2015 already? Seems like I just sat down to write last year's predictions. So here's a look at my crystal ball for Planet Barbecue 2015. (Many of my predictions for last year came true, like Really Big Steaks and Cocktails Get Smoked.)
I write these words on a flight from Los Angeles to Miami. Which brings me to my first trend, for California often sets the agenda for grilling and American gastronomy in general.
- Wood-burning grills invade high-end restaurants: It used to be that grill restaurants were destinations in their own right. Now highfalutin Spanish, Italian, and even French restaurants are installing wood-burning grills to cook dishes that once were sautéed or baked in the oven. The new Cadet in Santa Monica grills lemons to accompany ember-roasted cod and heritage pork chops. King + Duke in Atlanta and Miller's Guild in Seattle built their menus--and kitchens--around high-end wood-burning grills from Grillworks. Yes, that's the same wood-burning grill we use at Barbecue University™.
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Steven Raichlen is the author of the Barbecue! Bible cookbook series and the host of Primal Grill on PBS. His web site is BarbecueBible.com.