Steven Raichlen's Barbecue! Bible

Posts Tagged ‘trends’

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My Year In Barbecue: 2018

My Year In Barbecue: 2018

2018 may have been fraught with political and financial mayhem, but it was a banner year for barbecue. It was a year of new grills, new live-fire cooking techniques, and some terrific new barbecue restaurants. Here in Raichlendia, the year brought new books, new TV shows, new grilling friends, and a wide world of new grilling experiences. Here are some of the highlights. I’d love to hear about your year in barbecue—let us know on The Barbecue Board, Facebook, Instagram, and Twitter.   January:   My year began with a bang—or more appropriately, with a blast of wood smoke—as I headed to College Station, Texas, to attend Camp Brisket. This intense two day and night seminar hosted by Foodways Texas and the Meat Sciences Department of Texas A & M University covers everything you want to know about brisket: its anatomy, chemistry, physics, and of course, how to trim it, season it, smoke it, carve it, and serve it. The faculty included some of the biggest names in Texas barbecue: Aaron Franklin,...

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BBQ Trends For 2019—Part 2

BBQ Trends For 2019—Part 2

In our last post, I shared with you five predictions for the direction of barbecue in 2019. I’d like to dive deeper, with five more trends that I believe will shape barbecuing and grilling in the coming year.  Not surprisingly, the first concerns a subject that occupied much of my attention in 2018—brisket. That’s right, throughout 2018 I worked on a book about brisket through history and around the world. In April 2019, Workman will publish the new book, The Brisket Chronicles So it’s fitting that we begin...

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Raichlen Predicts: Barbecue Trends For 2019: Part 1

Raichlen Predicts: Barbecue Trends For 2019:  Part 1

A new year already?   It seems like just last week I was writing my 2018 trends blog.  Many of my predictions came true—Fusion ‘Que, Philanthro Que, Hasselback potatoes. And to judge from sales of my plancha, a lot of you discovered the joys of smoke-grilling on a plancha.  Other trends—like thin steaks and salt slab desserts are still a work in progress. Well, there’s a lot on my radar this year, so I’m actually writing this blog in two parts. Here are my first five predictions. Five more appear in Part 2. In the meanwhile,...

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Raichlen Predicts: Eight BBQ Trends for 2018

Raichlen Predicts: Eight BBQ Trends for 2018

Another New Year already?! It seems like just yesterday I was writing my blog on BBQ Trends for 2017.  It’s time to dust off my crystal ball for the trends that will shape barbecue in 2018. But first, a quick review of my 2017 predictions. Some came to pass and some didn’t. Consider Trend #1: How (or more precisely HHOW) our food is raised matters as much as how we grill it. (The acronym, by the way, stands for Heritage, Heirloom, Organic, and Wild.) This one certainly shaped the way we shopped, barbecued, and grilled in 2017 and it will continue to do so this year....

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