FRISCO, TEXAS — Sophisticated barbecue was named a Top 10 Flavor Trend in 2009 by Flavor and the Menu and is predicted to go more upscale with ethnic and regional flavors in 2010, according to Mintel. As a result, foodservice customers of Sadler's Smokehouse are finding new ways to serve the brand's pit-smoked beef, pork and turkey to customers.
"Restaurants have discovered unique flavors by combining Sadler's meats with seasoning and sauces from regional cuisines," said Mike Hurley, vice-president of foodservice. "Mango salsa or chipotle sauces are ideal compliments to the hardwood flavors of authentic, pit-smoked barbecue meats."
True barbecue craftsmen are employed by Sadler's to ensure their barbecue stays true to its authentic roots. Each batch is prepared using hickory, pecan or mesquite wood to create true smoky flavors as the premium meats are cooked for up to 16 hours at very-low temperatures to maximize taste and tenderness, the company relays.
An exacting and proprietary pit-smoking process is used by Sadler’s, while most companies only apply steam, liquid smoke or small, short injections of smoke to their meats, the company said.
Sadler's does all the work creating the taste and tenderness of authentic, pit-smoked barbecue for customers to use as a base for their own recipes, said Terry O'Brien, chief executive officer. "Whether it is premium brisket, beef, pork or turkey, the idea is simple: add your favorite ingredients to Sadler's fully cooked meats and you have a flavorful gourmet meal."
Sadler's shares gourmet recipes using its premium pit-smoked brisket and pork at http://www.SadlersSmokehouse.com for customers who want to experiment with upscale barbecue trends. Examples include brisket bow-tie pasta, pulled pork Asian wraps and shaved pork quesadillas. Even retail supermarkets are recognizing the latest trends in barbecue as Sadler's new Dinner for Two line hit store shelves featuring combinations like pit-smoked pork loin with an apple-cranberry glaze.