TOP-TREND: AMERICAN BBQ

American Barbecue – American Barbecue is currently taking Europe by storm and bringing with it a completely new kind of taste. We can show you how to offer your customers this unique flavour.

 

 

American Barbecue: fiery – smoky – tender

American Barbecue: fiery – smoky – tender

American Barbecue is the trend from the USA which is making a completely new eating experience out of beef brisket, burgers and rib eye steak. The secret lies in how the meat is prepared.


American Barbecue refers to slow-cooking in smoke, which makes the meat especially tender. There are lots of different ways of doing this. Different flavours are imparted according to the fuel, type of wood, type of meat, previous preparation, and the seasoning and sauces used. A whole lot of flavours are involved. Tempt your customers to take the slow path to great flavour!

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American Barbecue: European origin – American tradition

The idea of slow-cooking meat in smoke originates in Spain. When the Spanish conquered the Americas, ‘Barbacoa’ spread throughout the Caribbean and along the coast of the American mainland. The Southern States are now considered the birthplace of American Barbecue, although it is practiced all over the USA. American Barbecue has enjoyed a global boom in recent years and is returning to Europe as a new trend. 

Enjoy the benefits of American Barbecue
 

American Barbecue is beginning to take off in Germany. Take advantage of the trend of this slow, varied method of preparing meat and tempt your customers with some unique flavours from the smoker. 

 

Pulled pork – the supreme barbecue discipline

Pulled pork – the supreme barbecue discipline

A classic – and also the supreme discipline of American barbecue – is pulled pork. A large piece of pork (such as a shoulder) is cooked slowly for hours at a low temperature (approx. 100 — 130° C) in a smoker oven. The meat is then pulled into small pieces. This special method of cooking makes pulled pork so tender that the meat dissolves on your tongue.

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It’s the seasoning that counts – rubs, marinades and sauces

It’s the seasoning that counts – rubs, marinades and sauces

Meat for a barbecue is traditionally given a spicy marinade or sauce. RAPS can help you perfect this flavour experience. Whether dried seasoning, marinade or dip sauce, RAPS offers a wide range of flavoursome components that can be employed in many different ways. By using our tenderisers like RaZart FZ you can ensure the meat is tender and juicy even before you smoke it and regardless of how long you cook it. Marinades for soaking and seasoning mixtures (rubs) like our Tennessee Sauce give your meat a delicious flavour. Sauces like our Barbecue Sauce should be used while cooking since they keep the meat juicy. Barbecued meat is then served together with spicy or mild dips like our Sandwich Cream. That’s how you make a barbecue the American way!

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Progress with Raps

Progress with Raps

As an experienced partner to butcheries and the food industry we bring the latest trends to the table and onto your plate. We help you give your customers what they want: food to experience and enjoy.

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Summary

Summary

American Barbecue is the trend from the USA that’s bringing a whole new experience of flavour. This slow method of preparing meat in smoke produces tender yet juicy food that your customers will love.

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