A Guide to Barbecuing Internationally

As a person who grew up in a northern American nation, for most of my existence, I thought of the phrase fish fry as a noun that necessarily meant an outside gathering that, in all likelihood, concerned a grill. (And nearly continuously concerned macaroni salad.) The verb shape became invoked less frequently to fish fry or barbecue, but it meant cooking something on a grill.

As an (age redacted)-year-antique who took a serving job in a New York City restaurant devoted to barbecue types of the American South, I became fast-schooled to keep in mind that both the noun and verb forms had extraordinary meanings: barbecue meant meat that changed into smoked, with perhaps an extensive net inside the definition to catch its attendant side dishes (as an instance, macaroni salad).

One eats barbecue. Full prevent. This may want to suggest pulled beef sandwiches, pork brisket, complete smoked hog, sausages, and so on. From what I should tell you, “barbecuing” changed from rare to nonexistent within the lexicon and just a dumb issue that northerners stated had no relation to REAL barbecue.

While the U.S. is split in its uses of the term, it begs the question, how does the relaxation of the world method fish fry? A little exploration into the etymology shows that barbecue owes its roots to that first-rate American pantheon of barbecue: Florida. (Pause even as all hell breaks loose…) Perhaps not the meme-worthy Florida of late, but rather the early, native Timucua population of the location and Arawak human beings of the Caribbean.

The native term barbecue is translated to mean “a framework of sticks set upon posts.” Now, what does that structure sound like to you? A grill! Via European exploration of the Caribbean, the Spanish term barbacoa changed into born, and from that, we get barbeque. Plenty of different cultures have variations on open-flame cooking, but matters stay constant: meat and warmth. (Out-of-doors and macaroni salad non-obligatory, even though volume and community are frequently habitual subject matters.) Here, we zoom in on one barbecue fashion according to continent or region as a gesture of team spirit at the American barbeque season 2019 genesis.

East Asia: Korean Barbecue (Gogi-gul)

Japan has fantastic, grilled road meat yakitori, and China has savory, marinated char siu strips. However, no other place on the planet beyond the U.S. belongs with the phrase fish fry as an awful lot as Korea. Korean fish fry, or Gogi-Jul, is a system of grilling meat over a charcoal or gas grill in a way that nearly no person else does it: built properly into the desktop, rendering the weather completely inconsequential to the occasion and giving upward thrust to the popularity of Korean barbeque restaurants worldwide. Bulgogi, a marinated beef tenderloin, is the maximum not unusual meat option, and just like the U.S., facet dishes and condiments are huge supporting characters in Korean fish fry.

Central Asia: Indian Tandoori

Another common method to come together to create magic is in the shape of a clay or metal pot containing charcoal or wooden hearth where the beef gets set as near the flame as possible, as is the case in Indian Tandoori. A delicacy popularized by Muslims, the most commonplace protein for the tandoor is foul, frequently marinated in spices and yogurt, tenderizing the meat and helping it keep moisture at some stage in the extraordinarily high-heat cooking technique.

Mediterranean: Turkish Kebab

The Mediterranean weight-reduction plan is frequently noted as one of the healthiest on the earth. Hence, it’s no wonder its barbecue tradition is the best to contain greens routinely. Turkish shish kebabs or şiş keep well are skewered chunks of meat. Generally, lamb and vegetables are cooked on an open grill or mangal. A dry rub or marinade of numerous spices implemented before grilling or smoking is commonplace amongst many types of worldwide barbeque, which includes many traditions within the American South; however, perhaps nobody does it quite like they do in Jamaica. Scotch bonnet peppers and allspice create a pight now sharp and rich profile with layers of smoky taste aided and abetted by using smoke during the sluggish cooking procedure. Fun fact: the term jerk shares etymology with what we call jerky.

Africa: South African Braai

“Braai” is an Afrikaans word that means “grilled meat.” However, as with the phrase “fish fry,” the nuance is much richer than that. Grilled meats are indeed the famous person of the show, mainly a flavorful South African sausage referred to as boerewors; however, potluck-style side dishes and salads are also obligatory components. Like American barbecue, South African braai describes the social custom as the cooking or cooling systems. It is essential to the tradition to warrant its holiday: Braai Day on September 24.

Central America: Mexican Barbacoa

Beyond grills, people who smoke, and tandoor, some other way of approaching outside cooking as a hobby or cooking method is digging yourself a hole. Barbacoa, a technique not unusual in Mexico and other Central and South American countries, includes wrapping large cuts of meats from sheep, red meat, or goat in maguey leaves, then putting them at once in the underground hearth pit. While maximum barbeque methods sell dry-warmness cooking, adding leaves to barbacoa introduces the concept of steam into the fish fry equation. The succulent meat is then pulled apart and frequently served as tacos on a tortilla embellished with onions, cilantro, and lime.

South America: Brazilian Churrasco

The network element of American barbeque traditions has sympathizers in different cultures, especially South African and Australian processes to the hobby; however, in Brazil, we have a kindred spirit wherein some other essential piece of American BBQ way of life is concerned: extent. Suppose you’ve ever wholeheartedly taken on a laughably reasonably priced pile of succulent smoked meats at a fish fry joint within the South. In that case, you will recognize the all-you-can-eat nature of Brazilian Churrasco, which features grilled, skewered meats served tableside until you beg for mercy.


I love cooking and eating food. I always look for new recipes, new foods, and new restaurants. I just love food! My goal is to post interesting and delicious food and share recipes with the world. I have a passion for all types of food; especially Asian cuisine.