Dish! Blog

3 Recipes That Reinvent BBQ in Food Service

Scott Fadden
Scott Fadden | July 6, 2017

These three barbeque recipes using burnt ends are extremely flavorful and sure to win over the crowd in any food service operation. Barbeque is also one of the top trends this year. The brisket pieces are the perfect size for anything from appetizers to basket meals and sandwiches. Grab a napkin and prepare for a mouthwatering experience!

Food service recipe - BBQ Killer Fries

BBQ KILLER FRIES
YIELD | 3-4

6 oz Boyles Burnt Ends (307500)
2 oz Ventura Smokehouse 220™ Chipotle Honey Barbecue Sauce (632080)
14 oz Lamb Weston Lamb’s Seasoned® Seashore-Style® Straight Cut Skin On Fries (963790), prepared
3 slices Farmland Gold Medal Single Sliced Bacon – 14/18 (924600), cooked crisp, chopped
3 oz Shredded Cheese
2 oz Sour Cream
1 Tbsp C.H. Robinson Green Onions (361010), chopped

PREP: Thaw burnt ends and sauté over medium-high heat until start to crisp. Add barbecue sauce and continue to sauté 30-60 seconds. Layer up all the ingredients – fries, bacon, cheese, BBQ burnt ends, sour cream and onions.

COST: $6.13 | SELL AT: $15.99 | POTENTIAL PROFIT: $9.86


Food service recipe - Burnt Ends Basket

BBQ BURNT ENDS BASKET

6 oz Boyles Burnt Ends (307500)
3 oz Ventura Smokehouse 220™ Smoked Black Pepper Barbecue Sauce (632090), divided
5 oz Lamb Weston Lamb’s Seasoned® Wedge Cut Ranch Recipe Fries (960260), prepared
4 oz Mrs. Gerry’s Extra Creamy Coleslaw (905315)

PREP: Thaw burnt ends and sauté over medium-high heat until start to crisp. Add half the barbecue sauce and continue to sauté 30-60 seconds. Serve with wedge cut fries, coleslaw and remaining barbecue sauce.

COST: $4.23 | SELL AT: $11.99 | POTENTIAL PROFIT: $7.76


Food service recipe - BBQ Burnt Ends Sandwich

BBQ BURNT ENDS SANDWICH

6 oz Boyles Burnt Ends (307500)
2 oz Ventura Smokehouse 220™ Smoked Black Pepper BarbecueSauce (632090)
1 each Rotella’s Hinge Sliced Split Top Hoagie – 6-7 in (987000)
5 oz Lamb Weston Sweet Things® Vanilla Sugar Seasoned Sweet Potato Fries (965210), prepared
1 each Heinz Pickle Spear (610110)

PREP: Thaw burnt ends and sauté over medium-high heat until start to crisp. Add barbecue sauce and continue to sauté 30-60 seconds. Toast hoagie. Fill hoagie with BBQ burnt ends. Serve with sweet potato fries and pickle.

COST: $4.42 | SELL AT: $11.99 | POTENTIAL PROFIT: $7.57

Boomin' Barbeque Podcast

Subscribe to Dish!Blog

YellowBg.jpg

SideDish! for Martin Bros. Customers

SideDish! is delivered to your inbox every month and gives you access to tips and trends to make your business more efficient and profitable throughout the entire year. You'll learn from the experts specific to your industry including, healthcare, medical supplies, restaurant supply, janitorial supply, large kitchen equipment, restaurant marketing and more!

Become a Customer
SideDishImage.png