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Bourbon and barbecue is becoming America's favorite combination
You can't go wrong with booze and barbecue.
America has combined two great American flavors – bourbon and barbecue – for the next hottest food trend.
According to Datassential MenuTrends, bourbon barbecue can be found on 32 percent more restaurant menus now than four years ago and not just in the South and Midwest. The smoky and spicy sauce appears on more than 8 percent of menus in the Midwest, 7 percent in the South, 7 percent in the Northeast and more than 4 percent in the West.
Cincinnati-based Buffalo Wings & Rings, a 60-unit sports restaurant chain, is currently in the testing phase of a bourbon barbecue sauce for its chicken wings at select locations. Their special sauce combines a tomato base with molasses, brown sugar, peppers, onions, spices and bourbon.
Cincinnati-based Buffalo Wings & Rings, a 60-unit sports restaurant chain, is currently in the testing phase of a bourbon barbecue sauce for its chicken wings at select locations. Their special sauce combines a tomato base with molasses, brown sugar, peppers, onions, spices and bourbon.
“[The flavor] starts with heat, then sweet, then finishes with smoke,” said Elliot Jablonsky, executive chef of Buffalo Wings & Rings. “Bourbon definitely brings the smoke and kind of a wood flavor, like oak does to wine, in a good way.”
The reason for the spike in popularity of bourbon barbecue is the newness of the flavor.
“When you’ve been doing wings for years, it’s not that often that you can give people something a little more current,” he said.
Read more here.
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About the Author
Nick Powills
FollowNick Powills, CFE, founded No Limit Agency in 2008 and serves as Chief Brand Strategist for the Chicago-based firm. No Limit is a full-service communications agency that establishes and elevates brands by bridging Public Relations, Social Media, Marketing, Advertising, Digital, and a lot of creativity, to best strategize well-rounded and successful campaigns for 50+ global franchise brands. By presenting visionary ideas and building real relationships, No Limit is able to create effective media branding strategies to help companies grow. Nick currently leads a staff of writers, media strategists, designers, social media experts and digital producers in an office think-tank where brands are humanized for strong, compelling media stories. Prior to starting No Limit at the age of 27, Nick spent four years working at a franchise PR agency where he mastered the art of building rapport with media outlets and creating newsworthy pitches for earned media placements. He holds a Bachelor of Journalism from Drake University in Iowa.
