Food and Beverage
Sweet, Smokey and Peachy. The New Sonny’s BBQ Spring Menu Is Here!
Available for a limited time, Sonny’s is bringing fresh, seasonal ingredients to its famous BBQ
ORLANDO, Fla. /PRNewswire/ — Sonny’s BBQ, the industry-leading BBQ restaurant rooted in quality food, hospitality and spreading kindness, is introducing a limited-time spring menu that combines bold flavors and seasonal ingredients crafted by Head Pitmaster Shannon Snell. Starting March 3, the mouthwatering lineup is packed with sweet peach flavors paired with smokey BBQ to create a lineup that can’t be missed, and marks the return of two Sonny’s signature dishes in response to guest requests.
“Sonny’s spring seasonal menu pulls on core memories for me,” shared Snell. “The first time I had peach barbecue sauce was at a small barbecue joint in Tampa, right around the corner from the gym I went to growing up. They smothered it over chicken, creating a melting pot of flavors that stuck with me for years. I wanted to bring that same unforgettable experience to our guests with a fresh, Sonny’s twist. There’s something about the rich, juicy flavor of Georgia peaches that pairs perfectly with our signature dishes.”
Snell along with the network of Sonny’s expert Pitmasters wove their roots of slow-cooked to perfection dishes with innovation that puts guest preference on the spring menu. Highlights include:
APPETIZERS
- Cheese Curds: TILLAMOOK® CHEDDAR CHEESE CURDS tossed in dry rub, served with Smokin’ Ranch
- Seasonal Wings: smoked wings tossed in a tangy Golden BBQ or Sweet Peach BBQ Sauce
SANDWICHES
- Brisket Grilled Cheese (RETURNING FAVORITE): chopped brisket, queso, and cheddar cheese on garlic bread
- Chicken Tender Sandwich: jumbo chicken tenders, tossed in Sonny’s Golden BBQ Sauce, loaded with pickles on garlic bread
ENTREES
- Sweet Peach BBQ Chicken: introducing the Sweet Peach BBQ sauced and grilled chicken to the menu, served with two Sidekicks and garlic bread
PREMIUM SIDES
- Hot Link Mac & Cheese: signature Mac & Cheese, topped with chopped Hot Links, dry-rub, cornbread crumble and a drizzle of Sweet Sauce
- Onion Rings: thick-cut sweet onions, beer battered, fried to a crispy golden finish and seasoned with Sonny’s signature dry-rub.
DESSERTS
- Peach Cobbler Egg Rolls (RETURNING FAVORITE): homemade Peach Cobbler, stuffed in an egg roll, deep fried to perfection, and served with whipped cream
SAUCES
- Golden BBQ: rich and tangy mustard-based sauce with a hint of sweetness
- Peach BBQ: vibrant peach flavored sweet BBQ sauce
Sonny’s BBQ invites guests to try the new seasonal menu and savor the flavors of spring. The lineup of new items, along with returning favorites, has something for everyone to enjoy – whether you’re a longtime Sonny’s fan or discovering Sonny’s as your new go-to BBQ spot.
Guests can also join the Sonny’s BBQ loyalty program to get more value of every bite. First-time guests get $5 off an entree and start gaining points for sizzlin’ deals.
To learn more about Sonny’s BBQ, visit SonnysBBQ.com and follow along on Facebook, Instagram and TikTok. Franchise opportunities can be found at https://sonnysbbqfranchise.com/.
About Sonny’s BBQ
With nearly 100 locations spanning the southeast, Sonny’s BBQ® is one of the largest barbecue restaurant brands in the country. Its signature pulled pork, sweet tea, and unique appetizers have afforded the restaurant the title of “Best Barbecue Chain in America” by The Daily Meal. Floyd “Sonny” Tillman and his wife, Lucille, founded Sonny’s BBQ in 1968 in Gainesville, Fla. in hopes of creating a local BBQ joint for their community to enjoy. 55 years later, Sonny’s BBQ continues to do just that under the direction of CEO Jamie Yarmuth and local pitmasters spreading the spirit of BBQ in each of their communities through the ‘Q the Kindness and Random Acts of BBQ initiatives. The brand gives back more than $1.2 million annually across the eight states it serves, and reaches tens of thousands of community members with its generosity. Sonny’s BBQ is a leader in the hospitality industry with its commitment to creating unique consumer experiences, ability and willingness to utilize cutting-edge technology, and network of successful franchisee relationships. For more information, online ordering and to find the Sonny’s BBQ location closest to you, please visit www.SonnysBBQ.com or download the new Sonny’s BBQ mobile app.
SOURCE Sonny’s BBQ
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Food and Beverage
Pairing Lemon and Raspberry for a Summer Sweet

Pairing Lemon and Raspberry for a Summer Sweet
(Family Features) A sweet-tart raspberry drizzle over a soft lemony cake is the type of summer dessert that keeps guests coming back for more. With rich flavor and fluffy texture, it’s a perfect treat to share with loved ones. VisitCulinary.net to find more dessert ideas.Watch video to see how to make this recipe!

- 1 stick butter, melted
- 1 box lemon cake mix
- 2 eggs
- 1 package (8 ounces) cream cheese, softened
- 2 eggs
- 3 1/2 cups powdered sugar
- 2 tablespoons cornstarch
- 1/2 cup sugar
- 1/2 cup water
- 1/4 cup orange juice
- 1 cup fresh raspberries
- Heat oven to 350 F.
- To make cake: In bowl, mix butter, cake mix and eggs until blended well but thick. Spread into buttered 9-by-13-inch pan.
- To make topping: In another bowl, using mixer, mix softened cream cheese, eggs and powdered sugar until blended well. Pour over cake mixture but do not mix. Bake 30-35 minutes until edges of cake are golden brown but center is not. Wait until completely cooled to cut, 1-2 hours.
- To make drizzle: In saucepan over medium heat, add cornstarch and sugar. Mix in water and orange juice. Stir in raspberries and bring to boil. Remove from heat when it starts to thicken.
- Drizzle raspberry drizzle over each piece.
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Food and Beverage
Take Dinner Outdoors with Grilled Chicken Skewers


Chicken Skewers
Recipe courtesy of “Cookin’ Savvy” Servings: 4-6- 1 cup brown sugar
- 1 can (6 ounces) tomato paste
- 1/2 cup apple cider vinegar
- 1 tablespoon mustard
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 2 teaspoons smoked paprika
- 2 teaspoons barbecue seasoning
- 1/2 cup honey
- 1/4 cup teriyaki sauce (optional)
- 2 pounds boneless chicken
- rice, for serving (optional)
- In saucepan over medium heat, cook brown sugar, tomato paste, apple cider vinegar, mustard, onion powder, garlic powder, paprika, barbecue seasoning, honey and teriyaki sauce until well combined.
- Cube chicken and place in large bowl. Pour sauce over chicken, saving some for basting. Marinate at least 1 hour.
- Heat grill to medium heat.
- Place marinated chicken cubes on skewers and arrange on baking sheet. Grill until chicken reaches 165 F internal temperature, 20-30 minutes. Baste with remaining sauce as needed. Serve over rice or use for chicken tacos.
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Food and Beverage
Unlock the Ancient Secret to Nutritious Meals and Snacks


Sorghum BLT Salad
Recipe courtesy of United Sorghum Checkoff Program Prep time: 20 minutes Cook time: 20 minutes Servings: 4-6 Dressing:- 2/3 cup mayonnaise
- 1/4 cup milk
- 1 teaspoon garlic powder
- 1/4 teaspoon freshly cracked pepper
- salt, to taste
- 1 pound bacon
- 3 cups cooked whole-grain sorghum
- 1 head romaine lettuce, rinsed, dried and shredded
- 1-2 cups mixed greens, torn into 1-inch pieces
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, coarsely chopped
- 4 green onions, thinly sliced
- salt, to taste
- pepper, to taste
- Parmesan or goat cheese (optional)
- To make dressing: Blend mayonnaise, milk, garlic powder and pepper until smooth and creamy. Season with salt, to taste. Refrigerate until ready to use.
- To make salad: In large, deep skillet over medium-high heat, fry bacon. Turn frequently until evenly browned. Drain on paper towel and crumble.
- In large bowl, combine sorghum, lettuce, mixed greens, tomatoes, parsley, green onions and bacon. Season with salt and pepper, to taste, and toss with dressing. Top with Parmesan or goat cheese, if desired, and serve.

Popped Sorghum
Recipe courtesy of United Sorghum Checkoff Program Prep time: 1-2 minutes Cook time: 4-6 minutes Servings: 2- 2 teaspoons oil of choice (optional)
- 1/2 cup whole-grain sorghum
- salt or seasoning of choice
- Heat stainless steel pot with tight-fitting lid over medium heat.
- Add oil, if desired. When hot, add whole-grain sorghum and cover with lid.
- Shake pot often to prevent burning.
- When there are more than 10 seconds between pops, remove from heat.
- Sprinkle lightly with salt or seasonings of choice.
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