The LloydPans innovation team hereby declares grilling season launched! We’re here to help foodservice operators create the most sizzle-worthy, juiciest, tastiest, best-looking meats, veggies and whatever else customers are craving this summer, without the actual grill. Check out our line of Grill Plates, Diamond Grill Pans and Oven Grill Pans, all of which create appealing grill marks in a range of oven types, from conventional to conveyor.
So, what should you be “grilling” this summer that’s going to satisfy consumer taste buds? Here’s some of the top trends.
A barbecue without meat? Yes! Plant-based everything is on the menu for 2021, and grillmasters don’t have to fret. There are plenty of innovative recipes made for grilling that are plant-friendly. Standard grilled veggies like asparagus, cauliflower, corn on the cob and potatoes are par for the course, but The Travel points out another summer fave that’s hitting the grill: watermelon. “Watermelon can actually take on the smoky flavor of a rack of ribs,” the site notes, and we’re intrigued.
The Travel found that foodservice professionals aren’t just restricting veggies as a side dish. They’re coming front and center, with grilled zucchini, peppers and eggplant, for example, being used more and more as bases for the main course. For example, the author writes, “if the meat of choice is a London broil, the entire thing, sliced or not, gets placed atop a bed of roasted vegetables.” Juices from the meat ooze down onto the veggies, allowing for a mouthwatering presentation.
International fare is also trending this year, with inspiration coming from favorites like Korean barbecue to Brazilian meat kebabs. Chefs of note using international recipes include Michael Cordúa, who makes his Latin American Churrasco, a Portuguese term for grilled meat, Nicaraguan-style with butterflied tenderloin. Or Suvir Saran, who chars his Grilled Sour Cream-Marinated Shrimp on the grill instead of the traditional Indian tandoor oven. Instead of marinating shrimp in homemade yogurt that’s been drained for hours, as is traditional, Saran opts for sour cream, reports Food & Wine. We’re sure to see even more worldly influences on your menus this summer, from spices to sauces to meat choices.