Steven Raichlen’s Biggest BBQ Trends of 2017

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Steven Raichlens Biggest BBQ Trends of 2017
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For many Americans, the end of summer also marks
the end of prime barbecue season.

• Its traditionally the time to move the grill and
  smoker into the garage for the long cold winter.
  So with the start of fall a week away, I checked
  in with legendary grilling expert Steven
  Raichlen, author of the best-selling Barbecue
  Bible and dozens of other books on the subject,
  about the biggest BBQ trends that he spotted in
  2017. Heres what he saw cooking on grills this
  past summer.

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An International Flair

• While hot dogs, hamburgers and steak are
  enduringly popular, Raichlen has seen an
  increased use of ingredients and spices from
  around the world in barbecue dishes. Things like
  Chinese five-spice powder, cumin-scented yogurt
  and dukkah (an Egyptian pumpkin and sesame
  seed-based spiced rub) have become more common.
  Even ubiquitous Argentinian chimichurri suace is
  now being replaced by things like the South
  American aji amarillo.

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No Grill Needed

• Raichlen is a big fan of a technique that he
  calls cave manning. Essentially, youre cooking
  right on the embers. Its in a sense getting rid
  of the one piece of equipment that everybody
  thinks is essential to grilling, the grill
  grate, he says. But thats been around for a
  while. Dwight D. Eisenhower actually used to do
  that at the White House. Whats new is people
  doing it for vegetables and people are doing it
  for seafood. In an episode from the recent
  season of his TV show, Project Smoke, he even
  cooks lobster tails in this manner. Youre
  getting a surface char and youre getting a
  little grit from the cinders and its very
  different than on the grate.

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• Four Seasons of Barbecue
• Despite the sleet and snow, Raichlen says more
  people are fighting the elements to grill
  year-round. Obviously, in warmer climates this
  has been going on for a while but even in places
  located in the so-called frost belt, he sees more
  and more grills used later into the winter. In
  fact, he says that almost a third of all
  Americans grill year-round now.

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Grilling Has Gone Wide Far

• Not that long ago you, there were great barbecue
  deserts in America where you couldnt find a
  decent slice of brisket or a plate of pulled
  pork. Those times are, fortunately, long gone. I
  call it barbecue where you least expect it, says
  Raichlen. In fact, outside of Texas Hill
  Country, I would say Brooklyn has the highest
  concentration of amazing barbecue restaurants.
  While barbecuing might seem to be a
  quintessential American pastime, people around
  the globe are also getting into it. So much so,
  that Raichlen has shot a barbecue show for French
  TV and will soon be shooting another one in Italy
  that will be shown around Europe.