Rekindling the Allure of an Old Flame
What’s next on the grill?
With the realization that grilling is a global art comes a whole new world of barbecue influences to explore and experience. We can help you develop your patrons’ taste for spicier, exotic flavors. Adding sweet, fruity or dairy elements can help tame and balance the heat. What’s next on the grill is unexpected and sensational.
CRANK UP THE FLAME: TRENDS IN GRILLING
- Consumers love grilled foods. So much so that grilling at home reached an all time high over a 23 year period in 2008 (NPD Group 2008)
- 45% of chefs said ‘grilling’ was one of the top five “hot” preparations this year (NRA/ACF What’s Hot Survey 2009)
- Consumers enjoy grilled chicken, burgers, steak and pork; in fact, 43% of all pork is grilled (Mintel 2008)
- Consumers’ preferred seafood preparation is baked/broiled, closely followed by grilled (NPD, Seafood Business 2008)
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- Grilled foods can be low fat, full of fl avor and on-trend with today’s health and wellness focus
- The difference between grilling and barbecuing is preparation: grilling happens quickly over high heat while barbecuing requires a lower temperature for a longer period of time
- “Grilled” is the leading preparation of beef while “Barbecued” is the leading preparation of pork in full service restaurants (Technomic Beef & Pork Report 2009)
- Proteins are not the only items sizzling on the menu— grilled fruit, grilled soup and even grilled cake are hot menu items
More than adding a distinctive flavor to foods, grilling ignites imagination and turns ordinary foods into hotter sellers. With a few well-chosen spices and seasonings, you can achieve that “hot off the grill” flavor without a lot of special prep. And spark a new fire in your imagination.
WHAT’S HOT IN GRILLING
- Cheese (Haloumi)
- Ethnic Flavors
- Flatbread
- Fruit & Veggies
- Grilled Salads
- Grilled Whole Fish
- Kebabs
- Lamb
- Live Fire Cooking
- Pork
- Sandwiches
- Satays & Skewers
- Smoking on the Grill
- Turkey, Salmon & Bison Burgers
- Whole Turkey
- Wood Planked Fish
For more information and recipes visit McCormickForChefs.com
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