Ortega Chili Sauce – Dispenser Pouch

Chili Style sauce is a thick brownish-red colored sauce with strong chili notes and TVP pieces are clearly visible. Aseptically packed in a pouch.  The pouch has a dispensing fitment that is designed for use with a pump style dispenser.

Wright’s Liquid Smoke – Hickory

Wright’s Liquid Smoke is made from real hickory wood smoke.  It is made by burning fine hickory, condensing the smoke and filtering the liquid to remove sediment.  There are no additives, coloring, salt or carcinogens in liquid smoke. This product complies with the EU flavorings directive EC 88/388. Wright’s Liquid Smoke is approved for use in food products by EFSA, in the EU.

Polaner Chopped Garlic

Polaner ready-to-use garlic offers real garlic taste, texture and aroma with dramatic labor savings compared to fresh. Available in three piece sizes for every application: Large Cut, Chopped and Crushed

B&M Baked Beans

Baked beans that have been prepared by cleaning and baking pea (navy) beans in a sugar/molasses sauce with salt pork added for flavor, then canning and rendering commercially sterile by heat.

Accent Pail

A flavor enhancer consisting of monosodium glutamate. Odorless and with a slight salty taste, it is the sodium salt of glutamic acid, naturally occurring amino acid found in many foods.

Accent Shaker

A flavor enhancer consisting of monosodium glutamate. Odorless and with a slight salty taste, it is the sodium salt of glutamic acid, naturally occurring amino acid found in many foods.

Hickory Smoked Mixed Shell Fish Grill

Serve a side of Smoky butter along with grilled seafood platter.

Be sure to serve with plenty of napkins and a bib!!!

This butter works very well as a finishing butter for steaks and chops, just roll butter into a log and refrigerate, then slice 1/2” coins and top steak or chop before serving and allow to melt on the way to customer.

Hickory Smoked Sea Salt

This Hickory Smoked Sea Salt is excellent for a wide variety of uses:
  • Finishing Salt for Steaks and Chops
  • Hot Pretzels
  • Salt Crusted Whole Baked Fish
  • Corn on the Cob
  • Popcorn
  • Grilled Chicken Breast
  • Fresh Mozzarella and Tomato

Hickory Chili Con Carne with Beans

This is a base smoky chili recipe that lends itself well to creativity.

Try adding different proteins “ground duck, veal, pork etc.”

This recipe is also a great as a topping for hot dogs, burgers and served over creole rice pilaf.

Garnish with lots of shredded cheddar cheese and a side of Trappey’s Spicy Hot Cayenne Pepper Sauce.

Smoked Alaskan Honey Mustard Salmon

Serve salmon atop a bed of wilted spinach with sautéed garlic and drizzle 1 Tbls of marinade over spinach before serving.

Smokey Honey Mustard works very well with a variety of firm steak fish, poultry and pork.

Home Slide 3

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