It’s the heat of summer, and we’re already a little tanned and messy from so much time spent outside. Doesn’t that sound like the perfect backdrop for feasting on some BBQ?
There’s no better way to beat the heat than by chowing down on a platter of warm ‘cue in a breezy dining room. And if we’re already near water, nice, we don’t even have to clean up too much — just jump in and wash that tangy sauce right off. Not only that, but summer is great for testing out potential BBQ offerings, so you can be fully rockin’ and rollin’ in time for fall, football, and fixins.
In 2025, the BBQ market is valued at around $5 billion, a smokin’ high number with more than $2 billion in future growth estimated over the next five years. Despite those figures, BBQ is still probably not being served as much as it could be, relative to demand. And that means that whether you have a true smoke operation out back, or you’re just interested in adding some quality BBQ options to your menu, without a ton of hassle — it’s a good time to ‘cue up opportunities that generate more revenue.
To Smoke or Not to Smoke
Expertly smoking meats is one of the tastiest skills you can have in foodservice. But it takes time and real craftsmanship to pull it off — unless someone else is able to do a bit of the heavy lifting for you.
That’s where fully cooked BBQ comes into play. We know some purists are covering their ears, but the proof is in the pit smoked. Take Ridgecrest® Beef Brisket and Pulled Pork, for example: Hand-rubbed, USDA Choice (or higher) whole muscle meats are slow-cooked over hardwoods and charcoal until that beautiful bark develops, and the meat melts in your mouth.
And there’s more where that BBQ magic came from. You can also access flavor-packed, caramelized pork and brisket burnt ends from Ridgecrest — crispy, smoky, juicy cubes of meat candy that are served up as shareables, sandwich fixins, salad toppers — really on anything that could use a BBQ boost.
Plus, smoky turkey fans rejoice! Ridgecrest features a juicy, peppered, low-and-slow breast that’ll leave you giving thanks all the way into November. The best part is — these passionately tended meats are already good-to-go for service — just thaw, sauce, and plate. Your staff might give some thanks, as well!
On the flipside — for the genuine, smoke-is-the-way pitmasters out there, here’s an item that can help you get after it. Premium kiln dried, white oak cooking wood from Axedental Woodsman™ is food-safe for professional cooking and for storing inside, even in the kitchen. Oak tends to burn longer than softer woods like pine or cedar, making it ideal for slow-cooking brisket, ribs, or pork shoulders. It burns hot and long, yet produces less creosote than wood with a higher moisture content, for a cleaner burn.
Keep on the Sunny Side
Along with fully cooked, easy-prep items, Performance can help you crush that center-of-the-BBQ-plate by serving up ribs, bone-in pork, boneless pork loins, butts, and bellies from the rustic West Creek® brand.
Whether you’re looking for fresh product or to take your inventory a little further with frozen, this comprehensive line has a bevy of cost-effective cuts and sizes to fit any type of kitchen.
Still, we all know the true action comes with the sides. Got BBQ but having a harder time with the labor to make housemade cornbread? Fully cooked, pre-sliced trays of Perfectly Southern® Southern-Style Cornbread provide that passed-down-through-the-generations sweetness that’s the best complement to bold BBQ. It’s also ready to thaw-and-serve, no mixing, baking, or portioning necessary.
Yet, none of this amounts to a hill of beans without a savory, saucy, maybe slightly sweet side. Contigo® Canned Beans are with you to help make signature combos, chilis, or fillings — featuring pinto, black, and pink varieties. These easily customizable beans come pre-cooked and ready-to-eat, all made with low sodium to boot.
Tru-Q, Baby I Love You
We’ve explored ways in which you could heat up your smoke game or bring pit-smoked perfection to your bar & grill menu. But maybe you’re in the market to marry convenience with restaurant-quality ‘cue — and you’re starting from scratch.
Performance has a suite of turnkey, one-stop-shop programs to help get your on-the-go menu up and running. Specialty brands, like Tru-Q BBQ™, provide you with the mains, sides, equipment, and marketing resources to offer low-touch, reliable meals to consumers wherever they dine. Tru-Q was designed “For True Barbecue Lovers,” by authentic BBQ experts. Get ready to serve up pulled pork, brisket, ribs, chicken, craveable sides, and sauces from America’s best BBQ regions in no time.
The numbers make it crystal clear — growth opportunities abound in BBQ. Experiment with a few smokin’ easy options now, so you can keep bringing the heat this fall.