June 26, 2015

Barbecue Trends that are Heating Up the Grill

Post by Today's Turkey

Getting tired of making the same recipes time and time again? Exploring new food and flavor trends is a great way to create fresh dishes for your friends and family, but it will also allow you to test new flavor combinations for your own ever-changing palate. Now that summer is here, it’s time to fire up the grill using some hot new recipes.

So what are some of the latest trends to try? We’ll break down a few barbecue and grilling trends that will heat up this summer so you can decide which ones pique your interest.

Think Local

We’ll kick off the hottest trend of 2015 by talking about one that continues to gain steam: locally sourced proteins. According to the National Restaurant Association’s 2015 Culinary Forecast Report, the number one overall food trend is locally sourced meats and seafood, in both the retail and restaurant space. In fact, this report also showed that one of the highest increasing trends was free-range pork and poultry, up 7 percent from last year.

Check out the locally sourced meats your area grocery stores offer. You just might find you like buying fresh meat from nearby farms and even learning a little bit about the farmer.

Beyond Sweet and Spicy

The emergence of spicy yet sweet flavors and sauces like Tabasco and Sriracha have exploded in the food world and infiltrated everything from tacos to potato chips. Looking ahead at what’s next, expect to see more pairings with sweet flavors like honey and citrus.

According to Restaurant Hospitality’s Restaurant Trends chefs and big restaurant chains are experimenting with piquant honey and other combinations of spicy flavors mixed into butters, dressings, sauces, and even jams and jellies. Impress your guests at your next backyard BBQ by incorporating some of these combinations into your sauces and marinades.

An Asian Twist

Speaking of Sriracha, grocery and restaurant brands are taking notice of other Asian-style products and flavors and how to introduce those into the market as well.

Master Chef Tony Seta is one of only 65 Master Chefs recognized by the American Culinary Federation and has over 25 years of experience developing dishes for restaurants and food manufacturers and sees Asian flavors as the perfect complement to turkey.

“If you’re looking for trends, look at what food trucks are doing,” Seta said. “They’ve brought the grill and fresh ingredients directly to their customers and they’re infusing ethnic flavors into on-the-go dishes. I think that’s part of the reason Asian flavors have become so popular and crazy dishes like Korean BBQ turkey tacos are becoming unexpected favorites.”

Smoky and Bold

Smoked flavors have always been popular when it comes to meat, but how can you apply that smoky flavor without having to get out a smoker and spend hours waiting for dinner? McCormick spices sees the “smoked spices” trend on the rise, with traditional spices being infused with smoky flavors that give a Southern barbecue taste. In addition to its new McCormick® Grill Mates® Slow & Low Smokin Texas BBQ Rub, the company recently introduced a whole line of new products that range from hot and tangy to bold and smoky that are sure to make your taste buds sizzle.

Grilling salts and combinations of smoked paprika, smoked black pepper and smoked garlic salt are some of the fastest growing spices and adding smoked bacon to appetizers and main courses alike is a trend that is showing no signs of slowing down.

So if you’re looking to try something spicy, something sweet or just something new during grilling season, remember these trends the next time you head to the grocery store.