This Brazilian beef brisket was prepared churrasco style and served with a chimichurri sauce.
The company has an extensive line of pepper flavors, which were used to create a number of Latin American foods. For example, a blend of onion, jalapeno, chipotle, toasted cumin, garlic and Mexican oregano was used to make carne adovada, a spicy pork dish.
Asenzya, Oak Creek, Wisconsin, showcased how chili peppers can kick up tomato-based barbecue sauces intended for grilled meats. Sweet honey combines with habaneros for a heat-meets-sweet combination for ribs and steaks. Pineapple and anchos meld well with a brown sugar-style barbecue sauce for pork and poultry.
Kerry Ingredients, Beloit, Wisconsin, showed how the same beef brisket can be prepared and served with different seasonings for different flavor adventures. The menu included a “modern” barbecue brisket sandwich. This beef brisket was slow cooked after being smothered with an espresso chili rub. There was also a Brazilian version. This beef brisket was prepared churrasco style and served with traditional chimichurri sauce, which is a mild pepper sauce with strong notes of garlic, parsley and oregano. Lastly, there was an Asian offering featuring brisket treated with bulgogi seasoning and topped with a Carolina gochujang mustard sauce, which featured the world’s hottest pepper.
American’s obsession with heat shows no signs of abating. Layering in flavors and applying spice blends to meat and poultry can help keep animal proteins in the center of the plate.
