Barbecue cooking has transformed over the years, from simple burgers and sausages to a more gastronomic and experiential dining affair. Whether cooking at events, pubs, restaurants, care homes or school fetes, chefs are embracing the BBQ, focusing on elevated techniques such as wood smoking, slow roasting, and marinading to craft unique dishes. This shift reflects a broader consumer trend towards more interactive, social dining experiences that combine the rustic charm of cooking outdoors with diverse global flavours. As BBQ season emerges once more, we take a look at BBQ cooking trends to inspire your menus.
Get ‘infusiastic’ about BBQs
Different woods, coals, herbs, and other natural elements infuse deep, complex smoky flavours into meat, fish, and vegetables. Herbs like rosemary, thyme, or bay leaves are often added to the fire or wrapped in foil and the art of controlling both temperature and smoke levels allows chefs to craft unique, layered flavours that impart themselves onto the food.
“Smoking on the barbecue creates a unique aroma and delivers flavour that you can’t get in the kitchen,” says Dan Cooper, Head Grill Master at Weber. “Every type of wood releases a different aroma, so cooking fish on a cedar plank will infuse a subtle smokiness into your dish, while flavoured wood chips, such as apple or whisky, can bring out whole new dimensions of deliciousness. Smoking’s foremost principle – low and slow – is guaranteed to bring out unique tastes and textures in all sorts of meat, fish and vegetables. It’s easy to add value to larger, cheaper cuts of meat such as pork shoulders by slow smoking, then using that to add value in things like loaded fries, loaded mac ‘n’ cheese and loaded nachos.”
The magic of infusing flavours on a barbecue occurs long after diners have gone home. Using hot embers to slowly cook food overnight is food-alchemy at its finest. “Leave aubergines overnight in hot charcoal embers from a grill, their skin will withstand immense heat while cooking the inside,” recommends Gareth Penn, head chef at Spaces at The Spine. “The aubergine pulp creates two delicious North African mezze dips: Baba Ganoush and Mirza Ghassem.”
Vegetables take a leading role
Vegetables are transformed when barbecued due to the natural caramelisation and smoky flavours that develop during the grilling process. The high heat from the BBQ enhances the vegetables’ natural sweetness, while the charred exterior adds a satisfying depth of flavour that cannot be replicated through traditional cooking methods. Head Grill Master, Dan Cooper, believes in using locally sourced veg, recommending chefs to “Cut each vegetable to give you the biggest area to put in direct contact with the cooking grates. The more direct contact, the more surface area will caramelise on the hot cooking grates, therefore the better the flavours will be.”
Barbecued vegetables needn’t be boring, in fact, some of the most exciting BBQ dishes feature veg as the star. “Brassicas are fantastic cooked over coals,” says Alistair Craig, Head Chef at The Montagu Arms. “Try broccoli cut into six and grilled dressed with gremolata, or cauliflower cut into eight, grilled and finished with an oil made from Ras El Hanout, garlic and extra virgin olive oil. For another option packed with flavour, grilled hispi cabbage dressed with anchovies, lemon, chilli and olive oil is great choice.”
Grilled fruit and vegetables can also elevate traditional summer fayre such as salads “Grill corn on the cob on the BBQ until blistered, remove it and cover with foil to cool down,” recommends Kerth Gumbs, Chef de Cuisine at Fenchurch Restaurant and Rhubarb Hospitality Collection. “Once cool, use a knife to remove the kernels and place them in a bowl with a mix of freshly chopped herbs like mint, coriander, parsley, chopped breakfast radish and pomegranate seeds – it makes for the perfect side or sharing plate for a larger group.”
Sharing the BBQ love
Sharing boards have become a popular trend in hospitality, offering a relaxed and interactive dining experience for groups. Presenting a mix of grilled meat such as smoky chicken wings, pulled pork and skewers accompanied by seasonal grilled vegetables, spicy barbecue sauce, mustard and pickles is a classic option, but you can take inspiration from the Mediterranean street food scene or even a seafood platter.
“Planked fish is a simple sharing dish that centres around high-quality fish and beautiful smoky flavours,” says Stephanie Hughes, Brand Manager at Thermapen. “The plank is soaked in water beforehand — as it cooks, the moisture steams the fish to keep it tender whilst imparting flavours from the wood. It’s as much a treat for the eyes as it is for the palate, making it the perfect centrepiece for sharing.”
Step out of your comfort zone
Barbecuing offers a unique opportunity for chefs to explore bold flavours, new techniques, and unexpected ingredients to create one-of-a-kind dishes that excite and engage diners. “We love experimenting with flavours that our residents might not expect. Most recently, we trialed Moroccan lamb kofte kebabs which were a big success,” enthuses Matt Goodman, Catering Manager at Royal Alfred Seafarers’ Society. “Homemade recipes such as this one offer variety while catering to diverse palates and dietary needs, blending traditional flavours with smoky, sweet, and spiced options for a well-rounded dining experience.”
To build confidence, think about how your feature ingredient responds when cooked and test a few options. Many chefs steer clear of fish, but when the right fish is used, it works as well as any meat or vegetable option. “Not many people are confident cooking fish over flames or coal,” says Tom Kerridge. “Monkfish works really well, and I do it with a tamarind, sweet and spicy glaze. You treat the monkfish like a piece of meat, you rest it like meat and it’s one of those fish that works so well on the BBQ. It doesn’t flake, holds its shape and it’s very much like the beef fillet of the sea.”
Pushing your own boundaries on the BBQ can lead to culinary breakthroughs which might help a restaurant stand out in a crowded market, a pupil to try something new or add a buzz of excitement to the day in a care home setting, so as you dust off your barbecue this summer, aim high – you may surprise yourself!
TIPS FOR SUCCESS THIS BBQ SEASON!
- Keep all surfaces, grills, and utensils meticulously clean to prevent cross-contamination and ensure food safety
- Arrange ingredients and tools logically to streamline cooking processes
- Monitor grill temperatures consistently to achieve perfect cooking results
- Use proper ventilation and positioning of grills to control smoke levels in the dining area
- Include a diverse menu with options for different dietary preferences
- Regularly check ingredient levels to prevent running out of key items during service
- Be flexible to adjust cooking methods or flavours based on customer feedback
- Train staff on safe handling of hot surfaces and equipment to prevent accidents
