The latest trends in BBQ
Global influences, market-inspired dishes, and nuanced, layered flavors
Barbecue is one of the most familiar flavors on American menus. Restaurant Business reports that more than half of the 8,000-plus restaurant operators in Technomic’s database mention barbecue as a flavor or preparation. But what barbecue means is changing fast. This July, Bon Appétit profiled “barbecue’s ‘third wave,’ a growing cohort of first- and second-generation immigrants who are putting their own spin on America’s legacy with flavors from their home cultures.”
Chefs are borrowing marinades and sauces from around the world, and they’re building flavor in layers instead of just turning up the heat. They’re also finding new ways to bring fruit into the smoke, as we saw all of it firsthand at Green City Market’s Chef BBQ in Chicago. Let’s dive into the trends shaping BBQ in 2026 and beyond.
Global influences
More than ever, barbecue in the US is influenced by cuisines from around the world
Consumers want global flavor, and they want it to be specific. IFT’s Food Technology 2026 flavor outlook says authentic regional cuisines are replacing broad, Americanized versions. The National Restaurant Association’s 2026 What’s Hot forecast makes a similar point: two of its top five dishes, Caribbean curry bowls and miso-glazed proteins, are global comfort foods.
Barbecue is a perfect medium for this type of flavor exploration. Datassential reports strong Gen Z interest in globally inspired meat dishes, which offer something new in a format people already trust. Tastewise social data shows several global flavors and seasonings climbing quickly in social conversations about BBQ Sauce (year over year growth, past 2 years):
- Gochugaru: +17% YoY
- Pickled Jalapeno: +14% YoY
- Adobo: +7% YoY
- Chili Crisp: +3% YoY
Two cuisines keep showing up next to the barbecue sauce: Latin American and Asian. Tastewise reports that Latin American and Asian cuisines are mentioned the most in social conversations about BBQ sauce after American Cuisine. In IFT’s Food Technology 2026 flavor outlook, executive chef Phil Saneski of The Good Eating Co. expects more mashups that bring together the spice, umami and tang of Latin and Asian cooking, pointing to the example of Dominican-inspired chicken marinated in a guava, chili and miso barbecue sauce.
A few other global pairings we like:
- Chamoy and BBQ Ribs: chamoy pairs naturally with BBQ Sauce, giving it another tang layer.
- Brazilian BBQ: Picanha, a mainstay of Brazilian BBQ, has grown in Google Food & Drink searches +1750% vs. the previous 5 year period.
- Chili Crisp and BBQ Chicken: according to Tastwise, chili crisp is a “Trending” ingredient paired with BBQ Sauce.
BBQ at the market
Inspiration from the Green City Market's annual Chef BBQ
Every September, the Green City Market turns Chicago’s Lincoln Park into one of the best-smelling places in the Midwest. This year’s 25th annual Chef BBQ brought together more than 100 restaurants, brewers and distillers, all cooking with ingredients from the market’s local farmers. This year the LifeSpice Marketing team attended the event to check out the latest BBQ trends that Chicago’s chefs featured in their dishes. Global flavors and layered profiles were everywhere, but peach stole the show, featured in a number of dishes across the market. Part of that was due to the time of the year of the festival, but chefs throughout the market also clearly loved the pairing with BBQ.
That matches Tastewise data: Peach is a “Trending” ingredient paired with BBQ sauce, and Peach BBQ menu items have grown 20% year over year in the past 2 years.
Peach Tea Smoked Wings
Sanders BBQ and Supply Co. brought notes of sweet tea and summer stone fruit a delicious bbq sauce that they used on wings and a brisket mac and cheese. Smoky, sweet, and peachy – these wings were one of our favorite bites of the night, and the same sweet peach bbq sauce was drizzled generously on Sanders’ rich mac and cheese as well.
Gringa al Pastor with Grilled Peaches
Leña Brava marinated Willowbrook Farm pork shoulder in red chile and achiote, then layered it with queso Chihuahua, pasilla tomatillo salsa and Seedling Farm grilled peaches on a char-grilled flour tortilla. Al pastor is usually paired with pineapple. Swapping in local peach kept the sweet-acid balance and gave the dish a Midwest summer feel.
Grilled Corn & Peach Salad
Chef Sebastian White of Evolved Kitchen and Garden paired sweet grilled corn and peach with a peach bourbon BBQ sauce, smoked crema, pepitas and scallion. It was smoky, sweet, creamy and crunchy all at once, and proof that barbecue flavor doesn’t need meat to shine.
Layered flavors
Barbecue adds even more nuance
Barbecue has always been built in layers: rub, smoke, sauce and finish. In 2026, those layers are getting more nuanced. Tastewise data shows that a variety of nuanced consumer taste needs are growing quickly in social conversations about barbecue (year over year growth, past 2 years):
- Flavor Depth: +47% YoY
- Sweet & Smoky: +32% YoY
- Sweet & Sour: +10% YoY
- Sweet & Savory: +7% YoY
- Sweet & Spicy: +5% YoY
Nuanced, layered flavors are trending in the food world in general as well. In IFT’s Food Technology 2026 flavor outlook, Menu Matters’ Mike Kostyo highlights bright sour notes like calamansi, sumac and verjus, used to cut through rich foods. Datassential trendologist Renee Lee Wege calls out fermented black soybeans, which add funk and salt to dishes like traditional Chinese spareribs.
Added heat is still part of the story, but now as one layer among many. Datassential reports that hot honey grew 197% on U.S. menus over the past four years – and it’s popular paired with barbecue on menus as well. Hot Honey mentions grew 288% YoY on barbecue menus in the US in the past 2 years according to Tastewise. Specific chili callouts are also growing. According to Tastewise social conversation data about barbecue (past 2 years), Pasilla Peppers (+61% YoY), Fresno Chili (+54% YoY), Piquillo Peppers (+29% YoY), Aleppo Peppers (+25% YoY), and Scotch Bonnet Peppers (+14% YoY) are all growing. None of these flavors is just hot. Each brings its own unique taste to barbecue dishes and sauces.
Interested in developing a trending BBQ seasoning with LifeSpice?
Looking to put these BBQ trends to work in your next product? Reach out to our talented LifeSpice team today! We’ll take the time to learn about your product and develop the perfect BBQ seasoning to take your product to the next level.