t get anywhere else.

Short Rib, Chuck Choice 375119 | HB086

Gourmade Beef Patty, 2/1 Round 194473 | JD724

Gourmade Beef Patty, 2/1 Round, 81/19 266993 | NH730

8 OZ. BRAVEHEART® CHOICE GOURMADE™ BURGER

189863 | GW904

Crafted with whole muscle meats and just the right amount of fat

Brioche is one of the fastest growing burger buns, up 22% on burger menus in the past 4 years

Datassential 2024

Chef Talk

To candy the bacon, I always cook it partially before adding the brown sugar spice mix to ensure that it won’t burn. And the possibilities are endless when it comes to burger toppings. I like to make a tray of prepped side accompaniments like roasted peppers, sautéed onions, and mushrooms and let my guests build their own burger.

DELANCEY STREET® WHITE MACARONI & THREE CHEESE 629404 | FH982

Tender cavatappi noodles in a creamy sauce of white cheddar and premium cheeses

Braveheart® Gourmade™ Three Cheese Mac Burger with Candied Bacon by Chef Mark Turner, Performance Hickory

Servings: 1

Ingredients

1 ea. 8 oz. Braveheart Choice Gourmade Burger, 189863 | GW904

1 ea. Brilliance® Pan Spray, 362592 | CV274

¼ tsp. West Creek® Sea Salt, 104752 | EL680

¼ tsp. Magellan® Ground Black Pepper, 628175 | CE854

1 ea. Heritage Ovens® Brioche Bun, 436459 | CP480

½ C. Delancey Street Deli® White Macaroni & Three Cheese warmed, 629404 | FH982

3 ea. Ridgecrest® 14/17 Applewood Smoked Bacon Slices, 649707 | 15974

1 T. Brown Sugar

1 tsp. Crushed Red Chili Flakes

Method

Mix brown sugar and chili flakes. Reserve.

Warm oven to 400°F. Cook bacon on lined sheet pan for about 3 minutes.

Remove bacon from oven and coat with brown sugar mixture, place a wire rack on sheet pan then top with bacon and continue to cook until crispy. Remove from oven and rack then cool.

Season burger with salt and pepper. Pan spray the griddle and cook the patty, turning once to desired internal degree of doneness.

Place burger on bottom bun in center of plate. Top with warm macaroni and cheese followed by candied bacon and serve.

FIND THIS RECIPE ONLINE!

Stick to the Ribs

The smell of ribs being slow cooked and wood smoked is as close to BBQ heaven as one gets. Sink your teeth into Allegiance® St. Louis Pork Ribs, cut into individual portions and deep fried, until they are gloriously crispy.

Allegiance Premium Duroc Cross Pork represents the highest level of fresh pork in the U.S. The Duroc-based genetics produce wonderfully marbled, tender meat hand-selected for prime characteristics.

Coat the ribs with a Magellan® BBQ Rub, then smoke these bad boys for four to five hours. Separate into individual ribs and deep fry in a combination of flour and cornstarch. Once crispy, you can toss the succulent ribs in a zesty Thai chili sauce, featuring Asian Pride® Soy Sauce, rice vinegar, and sesame oil. Sprinkle chopped chives and sliced cherry peppers for subtle pops of color and texture. Stick to these ribs, and your guests will come back for more.

Cowboy Up

Allegiance Pork comes from the top 20% of hogs available in America. Ride

‘em cowboy by taking Allegiance Boston Butt slow-smoked pulled pork and draping it across a U.S.D.A. choice Angus beef Braveheart® Gourmade™ patty.

Toss the pork in cowboy butter, crispy bacon, and drizzled beer cheese for a handheld that will win your guests’ allegiance.

Boston Pork Butt, Boneless 586076 | NH890

Boneless Pork Loin, Strap On 464513 | NH856

St. Louis Meat Me in

Asian flavors like teriyaki & Korean BBQ have been trending on restaurant menus over the past 4 years

Datassential 2024

ALLEGIANCE® ST. LOUIS RIBS

580852 | FT568

Pork comes from a single-source Midwest family farm

WEST CREEK® MOLASSES

551464 | DW816

100% pure cane unsulphered molasses for a deep, fullbodied flavor, natural brown color, and sultry aroma

MAGELLAN® BBQ RUB SEASONING 628179

A mix of spices, salt, sugar, tomato powder, and chili pepper

FIND THIS RECIPE ONLINE!

ALLEGIANCE CRISPY STICKY

ST. LOUIS RIBS by Chef Lonnie Varisco, Performance Corporate

Take the El Train

WEST CREEK 1ST & 2ND JOINT WINGS

240434 | CN080

Better trim and tighter drop weights than a typical packer brand

FIND THIS RECIPE ONLINE!

WEST CREEK CAJUN ELOTÉ GRILLED WINGS by Mark

A. Smith, Performance Bowling Green

WHAT’S ANOTHER APPLICATION FOR STEAK SAUCE?

Offer guests a delicious finish to burgers with FlavorSmith™ Steak Sauce. Rich and tangy with an apple cider vinegar base, it has the perfect blend of ingredients to achieve a craveable steakhouse burger. This distinctive sauce has just 20 calories per serving, is fatfree, gluten-free, and kosher. Or add in West Creek® Crispy Onions for a finishing touch that will be remembered.

WEST CREEK® CORN COBETTE

993305 | FJ354

Grade A frozen, convenient 3" cut

Silver Platter

In the restaurant business, going to the source often means finding the best value that, in turn, offers guests the best possible experience. Silver Source is a goldmine of budgetary solutions that range from frozen, to dry goods, to soups, and dairy — pretty much everything in the kitchen sink.

So, it makes a lot of sense to employ a Silver Source Chicken Tenderloin for a fire-grilled take on the loaded, spicy chicken sandwich. Here, we’ve marinated the supple chicken in West Creek® Buffalo Wing Sauce, then dropped it on the grill and basted it with West Creek Moonshine BBQ Sauce.

Next comes the really good stuff — a pile of tasty toppings! Fresh Peak® Arcadian Spring Mix and crisp tomatoes, melty Swiss cheese, and a hearty portion of caramelized onions, peppers, and applewood smoked bacon are crammed into a mayo-laden, buttery, crunchy Delancey Street Deli® Baguette.

If BBQ is for the birds, we’re ready to fly!

Crowdsource

Keith Richards of the Rolling Stones sings "You Got the Silver," and he’s got the experience to back it up. Silver Source is your go-to portfolio for value-priced products that can help make your inventory last longer. Performance is dedicated to the best sourcing methods, and Silver Source is no exception, just a little better for your budget.

Chicken Breast, 1/2"Diced 530574 | CK610

Ground Beef, Fine, 80/20 339869 | PC036

SILVER SOURCE® CHICKEN TENDERLOIN

468965 | NH290

Hand de-boned and aged for tenderness

Chef Talk

Wrap and refrigerate the sauced tenders overnight to allow the marinade to take full effect. Coleslaw or crispy, crinkle-cut West Creek Highway 40 Fries would perform well as sides, with the crunch of the creamy slaw, and the battered fry coating complementing the layered, spicy sandwich flavors.

WEST CREEK® BUFFALO WING SAUCE

312037 | CV242

The classic rich and tangy sauce that gets guests excited

Silver Source® Buffalo Q

Yard Bird Handheld by Chef Lonnie Varisco, Performance Corporate

Servings: 4

Ingredients

16 ea. Silver Source Chicken Tenderloin, 468965 | NH290

2 C. West Creek® Buffalo Wing Sauce, 312037 | CV242

1 ½ C. West Creek Moonshine BBQ Sauce, 484738 | CP732

8 ea. West Creek Swiss Cheese Slice, 158724 | CV116

4 ea. Baguette, sliced & toasted

16 ea. Ridgecrest® Applewood Smoked Bacon Slices, cooked crispy, 649707 | 15974

½ C. West Creek Mayonnaise, 201350 | DV232

4 C. Peak® Arcadian Green Mix, 322035 | NH166

2 ea. Peak Yellow Onion, julienne, 265727 | CK432

2 ea. Peak Green Bell Pepper, julienne, 867185 | 13688

3 T. Brilliance® Butter Flavored Oil, 875041 | DV452

¼ tsp. West Creek Kosher Sea Salt, 104752 | EL680

¼ tsp. Magellan® Ground Black Pepper, 628175 | CE854

PEAK® ARCADIAN GREEN MIX

322035 | NH166

Sweet and crisp lettuce bite

FIND THIS RECIPE ONLINE!

2 ea. Peak Tomatoes, sliced, 878065 | FD254

Method

Place tenders in pan and pour Buffalo sauce over them tossing to coat. Wrap and refrigerate overnight to marinade.

Warm butter flavored oil in a large sauté pan, over medium high heat. Add onion, bell pepper, salt, and pepper. Cook for 3-4 minutes until onions are caramelized.

Remove the tenders from the marinade and place on medium heat area of grill. Cook to 140°F. Baste the tenders with Moonshine BBQ Sauce and cook until the chicken reaches an internal temperature of 165°F.

Spread mayonnaise on the top and bottom of each baguette. Place Arcadian mix on the bottom, followed by three slices of tomato. Add two slices of Swiss cheese on top of the tenders on the grill. Once the cheese is melted, place the tenders on each baguette. Top with caramelized onions and peppers, followed by two slices of applewood smoked bacon. Then serve.

Dog Days of Summer

Get your hot dogs, here! At the ballpark, that’s a perfect summer sound to hear. Yes, you think to yourself, I think I will get a plump, juicy dog, covered in toppings and condiments.

Bring the smells of the BBQ and the ballpark to your guests with quarter-pound black Angus beef hot dogs from Ridgecrest. Wrap the jumbo, meaty dogs in strips of Ridgecrest Applewood Smoked Bacon and grill these puppies ‘till the bacon’s nice and crispy.

But we’re just getting the ball rolling. It’s the toppings that take a hot dog to a different stratosphere, and the swicy peach salsa doesn’t disappoint. Add jalapenos, red onion, red pepper, cilantro, and lime juice to West Creek Peaches for a Caribbeaninduced bite that will put your taste buds on vacation time. Play ball!

Mac the Knife

Mac & cheese is a backyard BBQ side superstar. And everyone seems to do it in their own signature style, with a twist. This labor-saving mac dish mixes fully cooked Ridgecrest Smoked Brisket with Delancey Street Deli® Mac & Cheese, so you can serve award-winning ‘cue without all the effort. Add tangy BBQ sauce and chives and order’s up!

Smoked Beef Brisket Sliced 803542 | FV966

BBQ Pulled Pork, Seasoned 806503 | 39822

Smoked Bacon, 18-22 883844 | 50444

Canadian Bacon 392642

RIDGECREST®

¼ LB BLACK ANGUS BEEF FRANK

879941 | DV456

Fully cooked for ease-of-prep and portion control

WEST CREEK® SLICED PEACHES

619532 | FK560

Consistent from can to can and packed in extra light syrup

Indulgent toppings like mac & cheese, beef chili, & bacon-wrapped franks are trending on hot dog menus

Datassential 2024

Bacon Hot Dog w/Grilled Peach Salsa

by Chef Devin Summers, Performance Shawano

Servings: 8

HERITAGE OVENS®

MILANO ROLL

522047 | DW100

Flash frozen to preserve that homemade taste

RIDGECREST®

APPLEWOOD SMOKED BACON, 14-17

649707 | 15974

Delicate blend of smoke, sugar, and salt creates a premium flavor

Ingredients

16 ea. Ridgecrest Applewood Smoked Bacon, 649707 | 15974

8 ea. Ridgecrest ¼ lb. Black Angus Beef Frank, 879941 | DV456

3 T. Unsalted Wisconsin Butter

8 ea. Heritage Ovens Milano Roll, Buttered & Lightly Toasted, 522047 | DW100

1 C. West Creek® Sliced Peaches, grilled & diced into ¼" pieces, 619532 | FK560

1 T. Roma® Extra Virgin Olive Oil

2 T. Peak® Jalapeño, seeded & finely diced,

¼ C. Peak Red Onion, finely diced, 354007 | 19322

¼ C. Peak Red Bell Pepper, finely diced

1 T. Peak Cilantro, chopped

½ ea. Peak Fresh Lime, Juiced, 310171 | 16146

1 tsp. West Creek Sea Salt, 104752 | EL680

½ tsp. Black Pepper

Method

In a small bowl, toss the peaches with olive oil and grill. Cool completely, then dice.

Combine the peaches, fresh jalapeño, red onion, red pepper, cilantro, lime juice, salt & pepper. Check for seasoning and adjust as desired. Set aside in the refrigerator until ready to use.

Place a strip of bacon on your work surface. Roll the hot dog in the bacon at a slight diagonal, ensuring it is fully wrapped. Secure the bacon with toothpicks at each end of the hot dog.

Grill the hot dogs over medium heat for 8-10 minutes rotating until the bacon is crispy. If you don't have a grill, cook the hot dogs in a wide skillet over mediumlow heat for 2 minutes on each side, for a total of 8-10 minutes.Set aside on a paper towel-lined plate. Remove the toothpicks.

Place the hot dogs in the toasted, buttered bun, and top with the peach salsa.

FIND THIS

Tastes Like Freedom

There are BBQ fanatics who claim it’s Texas BBQ or bust. So, if you’ve been kicking the tires on offering a Texas-style platter that can compete with cultfavorites, this upper-echelon Braveheart concept might just make you a convert.

Certified Braveheart Black Angus Beef Chuck Shoulder comes from cattle meticulously raised by generational ranchers high on the Kansas plains, for the ultimate in taste, trim, and consistency. Give the succulent shoulder a good rubdown with oil, salt, pepper, and Magellan® BBQ Rub before smoking for two hours per pound, until fork tender.

Brush the chuck with West Creek® Moonshine BBQ Sauce and let it caramelize to a robust, sticky bark. Drizzle the hefty, sliced shoulder meat with extra sauce and green onion for a little Texas panache. Then it comes down to your choice of sides. We’ve highlighted Heritage Ovens® buttery cornbread, a tangy pimento cheese spread, Texas caviar, and more to complete a platter that don’t mess around.

Muffin Tops

Baked goods and BBQ go together like fireworks and the Fourth of July. With items from Heritage Ovens, like this blueberry muffin batter, you can serve up breakfast specials, apps, and desserts that taste like a family recipe. Here, fluffy, golden muffin "tops" are dolloped with a wild blueberry compote and finished with cool lemon crème fraiche and powdered sugar for a decadent summer delight.

Blueberry Muffin Batter

Corn Muffin Batter

Large Margarine Croissant

545199 | DP474

545200 | DP482

638399 | VA828

BRAVEHEART® SHOULDER CLOD

374846 | GC646

A tremendously flavorful cut from three distinct muscles

WEST CREEK® MOONSHINE BBQ

SAUCE

484738 | CP732

Moonshine, red wine vinegar, and brown sugar really bring the shine to this sauce

FIND THIS RECIPE ONLINE!

BRAVEHEART® BBQ SHOULDER CLOD W/CORNBREAD

by Chef Mark Turner

Performance Hickory

HERITAGE OVENS® CORNBREAD MUFFIN-MIX

545200 | DP482

Add water only for a moist texture and slightly sweet flavor

How can I add BBQ to the summer menu while focused on labor savings?

Adding hardwood smoked BBQ to the menu has never been easier with Ridgecrest® Brisket and Pulled Pork. Try whole or sliced brisket on top of a fresh seasonal salad or chopped brisket in a breakfast hash. The pulled pork is ready for a quesadilla or a classic summer sandwich. With Ridgecrest Brisket and Pulled Pork, you only need to thaw, heat, and create for juicy, craveable, pit-smoked BBQ.

Squad Churro

Hispanic desserts like churros & tres leches have been trending on dessert menus over the past 4 years

Datassential 2024

Chef Talk

If you don’t have a steamer, you can create one in an oven using a water bath. Also, there’s a real opportunity to combine flavors from around the world to boost sales — international flavors are some of the hottest topics in the industry right now.

HERITAGE OVENS® PIE SHELL

199360 | FB972

Ready-to-bake with a specially formulated crust

DELANCEY STREET

DELI CINNAMON APPLE SLICES

629387 | FH968

Heat-in-bag with an oldschool spiced and sweet flavor that reminds you of granny's recipe

Apple of Your Eye

“As American as apple pie” — a phrase that’s been used to represent the notions of patriotism and home since the early 1800s — was popularized during World War II as soldiers fighting for freedom became synonymous with the expression as well.

Interestingly enough, the apple tree originated in central Asia, so this rustic Churro Apple Chawanmushi recipe serves as a nod to both the apple’s roots and American ingenuity. Chawanmushi means “tea cup steam” and is a popular egg custard dish in Japanese cuisine. For this version, the apple chawanmushi mixture is steamed inside a Heritage Ovens Pie Shell in a gorgeous cast iron pan that evokes a homespun backyard BBQ.

The custard is composed of Nature’s Best Dairy® Eggs, heavy cream, and whole milk, and flavored by a Latin-tinged housemade churro spice blend. The apple on top comes from the Delancey Street Deli® line — a spiced, cinnamon apple product crafted with homestyle cooking in mind. This elegant, earthy dish can be served at brunch or for a sumptuous dessert.

Street Wise

Delancey Street runs through Manhattan’s Lower East Side, from the Bowery on the western edge, connecting to Brooklyn and the Williamsburg Bridge to the east. It is known as the thoroughfare that birthed the American deli. The Delancey Street Deli brand lives up to its namesake, providing specially sourced deli items to concepts of any kind — helping you serve deli-quality soups, sandwiches, and sides without having to move to the Big Apple.

Traditional Ciabatta Baguette

653033 | FN378

Bun Ciabatta Thin, Sliced 653039 | FN384

Focaccia Sandwich Bun, Sliced 653044 | FN388

FIND THIS RECIPE ONLINE!

CHURRO APPLE CHAWANMUSHI by Chef Steven Zabel, Performance Chicago

Cap It Off

The iconic trio of mozzarella, tomatoes, and basil was born on the island of Capri, situated in the Tyrrhenian Sea on the south side of the Gulf of Naples. Consider adding a little Italian culture to your burger menu with this lovely roasted twist on the Caprese salad.

An unrivaled Braveheart® Gourmade™ Burger is laid atop a Heritage Ovens® Brioche Bun and blanketed in fresh, melty Roma® Mozzarella. Strips of applewood smoked bacon, aromatic basil, and sautéed red onion cooked in a premium Piancone ® Balsamic Glaze, imported from Italy, bring layers of flavor and texture to the exquisite burger.

But what imbues this handheld with its authentic Caprese essence is the roasted tomato purée, blended with Peak® Cherry Tomatoes, Peak Garlic, and other fresh Italian herbs and spices. Watch as guests sink their teeth into a peak Italian specialty.

Hit the High Notes

Every restaurant prides themselves on using the freshest ingredients, with quality their guests can truly taste. At Performance, we’ve established the highest standards for produce, so you know you’re getting premium herbs, fruits, and vegetables, delivered from the farm to your back door.

5” Mushroom Portobello Cap 272399 | 20518

Lettuce Romaine Hearts 317277 | NH688

Arcadian Harvest Blend 322035 | NH166

Better Burger Lettuce Leaf 380188 | NH168

Whole Peeled Garlic Cloves 423868 | GC952

Fresh Thyme 855509 | HB882

Fresh Oregano 855532 | CK108

In Good Hands

423589 | FD264

Juicier than larger varieties

JUMBO RED ONION

354007 | 19322

Packed-to-order and shipped to preserve freshness

PEAK® CHERRY TOMATOES

PEAK

PEAK® FRESH BASIL

855571 | CK134

Peppery yet minty

Roasted Caprese Burger by Chef Jordan Palusky, Performance Twin Cities

Servings: 1

Ingredients

8 ea. Peak Cherry Tomatoes, halved, 423589 | FD264

2 T. Peak Fresh Basil, chopped, divided, 855571 | CK134

2 ea. Peak Peeled Garlic Cloves, 423868 | GC952

2 T. Piancone® Extra Virgin Olive Oil

1 tsp. Peak Fresh Thyme, chopped, 855509 | HB882

1 tsp. Peak Fresh Oregano, chopped, 855532 | CK108

¼ tsp. West Creek® Kosher Sea Salt, 104752 | EL680

¼ tsp. Magellan® Ground Black Pepper, 628175 | CE854

1 ea. Braveheart® 2-1 Gourmade™ Burger Patty, 266993 | NH730

Angus is one of the most enjoyed burger varieties, with 76% of consumers saying they love or like it

Datassential 2024

HERITAGE OVENS® 4” BRIOCHE BUN

436459 | CP480

Soft, buttery favorite with a homebaked flavor and aroma

1 ea. Heritage Ovens 4” Brioche Bun, 436459 | CP480

2 ea. Ridgecrest® 14-17 ct. Applewood DoubleSmoked Bacon, 649707 | 15974

2 ea. Roma® Fresh Mozzarella Log Slices

¼ ea. Peak Jumbo Red Onion, julienned, 354007 | 19322

1 tsp. Piancone Balsamic Glaze

Method

Toss tomatoes and garlic in half of the oil until evenly coated. Bake at 325°F for 15 minutes. Add tomatoes, half of the basil, garlic, thyme, oregano, remaining oil, salt & pepper to blender. Blend until smooth.

Season the burger patty with salt & pepper and cook to desired doneness. Top with mozzarella for the last 30 seconds of cooking. While burger is cooking, also cook the bacon.

Sauté red onion until soft and then add balsamic glaze and cook for 15 seconds more.

Toast the burger bun.

For assembly, place burger patty on bottom bun and top with bacon, basil, and balsamic caramelized onion. Then, spread the roasted tomato purée on the top bun to finish.

FIND THIS RECIPE

FIND THIS RECIPE ONLINE!

CARIBBEAN JERK HANGER STEAK

by Chef Devin Summers, Performance Shawano

Hang Ten

BBQ people sure do know a lot about beef — they can tell you what cuts come from where, and the meat that’s prime for specific occasions.

Certain cuts get all the love, but let’s turn our attention to the hanger steak, an overlooked section valued for its flavor and tenderness. The hanger, comes from the plate, a supporting muscle area that tends to yield more tender meat than the flank or skirt.

For this vivid steak special, a Braveheart Hanger Tenderloin is marinated with Magellan Caribbean Jerk Seasoning, crafted with a groovy blend of salt, spices, red pepper, and chives. It’s then grilled until pink and melt-in-your-mouth.

Long grain rice is transformed by Magellan Sweet Shredded Coconut, Magellan Glazed Pecans, and mangos for a beachy accompaniment that tickles the taste buds. Drape a refreshing tomato relish of Peak® Cherry Tomatoes, jalapenos, red onion, mint, cilantro, and lime juice over the bed of rice. Guests will then sit back and let the waves of flavor wash over them.

Discover a World of Elements

The seasoning’s the thing. Grilled chicken, pork, veggies, and seafood will taste, well, like the grill, without a litany of seasonings and sauces, expertly deployed for just the right combination. The Magellan brand is sourced from artisans around the world to help add a signature touch to your menu.

Are there any easy-to-prep alternatives to BBQ?

It’s no secret that patrons love burgers and fries! McCormick For Chefs® offers versatile flavors for a wide range of burger options. For a classic BBQ bacon cheddar burger, drench the toppings with Cattlemen’s® Kansas City Classic®. Are you looking to include a plant-forward option? Try a black bean burger topped with tangy relish, featuring Cattlemen’s Carolina Tangy Gold™

BRAVEHEART® BLACK ANGUS HANGER TENDERLOIN

404984 | NH090

Nice marbling with a good amount of fat

MAGELLAN® GLAZED PECANS

656788 | EA990

Oven roasted for a clean taste in every bite

MAGELLAN® SWEET SHREDDED COCONUT

548167 | 12634

Produced from the Philippines and sweetened with 100% cane sugar

MAGELLAN JAMAICAN JERK SEASONING

628145 | CE728

Specialty seasoning blended by jerk aficionados

Proof in the Pudding

Part of the joy of BBQ is surprising diners with meaty versatility and clever, downhome applications. Sink your fork into a resourceful BBQ twist on bread pudding.

Start by mixing a dried Delancey Street® Ciabatta Baguette with Nature’s Best® Eggs and heavy cream. Utilize leftover carrots, celery, herbs, and spices and then sauté, before adding fully cooked, chopped Ridgecrest® Pulled Pork.

We use U.S.D.A. choice pork shoulder, hand-rubbed in a proprietary spice blend and slow smoked over charcoal and hardwood. The moist, juicy, fall-apart pork is an irresistible complement to the bread pudding.

Slide the bread pudding over a nest of crunchy mango coleslaw, featuring a garden of Peak Fresh Produce® delights and creamy West Creek® Coleslaw Dressing. Voilà — bring me some of that piggy pudding!

The Golden Age

We think of summer as a golden time of year, with brilliant sunsets and resplendent skies. It's also the fryest part of the calendar. Use high-quality Brilliance Premium Oils to add a crisp, golden-brown sheen to fries, onion rings, appetizers, and more.

Clear Soy Fry Oil

533067 | FC676

Corn Canola Oil Blend, TFF 875040 | VG274

Butter Flavored Oil, TFF 875041 | DV452

Clear High Oleic Canola Oil, TFF 952860 | DV502

Canola Based Pan Coating, TFF 362592 | CV274

FIND THIS RECIPE ONLINE!

RIDGECREST PULLED PORK BREAD

PUDDING W/MANGO COLESLAW

by Chef Mark Turner, Performance Hickory

Pork varieties like carnitas, pork butt, & pork burgers are trending on BBQ

menus

Datassential 2024

& COTTONSEED OIL BLEND

301078 | VG294

Zero grams of trans fat per serving

BRILLIANCE® CANOLA

BRILLIANCE® PAN SPRAY

362592 | CV274

Ideal for allergen-free menuing and highheat cooking

Chef Talk

This is a great way to utilize either fully cooked pork BBQ or those last few portions of leftover roasted BBQ. Adding in-house inventory to the bread pudding technique can help transform and elevate existing BBQ items to new heights. This special will also go well with any style of slaw — from traditional, to Napa cabbage, to kimchi.

RIDGECREST® BARBECUE PULLED PORK

806503 | 39822

Ready to sauce and serve after thawing

653033 | FN378

High moisture content and an airy honeycomb crumb

DELANCY STREET®

CIABATTA BAGUETTE