TREND MAGAZINE USA 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: 81 % of German consumers buy products from American cuisine.*The desire for luxury in everyday life & the further development of new cooking techniques have shaped the topic of„smoke flavour“ in BBQ as an independent flavour in itself.**New influences find their way due to the popularity of American cuisine and quickly gain acceptance. *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 Addition: 200 g/kg American BBQ Spice | G74020 Addition: 30 g/kg Are you interested in our products? Then arrange a consultation now. +43 5332 85550 992 [email protected] BEEF HIP PIMIENTOS-STYLE INGREDIENTS: 1 kg Young bull‘s hip100 g Roasted peppers (Pimientos)100 g DEKORA® Smokey BBQ Brillant | I54080 RECOMMENDED PREPARATION: 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. PREPARATION: 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. SHORT-RIB'S "KENTUCKY STYLE" INGREDIENTS: 1 kg Cross rib50 g PÖKELFIT® Knusperhaxe | M780650 g Salt1 l Cold water200 g Corncob26 g American BBQ Spice PmW | G74020195 g Smokey BBQ Sauce | G73930 RECOMMENDED PREPARATION: 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. PREPARATION: Heat the short ribs at 100°C for 20 minutes. Download the magazine here CONTACT Do you have questions about our products or would you like to order a product?Then write to us via the contact form and you will receive an answer within 24 hours. First name Last name E-Mail Phone number Message Privacy Policy I hereby accept the Privacy policy.* Personal data I hereby give my consent for my personal data to be processed.* Send Note: Fields marked with * are mandatory. Join us Facebook Instagram Linkedin YouTube Der Beitrag Trend Magazine | USA erschien zuerst auf MOGUNTIA.
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