Questions by TUCO Magazine – comments by BGL Rieber MD Jon Walker
What’s hot in barbecue food right now?
Something tasty and different is hot in BBQ food now. Plant-based options must, of course, be on the menu, and one way to extend value is by bulking out a meal offer with rice, noodles, or vegetables.
Jollof rice, a dish known for its flexibility, is a great addition to university menus. Made with rice, chillies, and vegetables, it can be easily adapted to suit local tastes and dietary preferences. Its ease of preparation has made it a favourite with some universities for teaching students how to cook.
Originating from Nigeria, it is often served there with fried plantain. It can be served vegan, vegetarian, or with meat or fish. Jollof is often paired with beef or chicken Suya, spiced grilled skewers, and, instead of plantain, it also pairs well with any spiced vegetables, such as a stir fry.
Jollof is the ideal dish for university catering because it can be easily tailored by the chefs to suit local tastes and pre-prepared for finishing in front of customers using a twin or triple-module front-of-house cooking station.
Skewers of all types are also hot right now and suit university catering because the proteins can be pre-cooked and held for service. We’ve even seen a cheeseburger kebab with burger, tomato, pickle, and onions, served up with American style melting cheese. Skewers are quick to serve, and the beauty of this kebab style of cooking is that a 1/1GN griddle module, for example, cooks far more portions in kebab form than as flat burgers.
What are the latest equipment advances caterers should look out for?
The latest equipment advances include mobile modular equipment that build into temporary kitchens and food service counters. Being modular and using a design based on an oil drum format, these systems provide almost infinite layout possibilities.
Customers want to be close to the food, and the modular oil drum system (Rieber Catering Circle) provides flexibility in design. For example, the food offer can be tailored into a street-style food court offering multiple choices.
How can caterers bring in a smokey element without necessarily using a barbecue?
The food wholesalers and local suppliers can help add a smoked element by supplying prepared meats such as hickory smoked brisket.
The EU ban on some products that add smoke flavour, which came into effect at the start of 2025, is driving suppliers to introduce new smoke-less flavourings, which may prove popular with chefs.
Tips and tricks for barbecuing food
Our top tips and tricks for barbecuing food are to choose flexible delivery, ideally using a modular front cooking system with two or three cooking or hot holding modules. Having a range of cooking options suits universities because ‘barbecue’ now encompasses a range of food and is no longer about heat, meat, and smoke alone!
