Pool parties, birthdays, and holidays are all cause to fire up the grill. The backyard barbecue is not immune to trends, so what can you expect for 2016?
It looks like “low and slow” is the way to go this summer. More and more people are migrating to smoking as opposed to grilling. This shift is among the summer trends identified by Belmont Meats, a North American foodservice industry leader.
In recent years barbecues have become very sophisticated. You have fuels ranging from natural gas to propane. Manufactured charcoal briquettes to natural all-wood charcoal. Various types of split wood pieces, chunks, and chips. We, as consumers, have evolved, too. We are now using our barbecues to create a wider range of products. We’re cooking up the traditional burgers and steaks, of course. We’ve also added in whole pork shoulders, pizzas. vegetables and desserts. My family smokes a turkey each year for either Thanksgiving or Christmas.
What other barbecue trends can be expected this summer?
Burgers are Boss
According to recent statistics, 42% of consumers eat burgers at least once a week. Consumers eat an average of 3.7 burgers per month – even more than pizza, which consumers eat on average 3.2 times a month.
“Burgers may be forever popular, but what is in the burgers is changing, with more blending of pork and beef. The pork is lower cost and helps to provide moisture and give a different bite to the burger,” says Chef Curtis.
He noted that what people are putting on their burgers is also new. “Unique and gourmet condiments are trending, such as fancy combinations of mustard, banana ketchup, and kimchi, as well as spicy options such as sriracha and ghost peppers.”
Bacon is Big
The bacon wrapped fillet has been a standard for years and has evolved to lower-cost bacon-wrapped sirloin and other cuts. “The popularity of carnival food has raised new interest in all things wrapped in bacon – from burgers and wieners to meat loaf, sausages, and chicken tenders,” Chef Curtis observes.
Different Steaks
With beef prices rising steadily since 2011, less common cuts of steak have become popular. More people are buying the terres major, or shoulder tender, which is similar in tenderness to beef sirloin, or the flat iron steak, another cut known for its tenderness, soft texture, and generous marbling.
Lamb is also rising in popularity. “Consumers are rediscovering things like lamb chops, shanks and lamb legs – all fantastic on the barbecue,” Chef Curtis notes.
Part-time Carnivores
A new category of consumer has emerged called the Flexitarian. These are people that opt to not eat any meat for 2 or 3 days every week, creating growing demand for veggie burgers that contain vegetables, ancient grains, and beans or pulses.
Close to Home
“Locally sourced is a high priority for most consumers,” Chef Curtis says. “Customers don’t just want Canadian but rather Ontario sourced or Alberta specific beef.”
Hot, Hot, Hot
In the retail market, trends continue toward the spicy, with Asian (particularly Korean) and Hispanic based flavors gaining fans.
Content Matters
Consumers are making conscious sourcing decisions, looking for antibiotic-free beef, raised without added hormones. “People simply want to know what they are eating,” Chef Curtis explains. “Restaurant chains such as A&W and HERO have been very successful in not only educating their customers on what they are eating but also being at the forefront of a major trend in the ‘healthy halo’ category.”
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© Taryn Jeffries 2016