The wisest among us know that our future depends on what we have passed on to our young people. We must pass on our knowledge to them. The successes and more importantly all our failures will provide the foundation for them to succeed what we have accomplished. Passing on of traditions falls into the same category. Whether it be religion, education or exploration and discovery, if we want something to continue and to actually grow we must pass on our knowledge to our youth.
Good Barbeque Is No Different
As we look towards the future, one thing that remains constant is the love for barbeques. The tradition of gathering around a grill or a smoker, cooking up some delicious food, and enjoying the company of friends and family is a timeless activity that brings people together. But as we move into a new era, what does the future hold for our barbeques? One possibility is that we will see a resurgence of traditional barbeque techniques and flavors amongst our young people.
As the world becomes more connected, young people are increasingly interested in exploring different cuisines and cooking methods. Hopefully this will lead to a renewed interest in classic barbeque styles, such as smoking, slow-cooking, and using wood-fired grills. The youth of tomorrow should be encouraged in their creativity by mastering these traditional techniques and adding their own unique ideas. Young people are excited by discovery! They love to be the first to accomplish something new. A prime example is the Brooklyn BBQ restaurant BARK. Barks owner and pitmaster is Ruben Santana. Ruben started with a food stall and has turned Bark BBQ into one of the hottest eateries in NYC. Rueben has put a Dominican twist on traditional BBQ favorites. This type of creativity can be the future of BBQ.
So How Do We Get Young People Involved?
Well one way is to give them space in our nationwide BBQ competitions that occur from the spring through the fall across America.
Smokin” On the Rio is an event that happens annually in Texas in February. The BBQ competition is 20yrs old and has two different youth divisions 6-9yrs and 10-12 yrs old. All competitors use the same meat, smokers and fuel. A premium is put on the creativity of the chefs and how they make their dish stand out. This year everyone used pork chops as the meat.
Other major events include the Great National BBQ Battle in Washington DC on June 22nd and 23rd and the annual American Royal World Series of Barbeque in Kansas City The World Series can draw as many as 500 adult and youth barbeque squads. 70,000 people are expected this year Oct 30th thru Nov 3rd.
What The Future Holds
Concerns about climate change and animal welfare are on the rise and our young people are becoming more conscious of the impact of their food choices. An emphasis towards locally sourced, organic ingredients, and even an emphasis on plant-based dishes is evident at barbeques. The future of youth barbeques may be characterized by inventive plant-based recipes, sustainable grilling practices, and a commitment to reducing food waste.
Technology has become a obsession for the country is also likely to play a role in shaping the future of youth barbeques. From high-tech grills and smokers to apps that help plan and organize barbeque gatherings, technology has the potential to enhance the barbeque experience for young people. Virtual cooking classes, online forums for sharing recipes and tips, and social media platforms for documenting and sharing barbeque adventures could all become integral parts of the youth barbeque scene. Ultimately, the future of youth barbeques will be shaped by the values, interests, and innovations that experienced cooks and pitmasters pass on to the BBQ gatekeepers of tomorrow.
