Smoked prime brisket with Thai green curry sauce? Barbecued chicken wings served with massaman spices? Just when you thought you knew all the exotic dishes you needed to know—from Peruvian anticuchos (beef heart kebabs) to Balinese sate—American grill masters continue to expand our horizons. This year, get ready to add three new terms to your grilling vocabulary: shipudim, chichinga, and inihaw.
The first is Israeli barbecue—skewers of poultry, lamb, and vegetables scented with cumin, turmeric, and other Middle Eastern spices and grilled over charcoal. Chichinga refers to West African barbecue—spicy skewers of beef, lamb, or goat seasoned with a fiery blend of chili peppers, ginger, and ground peanuts. Experience it with the grilled beef with peanut flour in The Barbecue Bible. Iiahaw refers to Filipino barbecue—every imaginable cut of chicken, pork, and even seafood marinated with soy sauce. We love this meshing of flavors and live fire cooking techniques from different cultures. So will you!
Breakfast and Brunch on the Menu
Grilling out isn’t just for dinner anymore. Morning grilling has doubled in the past five years and that will only increase in 2023 as busy families increasingly carve out time together on weekend mornings to cook the most important meal of their day.
Rotisserie grilling goes prime time:
Over the past year, we have noticed a new trend gaining traction. At the top of many grill trending lists in the last year, more half involved spit-roasting. We’re here for it and it seems we’re not alone. Big Green Egg added a rotisserie attachment to its accessory line and will launch a rotisserie basket in 2023. The Kalamazoo Gaucho Grill comes with a rotisserie heavy duty enough to handle a whole prime rib. There’s more to rotisserie grilling than the mesmerizing spin of the turnspit. The slow, gentle rotation ensures even browning on the outside while keeping the meat moist in the center. The meat bastes in its own fat and juices. Many grill enthusiasts are also experimenting with different marinades and rubs to add extra flavor and complexity to their rotisserie-grilled dishes. Whether you’re a seasoned griller or just starting, trying out rotisserie grilling can be a fun and delicious way to take your outdoor cooking to the next level. How’s that for a new turn on ‘cue?
Finally, there has been a surge in interest in pellet grills. These grills use compressed wood pellets to heat and smoke food, and they offer precise temperature control and the ability to smoke, grill, and roast all in one unit. Pellet grills have become increasingly popular for their convenience and versatility, making them a go-to choice for many grill enthusiasts.
Finding the Time to Try all these Trends?
Our summer bucket list stretches pretty long every year (swim in the ocean, bite into a perfectly ripe peach and let the juice run down our wrists, watch fireworks with friends). At the top of the list is, of course, to eat as many meals off the grill as we possibly can. To achieve this, you can’t relegate grilling to just the weekends: With all the kebabs, foil packs, and BBQ classics on the menu (not to mention all the grilled fruits for dessert), there are just TOO many delicious foods to throw on there all week long. Try one of our weeknight dinners on the grill and see for yourself.
Overall, this summer promises to be full of exciting grill trends and delicious meals. Whether you’re a seasoned griller or just starting, there’s no better time to fire up the grill and kick off the summer season.
Here are some of the best global foods foil packet grilling recipes that are sure to impress:
- Mediterranean Chicken: In a foil packet, layer Murray’s Farms boneless, skinless chicken breast, cherry tomatoes, red onion, olives, feta cheese, and oregano. Drizzle with olive oil and grill for 15-20 minutes.
- Steak Fajitas and Mexican Street Corn: In a foil packet, layer 1½ lbs Creekstone Farms Top Sirloin steak – thinly sliced, cayenne powder, chili powder, cumin lime juice, red onion, bell peppers, and garlic. In another foil packet, add a cup of Heartland Foods frozen corn, a pat of butter, cotija cheese, chili powder, and lime juice. Grill for 15-20 minutes.
- Thai Shrimp: In a foil packet, layer raw Heartland Foods large shrimp ,Home Garden Farms frozen peas, sliced bell peppers, green onions, soy sauce, and ginger. Grill for 10-12 minutes.
- Shawarma-Spiced Chicken: Mix 1½ pounds Murray’s Farms boneless, skinless chicken breast, olives, garlic, cherry tomatoes, bell peppers, red onions, lemon juice, olive oil and with coriander, cumin, cardamom, cayenne pepper and paprika to create a shawarma spice blend. In a foil packet, add a scoop of microwaveable brown rice, drizzle with olive oil and add the chicken-vegetable mixture and grill for 20 – 25 mins.Top each packet with Greek yogurt, lemon slices and torn mint.
- Brazilian Steak and Veggies: In a foil packet, layer 1½ lbs Creekstone Farms Top Sirloin steak – thinly sliced, red onion, bell peppers, and garlic. Drizzle with chimichurri sauce and grill for 15-20 minutes.
These global foil packet grilling recipes are perfect for a summer BBQ or a fun and flavorful weeknight meal. Try them out and discover your new favorite foil packet recipe!