Barbecuing has come a long way since its early origins. It’s believed that the term “barbecue” entered the English language in the 17th century, borrowed from the Spanish word barbacoa, which itself came from the Caribbean word barabicu.
Over time, barbecuing became a central culinary tradition in warm-weather, English-speaking regions such as the American South (BBQ), perhaps especially in Texas, as well as in Australia (barbie), and South Africa (braai).
The word “barbecue” doesn’t just refer to the art of slow-cooking meat (or vegetables) over wood or charcoal. It has become a social ritual centered around fire, flavor, and good company.
While the essence of barbecue remains unchanged, modern BBQ trends are evolving quickly. From brisket shortcuts and plant-based grilling to wood-fired revivalism and global spice rubs, let’s dig into what’s sizzling on the grill today.
For the tech and gadget enthusiasts out there, the rise of smart grilling is perhaps one of the most exciting developments in modern barbecuing.
Things like Wi-Fi-enabled pellet smokers, Bluetooth thermometers, and AI-powered cooking assistants are becoming standard in backyards across the globe. Armed with devices like the Weber Connect, MEATER, and Traeger’s WiFIRE system, even the most casual home cooks can serve perfect ribs by monitoring internal temperatures and smoke levels from their phones rather than judging by the color of the meat.
This tech revolution is making barbecuing more precise, more efficient, and more accessible, even to those who previously felt intimidated by traditional low-and-slow smoking techniques. That said, it’s certainly not for everyone, and those who prefer a more traditional approach might appreciate some of the other BBQ trends more.
Whereas some embrace the smart grilling tech, others favor more primal methods. Live fire cooking, such as open-pit roasting, clay ovens, and fire pits are BBQ trends that currently enjoy a surge in popularity.
Open hearths have been a feature in high-end restaurants for a long time, and the theatricality of open-pit roasting and flame-seared cooking has now made its way into the BBQ enthusiast’s backyard as much for the experience as the flavor.
Inspired by Argentinian asado and South African braai, this method celebrates visible flames, crackling wood, and the mouthwatering aroma of slow-roasting meats.
Environmentally conscious BBQ fans are opting for plant-based briquettes, coconut shell charcoal, and biochar over traditional lumpwood, which is often linked to deforestation.
Disposable barbecues were once a staple for summer picnics, but are now being phased out in many parts of the UK due to environmental and safety concerns. Retailers and councils are cracking down, as highlighted by The Guardian, pushing the industry toward greener alternatives that don’t compromise on heat or flavor.
A broader embrace of global flavors and spice blends are central to today’s BBQ trends. Traditional rubs with brown sugar and paprika are now joined by adventurous blends like Korean gochujang, Japanese togarashi, Moroccan ras el hanout, Middle Eastern za’atar, and Ethiopian berbere, adding depth and cultural flair to marinades and rubs.
According to Speciality Food Magazine, there’s been a sharp uptick in demand for adventurous condiments and marinades, including smoked tomato sauces, kimchi ketchup, and ferments that add umami to grilled vegetables and proteins alike.
While meat is the traditional star of any barbecue, some unexpected sweet treats are claiming a bigger piece of the fire.
Grilled peaches with honey, charred brownies with smoked salt, smoky pastries, and even BBQ‑style pound cakes are just some ways of making dessert deliciously complex, expanding our understanding of what BBQ can be.
Drinks are also getting smoked, combining culinary creativity and outdoor hospitality with an elegant twist. We’re talking whiskey or mezcal cocktails infused with wood smoke, grilled fruit purées, or smoked honey, and jalapeño-infused gin and tonics.
There are even non-alcoholic options, such as charred lemonade, fire-roasted herbal teas, and smoky sodas, to complement the grilled meats or veg.
In a not-too-distant past, BBQ purists used to scoff at tofu skewers and black bean burgers, but times have changed. With the rise of vegetarianism and veganism, plant-based BBQ options are becoming essential, and they now receive the same culinary respect as their meaty counterparts.
Grilled cauliflower steaks, jackfruit pulled “pork,” maple-glazed tofu, and quinoa-stuffed grilled avocados are just a few examples of what’s being served. As the flavor and texture of meat alternatives improve, they’re earning a permanent place on the grill without a side order of mockery.
While brisket and ribs will always have a place on the grill, we’re now seeing a rise in more adventurous cuts and aging techniques, as grill masters experiment with goat, lamb, elk, and even aged dairy beef for richer flavor.
There’s also an uptick in dry-aging, and some let the beef hang for 60–100+ days before it hits the smoker.
Fermentation is also working its way into the BBQ scene, as celebrity chefs and enthusiasts alike are adding koji, aged soy, miso, and fermented chili paste to marinades and rubs, creating complex, umami-rich profiles that layer beautifully with wood smoke.
Ultimately, BBQ trends are not just about what's on the grill, it’s just as much about the experience and how it makes people feel.
The days when BBQ meant charred burgers and sausages served on paper plates with plastic cutlery at some music festival are mostly gone. Instead, we now have carefully designed outdoor kitchens, ambient lighting, curated music, and beautifully plated dishes served on rustic boards or under smoky glass cloches.
The art of BBQ has become a blend of food, performance, and showmanship, and this evolution is what’s keeping the tradition fresh and future-ready.
It may be evolving, but it’s not losing its soul, as today’s BBQ trends show us that the heart of the tradition remains, even as our methods and menus shift.
From global fusion and plant-based creativity to smart grills and smoke-infused desserts, there’s never been a more dynamic or inclusive time to fire up the grill. This is barbecue for the future, and everyone’s invited.