In America, the Fourth of July is synonymous with barbecue. And it’s even more popular than usual this year – in restaurants.
A new report from food industry research group Technomic takes barbecue pretty seriously, with “looks at barbecue from multiple angles, inclusive of its use as both a preparation method and flavor.”
The company found more than 57 percent of the restaurant operators they track offering some kind of barbecue dish, including about two-thirds of the Top 500 restaurant chains. Here are some highlights from the report…
- Overall menu incidence of barbecue sauce is up more than 5 percent in the past year.
- Among sauces with a flavor associated with them, sweet/honey-style barbecue sauces are declining, while spicy/pepper varieties are gaining.
- Coleslaw is the most commonly menued side dish, followed by French fries and baked beans.
- A majority of all barbecue sauce menu mentions don’t have a flavor associated with the sauce, indicating opportunities for operators to offer more innovative sauce flavors.
- Smoked is the most commonly used barbecue preparation, and pork is the most commonly barbecued meat.
Want to add some restaurant flair to your backyard barbecue tomorrow? We picked out a couple of online recipes you might try…
- 2 cups packed brown sugar
- 2 cups ketchup
- 1 cup water
- 1 cup cider vinegar
- 1 cup finely chopped onion
- 1 (8 ounce) can tomato sauce
- 1 cup corn syrup
- 1 cup molasses
- 1 (6 ounce) can tomato paste
- 2 tablespoons Worcestershire sauce
- 1 tablespoon garlic pepper blend
- 1 tablespoon liquid smoke flavoring (optional)
- 1 tablespoon prepared mustard
- 1 teaspoon onion salt
- 1 teaspoon celery salt
In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until the flavors are blended. Remove from the heat; cool.
- 2 (10 ounce) packages finely shredded cabbage
- 1 carrot, shredded
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup mayonnaise
- 1/4 cup milk
- 1/4 cup buttermilk
- 2 1/2 tablespoons lemon juice
- 1 1/2 tablespoons white vinegar
Combine cabbage and carrot in a large bowl. Whisk together sugar and next 7 ingredients until blended; toss with vegetables. Cover and chill at least 2 hours.
If you try either of these recipes, let us know how they taste on our Facebook page.
Subscribe by email
Like this article? Sign up for our email updates and we’ll send you a regular digest of our newest stories, full of money saving tips and advice, free! We’ll also email you a PDF of Stacy Johnson’s ’205 Ways to Save Money’ as soon as you’ve subscribed. It’s full of great tips that’ll help you save a ton of extra cash. It doesn’t cost a dime, so why wait? Click here to sign up now.