A glimpse into international BBQ!
Although we consider ourselves the ultimate lovers of BBQ here in the United States, many other countries around the world have their own take on it. Each culture has a unique practice in making and enjoying BBQ, from different ingredients to techniques. Let's look at some of the various BBQ styles enjoyed worldwide.
Brazilian Churrasco
In Brazil, BBQ means several different types of meat, including chicken, sausage, beef, and pork, on skewers over a churrasquiera or BBQ grill. Once the meat is cooked, it is cut off the skewers tableside as part of the presentation.
A fine flour made of toasted cassava is sprinkled on the grilled meats to accentuate the flavors. The meat is also served with Molho Campanha, a condiment made of red and green peppers, onion, tomato, and toasted cassava flour.
Japanese Yakitori
Enjoyed as street food and as a restaurant dish, yakitori is Japan's answer to BBQ. Made of chicken skewered and cooked over charcoal, yakitori is inexpensive and cooks quickly, making it a perfect on-the-go food.
Typically seasoned with a sweet and savory sauce known as tare, this chicken BBQ dish is straightforward. There are several different cuts that you can order when enjoying Japanese yakitori - chicken thighs and breasts are common, but you can also order liver, skin, neck, or even tail.
South African Braai
A braai is a true feast, lasting several hours and typically celebrating an event such as a birthday or graduation. No meat is off-limits at a South African Braai, where unique cuts of ostrich and warthogs and typical chicken, pork, and beef show up.
Lighting the grill and keeping the fire going is ritualistic at a braai, where wood is traditionally used. The host is responsible for watching the fire, and it is considered inappropriate for a guest to get involved. Sides and salads accompany meats and a large number of desserts.
Filipino Lechon
This traditional Philipines BBQ consists of a suckling pig spit-roasted over coals for several hours. Inside the pig, aromatics, citrus, and spices are placed to season the meat. The slow roasting makes the pig's skin crispy while the inside remains juicy and tender.
Lechon is often served with a sauce made of the pig's liver, sugar, vinegar, and fresh herbs. Almost every part of the pig is used, letting nothing go to waste. The leftovers are used to make a slaw or pulled pork with liver sauce. This expensive meal is generally only served during the holidays or special occasions.
Australian BBQ
Australia is known for throwing another shrimp on the barbie. Although shrimp, actually known as prawns in Australia, is only one of the many things typically included in a BBQ. With the vast resources of the ocean and the land, proteins such as lamb, rock lobster, and steaks are among some of the most common.
Australian BBQs are reminiscent of the ones we have here in America, with relatively similar dishes. The snag is a sausage with crispy skin, popularly enjoyed with mustard and onions on bread, not unlike something you may find at an American BBQ. As with anywhere, BBQs in Australia revolve around enjoying the outdoors and breathing the plentiful fresh air.
Next time you prepare to have a BBQ, why not try a different style or cut of meat than what you're used to? Along with one of Uncle Bubby's BBQ Sauces, you are sure to up the ante at your next outing.