{"id":14594,"date":"2016-07-18T12:24:52","date_gmt":"2016-07-18T19:24:52","guid":{"rendered":"http:\/\/www.arizonafoothillsmagazine.com\/taste\/?p=14594"},"modified":"2016-07-18T12:24:52","modified_gmt":"2016-07-18T19:24:52","slug":"summer-2016-barbecue-trends","status":"publish","type":"post","link":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-food-and-restaurant-news\/summer-2016-barbecue-trends","title":{"rendered":"Summer 2016 Barbecue Trends"},"content":{"rendered":"
\"Two<\/a>
Two men grilling chicken<\/figcaption><\/figure>\nTis the season of grilling. But what\u2019s new when it comes to barbecue?\u00a0Chef Curtis Dool, of\u00a0Belmont Meats, a North American food service industry leader based in Toronto, has the summer\u2019s barbecue trends.
\nBurgers are Boss\u00a0<\/strong>According to recent statistics, 42 percent of consumers eat burgers at least once a week. Consumers eat an average of 3.7\u00a0burgers per month, even more than pizza, which consumers eat on average 3.2 times a month.\u00a0\u201cBurgers may be forever popular, but what is in the burgers is changing, with more blending of pork and beef. The pork is lower cost and helps to provide moisture and give a different bite to the burger,\u201d says Curtis.\u00a0He noted that what people are putting on their burgers is also new: \u201cUnique and gourmet condiments are trending, such as fancy combinations of mustard, banana ketchup and kimchi, as well as spicy options such as sriracha and ghost peppers.\u201d
\nBacon is Big<\/strong>\u00a0Bacon-wrapped fillet has been a standard for years, and has evolved to lower-cost bacon-wrapped sirloin and other cuts. \u201cThe popularity of carnival food has raised new interest in all things wrapped in bacon, from burgers and wieners to meat loaf, sausages and chicken tenders,\u201d\u00a0Curtis says.
\nDifferent Steaks<\/strong>\u00a0With beef prices rising steadily since 2011, less common cuts of steak have become popular. More people are buying the terres major\u2013or shoulder tender\u2013which is similar in tenderness to beef sirloin, or the flat iron steak, another cut known for its tenderness, soft texture and generous marbling.\u00a0Lamb is also rising in popularity. \u201cConsumers are rediscovering things like lamb chops, shanks and lamb legs \u2013 all fantastic on the barbecue,\u201d Curtis says.
\nPart-Time Carnivores<\/strong>\u00a0A new category of consumer has emerged called the Flexetarian. These are people that opt to not eat any meat for two or three days every week, creating growing demand for veggie burgers that contain vegetables, ancient grains and beans or pulses.
\nClose to Home <\/strong>\u201cLocally sourced is a high priority for most consumers,\u201d Curtis says.
\nHot, Hot, Hot<\/strong>\u00a0In the retail market, trends continue toward the spicy, with Asian (particularly Korean) and Hispanic-based flavors gaining fans.
\nContent Matters<\/strong>\u00a0Consumers are making conscious sourcing decisions, looking for antibiotic-free beef, raised without added hormones. \u201cPeople simply want to know what they are eating,\u201d Chef Curtis explains. \u201cRestaurant chains such as A&W and HERO have been very successful in not only educating their customers on what they are eating but also being at the forefront of a major trend in the \u2018healthy halo\u2019 category.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"Chef Curtis Dool, of Belmont Meats, a North American food service industry leader based in Toronto, has the summer’s barbecue trends.\n","protected":false},"author":5,"featured_media":14596,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[2],"tags":[1356,3800,4971,6068,13524,13537],"class_list":{"0":"post-14594","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-phoenix-food-and-restaurant-news","8":"tag-belmont-meats","9":"tag-curtis-dool","10":"tag-featured","11":"tag-grilling-trends","12":"tag-summer-barbecue-trends","13":"tag-summer-cooking-trends","14":"cs-entry","15":"cs-video-wrap"},"yoast_head":"\nSummer 2016 Barbecue Trends<\/title>\n<meta name=\"description\" content=\"Chef Curtis Dool, of Belmont Meats, a North American food service industry leader based in Toronto, has the summer's barbecue trends.\" 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