Whether you prefer barbecue or BBQ, one thing is certain, with warmer weather upon us smoked, grilled and sauced flavors will be making their way into everyone’s minds. Create, supplement or simplify BBQ takeout with premium, prepared products designed to reduce labor while delivering authentic customizable flavors. For example, a simple pulled pork sandwich can […]
By simply submerging your herb stems, thyme, oregano and rosemary work best, in a container of vinegar you will soon have (after a resting period of a few days) an herbal infused vinegar…
Chicken breast basted with Citrus Mojo Sauce, topped with crispy onion and served with a side of fries.
Classic wings tossed in a tangy sauce blend that has hints of garlic, citrus, cumin and oregano.
Try this Citrus Mojo Grilled Shrimp Salad recipe with new Citrus Mojo Sauce, hints of garlic, cumin, oregano and of course… citrus!
This unique twist on surf & turf is sure to please your most discerning guests. Featuring a unique dry rub that brings great depth of flavor, sweet corn and tender lobster.
A Chinese staple made simple. Heat shredded pot roast, stir in spinach and hoisin sauce, wrap in bao bun and steam!
A classic steak with a classic rub. You’re sure to have a perfectly shareable result.
Pulled pork, layered on top of tortilla chips, jalapenos, queso fresco, drizzled with Ken’s Cannon Barbecue Sauce, served with sour cream and salsa verde.
House-made pickled red onions, layered on top of cornbread fritters, and topped off with deep fried pork belly.
Barbacoa, a Mexican style beef, slowly cooked with seasoning and typically shredded; folded into a biscuit, topped off with cheese, achiote paste and garnished with salsa, guacamole!
Crispy chicken wings with a sweet and spicy Mango Habanero Sauce with a hint of dark rum and maraschino cherry juice. Garnished with diced mango.
A double dose of Sweet Baby Ray’s Original Barbecue Sauce joins red onion, pickles, brisket and cheese to top this pizza, with irresistibly sweet and smoky flavors.
A tick juicy burger, layered with crispy bacon, aged white cheddar, fried onion rings and lettuce layered on top of a pretzel bun.
A modern Asian twist on a classic dish. Elevate your Pork Sliders with house-made Asian pickles, and Raspberry Wasabi Mustard.
St. Louis Ribs glazed with Sweet Baby Ray’s Sriracha Glaze Sauce, topped with chopped cilantro, pan roasted peanuts and sesames seeds.
Marinated chicken grilled over open flames and basted with a spicy sauce of garlic, shallots, bell peppers and celery. Finished with Citrus Chipotle BBQ sauce and served with quinoa, black beans and a spinach apple salad.
Thinly sliced ribeye steak baste with Sweet Baby Ray’s Kickin’ Bourbon sauce and drizzled with melted cheese. It’s the kind of taste you can only find on a trip to Philly.
Authentic, all natural kiln made lump charcoal made from 100% American hardwood. Perfect for smoking or grilling meats in charcoal grills, smokers, and kamados.
Specialty barbecue is a growing trend, with smokey flavors and vibrant sauces taking center stage. Exploring unique flavors and diners’ latest cravings for healthy options is a sure-fire BBQ strategy.
This week we’ve added 12 new items to our inventory. From Bosco we’ve added a new wholegrain breakfast item, Breadsticks with Egg, Cheese & Turkey Bacon. From Red Gold we’ve added their Naturally Balance BBQ Sauce. New from the Maine seafood specialists at A.C. Inc, we now carry fresh shucked Ocean Clams. From Hormel, we’ve added their new Austin Blues sliced, smoked Rib Tips and their perfectly prepared Fire Braised Flank Steak. From Skippy, we’ve added 25lb pails of Creamy Peanut Butter. From M. Robzen we’ve added their extremely popular shaved Ribeye steak in 5oz portions. From the Maine-based dough makers at Dabesta we’ve added their Basil and Garlic pizza dough balls. Lastly, in non-foods we’ve added powdered dish machine detergent from US Chemical, Cascades facial tissue and universal kraft paper towels from RDA Advantage
Seared ribeye steak caramelized in Kogi OG kalbi marinade, served in corn tortillas with fresh cilantro, diced tomatoes and Kogi salsa roja.
This week we’ve added 15 new items to our inventory. From Chef-Mate we’ve added their brand new Chorizo Skillet. From Ken’s we now offer two of their most popular BBQ sauces in a 5 gallon size; Cannon Ball and Hickory Smoke BBQ sauces. From Campbell’s we’ve added two new soups; Beef Pot Roast and Loaded Baked Potato. We’ve added 4 new sauces from Kogi; Serrano Chili, Kalbi Marinade, Sweet Garlic Soy and Salsa Roja. From Ruiz we’ve added two more varieties of their extremely popular Tornados; Ranchero Beef Steak and wholegrain Turkey Sausage Egg & Cheese. From SkyBlue we’ve added wholegrain dinner rolls. We’ve added 2 new ‘No Antibiotics Ever’ items from Tyson; unbreaded Applewood Smoked Boneless Wings and unbreaded Applewood Smoked Bone-In wings. Lastly, in non-foods we’ve added Red Giant 10.25″ wrapped straws from D&W Finepack.
Rich feta, salty kalamata olives, peppers and artichokes, served with grilled chicken bring Mediterranean flavors to your dish!
Happy 4th of July – This week we’ve added 2 new items to our inventory. From Ruiz Foods we’ve added their BBQ Chicken Tornados and from Joseph’s we’ve added Whole Wheat, Lavash roll-up squares. Joseph’s brings you the great taste of Whole Wheat in their authentic Lavash Roll-Up Flat Bread. Wholesome taste and convenience makes this bread the perfect alternative for the everyday sandwich.