Font Size:
Extranet > NetNews > Trends >
Smoky Flavors Heat up the Menu

06/15/2015

Smoky Flavors Heat up the Menu

Grilling, fire-roasting and smoking are three on-trend ways to add sizzle and impart new flavor to a variety of menu items. From proteins, veggies and sauces to cocktails and desserts, chefs across the nation are experimenting in the ring of fire.

Demand for smoked, charred and grilled foods is on the rise. Use Butterball Turkey as a canvas for these on-trend flavors patrons crave. It’s an adaptable protein that creates significant opportunity for menu ideas. Start with these barbecue-themed dishes:

  • BBQ Turkey Plate: Create smoky, savory flavor inspired by traditional barbecue cooking techniques. Slow-cook shredded turkey thigh roast in a mixture of barbecue sauce, honey and apple cider. Serve on butcher paper alongside tangy Carolina coleslaw and fresh-baked cornbread.
  • Smoked Jerk Turkey Thighs: Use hot sauce, minced rosemary leaves, parsley, basil, thyme, coarsely ground mustard seeds, orange juice, cumin seeds, onions and allspice to create a spice paste. Coat turkey thighs, marinate and then smoke over wood chips. Sear on the grill to finish, and serve with fresh mango-mint relish.
  • Spinach Salad with Smoked Turkey: Toss sliced smoked turkey breast with smoked Gouda, green apples, celery, red onion and spinach in a fresh green apple vinaigrette. Top with chopped tomatoes and walnuts.

Browse our Culinary Center to find more sizzling, smoky menu inspiration for your customers, just in time for grilling season.

Home