It’s summertime. That means sizzling meats and savory undertones of fire are on customers’ minds. Awaken those quintessential flavors by going beyond the grill to all things rubbed, slathered and smoked.

In the Air

Hot-smoking—exposing foods to both relatively low heat and smoke—is an ancient method of cooking meats to delectable tenderness. Cold-smoking, where the heat source is isolated from the food in a separate chamber, is most commonly paired with preservation techniques such as curing or drying. But smoke is becoming a flavor element all its own—and in unexpected categories. Such as chocolate cake exposed to a waft of smoldering cinnamon after baking.

Smoking elements are getting more adventurous, too. Hibiscus with ribs, hay with steaks—as Flavor & The Menu advises, if it isn’t toxic, try using it as a smoking agent (Summer 2009). Teas, herbs and even tobacco are seen smoking in the name of good taste. Match more intensely flavored woods such as mesquite and hickory with robust proteins like beef or bison. Lighter agents such as fruitwoods and herbs are best suited to delicate foods such as fish, poultry or vegetables.

How To

There’s no need to invest in an industrial smoker. One chef has a “specialty” technique for lightly smoking a salad of tomato, ricotta and asparagus with roasted asparagus pesto. Simply put: Set a heavy pan with soaked wood chips over a burner, and place ingredients in a vented, covered pan on top. This trick is also perfect for smoked tomato soup or potato salad.

Baking fish on a wooden plank in an easy way to impart depth of flavor. The combination of salmon and cedar is classic; experiment with chicken, tilapia, and any other protein that could use a boost.

So Saucy

Whether slathered on for basting or served on the side, quality sauce is key for wooing barbecue aficionados. Take a page from the flavor strategy of Minnetonka, MN-based Famous Dave’s. The chain’s “Barbecue Mixology” program provides operators with custom recipes such as Hot Apple, Dijonaise and Mexicali that can be made from a standard proprietary base. Building off a basic sauce is a perfect way to feature ripe or seasonal fruits and other local products.

In addition to a wide selection of national-brand and proprietary BBQ sauces, Shamrock Foods offers these popular varieties that can be used out of the jar or as a base to create your own signature sauce:

2290161 Chef Mark BBQ Sauce, 12GRM PC POUCH 1/200/PK
2290181 Chef Mark BBQ Sauce, 1Z PC CUP 1/200/PK

2609221 Culinary Secrets Fire Pit BBQ Sauce 4/1/GL
2644441 Culinary Secrets Smoky Cattle Country BBQ Sauce 4/1/GL
2644451 Culinary Secrets Smoky Cattle Country BBQ Sauce 1/5/GL
2335121 Culinary Secrets Sweet & Spicy BBQ Sauce 4/1/GL
2132501 Culinary Secrets BBQ Seasoning 1/24/OZ

2895231 Katy’s Kitchen BBQ Sauce 4/1/GL
2706651 Katy’s Kitchen Bold BBQ Sauce 4/1/GL

Unexpected ingredients keep appearing in sauces, as Flavor & The Menu reports. Beers and spirits are going strong—try “spiking” with soft drinks, too. Touting the name of a local beverage in the menu description builds community pride and sales. Fruit, chiles, mustards and coffee are also appealing flavor profiles. And beyond the standard red base of tomato, white mayonnaise sauce is gaining popularity in the South.

‘Which Nations

Barbeque sandwiches are getting especially international. Korean meets Mexican at the Kogi Korean BBQ-To-Go trucks roving L.A.: “Un Big Mac” features barbecued short ribs, jalapeños, Cheddar and salsa layered between three tortillas.

Charley’s Grilled Subs, with 370 locaations worldwide, introduced the Spicy Asian BBQ sub with beef marinated in pears, green onions and Asian spices. One chef serves Vietnamese-style braised and barbecued short ribs with basil mayo and pickled carrots on a kaiser roll. Adding pickled veggies, exotically spiced sauce or a different bun is an easy way to add ethnic interest.

More Meat

America’s love of ribs and brisket will endure, but there’s a growing opportunity to menu less mainstream—and less expensive—cuts of grilled meat. Pork shoulder and sirloin tri-tips are extra delicious with layers of flavor. Your Shamrock Foods Sales Representative or Specialist can help you choose the right product, processed in our own USDA Certified Meat Plants.

Make way for even more unusual COP, too. Such as one chef’s wild-boar ribs braised in apple cider, plum wine and star anise, served with plum barbecue sauce. The ribs are smoked with the braising liquid and then finished on the grill to make them crispy.

Lamb is another hot barbecue protein. At NYC’s Hill Country restaurant, which serves authentic Texan fare, lamb is rubbed with a mix of three peppers (cayenne, New Mexican and ancho) and three sugars (white, brown and raw).

Go Fish

There’s a world of difference between the silky texture of delicate cold-smoked fish and the deeper flavor of hot-smoked fish, which is cooked in the process. Both are beneficial to have in-house. For example, use cold-smoked salmon in place of ham in Eggs Benedict. Cold-smoked trout is delicious in a savory soufflé, or folded into scrambled eggs with cream cheese.

Hot-smoked fish translate nicely into dips, fried patties, salads, chowders and mousse. Or simply serve with crostini and a spread of dill mayo or herbed cream cheese with red onion and capers. Consider offering a sharable platter of smoked fish, veggies, hard-cooked eggs and crackers with a sweetened lemon-mustard dipping sauce.

Fire Up Fowl

Smoked poultry is also super versatile and great for lighter preparations, such as a Waldorf salad of smoked chicken, tomatoes, dried cranberries, smoked mozzarella and candied walnuts. You can substitute smoky fowl for seafood in chowders. If you do it, one chef recommends turning down the salt levels so as not to overpower.

Sturdy turkey drumsticks stand up well to long marinades and smoking—a whole drumstick with fruity chutney is a great meal-to-go. In terms of the popular sandwich, a National Turkey Federation recipe pairs smoked turkey with provolone, Boursin, dried herbs, pine nuts, spinach and grilled peppers, all tucked inside brioche.

Consider the Serving

Bright flavors are a perfect balance to smoky meats—from mango relish to slices of apple or watermelon. Remember to think seasonal, too: Citrus in the glaze or sauce adds a nice perk to sauces in winter months, and herb-smoking is fitting for summer.

And remember that with barbecue, while bigger is better, smaller portions are appreciated. Hill Country also successfully hosts a Tuesday pig roast where everyone is invited to enjoy “The Whole Hog”: to sing karaoke with a live band, enjoy the ribs or try a taste of tongue, and to order as little or as much as preferred.

Summer, barbecue and smoky flavor: It’s the stuff we yearn for all year long.