The Barbecue season is opened. In parks and allotment gardens, on terraces and balconies, millions of Germans are already sizzling like world champions. Many very classic: grilled sausages, marinated steaks, baby corn. But more and more barbecue fans are keen on culinary experiments. With the right gadgets, juicy, smoky and tender meat and fish delicacies can be conjured up. You shouldn’t miss the following barbecue trends for 2023.

Not everyone can or wants to buy an opulent gas or charcoal grill. For everyone who likes to throw on the grill and often on the go, something handy for the backpack is needed. And something different than the three-legged disposable grill from the discounter around the corner. The pluggable charcoal grill from Fennek is mobile and stylish at the same time. Eight dishwasher-safe pieces plus pouch. Pack size not much larger than a tablet. The stainless steel grill to go weighs just over two kilograms. Fennek also supplies the right Pils. Here’s the Fennek Original Grill to go.

Grill lighters, charcoal, grilled food and of course the grill fit in the Fennek backpack.

Not brand new, but also a barbecue trend this summer. The grilled food does not end up on the grate as usual, but on a block of salt. This consists of extremely compacted salt crystals, which not only absorb and store heat well. They also dissipate the heat very well. Only a fine note of the salt itself gets into the grilled food. These salt planks are especially recommended for fish and seafood. However, steaks and fillets also cook on the antibacterial surface. A salt stone from grillart is available here.

Also pulled pork and other “plucked” meat are no longer an insider tip. When it comes to grilling, however, not too many dare to import barbecues from North America. There, alongside spare ribs and beef brisket, it is part of the “holy trinity of grilling”. And for the holy moment, cutting up the grilled meat (e.g. pork shoulder), you need either two forks or: so-called meat claws (also called pulled pork claws). True to the motto: Pure meat! Here’s a pair of stainless steel meat claws from Rösle.

Ribs, sausages, fish and vegetables are usually grilled and eaten very quickly. Unfortunately, working and having fun afterwards doesn’t really work when barbecuing. Because only if you take a little time to clean the grill afterwards will the meat taste good the next time. If you would rather have a beer more instead, you could try a grill mat.

Komoto’s smart BBQ helper is made of glass fiber fabric and coated with Teflon. The principle is simple: place the mat on the grill grate, grill the food on it, sizzle as usual, done! The mat can be cut to size with scissors and is dishwasher safe. All in all, a really clean thing. A nice side effect: Mini sausages, bacon or other small delicacies no longer fall through the grid so easily. The Komoto grill mat is available here.

Everyone is talking about vaccinations for well-known reasons. And nothing else you do with a roasting syringe. However, the meat is pricked here and refined from the inside, for example with a delicious marinade. If done correctly, this not only takes the taste but also the consistency of the meat to a new level. The roasting syringe is particularly suitable for poultry. For example, it is an essential part of the stuffing of the turkey at Thanksgiving in the USA. But even grilled meat can be pimped and made juicier with a little skill. Here’s a roasting syringe from Best Utensils.

Years ago, the Grillmaster would have gotten astonished looks. Meanwhile, indirect grilling using cedar wood boards is almost “en vogue” and a popular alternative to traditional grilling directly on the grate. The wooden planks are first placed in water for two hours so that they can soak up water, don’t burn and can also be used at the next barbecue event. Then it goes directly into the heat for the soaked boards and the food to be grilled. Only when it is steaming and crackling do you pull the fish or meat board out of the heat and into the indirect area. Here’s the set of 3 Red Cedar Wood Planks by SJ.

Heavy artillery will be rolled out at the next barbecue trend in 2021. It involves cast iron rings, also known as BBQ disks in the grilling community. The fire plates are round and have a hole in the middle. It is grilled on kettle grills or round fire bowls that are suitable for grilling. The idea: the grilled meat lands on the cast-iron outer ring, while the charcoal and embers remain visible through the hole in the middle. This looks chic and has another nice side effect. The Grillmaster does not necessarily have to stand alone by the fire. There is space for several grillers who can lay out their delicacies and grill them themselves. This WiMi fire plate weighs almost 17 kilograms.

This barbecue trend has also spilled over the pond to us in Europe. Like the cedar boards, the wood chips, whether cherry, oak or maple, should first be soaked for at least 15 minutes. Then the incense box comes into play. Because that’s where the wood chips end up. Close the flap and drop onto the grate. The chips will glow after about 20 minutes and the smoke can unfold. This simple way of adding a smoke flavor to grilled food works with both gas and charcoal grills. With kettle grills, the lid should be closed so that the smoke does not disperse to the winds.

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