Just because the summer season is winding down doesn’t mean that consumers won’t be craving barbeque anymore. The possibilities for barbecue extend far beyond cookouts. It has been proven time and time again that barbecue is an all-time classic in the eyes of consumers, and now more than ever, consumers are looking for ways to explore fun flavors and ingredients that pair well with this well-known and beloved flavor.
To further explore consumers’ fascination with unique barbecue flavors and showcase our expertise in developing delicious blends for barbecue, our R&D team challenged themselves to create an innovative BBQ sauce that they would be excited to serve at their own summer cookouts. This blog summarizes the inspiration, flavors, and the winning favorites of our team’s barbecue innovations, while also exploring the ways that food brands can innovate to add an innovative barbecue profile to their lineup.
A Beloved Classic
Barbecue flavors are tried and true when it comes to flavoring snacks, proteins, side dishes, and so much more. Their popularity stems from the rich variety of flavor offerings, ranging from tangy and sweet to smoky and spicy. Regional flavors are especially popular, with many drawing inspiration from southern states that boast sweet molasses-based sauces, bold and peppery rubs, and vinegar-based tang, showcasing the diverse palate that barbecue caters to. Barbecue fusions have been another consumer favorite, especially when incorporating global flavors like Korean or Hawaiian inspired ingredients and flavors.
Consumers have made it abundantly clear that they are interested in seeing new flavors for their favorite products, and barbecue is no exception. A plain barbecue flavor just doesn’t cut it anymore, as consumers seek out twists on this beloved flavor that will take their eating and snacking experiences to the next level. While it can be a challenge to home in on concepts when there are so many options for barbecue innovation, our R&D team took on that challenge and started with creating culinary trend inspired sauces that boast flavor combinations consumers will love.
Our Team’s Barbecue Showcase
When each of our R&D members brought their innovative barbecue sauces to the table for evaluation, there was an overarching theme of global influence, especially stemming from Asian cuisine. This overlap in inspiration was evidence that the global flavor trend is one of the more prolific trends we are seeing across the food industry lately.
There were sauces with bases of soy sauce, honey, and yum yum sauce, but each took a different turn that made them stand out among the many contributions. We had a miso forward sauce, a five spice barbecue, and sesame barbeque that were all showstoppers, but the voted team favorite was the jerk barbeque that was made by our very own corporate executive chef, Howard Cantor.
Barbeque Seasoning Experts
With the culinary experience and creative mindsets of our R&D team, we are experts on flavor development for both classic and unique flavors. One of our many specialties includes seasoning
development based on sought-after foods and flavors on foodservice menus. Through our team’s culinary driven exploration, we are excited to continue creating innovative, trend based, versatile seasonings that consumers will love.
Ready to take your barbecue flavors to the next level? Or create a brand-new barbecue flavor to elevate your brand? Contact us today to get started!
And check out two of Chef Howard’s signature BBQ sauce recipes, including the winner of our R&D team’s barbecue showcase.
Chef Howard’s Jerk BBQ Sauce
This sauce is spicy and herby, yet slightly sweet thanks to molasses, Its complex flavor profile makes it deliciously addictive!
Ingredients:
- Mild jerk sauce
- Kewpie mayo
- Black strap molasses
- Classic barbecue sauce
Steps:
- Mix ½ cup of molasses, ½ cup of mayo, and 2 TBSP of jerk sauce together.
- Add 8 oz of the barbecue sauce
- Mix well until fully incorporated.
With only four ingredients, this sauce is perfect as a marinade for a variety of proteins. Allow the meat to marinate for a few hours in the sauce, cook it over a hot grill, and finish it in the oven. This sauce can also be used as a finishing sauce for grilled meats, tossing the finished meats in the room temperature sauce until coated.
Chef Howard’s Miso BBQ Sauce
This miso barbecue sauce had a harmonious balance of sweet, savory and spicy flavors with a hint of fermented garlic and veggies. It combines some of the biggest consumer demands into one flavor profile and does not disappoint.
Ingredients:
- Classic barbecue sauce
- White miso
- Sesame oil
- Kewpie mayo
- Oyster sauce
- Tamari sauce
- Honey
- Gochujang paste
- Kimchi juice (or finely minced kimchi with the liquid)
- Sesame seeds
Steps:
- Add 1 cup your favorite classic barbecue sauce to a medium sized pot.
- Add 2 heaping TBSP of white miso, 1 TSP of sesame oil, 2 TBSP of kewpie mayo, 1 TBSP of oyster sauce, 1TBSP of tamari sauce,1 TBSP of honey, 1 TBSP of gochujang paste, and 1 TBSP of kimchi juice and mix.
- Bring the mixture to a boil and then turn off the heat.
- Add 1TBSP of toasted sesame seeds to garnish and allow to cool.
This makes a great sauce to brush onto proteins, or it can be used as a finishing sauce on dry rubbed and smoked ribs.