What Are Best Non-Alcoholic Drinks To Have With BBQ?

There has always been a lot of debate regarding the best beverages to enjoy with a steaming plate of your favorite BBQ food. Of course many adults enjoy a cold beer or mixed drink when eating BBQ, but as a non-drinker myself I’ll be limiting this list to non-alcoholic drinks that the whole family can enjoy.

Here’s my list of my top 5 – though I reserve the right to update this list if any new delicious drinks are brought to my attention in the future.

#5 Spring Water

I know water is the most boring beverage as it has little if any flavor. However, while some may consider this a negative, I see it as a huge plus. The reason is simple, water will not distract from your enjoyment of your barbecued food. On the contrary, it will allow you to focus 100% on the food without throwing any unnecessary additional flavors into the mix. Water hydrates you and is crucial for human survival, and it’s got zero calories to boot! Also, if you want to get crazy you can squeeze a lemon, lime or even orange wedge into your water if you want to zest it up a bit.

#4 Root Beer

Everybody loves root beer. Honestly you have no business living in America if you don’t like root beer. It’s classic. It’s way older that Coke or Pepsi and much more flavorful. In fact in the olden days women used to brew it up at home out of roots and barks and other secret medicinal ingredients that they would collect in the woods. Simply put root beer is a magical elixer that goes amazing with ribs, BBQ chicken and pretty much everything else.

#3 Chocolate Milkshake

Sound a little extreme? Well, don’t judge me. Some people, like myslef like to live on the edge and do things in a big way. We like drinking chocolate milkshakes or “frappes” with our BBQ. Try it. Its a flavor explosion.

#2 Lemonade

Lemonade is probably the most refreshing beverage ever invented. It’s sweet, delicious, full of Vitamin C and oh so tangy. Need I say more?

#1 Arnold Palmer

This man has been my hero for many, many years. Truly a great man, and of course an incredible golfer. If that wasn’t enough he also has the greatest drink of all time named after him! An Arnold Palmer gives you all the great things you love about lemonade but it takes the edge off, it mellows that lemonade out and gives it a smack on the booty. An Arnold Palmer is more mature, and it has a bit of caffeine, to give you energy without all that sugar. Fantastic drink.

Bonus Drink: Patriot Greens

BBQ food can be very healthy. Certainly if you eat quality meat that is going to give you a lot of good protein that your body needs. Then if you eat your greens, like collard greens for instance, you are going to get a lot important nutrients that other people miss out on. Through in some sweet potatoes and corn bread and you are doing pretty good. However, a lot of us miss out on key nutrients and enzymes that we need for ultimate health. A good greens drink can be a solution. If this is something you are interested check out the video below, or watch it here on YouTube: https://www.youtube.com/watch?v=hPdrvdKy0NI

2015 BBQ Trends And Market Analysis


We have always been a nation with a passion for barbecuing. It has now become a lifestyle with families using their grills not just on the week-ends but even on ordinary week-days. And in the coming years we will no doubt see year see barbecue culture become an even more integral part of our homes with our kitchens and dining areas extending to our backyards. Food will more frequently be served from grill to table with massive grilling plates now doing double duty as serving platters.

The year will see increasing sales in gear and apparatus associated with the barbecue. More and more people will be buying unique, cutting-edge barbecue equipment, smokers and wood-burning grills, as well as the accessories required for convenient barbecuing. You will also see a lot of food, if not being barbecued, served to taste like it. The smoke flavor will be experienced not only in food like ribs and briskets but also in food like cocktails, salads, and desserts.

You will see more wood this year – and of a wide variety. Wedges of olive wood and planks of wine barrels will be used to enhance grilling sessions. More hickory and mesquite will used to grill chops and steaks, oak to barbecue seafood and chicken, and mild-flavored pear or apple wood to grill fruits and vegetables. Single varietal wood like maple or cherry, as well as wood blends like mesquite and oak will continue to be popular.

Another interesting movement is towards barbecuing food that  are organic. People are now taking notice of not just how their dish is smoked but from where and how it comes to the table. People are now looking for farm to table freshness in their barbecue dinners and lunches. They want beef that is grass-fed, free-range chicken, pork untouched by antibiotics and growth hormones, fresh wild caught salmon and shrimp that are free from environment toxins, and fruits and vegetables from local farmers. Organic has become a buzz word even for barbecue.

In the recent past, nobody thought much about the side dishes which came with the barbecue. Nobody had second thoughts about eating store-bought bread with the barbecue or having three-bean salads which came straight from a can. These days, however, in concurrence with the demand for healthy and wholesome barbecues, people are looking for side dishes which are just as natural, nourishing, and top quality. Restaurants now offer their own freshly-baked breads. Salads are likewise prepared with much solicitous care and style, using only the freshest first-class vegetables, fruits, and other ingredients.

Even expensive and upscale restaurants are now using wood-burning grills. Restaurant regulars are now looking for their food to be barbecued, instead of being baked or sautéed as usual. Cod and pork chops cooked to perfection in grills also come accompanied by likewise-grilled lemons. Many restaurants recognized for their French, Italian, or Spanish cuisine are adding more barbecued dishes to their menus. There are even restaurants building their kitchens, as well as their menus, around swank and high-priced wood-burning grills.