2021 Live Fire Food Trends
By Christie Vanover, Pitmaster, GirlsCanGrill.com
With 2020 in the rearview mirror and spring on the horizon, we’re ready to fire up the grill. Below are five live fire cooking food trends you can expect in 2021.
A Newfound Confidence
The Hearth, Patio & Barbecue Association said grill manufacturers and retailers reported great sales in 2020 with many people purchasing their first grills or adding a second or third grill to the patio.
After a year of practice under their belts, these new grillers are ready to roll into this grilling season with confidence. After all, they’re grill veterans now. They’ve been dreaming up their first 2021 cooks all winter long.
Some may choose to conquer a big piece of meat for the first time, while others will be developing their own rubs and sauces. You can look forward to your neighbor or family griller showing off a bit this year.
And if you’re the griller, rock on. We can’t wait to see what you cook up first. Be sure to tag @breeo.co to brag about your cooks.
With limited access to restaurants, people are looking for innovative ways to have exciting dining experiences. Creating socially distant meal events at home will continue and will get even more creative.
With the Breeo®, every backyard cook is experiential. You can grill food over direct or indirect heat with the adjustable grate. You can cook up a stew or side of beans in the kettle. You can even play the role of a short-order cook, flipping pancakes and eggs on the sear plate.
And you can do all this while your friends and family are spread out around the smokeless fire pit sharing stories of the crazy coworker at your latest virtual meeting.
For others, outdoor cooking experiences will mean packing up the portable grill and finding a local secluded spot off the beaten path. With the Outpost, you can cook up a meal in a picturesque setting, which is one of our personal favorite ways to enjoy a live fire meal.
Choosing Your Meat Source and Cuts
Thanks to social media and direct access to online butchers, tri-tip is no longer just a west coast cut, and picanha is not just sold in Brazilian steakhouses. In 2021, cooks will be looking for new cuts to show they’re on the cutting edge of the culinary scene.
Expect to see more teres major and Sierra steaks – two cuts from the chuck region of the cow – along with pork cuts that mirror their beef counterparts, like pork briskets and pork porterhouse steaks.
As people search for new cuts, they’re also looking for personal connections with the farmers and families responsible for respectfully raising and butchering the animals. Consumers now have options for grain-finished or grass-finished beef, and they can shop for a source that aligns with their personal values.
America is a true melting pot of cultures. Over the past several decades, dishes from Europe, Mexico and the Mediterranean have become second nature.
Over the past couple of years, we’ve seen a rise in Brazilian, Vietnamese and Korean dishes, and in 2021, the global culinary voyage will continue.
International food magazines have already started publishing recipes from Africa and the Middle East, introducing us to flavors like kebab powder, which is a rub commonly used in Ghana made up of peanuts, salt and spices. Try it on grilled chicken or beef.
Dried omani limes (or black limes) are commonly used in Persian soups and stews or ground into a powder for marinades.
Consider loading the Breeo kettle with cubed chuck roast, onions, garlic, canned tomatoes, broth, black lime and turmeric. Braise it for several hours, until the meat is tender. Then, stir in some canned beans and fresh herbs.
Foodies will continue to discover flavors that are new to them, finding international inspiration that will add diversity to the dinner table.
Upcycling is a term that often refers to rescuing old furniture and restoring it into something beautiful, but now even food can be upcycled.
Old habits of peeling oranges or coring apples and tossing the peels and cores in the compost or trash will start to shift in 2021 as people find new ways to reduce waste.
This trend is particularly advantageous for outdoor enthusiasts and campers. After enjoying a beefy bone-in ribeye cooked over the Breeo, that bone can be upcycled the next day and added to the kettle to make broth or enrich a pot of rice or beans.
Those apple cores and citrus peels can be tossed into the kettle with water to create an infused beverage for an afternoon hike or a flavorful base for a pot of oatmeal.
We’re excited to see the live fire food trends develop and evolve over the next year. Get on out there, and light that fire.