Fire Up Your Grill – 11 Grilling Trends For 2025
Greetings, barbecue enthusiasts! As we delve into 2025, it’s time to fire up those grills and smokers with some exciting new trends. I recently came across an article by Steven Raichlen, the barbecue guru behind the Barbecue Bible [https://amzn.to/4do8xab], outlining 11 grilling trends for this year. Let’s dive into some of these sizzling predictions and see what’s cooking in the world of barbecue.
THE RETURN OF PREMIUM CHARCOAL GRILLS
It looks like we’re going back to basics, folks! According to Raichlen, charcoal grilling is staging a major comeback, especially in the premium category. We’re talking high-performance charcoal grills that are taking center stage.
Now, I’ve got to say, this trend resonates with me. While pellet grills have been all the rage lately (and for good reason – they’re convenient and tech-savvy), there’s something special about cooking over charcoal. It’s where many of us started our barbecue journey, and it’s where you really learn to master the art of fire management.
Raichlen mentions charcoal options like binchotan from Japan. But even if you’re not ready to splurge on premium fuel, any quality lump charcoal can elevate your grilling game.
WHOLE ANIMAL COOKING: FROM HOG TO… STEER?
Now, here’s where things get interesting. Raichlen predicts that whole steer cooking is going to be a trend. Yes, you read that right – whole steer.
I’ll admit, this one caught me off guard. We’ve been talking about whole hog cooking for a while now, and I’ve been psyching myself up to tackle that challenge. But a whole steer? That’s next level!
Raichlen mentions pitmasters like Javier Mejia and Al Frugoni who are leading this trend. Apparently, you’ll need some serious equipment for this endeavor:
* An axe to split the backbone
* A tractor with a hydraulic lift to hoist the 400-pound carcass
* An oversized, heavy-duty barbecue cross
* 12 to 20 hours of cooking time
While this might be a bit ambitious for most backyard barbecuers, it’s fascinating to see how far we can push the boundaries of outdoor cooking.
BARBECUE FUSION: A GLOBAL FLAVOR ADVENTURE
One trend I’m particularly excited about is barbecue fusion. This is where traditional barbecue techniques meet flavors and ingredients from around the world.
Think pulled pork egg rolls, Thai sausage dumplings, or Korean bulgogi on the grill. The possibilities are endless, and it’s a great way to expand your barbecue repertoire while exploring new flavor profiles.
THE RISE OF PERSONAL PIZZA OVENS
Who doesn’t love a good pizza? Personal pizza ovens are gaining popularity, and for good reason. These compact, high-heat ovens can turn out restaurant-quality pizzas in minutes.
Raichlen mentions brands like Ooni, Solo Stove, and Gozney, but there are many options out there. Some of our community members recommended the Cook Shack PZ016 [https://www.cookshack.com/pellet-fired-pizza-oven.html], a pellet-fired pizza oven that can reach temperatures up to 900°F.
These ovens aren’t just for pizza either. You can use them to sear steaks, roast vegetables, or bake bread. It’s a versatile addition to any outdoor kitchen.
ELEVATING YOUR STEAK GAME
According to Raichlen, 2025 is all about taking your steak to the next level. He predicts we’ll be seeing:
TOMAHAWKS EVERYWHERE
These impressive, long-bone ribeyes are becoming a staple on menus everywhere. They’re not just about looks – that bone adds flavor and helps the meat cook more evenly.
COWBOY BUTTER
This flavorful compound butter is the perfect finishing touch for a great steak. The basic recipe includes butter, minced garlic or shallot, fresh herbs, and spices like paprika and cayenne. You can use it for basting, dipping, or let a slice melt over your hot steak.
PICANHA
This Brazilian cut, also known as the top sirloin cap, is gaining popularity. It’s known for its rich flavor and tender texture. Traditionally, it’s cut into thick strips and cooked on skewers over an open fire.
MORE POP-UPS AND FOOD TRUCKS
Finally, Raichlen predicts we’ll see more barbecue pop-ups and food trucks in 2025. This trend allows pitmasters to experiment with new ideas and flavors without the overhead of a brick-and-mortar restaurant.
It’s an exciting development for barbecue lovers. We’ll have more opportunities to try unique, fusion-style barbecue dishes from talented cooks who might not otherwise have a platform.
So there you have it, folks – a taste of what’s to come in the world of barbecue this year. Whether you’re firing up a premium charcoal grill, experimenting with global flavors, or hunting down the latest barbecue food truck, there’s plenty to be excited about.
Listen to or watch the full episode to hear all of the predictions.
https://youtube.com/live/In7hACXzwd8
