Trend Feast
From Korea to the Caribbean: BBQ's Flavorful Regional Journey
9/23/2024
At the MGM Grand Hotel in Las Vegas, International Smoke stands out as a practical option to fit all tastes. The BBQ-focused concept was created by celebrated chefs Michael Mina and Ayesha Curry, with the robust concept offering an expansive menu that, of course, spans the globe.
"Chef [Mina] came to me with the idea of this international grilling concept and he said, 'You know, any culture that you do a deep dive into, there's always a common thread and it's one getting people around a table, but two there's always some sort of barbecue or grilling involved like no matter which culture,'" Curry says in an interview with ABC-7 News San Francisco.1
She adds, "And I said, 'Hey, how cool would it be if we gave people the experience of, you know, traveling the globe without ever having to use their passport.' So, that was the idea."
Guests may choose from such favorites as Tokyo-inspired fried chicken that's immersed in a ginger-soy marinade and topped with sriracha aioli; a smoked Jamaican oxtail entrée enhanced by a secret green seasoning; and smoked Korean-style prime short rib dish topped with cucumber kimchi and an apple-soy glaze.
Korean-inspired dishes, in fact, have grown 300% on BBQ entrée menus in the past four years,2 so establishments like International Smoke are right on trend. Even side dishes are getting the global treatment. For inspiration, Simplot's RoastWorks® Baby Bakers™ Roasted Potatoes may be transformed into three classic Korean preparation styles, otherwise known as a "gamja potato trio" (see recipe for the trio below). There's saelleodeu, or potato salad; jorim, or braised baby potatoes; and gamja bokkeum, or Korean sweet soy-glazed potatoes.
Additionally, Datassential MenuTrends cites Hawaiian offerings (up 67%) and Greek items (up 50%) as gaining in popularity. Additional emerging global BBQ cuisines include Brazilian, Chinese, Mediterranean, Thai and West African; plus, hyper-regional fare from the likes of Kansas City, Nashville, North Carolina and Texas will always be in style.2
Side pieces on BBQ menus
The key is to showcase the BBQ in the most appealing fashion, such as International Smoke's chef-driven approach right down to the side dishes. Here, you'll find the likes of truffle mashed potatoes, loaded baked potatoes, garlic-rosemary fries and spicy slaw.
A recent report by Datassential states that side dishes are important to BBQ operators because they help drive traffic into restaurants. The average menu at such establishments offers approximately 25 sides, which includes pickles, fried bites, salads and specialty sauces.2
A great example is the Greek-inspired Andros Taverna, located in Chicago. The meat is locally sourced, slow roasted, grilled or braised with choice picks like spiced lamb ribs, lemon garlic chicken and octopus. Diners are encouraged to complement them with one of several potato sides (classic Greek fries, lemon potatoes, Fournou potatoes), spreads (spicy whipped feta, charred eggplant, tzatziki) or one of the salads.
At Houston eatery Freshnez Kitchen, traditional West African fare merges with classic Texas BBQ. Smoked prime brisket or pulled pork arrives with crinkle-cut fries, parmesan fries, elote, jollof rice or deep-fried sweet plantains.
Another popular Houston restaurant, Feges BBQ, showcases regional Texas and Carolina 'que with modernized Tex-Mex side dishes. For instance, to accompany pulled pork, brisket or smoked chicken, there's elote corn salad, loaded potato salad and charred coleslaw on top of hog fat cornbread. Those are certain to catch customers' eyes.
Inventive sides also accompany the main courses at Korean BBQ stalwart Quarters, in Los Angeles. Making as much impact as the grilled bulgogi, spicy pork belly and marinated beef short rib are kimchi fried rice, cheese fondue and cold kimchi rice noodles. Guests often order these side dishes as snacks, which is not unusual as 46% of U.S. consumers are interested in ordering sides from a restaurant as a snack.3
Additionally, 43% of U.S. consumers would be extremely or somewhat likely to try a new side or small plate at a restaurant.4 That should be encouraging news for operators looking to increase averages by check.
Inspiration—conventional and unconventional—for side dishes at BBQ restaurants
Whether they're crinkled, fresh cut, loaded, or sprinkled with parmesan or black truffle, fries are a staple on BBQ menus, featured on 80.3% of them. Yet, when it comes to more global fare on BBQ menus, avocados have grown 24% in the past four years and are predicted to grow an additional 12% over the next four years.2
To stay on trend throughout the year, BBQ operators should consider using Simplot's flavored avocado spreads to boost menu appeal and pricing power on sandwiches, wraps, burgers, bowls and more. They're the first of their kind and come in such flavors as dill pickle, tzatziki and Everything Bagel seasoning.
There are always great options to make BBQ more exciting! For more inspiration and ideas, check out these BBQ recipes from the Simplot Culinary Team:
Trío de papas Gamja
Estos Gamja (papas) son acompañamientos muy populares en la cocina coreana y, cuando los pruebes, comprenderás por qué. Preparados de tres maneras utilizando ingredientes fácilmente disponibles, obtendrás tres platillos con perfiles de sabor tradicionales. Sírvelos con un plato principal de carne asada a la barbacoa o a fuego lento o solos como un sabroso aperitivo.
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Pollo estofado a la cerveza con páprika ahumada y arroz con cilantro y lima
Pollo perfectamente sazonado, tierno y jugoso estofado a la cerveza, servido sobre un colchón de arroz con cilantro y lima, cubierto con maíz y salsa de jalapeño. Une el plato con una cremosa y vibrante salsa Diosa Verde de aguacate casera. ¡Es una comida reconfortante e innovadora en su máxima expresión!
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Clam Bake de Hamptons en Octubre
Obtén todos los sabores vibrantes de un horneado tradicional de almejas, pero hazlo fácil de preparar (y servir). Hazlo estilo bandeja de horno, con todos los sabores de papas rostizadas, maíz y cebollas caramelizadas, además de las tradicionales adiciones de mariscos. Obtendrás resultados auténticos con una preparación que tu cocina y el personal de servicio apreciarán, y a tus clientes les encantará.
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Hot dog estilo Sonora
Toma un hot dog tradicional, envuélvelo en tocino, luego cúbrelo con cebollas caramelizadas, maíz y frijoles negros, y rocía generosamente con dos salsas caseras únicas. ¿Qué obtienes? Un favorito familiar maravillosamente innovador lleno de sabores internacionales inesperados. Sirve sobre un colchón de papas a la francesa crujientes para obtener “puntos adicionales”.
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1 ABC-News San Francisco
2 Datassential MenuTrends YE, March 2024 (MenuTrends año fiscal finalizado en marzo de 2024)
3 Datassential Snacking Keynote Report (Informe principal sobre bocadillos de Datassential), agosto de 2023
4 Datassential Menu Development Keynote, April 2024
