Around the world with the MOGUNTIA Food Trends 2023! Our second trend magazine is about the American food trend.
We present three BBQ products that enrich the American cuisine.
SMOKY REASONS FOR THE AMERICAN CUISINE:
*Moguntia, „Would you buy this?“, own survey (n=503), 2022
**The Food People, Cuisines & Ingredients – Trend Prediction 2022/23, 2021
DEKORA® Smokey BBQ
BRILLANT OK | I54080
Addition: 100 g/kg
Smokey BBQ Sauce | G73930
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1 kg Young bull‘s hip
100 g Roasted peppers (Pimientos)
100 g DEKORA® Smokey BBQ Brillant | I54080
Cut the beef hip in half at the tenderloin and remove.
For the pan dish, cut the beef hip into 3 mm thick slices. Rins the pimientos peppers hot and mix with the meat and the DEKORA® Smokey BBQ Brilliant.
Fry the pan dish in for about 3 minutes in a well preheated pan. After searing, remove the hip from the heat and set aside with the pan closed for about 5 minutes.
1 kg Cross rib
50 g PÖKELFIT® Knusperhaxe | M7806
50 g Salt
1 l Cold water
200 g Corncob
26 g American BBQ Spice PmW | G74020
195 g Smokey BBQ Sauce | G73930
For the brine, fi rst dissolve the salt in the water and then mix with the PÖKELFIT® Crispy Knuckle. Cut the ribs to about 8 cm and marinate them in the brine for 3 days.
Score the well-dried ribs lengthwise on the top of the bone and season completely with the American BBQ Spice.
Cook the short ribs at 100°C for 3 hours. When cooked, remove the ribs from the rack and allow the ribs to cool in the refrigerator. Place the short ribs in the oven dish and top with the quartered corn on the bone side. Top with Smokey BBQ Sauce.
Heat the short ribs at 100°C for 20 minutes.
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