The backyard barbecue is a timeless American tradition, bringing friends and family together over good food, warm weather, and great memories. And while some staples of the backyard barbecue will never change (Burgers and brats, anyone?), there are plenty of new, exciting flavors to experience, thanks to cultural influence, culinary creativity and even a growing emphasis on sustainability and health. As we celebrate the Labor Day grilling holiday, here’s a look at what’s hot this year ’round the barbie:
Smoked Cocktails: Sipping with a Twist
Grilling isn’t just for food anymore. Smoked cocktails have become a trendy addition to the backyard barbecue scene, adding a layer of complexity and flavor to your favorite drinks. Using wood chips or grilling herbs like rosemary, bartenders and home mixologists alike are infusing cocktails with a smoky essence that pairs perfectly with grilled meats and vegetables.
Smoked Old Fashioneds, margaritas, and even smoky lemonades are all making appearances at backyard gatherings. This trend not only elevates the drinking experience but also ties the entire meal together, creating a delightful flavor overtone from start to finish.
Global Flavors and Fusion BBQ
The traditional American barbecue, with its burgers, hot dogs, and ribs will always reign, but 2024 is seeing a surge in global flavors making their way onto the grill. From Korean-inspired barbecue with gochujang-marinated meats to Mediterranean-style lamb kebabs and tzatziki, adventurous grillers are embracing a diverse range of culinary influences.
Fusion BBQ is also on the rise, where traditional grilling techniques are combined with international ingredients. Think of tacos al pastor cooked on a spit over the grill or grilled naan bread with various toppings. This trend not only introduces new flavors but also encourages experimentation and creativity, making backyard barbecues more exciting and diverse.
Plant-Based Grilling: More Than Just Veggies
The plant-based movement has taken root in the barbecue world, and it’s not just about tossing a few veggies on the grill anymore. With the increasing quality and variety of plant-based meats, grilling enthusiasts are exploring new ways to enjoy a barbecue without animal products.
From plant-based burgers that sizzle and sear like the real thing to marinated tofu, tempeh skewers, and grilled portobello mushrooms, the options are expanding. Plant-based sausages, kebabs, and even plant-based seafood are gaining popularity, offering a vegetarian alternative with remarkable flavor and texture.
This trend is also driven by more than health consciousness—environmental concerns are also a big factor, as more people are looking to reduce the carbon footprint associated with producing animal-based foods. As a result, plant-based grilling is entering the mainstream, embraced by vegetarians and many meat-eaters as well.
Fire Pit Cooking: Beyond the Grill
While traditional grills are still the centerpiece of many backyards, fire pit cooking is gaining traction as a trendy and rustic alternative. Fire pits offer a versatile cooking method that can include everything from grilling and roasting to baking and smoking. They create a communal atmosphere where everyone can gather around the fire, enjoying the process of cooking together.
Popular fire pit dishes include everything from grilled pizzas and cast-iron skillet desserts to whole roasted vegetables and meats. The open flame and wood smoke add a distinct flavor that’s hard to replicate on a standard grill, making it a favorite among barbecue enthusiasts looking for a more hands-on experience.
“The traditional American barbecue, with its burgers, hot dogs, and ribs will always reign, but 2024 is seeing a surge in global flavors making their way onto the grill.”
Sustainable and Eco-Friendly Grilling
As sustainability becomes a bigger priority, many backyard chefs are looking for ways to make their cookouts more eco-friendly. This trend is evident in several areas, from the types of grills being used to the ingredients and materials chosen for the event.
Charcoal grills, which produce significant carbon emissions, are being swapped out for gas or electric grills, which are cleaner alternatives. Some are even investing in solar-powered grills, which offer an innovative way to harness the power of the sun for cooking.
Sourcing local, organic ingredients is another key aspect of this trend. By choosing locally produced meats, vegetables, and even condiments, grillers reduce their environmental impact and support local farmers. Additionally, the use of sustainable materials, like biodegradable plates and utensils, as well as reusable grilling tools, is on the rise.
Interactive and DIY Food Stations
Personalization is in, and backyard barbecues are no exception. Interactive food stations where guests can customize their meals are becoming increasingly popular. From build-your-own burger bars to taco stations and DIY skewers, these setups allow guests to get creative and tailor their plates to their tastes.
This trend not only makes the meal more engaging but also accommodates a variety of dietary preferences and restrictions. It’s a fun way to involve everyone in the cooking process, turning the barbecue into a more interactive and social experience.
Grill on, America!
The great American backyard barbecue is evolving, reflecting broader changes in our culinary preferences and cultural influences. Whether embracing global flavors, experimenting with plant-based options, or focusing on sustainability, these trends show that barbecues can be both traditional and innovative. As you fire up the grill this fall, approach it with fresh inspiration and creativity for memorable, modern gatherings.
