Feature: BBQ & street food

FEW things are as synonymous with summer as the smell of a barbecue being fired up – whether it’s on a residential street or in a pub beer garden. 

And Britain’s appetite for barbecued food seems as strong as ever. According to UK initiative National BBQ Week (which takes place this year between 29th May and 4th June), Britain has become Europe’s leading barbecue country, overtaking Germany.

The organisation’s website claims nearly half the British population now consider barbecues to be a ‘standard alternative summer meal’. 

All of which means that there is likely to be a demand for barbecued food in the coming months. 

“We know consumers love BBQ food,” said a spokeswoman for spice and sauce supplier McCormick. 

“What better treat than to take all the hard slog out of it and serve it up as main meals or bar snacks and sharing platters alongside their favourite tipple?”

While the range of barbecued food on offer across the UK has exploded in recent years, the McCormick spokeswoman reckoned that chicken remains the most popular option on the country’s grills, followed by barbecue staples burgers and sausages. 

Kebabs have become steadily more popular in recent years, she said, with steaks, fish, lamb and pork all still sizzling come the summer. 

But the biggest growth has been in vegetarian and vegan products, said the spokeswoman.

Karen Heavey, brand manager for dairy specialist Kerrymaid, said this is particularly true of younger consumers. 

“When it comes to burgers, there’s a whole host of patties made from soy or pea protein designed to mimic the texture of their meat counterparts and operators can prepare their own recipes from ingredients such as jackfruit and various legumes and pulses,” said Heavey. 

“Using a vegan cheese slice melted over the patty ensures customers on a plant-based diet don’t miss out on this important element in the burger build.”

In terms of barbecue ‘must-stocks’, there are some staples that shouldn’t be ignored, said suppliers. 

“Ribs and wings are pretty much a BBQ essential,” said Gordon Lauder, managing director of frozen food supplier Central Foods.

“These favourites go down well with customers but they’re also popular with pub and bar operators because they are versatile and can be served in a variety of different ways. Try adding them to a sharing platter or offering a sharing ‘bucket’ – these options should prove a winner with groups of customers. 

“For individual portions, serve ribs and wings with chips or salad.

“They can also form a key part of any buffet if your venue caters for events and functions.”

But while the classic combinations should prove popular with consumers looking for comfort cuisine, there is also scope to tap into a growing appetite for more international ‘street food’-style dishes and flavours.  

As with vegan and vegetarian options, the trendier street food dishes were – unsurprisingly – said to be particularly popular with millennial and ‘Gen Z’ customers. 

Lauder identified bao buns as an example of ‘one of the hottest street food trends’ in the country. 

“Conveniently, they lend themselves perfectly to a range of different serving situations, which is handy for pub and bar operators who need to be flexible with their offering,” he said.

“Try serving bao buns as part of a bento box, perfect for both takeaway and onsite serving.

“Also known as hirata buns, bao buns are steamed and folded, and usually served warm, filled with slow-cooked meat, crunchy salad and pickles, and sticky sauce for delicious, tasty bite-size snacks. 

“They can be used for both sweet and savoury options.”

Suitable fillings include barbecued pork and pickled veg or, for vegetarian customers, jackfruit or tofu. 

Sauces, glazes and rubs are another area where operators can change things up with their barbecue offer, said Heavey at Kerrymaid. 

“Whether it’s savoury, sour and spice or sweet, sauces can elevate a dish and make a barbecue more exciting,” she said.  

“Rubs is another area where outlets can bring their personality to classic barbecue items. 

“We’re seeing more inventive rubs, such as coffee combined with cumin or the use of jerk spice and dukkha. 

“Bringing flavours from around the world, such as a miso glaze, can also bring a different depth of flavour to your dishes.”

And there’s a chance to mix up even that most stalwart of barbecue options – the burger – with the addition of some more unusual ingredients. 

“Caterers can up their burger offer in line with street food trends by incorporating a fusion of flavours, from the smoky barbecue taste of America to global spices and pastes such as sriracha, gochujang and chimichurri, alongside lashings of cheese,” said Heavey. 

“Topping the patty with more meat such as streaky bacon or pulled pork/brisket is also on-trend, while pulled jackfruit makes a great meat-free alternative on a plant-based burger.”

Other popular street food options included tacos, burritos and quesadillas. 

And a strong barbecue-paired drinks offer will, of course, make a big difference. 

“I think it’s vital that both off and on trade operators are prepared early as I expect the smell of charcoal to be in the air as soon as that first sunny weekend comes along,” said Stephan Kofler, sales and marketing director for the UK and Ireland at Krombacher.  

“Promotion is key so make sure you shout about your barbecue happenings, events and promotions.  

“There is a great opportunity to upsell as well so make sure you have some exciting beers to compliment the season and intrigue.”