The Swedes might be better at BBQing than us too! Some really yummy global BBQ traditions here, though. On June 21, the Swedish Barbecue Team won the European Barbecue Championship that took place in the heavenly town of Znin, in Poland. With 24 teams participating in eight different events that included cooking pork ribs, beef briskets or fish, this competition was one of the high points of the year for the world’s grilled meat enthusiasts. The WBQA (World Barbecue Association), which was founded in 1977 in South Africa’s Cape Town, defines barbecuing as “a leisure-time sport” that “shall become, on all continents, a lifestyle that promotes peace and connects people.” Although vegans or vegetarians may not agree with such a statement, there is no doubt that grilling meat with one’s family or friends on a sunny weekend still remains a beloved activity around the world. We know about the famous American barbecue, which reaches its apex on July 4, with its beef burgers and pork ribs. But what do they eat during these smoky gatherings, also called “BBQs” or “barbies”, in other countries? If you’re not hungry yet, prepare to be: here is a tour of the world’s best barbecue traditions. Cover photo: Zou Zheng/Xinhua/ZUMA 1. Middle Eastern Mezze Lebanon Kebab meats are very popular throughout much of the Middle East, and in some form or another, in more and more places around the world. In Lebanon, barbecues take the form of grilled pitas served with meat kebabs and hummus. The whole set, which almost systematically comes with mixed nuts, is called Mezze, a type of cuisine found around the former Ottoman Empire. Mezze is often paired with Arak, an anise-flavored liquor. Photo: Karan Jain 2. Rainbow Nation Braai South Africa The South African barbecue, called the braai (from the Afrikaans word for roasted meat...braaivleis), is so popular in the Rainbow Nation that they have a National Braai Day, on September 24. The standard meats used in braais consists of pork and beef sausages (boerewors), chicken or lamb skewers (sosaties) and jerky meats (biltongs). They are often served with pap, a popular porridge similar to polenta, and traditional South African wine. Like most barbecues, braais are, before anything else, social gatherings that take place in parks or in gardens. The braaier position (head chef) is also very coveted. Traditionally, women rarely take care of the cooking, which is left to men, and instead prepare the pap, salads and desserts. Photo: Anacleto Rapping/ZUMA 3. Auzzie Sausage Sizzle Australia As unbelievable as it may sound, most Australians have never actually said Put another shrimp on the barbie! while grilling next to the Sydney Opera House. In fact, most people Down Under use the word prawn instead of shrimp. It is true, though, that barbies are extremely popular in sunny Australia and besides indeed cooking shrimp, the Australian sausage sizzle, a sausage served on a slice of white bread or in a bread roll, is often fired up during such events, served with ketchup, mustard and barbecued onions. Photo: Dmitry Valberg 4. Seoul Food South Korea Korean barbecues, called Gogigui (meat roasting), are most likely to take place indoors, at home or in a restaurant. The meat is cooked at the diners table on gas or charcoal grills that are built into the table itself. Gogigui participants will often eat cuts of beef, pork and chicken, which have been marinated in a garlic-soy sauce mixture. Gogigui food has become part of the grease-friendly student food around the world. In Korea, it is typically served with endless side dishes and followed by ice creal or a shot of soju, a rice liquor. Photo: Jirka Matousek 5. Latin Asado Argentina The asado, just like meat, is very popular in the whole of South America, but, before anything else, it is Argentinas national dish. The meats, usually marinated, are served like courses: first sausages and organs, then ribs, steak, chicken and goat, all accompanied by salad, bread and grilled vegetables. Whole animals are also sometimes strectched out and smoked over an open fire pit. They are served with dippings called chimichurri. Photo: Luis Argerich 6. Tatar Shashlyk Russia The Cossacks are said to have borrowed the word shashlyk (skewered meat) from the Crimean Tatars in the 16th century. But it was in the early 1900s that the shashlyk were truly popular in Russian restaurants, before becoming traditional street food in the 1920s. Shashlyk, now often made up of pork or beef, are either all-meat skewers or have pieces of fat and vegetables in between. They are traditionally cooked on a grill called a mangal. Photo: paukru 7. Texan BBQ United States Barbecues in the U.S. vary widely, often according to the state. And sometimes even within a state. In Texas, for instance, where grilling is no joke, barbecuing can be broken down into four regions: Central, South, East and West Texas. People in Central Texas will typically hold barbecues at noon. They will serve beef ribs, brisket, chicken, pork ribs, sausages and sometimes clod, all with a numerous side dips. While eating, conversation topics will often be about the quality of the meat. In East Texas, barbecues are mostly made up of chopped beef or pork served on a bun, which will be heavily covered in spicy sauce. The West Texas barbecue is sometimes referred to as cowboy style, due to the more direct heat method used to cook meat. It includes similar meats to those used in Central Texas but is also typically served with onion rings and apricot puree. In South Texas, barbecues are influenced by Mexican flavors due to the states proximity with their southern neighbor. Hence the strong presence of ranching, fajitas and cows heads in the local culinary traditions.
Posted on: Wed, 16 Jul 2014 02:30:01 +0000