Grilling season is underway, and consumers around America are getting ready to cook their favorite grilled meats and host summer backyard barbecues. To get the most up-to-date insights on current barbecue category trends, we consulted with Chef Matthew Burton, Dickey's Barbecue Restaurants corporate executive chef and VP of culinary and R&D.

With nearly 30 years of culinary adventures under his belt, Burton has turned his passion for food into an international journey. A graduate of the Culinary Institute of America, Johnson & Wales and the University of Nebraska, Burton's cooking story also includes stints in Thailand, Mexico, Switzerland and Germany, where he picked up global flavors and techniques to add to his ever-growing repertoire.

Before joining Dickey’s, Burton was the go-to consultant for large US foodservice players. Now, as VP of culinary and R&D at Dickey’s, he’s on a mission to bring big, bold barbecue flavors to the masses, while keeping things fresh and fun. When he’s not leading culinary innovation, Burton serves as vice president of the Culinology Foundation for the Research Chefs Association. He has seven patents in foodservice and retail, and certifications from the American Culinary Federation, Research Chefs Association, Hotel & Lodging Association and the Kansas City BBQ Society. He’s also got a trophy case full of state, national and international barbecue awards to prove his grill game is fire.

Chef Matthew Burton

The National Provisioner: What consumer and culinary trends are influencing barbecue product and menu development?

Chef Matthew Burton: Right now, we’re seeing a huge shift toward global flavors in barbecue and it’s incredibly exciting. People are pushing their palates further than ever before, exploring influences from Asian, Caribbean and Mexican cuisines. Thanks to the rise of at-home smoking and people experimenting more in the kitchen, cultural cooking walls are coming down, which means new flavors are making their way into the barbecue world. Tropical fruits, liquors like rum and tequila and even spices from across the globe are adding layers of flavor to the traditional barbecue.

And let’s talk about bourbon and barbecue. This trend is hotter than ever. According to Datassential MenuTrends, bourbon-infused barbecue has grown on menus by 32% in just the past four years. That’s no small feat. It’s a trend that continues to gain traction, whether it's in the sauce, glaze or a finishing touch. And speaking of wings, smoked chicken wings are taking the spotlight, creating opportunities for fun and unexpected combos like hot honey, sriracha, maple syrup and citrus. Who knew wings could go so deep into flavor territory?

We’re also embracing premiumization, which is all about elevating offerings with top-tier ingredients and cooking techniques. The availability of Prime-grade beef is a game-changer for barbecue, offering a next-level experience for customers. Additionally, experimenting with Wagyu tallow is opening up new possibilities to layer flavors and intensify richness. And don’t overlook the magic of great wood – grapevines citrus branches, and post oak contribute to that next-level smokiness that makes barbecue unforgettable.

The National Provisioner: How has the demand for and interest in barbecue changed over the last few years?

Chef Matthew Burton: This is a fun one because it’s all about barbecue as both a noun and a verb. When we talk about barbecue as a noun, the options are endless. There are so many types of smokers out there now. Stick burners, pellet grills, Wi-Fi-enabled gadgets – you name it. I’ve got 17 smokers in my collection, each with its own charm. Barbecue equipment has never been more diverse, and it’s only getting more popular.

When we talk about barbecue as a verb, it’s quintessentially American. As American as apple pie, if you will. Barbecue has been a part of our culture for centuries, and it’s not going anywhere. The act of gathering around the grill or smoker, cooking up some good food and sharing it with others? There’s just something timeless about that. Barbecue is built into our DNA; it’s part of the fabric of who we are as a culture.

The National Provisioner: What flavors and flavor combinations are consumers most wanting in their barbecue products?

Chef Matthew Burton: Fusion is absolutely king right now, and it’s only going to get bigger. People are more adventurous than ever with their flavors, blending different culinary traditions into their barbecue creations. At the same time, there’s a big push for convenience, even in the world of professional barbecue. That’s why things like flavored wood are such a hit. Cumin or rosemary-infused charcoal, garlic and apple wood chunks all add depth and complexity to the smoke. I’ve been throwing whole apples and garlic into the pit for years, and it’s always a winner.

But even with all the new innovations, people still crave the basics. That clean, pure smoke flavor, a sauce that balances sweet and sour, and of course, tenderness. It’s simple, but it’s what keeps people coming back.

I’ve been having a blast playing around with some fun flavors lately. Think pimento cheese, bourbon, maple, yuzu, serrano, scorpion peppers and even that new truffle sauce that’s been getting attention. But the real magic happens when you combine these unique flavors with traditional barbecue techniques. The fusion of the old and new is where things get truly exciting.

The National Provisioner: What proteins are most popular for barbecue products? Are you seeing more of an interest in lean proteins in conjunction with the health and wellness movement?

Chef Matthew Burton: Now, barbecue and healthy don’t always go hand-in-hand, but here’s the kicker: Barbecue itself is actually one of the healthiest cooking methods out there. The dry heat of smoking helps keep things lean, so while a rich, fatty brisket may not be on your “clean eating” menu, smoked turkey and chicken are lean and still pack a ton of flavor.

There’s also been a noticeable rise in plant-based options. Vegetables are finding their way onto the smoker in a big way, and mushrooms are leading the charge. We’ve experimented with a mushroom burnt end, which gives off a nice earthy, umami flavor that pairs perfectly with a sweet barbecue sauce. It’s been a total crowd-pleaser, especially for those looking for healthier options. I’m also loving how legumes and beans absorb the smoky flavors and become a delicious side dish.

That said, the classics are still king. People love their ribs, brisket, pork and chicken. But if you’re looking for something unique, you’ve got to try Thor’s Hammer. It’s a beef shank cooked barbacoa-style. Trust me, it’s an experience you won’t forget.

The National Provisioner: Is there anything else about the barbecue category that our audience should know?

Here’s something people don’t always think about: sides. With protein prices climbing, restaurants need to get creative with their sides to offer value while keeping costs down. We’ve had a lot of success with things like a smoked mac and cheese with brisket wrap or a pit-smoked chicken barbecue Caesar pita. One of my personal favorites is a pulled pork stuffed baked potato because it’s hearty, satisfying and a total game-changer.

Another great option we offer is a Side Platter, where guests can choose three sides, allowing for variety and a healthier twist without sacrificing flavor or value.

But at the end of the day, barbecue isn’t just a job – it’s a passion. It’s not something you just do. It’s something you live and breathe. It’s long hours, the smell that clings to your skin for days and those late nights spent standing over the smoker, battling the elements. Sure, it’s crazy but when that meat falls off the bone or that brisket bark hits just right, it makes it all worth it. That’s the magic of barbecue. It’s a passion that every pitmaster and barbecue fan can understand. It’s a love affair with fire and flavor that never gets old.