BBQ Sauce for Pizza, Wings and Burgers: 8 Menu Dishes

صوص باربيكيو بودر - Barbecue sauce powder

First: the BBQ mayo

Every dish starts with the same sauce: 75 g barbecue sauce powder per 1 kg mayonnaise, blended well until the colour is even. One kilo of powder covers about 13 kg mayonnaise, and as a powder it is stored without a fridge, so you prepare only what the shift needs.

8 dishes

BBQ chicken pizza: classic BBQ pizza pairs chicken, cheese and onion with barbecue sauce instead of, or next to, tomato sauce. Drizzle the BBQ mayo over the pizza after the oven or serve it as a crust dip.
BBQ and smash burgers: spread it on both buns or on top of the patty; pair it with cheddar sauce powder.
Wings: a favourite dip; add smoked ranch sauce powder in the same box so guests can choose.
Ribs: a dipping sauce whose sweet smoky taste suits grilled meat.
Wraps and sandwiches: spread it on the tortilla for a BBQ chicken wrap without a new sauce.
Shawarma sandwiches: an alternative to toumia, good with chicken shawarma.
Grilled chicken, skewers and kofta: serve it as a dip for a simple BBQ chicken plate.
Fries: a small pot of BBQ mayo adds value at low cost.

How much powder per month?

Start from your mayonnaise use, not from the number of pizzas. One kilo of powder covers about 13 kg mayonnaise, so a restaurant using about 13 kg of BBQ mayo a week across pizza, burgers and wings needs roughly one kilo of powder a week, about 4 kg a month. Name the dishes clearly on the menu (BBQ chicken pizza, BBQ burger, BBQ wings) so guests find them.