As soon as the sun comes out from behind the clouds we Britains look to the barbecue! Grill, eat and repeat is a time honoured classic that is also pretty popular in the rest of the world. Barbecue is made around the world in many different styles and all around the globe countries have their own distinct styles of grilling.
BBQ Tips explore some around the world bbq stylings that could be perfect for you to try as we enter peak grilling season!
Mexico – Barbacoa
Barbacoa was the name given to the cooking style popular with the Taíno, a people indigenous to the Caribbean. Barbacoa refers to meat, typically beef or goat, slow-cooked over an open fire pit. The meat and pit are covered with maguey leaves, which release steam as they cook, this gives the meat a flavour reminiscent of tequila! Barbacoa is a popular form of barbecue from all other Mexico. Whether made from sheep in Central Mexico, pork in the Yucatán Peninsula, or goat and beef head in northern Mexico, barbacoa is a rich, fatty dish.
India – Tandoori
The Punjabi tandoor is a signature Indian bell shaped clay oven used for cooking and this type of oven hasn’t changed in 5,000 years. To make this dish, the cook layers wood or charcoal on the floor of the pot, lights it and adds the meat directly on top of the fire. The flames and swirling hot air cook the meat, and fat dripping on the coals smokes it, too. Because tandoori cooking was popularized by Muslims, it typically features chicken, although you can use a tandoor to cook any kind of meat or seafood.
Tandoori chicken, for example, involves seasoning the chicken with yogurt, garam masala, and other spices before cooking.
South Korea – Korean barbecue
After kimchi, Korean barbecue is the most famous culinary export. This type of bbq tends to be done in restaurants rather than outdoors, most often in high-topped booths with a center table that has a grill in the middle. Each guest grills their own meat and dips it in the sauces of their choosing. Typical meats include dwaeji galbi (pork ribs), dak galbi (marinated chicken), samgyeopsal (pork belly), galbi (beef ribs), and bulgogi (thinly sliced marinated beef).
There are many sauces to choose from and banchan (side dishes of fermented and pickled vegetables) are where most of the flavour comes from. There is also Gochujang – (the famous sweet and spicy condiment), Doenjang – (fermented bean paste), and ssamjang (a mix of the two with sesame oil and onion).
German – Grillen
The term for having a barbecue in German is grillen. The German barbecue is one where all types of sausages are on the menu! As are pork chops, coleslaw, and beer! Bratwurst is the generic term for sausage, and there are dozens of different kinds. Whereas burgers are a staple feature of the standard bbq, they are not part of a grillen and gas grills are very rarely used.
New Zealand – BBQ
Finally we look at the BBQ from our own BBQ Tips’ Founders homeland. Call it a ‘barbie’, barbeque, barbecue or BBQ – the act of cooking outside is an essential slice of the New Zealand culture and culinary experience that epitomises the New Zealand lifestyle. This style of BBQ traditionally centres around bangers (sausages) and burgers, served with a traditional Kiwi favourite, Watties – tomato sauce and bread.
In New Zealand, summer season is salad season. By adding grilled meat or seafood plus a pot of new potatoes and sauces you have a standard Kiwi barbie!
However, with super grills and appliances Kiwi barbies are capable of cooking just about anything! They are just as likely to serve up gourmet sausages, seafood kebabs, char-grilled vegetables, slow roasted boned leg of lamb and other fine treats as the ever favoured lamb chops, steak and salad.
Traditionally Hāngi was the New Zealand Māori method of cooking food. Using heated rocks buried in a pit oven, called an umu. It is still used for large groups on special occasions. This method involves digging a pit in the ground, heating stones in the pit with a large fire, placing baskets of food on top of the stones, and covering everything with earth for several hours before uncovering (or lifting) the hāngi. In the early 21st century, gas heated stainless steel “hāngi machines” are sometimes used to replicate the style of cooking without the need for a wood fire, rocks and a pit.
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