Survey on BBQ Trends: Popular Ingredients, Locations, and Pain Points (1,000 Respondents)

Barbecue has been enjoyed since ancient times. The term originates from the Caribbean indigenous word 'barbacoa,' meaning a wooden platform for roasting meat. As it spread to English-speaking regions, it evolved into 'barbecue.' Its roots date back to the 16th century, when Spanish explorers combined local meat-cooking methods with their own techniques. It later developed uniquely in the United States and has become a globally beloved culture. Navit Inc. surveyed 1,000 monitor members, mainly housewives, about their BBQ habits. The survey was conducted in March 2026 via the web, targeting men and women in their 20s to 80s. Regarding locations, 'BBQ facilities' led with 158 responses, followed by 'home' (141) and 'campsites' (137). Regarding equipment, 21.8% use their own, 9.1% rent, and 4.6% use a mix. Popular foods include 'beef' (350), 'sausages' (317), and 'vegetables' (298). The most troublesome aspect is 'cleanup' (26.3%), followed by 'preparation' (5.4%) and 'trash disposal' (4.0%). Many respondents find post-event cleanup to be a burden. Free-form responses included memorable anecdotes about failed fire-starting attempts and weather-related mishaps. Most BBQ facilities operate from spring to autumn, making this the perfect season to enjoy outdoor cooking.