Barbecue ideas and trends: classic, creative and surprisingly different

Just a few years ago, grills were dominated by bratwurst, neck steak and turkey kebabs. Vegetarians usually resorted to side salads or had to make do with a jacket potato. Today, things are different: vegetable skewers, fish, meat alternatives and grilled cheese provide variety on the barbecue. But meat has also changed: with new cuts, creative marinades and international influences.

International barbecue ideas: Flavours from all over the world

Whether it's asado in Argentina, BBQ in the USA or beach barbecues in Australia, barbecuing together is firmly anchored in food culture around the world. While people in the Stone Age had to prepare their food over a fire, barbecuing today is an expression of enjoyment and socialising. Smoke, heat and the aroma of freshly cooked food appeal to basic human instincts and create special moments. It is worth looking beyond national borders, as international specialities provide barbecue ideas. Argentinian asado, for example, involves cooking large pieces of beef for hours over open embers and only seasoning them with salt. Korean BBQ, on the other hand, relies on fine slices of beef or pork belly accompanied by dips such as sesame oil with salt or spicy soya sauces. Whole fish, prawns and lamb chops sizzle on the grill in Australia.

Barbecuing meat: The unbeaten classic

As colourful and diverse as the barbecue world is, 81 percent of Germans still prefer to grill meat. Alongside sausages, pork steaks were among the most popular German barbecue products in 2024 . These classics can be creatively upgraded with little effort - for example with a herb and garlic marinade or a pepper crust. Flank steaks, a cut from the belly of the beef, have a strong flavour and are suitable for short grilling. Cut into thin slices and served with a chimichurri sauce, they bring South American flair to the plate.

Barbecuing fish: Light barbecue ideas for warm evenings

On warm summer nights, many people like to go a little lighter on the culinary front. That's why fish in the form of salmon fillets or sea bream is a popular meat alternative. Salmon develops a fine smoky flavour on a wooden plank and remains particularly succulent. Alternatively, sea bream stuffed with lemon slices and fresh herbs brings a Mediterranean flavour to the barbecue. An Asian-inspired barbecue idea: prawns in lime, chilli and coriander as a starter or finger food.

Vegetarian barbecue ideas: From halloumi to portobello

Younger target groups and flexitarians in particular are turning to vegetarian alternatives more frequently. Grilled cheese plays a central role in this and is increasing in demand. In 2024, its sales grew by 9.2 per cent - faster than all traditional meat products. Halloumi, which becomes crispy on the outside and remains creamy on the inside when grilled, remains popular. In addition to the classic, variations such as Mediterranean paneer or smoked organic cheese are also in demand. Grilling ideas such as stuffed portobello mushrooms with cream cheese or ricotta aubergine rolls show just how creative vegetarian grilling can be today.

Vegan barbecue: Vegetables as the main protagonists

Vegan barbecuing no longer relies solely on substitute products. Quite the opposite: barbecued vegetables are now the third most popular barbecued food among Germans. Cauliflower steaks, for example, develop an intense roasted flavour on the grill. Marinated with cumin, paprika and lemon juice, they become a vegetable main course. Stuffed sweet potatoes also offer a varied option: cooked directly on the embers and then filled with a salad of black beans, avocado and fresh herbs, they combine grilled flavour and fresh lightness. Tofu remains a classic among the plant-based barbecue products. Tofu cubes marinated in a mixture of soy sauce, sesame oil, garlic and ginger and then placed on skewers develop an Asian flavour with a crispy texture.

Creative barbecue ideas: From watermelon to umami

Barbecuing is not only diverse, but is also becoming increasingly experimental. Instead of sausages or steaks, fruit or pasta are now also ending up on the grill. Grilled watermelon with a caramelised surface is not only suitable as a summer starter, but also as a side dish to spicy dishes. Pizza can also be prepared on the grill - place pre-baked, thin dough topped with grilled vegetables, ricotta and fresh herbs on the grill and the pizza is baked in no time at all. Grilled chicory leaves with honey and thyme add a subtle bitter flavour. Another barbecue idea comes from the world of fermentation: miso, soy sauce, kimchi or nori add savoury depth and umami to vegetable dishes. Whether aubergine, corn or tofu - fermented components add new flavours to grilled dishes and stand out from traditional flavour profiles.