Regional variations of barbecue
Encyclopedia
Barbecue
varies by the type of meat
used, the sauce
, rub
, or other flavorings used, when they are added, the role smoke
plays, the equipment and fuel
used, cooking temperature, and cooking time.
Meat might be ground, as with hamburger
, or processed into sausage
or kebab
s. The meat may be marinated or rubbed with spice
s before cooking, basted with a sauce or oil before cooking, during cooking, after cooking, or any combination of these.
Vinegar-based sauce is typical of Southeastern United States barbecue, while tomato-based sauce is Midwestern and Western United States
style.
, an abbreviation of braaivleis, Afrikaans
for "meat grill" started out as a major social tradition amongst the Afrikaner
people of Southern Africa, though the tradition has since been adopted by South Africans of all ethnic backgrounds.
The word braai is very popular in South Africa; it replaces the standard English word barbecue, which is almost never used in South Africa, except on chips packages. One won't find barbecue wood or wood for the barbecue in the supermarket; instead one will find braaiwood.
is an example of barbecue in Jamaica
.
Taíno
people's method involved slowly cooking meat over a wooden mesh of sticks. In Spanish-speaking islands of the Caribbean, such as Cuba
, the Dominican Republic
, and especially Puerto Rico
, lechon
is a common delicacy. Lechon consists of taking a whole pig, slicing it from the head to tail along the chest and stomach, and slow-grilling the hog as it is turned on a rod.
, pork barbecue is made with a marinade of honey and soy sauce, and cooked in long, narrow strips. This form of barbecue is known as char siu
.
Outdoor barbecues (usually known simply as BBQ) are popular among local residents on short trips to the regional parks in the countryside. These are invariably coal-fired, with meat (usually beef, pork, sausage, or chicken wings) marinated in honey
, then cooked using long, hand-held fork
s. At the same time, foil-wrapped pieces of corn and sweet potato are placed on the hot coals; these take a long time to cook so they are usually eaten at the end of the barbecue. Unlike Western barbecues, everyone gathers around the fire and cook their own food, so the atmosphere is closer to fondue
and hot pot
.
(불고기) is thinly sliced beef
(and sometimes pork
or chicken
) marinated in soy sauce
, sesame oil, garlic
and chili pepper, and cooked on a grill at the table. It is a main course, and is therefore served with rice
and side dishes such as Kimchi
. Bulgogi literally means "fire meat." The more common Korean "BBQ" is called galbi
, which is marinated ribs.
as part of an outdoor activity. Normally, more vegetables and seafood are incorporated than in the US, and soy sauce or soy based sauces are commonly used. Occasionally, the Japanese-style fried noodle "Yakisoba" would be cooked as well. In addition, Jingisukan
, Yakiniku
, Horumonyaki
are famous.
Yakitori
is the Japanese version of shish kebab. Spare ribs
, chicken, and steak are also grilled and glazed with teriyaki sauce.
is popular in several Southeast Asia
n countries: Malaysia, Singapore
, Indonesia
, and the Philippines
. It consists of pieces of meat skewered on bamboo sticks. The meat is marinated in a mixture of spices similar to a curry mix and pulverised peanut. Most common meats are chicken, lamb and beef, and in non-Muslim enclaves, you will also find satay
made from pork and animal offal. Satay is a mainstay of most Malaysian, Indonesian and Singaporean barbecues. Traditional uses only chicken thigh meat cut into strips before they are skewered. Other types of satay include pork, mutton and beef.
After the meat has been cooked over a charcoal flame, it is served with a thick gooey dipping sauce made from the same mixture as the marinade for the meat, a peanut tasting curry like mixture).
In the mountainous regions of North Borneo
, the local Kadazan people's specialities are chicken satay and snake meat satay; the latter, as of 2007, is only available under exceptional circumstances). Before 1990, it was possible to get satay of animals like tapir
, elephants, flying fox, goannas and wild boar. Unfortunately, these animals are now rare and/or endangered.
In the Philippines
, Lechon
is a centrepiece of the main cultural diet. It is extremely rare for any celebratory occasion to lack lechon. Philippine lechon is prepared similarly to that of the Spanish-speaking islands of the Caribbean. The hog is opened from head to tail along the belly, and is slow-grilled turned on a rod over a fire. Even though the Spanish-speaking islands of the Caribbean and the Philippines do not share a common everyday spoken language, it is still referred to with the same pronunciation. This may be due to the fact that both regions were ruled by Spain for several centuries; linguists estimate that some 40% of each various Philippine languages
contains Spanish loanwords).
Barbecue is also the term for skewered pork or chicken, marinated in and basted with a sweetish sauce made from ketchup, pineapple juice, and/or 7-Up. Chicken barbecue is often served with what is popularly known as Java sauce. Bananacue, a dish consisting of plantain
s skewered on a stick similar in style to shish kebab, is also commonly cooked.
Singapore styled BBQ is mostly charcoal fired and Singaporeans roast a variety of Southeast Asian and Western food. Besides satay, other BBQ food include sambal stingray or cuttlefish wrapped in aluminium foil, grilled meat (chicken, pork, beef) and marinated in BBQ sauce commonly made from soya sauce, pepper, salt, sugar and oyster sauce. Taiwanese sausages, chicken franks and sausages are also grilled. Marshmallows skewered using satay sticks is another highlight of a Singaporean barbecue.
The fire starter used is not the typical lighter fluid
or charcoal chimney starter
used in western grills. Instead, the fire starter comes in a box of small rolled up briquette of saw wood dust and wax which is lit and placed under a stack of charcoal briquette.
". They first heat palm-sized stones to a high temperature over the fire and alternate layers of lamb and stone in a pot. The cooking time depends on the amount of lamb used. It is believed that it is good for your health if you hold the stone used for cooking.
Another way of cooking is a "boodog" ("boo" means wrap in Mongolian). Usually marmot
or goats are cooked in this way. There is no pot needed for cooking "boodog", after slaughter and dressing, the innards are put back inside the carcass through a small hole and the whole carcass is cooked over the fire.
The Mongolian barbecue
often found in restaurants is a style of cooking falsely attributed to the mobile lifestyle of nomadic Mongolians. Originating in Taiwan in the mid to late 20th century, the so-called "Mongolian barbecue", a popular dish in American and Canadian Chinese restaurants, consists of thinly sliced lamb, beef, chicken, pork, or other meat, seasonings, vegetables, and noodles, or a combination thereof, which is quickly cooked over a flat circular metal surface that has been heated.
is a form of barbecue, particularly focusing on baking, that is common in Afghanistan
, Pakistan
and northern India
. Grilling is also popular, and uses many spices native to the local land, especially the many variations of Curry
blends.
is a key part of the Mediterranean barbecue style, as it is in the region's cuisine. The most common items cooked are chicken, beef steaks, souvlaki
s/brochette
s, halloumi
cheese, and pita bread, and may be grilled, baked, or both. In addition, some dishes combine grilling with braising for more variety. Often, barbecue meat items are marinated with olive oil and citrus
juice mixtures, and then garnished with various herbs and spices; basic persillade
and several variations are often put on top of the meat.
and raclette
.
s from the shoulder) and poultry. Regional festivals feature grilled items ranging from eel to trout, whole sides of pork or beef, chicken, and duck. Smoking is common practice in German butchering, but pure smoke-based techniques have not yet entered popular practice. Barbecue variations are also popular among the immigrant communities in Germany
, with notable traditions of outdoor grilling in Germany developed by immigrants and visitors from the United States of America, Turkey, Greece, other Balkan States, and among the German-speaking emigrants from the states of the former Soviet Union.
implements traits of traditional Scandinavian gourmet cuisines. In addition to more traditional meats such as chicken, beef, lamb, and pork, wild game are common, especially venison
. A sauce made from Juniper berries
is often put on top of the meats when served.
is the Russian version of shish kebab, and like all other international variants, is cooked on a grill. Sausages are also commonly grilled over an open flame, and Chicken Kiev
and pierogi
es are baked in ovens, after which sometimes they can be grilled.
cooking and eating style, common in both the United Kingdom
and Ireland
. Many homes in both countries have a barbecue
, usually located in the home's back garden. Most popular are steel-built "kettle" and range-style barbecues, with wheels to facilitate moving the barbecue. Due to the typically wet weather of the climate of the British Isles
, during the autumn and winter, many British and Irish people store their barbecues in a garden shed or garage, although permanent brick barbecues are also common.
In recent times, barbecue cook-off competitions are beginning to take place in the United Kingdom and Ireland, similar to those in the United States. Some of these barbecue competitions also allow teams from both countries to compete against each other. Similar competitions are also held in Canada, continental Europe, and Australia.
The most common foods cooked on a British-style barbecue are chicken
, hamburger
s, sausage
s, beef steak
s, shish kebabs, and vegetarian soya
or quorn
based products, and can be grilled, baked, or a combination of both. Such vegetarian products require extra attention due to their lower fat content and thus tendency to stick, as well as their weaker structure due to the manufacturing process of such foods. Less common food items include fish
, prawn
s, lobster
, halloumi
(cheese), corn-on-the-cob, squashes, potato
es, plantain
s, asparagus
, beetroot
s, pork fillets, pork patties, and pork or beef ribs
. Similar to the United States, barbecue sauce
is sometimes spread onto the meat while it is cooking. All the major supermarket chains now offer a range of barbecue products, although availability is usually limited to the duration of the "barbecue season" (late spring to early autumn).
Barbecue in the UK is mostly influenced by traditional English, Scottish, and Welsh cuisines. However, as modern British cuisine
as a whole is also heavily influenced by its multi-ethnic minority communities, British barbecue draws on traditions from Continental Western European, Scandinavian, and Mediterranean cuisines, and to a lesser extent, Middle Eastern, Asian, Oceanian, and Oriental cuisines. For example, the barbecue sauce may contain Juniper berries
, and persillade
may also be put on top of the meat as a garnish. Overall, British barbecue is similar to a mix of American, Australian, German, Scandinavian, and Mediterranean styles.
The Irish have their own tradition of barbecue which is influenced by traditional Irish cuisine. In addition to meat and vegetables, potatoes, a staple in Irish cuisine, are also cooked. Barbecue sauce is spread onto the meat while cooking, which can either be grilled, baked, or both. The Irish barbecue style is similar to a mix of American, UK, and Australian styles.
ern Kebab
s made from beef and lamb, beef steaks, chicken, or non-pork sausage
s are popular barbecue dishes in the region. Mangal, Arabic for a grill, is the act of grilling meat on coals outdoors and also known as "On the fire" (Hebrew: Al Ha'esh על האש). Barbecue is very popular in Israel, especially in Yom Ha'atzmaut
(Israel Independence day), celebrated with picnics and mangal. The meat is eaten with pita bread, Tehini
paste, Hummus
, Arabi salad, Tabouli
, and other salads. Al tazaj
is a Shish Taoouq chain throughout the region.
has various types. The main one is koobideh kabob, which is seasoned ground beef that is skewered and barbecued outside on a charcoal flame. There is also a marinated chicken kabob called joojeh kabob and a filet mignon steak kabob, called kabob barg. Both are skewered as well. All three main types of Persian kabob are usually served with Iranian style saffron rice and salad Shirazi, but can also be eaten with middle eastern lavash
bread.
or the family meal at home.
The big holidays for barbecuing and picnicking are the Memorial Day
weekend and the Fourth of July Independence Day celebration. Americans barbecue meats such as chicken, beef, lamb, and pork, and also fish and vegetables. In addition, during the fall and winter holidays, people in the southern regions of the country also tend to barbecue whole turkeys. Barbecue cookoff competitions are very common throughout the southern half of the country, and more recently have gained exposure in the northern part of the mainland country and into Hawaii and even Canada and beyond.
called the practise "weird". Therefore "barbecue" (in one sense) cannot said to be a deeply-held Canadian tradition. Yet by the late 1950s the barbecue, once a fad, had become a permanent part of Canadian summers.
Canadian barbecue takes many influences from its American neighbour, but also takes influences from British, Central European, and Euro-Mediterranean barbecue styles. The most common items cooked on a Canadian barbecue are chicken, burgers, ribs, steaks, sausages, and shish kebabs. Barbecue sauce
is either brushed on when the meats are cooking, or before the meats are served. As in the United States, barbecue cook-off competitions are quite common. Barbecue cookouts, either pit-smoking, baking, grilling (charbroiling, gridironing, or griddling), or braising (by putting a broth-filled pot on top of a charbroil-grill or gridiron-grill), can also be combined with picnic
s, again the same as in the United States.
Regional varieties are present between provinces
, as well as regionally within provinces. Since mass consumer society allows once traditional local products to be sold in all regions, these are to be considered stereotypical examples only. British Columbian barbecues would most likely feature salmon and chicken cooked indirectly on a cedar
plank, a method indigenous to the Pacific coast
. Those of the Prairie Provinces would like feature beef steak
s and sausage. Ontario
barbecues are more likely to contain bbq ribs
and burgers. Quebec
-style barbecue draws closer and greater influences in style from European and Mediterranean grilling, baking, and braising traditions and Louisiana barbecue, which likewise is also distinct from the barbecue styles of the rest of the American Deep South
due to the influences of the unique regional cuisines of the state: Cajun cuisine
and Louisiana Creole cuisine
, which both descend from French and other Central European and Euro-Mediterranean cuisines. In addition to rubs and sauces, the meats are marinated in various mixtures containing olive oil
and citrus
juices, persillade
is often added as a garnish, and meat skewers, called brochette
s (French) or souvlaki
s (Greek), are also very common.
is a traditional earthen barbecue tradition. Carne asada
(literally meaning "roasted meat") consists of marinated cuts of beef rubbed with salt and pepper, and then grilled. Normally, it is accompanied with tortillas and grilled onions and bell peppers sometimes as well. This dish is now extremely popular in the entire country; although it is widely believed to have originated in the northern part of Mexico, it is now found almost everywhere in Mexico and the southwestern U.S.
Additionally, there are several other types of meats that are barbecued in Mexico, depending on the geographic region. In the northern part of the country, Cabrito is a popular barbecue dish, which consists of an entire kid goat, minus head, hooves and entrails (except the kidneys), slowly grilled/smoked on an open charcoal grill. The kidneys release a strong desired flavor as the carcass is slowly cooking over the fire. A somewhat similar dish popular all over the country is barbacoa
, which is sheep meat slowly cooked over an open flame, or more traditionally, in a fire pit. Also, like in many other places in Latin America, there is a strong tradition in Mexico of preparing pollo asado (roasted halved chicken) on mesquite charcoal-fired grills after the chicken meat has been marinated overnight in an often secretly-guarded-recipe adobo
sauce.
In addition to carne asada, there are several types of beef, chicken and pork, as well as sausages (such as (chorizo
, moronga
, etc) that are grilled during back yard or picnic-style events, commonly referred to as "parrilladas". Some types of vegetables may be grilled alongside the meat, most commonly green onions, bell peppers and chile peppers, commonly referred to in Mexico as chiles toreados, or "bull-fought chiles". Quesadillas often and tortillas always accompany the consumption of grilled meat at these events, as well as soft drinks for children and alcoholic beverages for adults.
is a technique for cooking
cuts of meat
, usually consisting of beef
alongside various other meats, which are cooked on a grill
(parrilla) or open fire
. It is considered the traditional dish of Argentina
, Uruguay
, Paraguay
, Chile
and southern Brazil
.
, Paraguay
and Uruguay
some alternatives are the asado al disco and asado al horno de barro, specially in the countryside. The recipe doesn't change, only the way of cooking the meat and ofalls. In the asado al disco the worn out disc of a plough is used. Being metallic and concave, three or four metallic legs are welded and with hot coal or lumber below it is easily transformed into a very effective grill. Meat and ofalls are put in spiral, in such a way that the fat naturally slips to the center, preserving the meat for being fried. Chili pepper
s and onions are usually put next to the edge, so that they gradually release their juices on the meat. The asado al horno de barro differs from traditional asado, as an horno
(adobe oven) is used. These primitive ovens are a common view in Argentine estancias
, and their primary function is to bake bread, but they are well suited for roasting meat. Pork
suckling and, less commonly, lamb are served, as they are more unlikely to get dry. Though not technically a grill, it is a very traditional way of cooking that still requires the great skills of an asador and the gathering of family and friends, which are the essence of asado. Moreover, the smoky flavour and tenderness of this dish are very appreciated.
, is the cooking style which translates roughly from the Portuguese
for barbecue
. Many Brazilian restaurants called Churrascaria
s in Brazil and abroad serve churrasco.
, the local version of the asado is usually accompanied with pebre
, a local condiment made from puree
d herbs, garlic and hot peppers; in many ways similar to chimichurri
.
n, and Polynesia
n islands, and every country and culture has its own version of earth oven
barbecue cuisine. Some of the most legendary and continuously-practiced examples can be found in South Pacific
Oceania
.
Tahiti
ans call their earth oven barbecue a Hima’a. A thousand miles away in the Marquesas Islands
, there’s the Umu
. With many tropical islands' styles of barbecue, the meat is marinated, glazed with a savory sauce, and adorned with local tropical fruits.
barbecue of Kalua
in an underground oven
called an Imu, and the Luau
, of the Native Hawaiians
. It was brought to international attention by 20th century tourism to the Hawaiian islands
.
barbecues are a popular summer pastime. Coin-operated or free public gas or electric barbecues are common in city park
s. While Australian barbecue uses similar seasonings to its American counterpart, smoking or sugary sauces are used less often. More commonly meat is marinated for flavour and then is cooked on a hot plate
or grill. Australian barbecues tend to be either all hot-plate or half and half hot-plate/grill. The barbecuing of prawn
s ("shrimp
" in the USA) has become increasingly popular in Australia but was not popular at the time of the American TV commercial
featuring Australian actor Paul Hogan
.
Barbecues are also common in fund raising for schools and local communities, where sausages and onions are served on white bread with barbecue sauce
or ketchup
. These are most often referred to as "Sausage Sizzles".
. As well as being a common feature in gardens of New Zealanders, barbecues are also found at most campsites and many beaches throughout the country. Foods cooked include beef, lamb, pork, fresh fish, crayfish
, shellfish, and vegetables. Sausages are a well liked and demanded element of barbecues, and as in Australia "sausage sizzles" are one of the most common form of fundraiser
. New Zealand barbecue is similar to a mix of American, British, Australian, South African and Pacific Island styles.
New Zealand’s Maori have the hangi
, a type of earth oven cooked on special occasions. Multi-cultural society in New Zealand has also led to Indian/Pakistani, East Asian, South American and Middle Eastern cuisines all influencing the flavours and types of food found at a barbecue.
Barbecue
Barbecue or barbeque , used chiefly in the United States, Canada, the United Kingdom, New Zealand and Australia is a method and apparatus for cooking meat, poultry and occasionally fish with the heat and hot smoke of a fire, smoking wood, or hot coals of...
varies by the type of meat
Meat
Meat is animal flesh that is used as food. Most often, this means the skeletal muscle and associated fat and other tissues, but it may also describe other edible tissues such as organs and offal...
used, the sauce
Sauce
In cooking, a sauce is liquid, creaming or semi-solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to another dish. Sauce is a French word taken from the Latin salsus, meaning salted...
, rub
Spice rub
Spice rub is any mixture of ground spices that is made for the purpose of being rubbed on raw food before the food is cooked. The spice rub forms a coat on the food. The food can be marinated in the spice rub for some time for the flavors to incorporate into the food or it can be cooked...
, or other flavorings used, when they are added, the role smoke
Smoke
Smoke is a collection of airborne solid and liquid particulates and gases emitted when a material undergoes combustion or pyrolysis, together with the quantity of air that is entrained or otherwise mixed into the mass. It is commonly an unwanted by-product of fires , but may also be used for pest...
plays, the equipment and fuel
Fuel
Fuel is any material that stores energy that can later be extracted to perform mechanical work in a controlled manner. Most fuels used by humans undergo combustion, a redox reaction in which a combustible substance releases energy after it ignites and reacts with the oxygen in the air...
used, cooking temperature, and cooking time.
Meat might be ground, as with hamburger
Hamburger
A hamburger is a sandwich consisting of a cooked patty of ground meat usually placed inside a sliced bread roll...
, or processed into sausage
Sausage
A sausage is a food usually made from ground meat , mixed with salt, herbs, and other spices, although vegetarian sausages are available. The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Typically, a sausage is formed in a casing traditionally made...
or kebab
Kebab
Kebab is a wide variety of meat dishes originating in Middle East and later on adopted by the Middle East, and Asia Minor, and now found worldwide. In English, kebab with no qualification generally refers more specifically to shish kebab served on the skewer...
s. The meat may be marinated or rubbed with spice
Spice rub
Spice rub is any mixture of ground spices that is made for the purpose of being rubbed on raw food before the food is cooked. The spice rub forms a coat on the food. The food can be marinated in the spice rub for some time for the flavors to incorporate into the food or it can be cooked...
s before cooking, basted with a sauce or oil before cooking, during cooking, after cooking, or any combination of these.
Vinegar-based sauce is typical of Southeastern United States barbecue, while tomato-based sauce is Midwestern and Western United States
Western United States
.The Western United States, commonly referred to as the American West or simply "the West," traditionally refers to the region comprising the westernmost states of the United States. Because the U.S. expanded westward after its founding, the meaning of the West has evolved over time...
style.
South Africa
The braaiBraai
The word braaivleis is Afrikaans for "grilled meat."The word braai is Afrikaans for "barbecue" or "grill" and is a social custom in South Africa, Botswana, Namibia, Lesotho, Zimbabwe and Zambia. The term originated with the Afrikaner people, but has since been adopted by South Africans of many...
, an abbreviation of braaivleis, Afrikaans
Afrikaans
Afrikaans is a West Germanic language, spoken natively in South Africa and Namibia. It is a daughter language of Dutch, originating in its 17th century dialects, collectively referred to as Cape Dutch .Afrikaans is a daughter language of Dutch; see , , , , , .Afrikaans was historically called Cape...
for "meat grill" started out as a major social tradition amongst the Afrikaner
Afrikaner
Afrikaners are an ethnic group in Southern Africa descended from almost equal numbers of Dutch, French and German settlers whose native tongue is Afrikaans: a Germanic language which derives primarily from 17th century Dutch, and a variety of other languages.-Related ethno-linguistic groups:The...
people of Southern Africa, though the tradition has since been adopted by South Africans of all ethnic backgrounds.
The word braai is very popular in South Africa; it replaces the standard English word barbecue, which is almost never used in South Africa, except on chips packages. One won't find barbecue wood or wood for the barbecue in the supermarket; instead one will find braaiwood.
Jamaica
Jamaican Jerk ChickenJamaican jerk spice
Jerk is a style of cooking native to Jamaica in which meat is dry-rubbed or wet marinated with a very hot spice mixture called Jamaican jerk spice. Jerk seasoning is traditionally applied to pork and chicken. Modern recipes also apply jerk spice mixes to fish, shrimp, shellfish, beef, sausage,...
is an example of barbecue in Jamaica
Jamaica
Jamaica is an island nation of the Greater Antilles, in length, up to in width and 10,990 square kilometres in area. It is situated in the Caribbean Sea, about south of Cuba, and west of Hispaniola, the island harbouring the nation-states Haiti and the Dominican Republic...
.
The Bahamas
Bahamian barbecue is similar to Pacific Islander, Hawaiian, mainland American, UK, and Australian styles.Cuba, the Dominican Republic, and Puerto Rico
The indigenous NativeIndigenous peoples of the Americas
The indigenous peoples of the Americas are the pre-Columbian inhabitants of North and South America, their descendants and other ethnic groups who are identified with those peoples. Indigenous peoples are known in Canada as Aboriginal peoples, and in the United States as Native Americans...
Taíno
Taíno people
The Taínos were pre-Columbian inhabitants of the Bahamas, Greater Antilles, and the northern Lesser Antilles. It is thought that the seafaring Taínos are relatives of the Arawak people of South America...
people's method involved slowly cooking meat over a wooden mesh of sticks. In Spanish-speaking islands of the Caribbean, such as Cuba
Cuba
The Republic of Cuba is an island nation in the Caribbean. The nation of Cuba consists of the main island of Cuba, the Isla de la Juventud, and several archipelagos. Havana is the largest city in Cuba and the country's capital. Santiago de Cuba is the second largest city...
, the Dominican Republic
Dominican Republic
The Dominican Republic is a nation on the island of La Hispaniola, part of the Greater Antilles archipelago in the Caribbean region. The western third of the island is occupied by the nation of Haiti, making Hispaniola one of two Caribbean islands that are shared by two countries...
, and especially Puerto Rico
Puerto Rico
Puerto Rico , officially the Commonwealth of Puerto Rico , is an unincorporated territory of the United States, located in the northeastern Caribbean, east of the Dominican Republic and west of both the United States Virgin Islands and the British Virgin Islands.Puerto Rico comprises an...
, lechon
Lechon
Lechón is a pork dish in several regions of the world, most specifically Spain and its former colonial possessions throughout the world. The word lechón originated from the Spanish term leche ; thus lechón refers to a suckling pig that is roasted...
is a common delicacy. Lechon consists of taking a whole pig, slicing it from the head to tail along the chest and stomach, and slow-grilling the hog as it is turned on a rod.
Other Caribbean islands
Barbecue is also popular in all the Caribbean islands, each with their own traditions.Hong Kong
In Hong KongHong Kong
Hong Kong is one of two Special Administrative Regions of the People's Republic of China , the other being Macau. A city-state situated on China's south coast and enclosed by the Pearl River Delta and South China Sea, it is renowned for its expansive skyline and deep natural harbour...
, pork barbecue is made with a marinade of honey and soy sauce, and cooked in long, narrow strips. This form of barbecue is known as char siu
Char siu
Char siu , otherwise known as barbecued meat in China or Chinese-flavored barbecued meat outside China, is a popular way to flavor and prepare pork in Cantonese cuisine. It is classified as a type of siu mei, Cantonese roasted meat...
.
Outdoor barbecues (usually known simply as BBQ) are popular among local residents on short trips to the regional parks in the countryside. These are invariably coal-fired, with meat (usually beef, pork, sausage, or chicken wings) marinated in honey
Honey
Honey is a sweet food made by bees using nectar from flowers. The variety produced by honey bees is the one most commonly referred to and is the type of honey collected by beekeepers and consumed by humans...
, then cooked using long, hand-held fork
Fork
As a piece of cutlery or kitchenware, a fork is a tool consisting of a handle with several narrow tines on one end. The fork, as an eating utensil, has been a feature primarily of the West, whereas in East Asia chopsticks have been more prevalent...
s. At the same time, foil-wrapped pieces of corn and sweet potato are placed on the hot coals; these take a long time to cook so they are usually eaten at the end of the barbecue. Unlike Western barbecues, everyone gathers around the fire and cook their own food, so the atmosphere is closer to fondue
Fondue
Fondue is a Swiss dish of melted cheese served in a communal pot over a spirit lamp , and eaten by dipping long-stemmed forks with bread into the cheese...
and hot pot
Hot pot
Hot pot , less commonly Chinese fondue or steamboat, refers to several East Asian varieties of stew, consisting of a simmering metal pot of stock at the center of the dining table. While the hot pot is kept simmering, ingredients are placed into the pot and are cooked at the table...
.
Korea
BulgogiBulgogi
Bulgogi is a Korean dish that usually consists of marinated barbecued beef, although chicken or pork may also be used. It is listed at number 23 on World's 50 most delicious foods readers' poll complied by CNN Go in 2011.-Etymology:...
(불고기) is thinly sliced beef
Beef
Beef is the culinary name for meat from bovines, especially domestic cattle. Beef can be harvested from cows, bulls, heifers or steers. It is one of the principal meats used in the cuisine of the Middle East , Australia, Argentina, Brazil, Europe and the United States, and is also important in...
(and sometimes pork
Pork
Pork is the culinary name for meat from the domestic pig , which is eaten in many countries. It is one of the most commonly consumed meats worldwide, with evidence of pig husbandry dating back to 5000 BC....
or chicken
Chicken
The chicken is a domesticated fowl, a subspecies of the Red Junglefowl. As one of the most common and widespread domestic animals, and with a population of more than 24 billion in 2003, there are more chickens in the world than any other species of bird...
) marinated in soy sauce
Soy sauce
Soy sauce is a condiment produced by fermenting soybeans with Aspergillus oryzae or Aspergillus sojae molds, along with water and salt...
, sesame oil, garlic
Garlic
Allium sativum, commonly known as garlic, is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and rakkyo. Dating back over 6,000 years, garlic is native to central Asia, and has long been a staple in the Mediterranean region, as well as a frequent...
and chili pepper, and cooked on a grill at the table. It is a main course, and is therefore served with rice
Rice
Rice is the seed of the monocot plants Oryza sativa or Oryza glaberrima . As a cereal grain, it is the most important staple food for a large part of the world's human population, especially in East Asia, Southeast Asia, South Asia, the Middle East, and the West Indies...
and side dishes such as Kimchi
Kimchi
Kimchi , also spelled gimchi, kimchee, or kim chee, is a traditional fermented Korean dish made of vegetables with varied seasonings. There are hundreds of varieties of kimchi made with a main vegetable ingredient such as napa cabbage, radish, green onions or cucumber. It is the most common...
. Bulgogi literally means "fire meat." The more common Korean "BBQ" is called galbi
Galbi
Galbi or kalbi generally refers to a variety of gui or grilled dishes in Korean cuisine that is made with marinated beef short ribs in a ganjang-based sauce . In the Korean language, galbi literally means "rib" and can often indicate uncooked ribs...
, which is marinated ribs.
Japan
Barbecueing is very popular in JapanJapan
Japan is an island nation in East Asia. Located in the Pacific Ocean, it lies to the east of the Sea of Japan, China, North Korea, South Korea and Russia, stretching from the Sea of Okhotsk in the north to the East China Sea and Taiwan in the south...
as part of an outdoor activity. Normally, more vegetables and seafood are incorporated than in the US, and soy sauce or soy based sauces are commonly used. Occasionally, the Japanese-style fried noodle "Yakisoba" would be cooked as well. In addition, Jingisukan
Jingisukan
is a Japanese grilled mutton dish prepared on a convex metal skillet or other grill. The dish is particularly popular on the northern island of Hokkaidō and Thailand.-Etymology:...
, Yakiniku
Yakiniku
Yakiniku , meaning "grilled meat", is a Japanese term which, in its broadest sense, refers to grilled meat dishes. The present style of yakiniku restaurants are derived from the Korean restaurants in Osaka and Tokyo which were opened around 1945....
, Horumonyaki
Horumonyaki
Horumonyaki is a kind of Japanese cuisine made from beef or pork offal of Korean origin. The name horumon originates from the Kansai dialect term hōrumon , literally meaning "discarded goods". Horumonyaki has the reputation of being "stamina building" food....
are famous.
Yakitori
Yakitori
, grilled chicken, is commonly a Japanese type of skewered chicken. The term Yakitori can also refer to skewered food in general. Kushiyaki , is a formal term that encompasses both poultry and non-poultry items, skewered and grilled...
is the Japanese version of shish kebab. Spare ribs
Spare ribs
Spare ribs are a variety of pork ribs and beef ribs, cooked and eaten in various cuisines around the world. They are the most inexpensive cut of pork and beef ribs. They are a long cut from the lower portion of the pig or cattle, specifically the belly and breastbone, behind the shoulder, and...
, chicken, and steak are also grilled and glazed with teriyaki sauce.
Southeast Asia
SataySatay
Satay , or sate, is a dish of marinated, skewered and grilled meat, served with a sauce. Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are...
is popular in several Southeast Asia
Southeast Asia
Southeast Asia, South-East Asia, South East Asia or Southeastern Asia is a subregion of Asia, consisting of the countries that are geographically south of China, east of India, west of New Guinea and north of Australia. The region lies on the intersection of geological plates, with heavy seismic...
n countries: Malaysia, Singapore
Singapore
Singapore , officially the Republic of Singapore, is a Southeast Asian city-state off the southern tip of the Malay Peninsula, north of the equator. An island country made up of 63 islands, it is separated from Malaysia by the Straits of Johor to its north and from Indonesia's Riau Islands by the...
, Indonesia
Indonesia
Indonesia , officially the Republic of Indonesia , is a country in Southeast Asia and Oceania. Indonesia is an archipelago comprising approximately 13,000 islands. It has 33 provinces with over 238 million people, and is the world's fourth most populous country. Indonesia is a republic, with an...
, and the Philippines
Philippines
The Philippines , officially known as the Republic of the Philippines , is a country in Southeast Asia in the western Pacific Ocean. To its north across the Luzon Strait lies Taiwan. West across the South China Sea sits Vietnam...
. It consists of pieces of meat skewered on bamboo sticks. The meat is marinated in a mixture of spices similar to a curry mix and pulverised peanut. Most common meats are chicken, lamb and beef, and in non-Muslim enclaves, you will also find satay
Satay
Satay , or sate, is a dish of marinated, skewered and grilled meat, served with a sauce. Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are...
made from pork and animal offal. Satay is a mainstay of most Malaysian, Indonesian and Singaporean barbecues. Traditional uses only chicken thigh meat cut into strips before they are skewered. Other types of satay include pork, mutton and beef.
After the meat has been cooked over a charcoal flame, it is served with a thick gooey dipping sauce made from the same mixture as the marinade for the meat, a peanut tasting curry like mixture).
In the mountainous regions of North Borneo
North Borneo
North Borneo was a British protectorate under the sovereign North Borneo Chartered Company from 1882 to 1946. After the war it became a crown colony of Great Britain from 1946 to 1963, known in this time as British North Borneo. It is located on the northeastern end of the island of Borneo. It is...
, the local Kadazan people's specialities are chicken satay and snake meat satay; the latter, as of 2007, is only available under exceptional circumstances). Before 1990, it was possible to get satay of animals like tapir
Tapir
A Tapir is a large browsing mammal, similar in shape to a pig, with a short, prehensile snout. Tapirs inhabit jungle and forest regions of South America, Central America, and Southeast Asia. There are four species of Tapirs: the Brazilian Tapir, the Malayan Tapir, Baird's Tapir and the Mountain...
, elephants, flying fox, goannas and wild boar. Unfortunately, these animals are now rare and/or endangered.
Philippines
Philippines
The Philippines , officially known as the Republic of the Philippines , is a country in Southeast Asia in the western Pacific Ocean. To its north across the Luzon Strait lies Taiwan. West across the South China Sea sits Vietnam...
, Lechon
Lechon
Lechón is a pork dish in several regions of the world, most specifically Spain and its former colonial possessions throughout the world. The word lechón originated from the Spanish term leche ; thus lechón refers to a suckling pig that is roasted...
is a centrepiece of the main cultural diet. It is extremely rare for any celebratory occasion to lack lechon. Philippine lechon is prepared similarly to that of the Spanish-speaking islands of the Caribbean. The hog is opened from head to tail along the belly, and is slow-grilled turned on a rod over a fire. Even though the Spanish-speaking islands of the Caribbean and the Philippines do not share a common everyday spoken language, it is still referred to with the same pronunciation. This may be due to the fact that both regions were ruled by Spain for several centuries; linguists estimate that some 40% of each various Philippine languages
Philippine languages
The Philippine languages are a 1991 proposal by Robert Blust that all the languages of the Philippines and northern Sulawesi—except Sama–Bajaw and a few languages of Palawan—form a subfamily of Austronesian languages...
contains Spanish loanwords).
Barbecue is also the term for skewered pork or chicken, marinated in and basted with a sweetish sauce made from ketchup, pineapple juice, and/or 7-Up. Chicken barbecue is often served with what is popularly known as Java sauce. Bananacue, a dish consisting of plantain
Plantain
Plantain is the common name for herbaceous plants of the genus Musa. The fruit they produce is generally used for cooking, in contrast to the soft, sweet banana...
s skewered on a stick similar in style to shish kebab, is also commonly cooked.
Singapore
In the city state of Singapore, barbecue or BBQ, as it is commonly known as, is a common feature in social gatherings, but a less common feature of a typical Singaporean’s daily lifestyle and diet. Majority of Singaporeans live in government aided apartments or HDB flats. A lack of open spaces at home results in BBQ gatherings in parks or chalets. The Singapore National Parks rents out barbecue pits that are placed in popular parks like the East Coast Park. Other parks that offer barbecue pits to the public include Punggol Park, Pasir Ris Park, West Coast Park, Changi Beach Park, Sembawang Park and Pulau Ubin.Singapore styled BBQ is mostly charcoal fired and Singaporeans roast a variety of Southeast Asian and Western food. Besides satay, other BBQ food include sambal stingray or cuttlefish wrapped in aluminium foil, grilled meat (chicken, pork, beef) and marinated in BBQ sauce commonly made from soya sauce, pepper, salt, sugar and oyster sauce. Taiwanese sausages, chicken franks and sausages are also grilled. Marshmallows skewered using satay sticks is another highlight of a Singaporean barbecue.
The fire starter used is not the typical lighter fluid
Charcoal lighter fluid
Charcoal lighter fluid is a volatile mixture of petroleum distillates, like butane, sold to accelerate the ignition of charcoal in a barbecue grill. It can be used both with lump charcoal and briquettes. Lighter-fluid infused briquettes, such as Kingsford® Match Light® instant charcoal briquets,...
or charcoal chimney starter
Chimney starter
A chimney starter, also called a charcoal chimney, is a device that is used to set either lump charcoal or charcoal briquettes alight. It is usually a steel cylinder about 8" in diameter and about 12 to 18 inches tall...
used in western grills. Instead, the fire starter comes in a box of small rolled up briquette of saw wood dust and wax which is lit and placed under a stack of charcoal briquette.
Mongolia
Nomadic Mongolians have several barbecue methods, one of which is "KhorkhogKhorkhog
Khorkhog is a traditional Mongolian barbecue dish and an authentic example of Mongolian cuisine. Khorkhog is made by cooking pieces of meat inside a container which also contains hot stones and water, and is often also heated from the outside.-Preparation:...
". They first heat palm-sized stones to a high temperature over the fire and alternate layers of lamb and stone in a pot. The cooking time depends on the amount of lamb used. It is believed that it is good for your health if you hold the stone used for cooking.
Another way of cooking is a "boodog" ("boo" means wrap in Mongolian). Usually marmot
Marmot
The marmots are a genus, Marmota, of squirrels. There are 14 species in this genus.Marmots are generally large ground squirrels. Those most often referred to as marmots tend to live in mountainous areas such as the Alps, northern Apennines, Eurasian steppes, Carpathians, Tatras, and Pyrenees in...
or goats are cooked in this way. There is no pot needed for cooking "boodog", after slaughter and dressing, the innards are put back inside the carcass through a small hole and the whole carcass is cooked over the fire.
The Mongolian barbecue
Mongolian barbecue
Mongolian barbecue is a stir fried dish that was developed in Taiwanese restaurants in the 1970s. Meat and vegetables are cooked in large, round, solid iron griddles at temperatures of up to 300 °C...
often found in restaurants is a style of cooking falsely attributed to the mobile lifestyle of nomadic Mongolians. Originating in Taiwan in the mid to late 20th century, the so-called "Mongolian barbecue", a popular dish in American and Canadian Chinese restaurants, consists of thinly sliced lamb, beef, chicken, pork, or other meat, seasonings, vegetables, and noodles, or a combination thereof, which is quickly cooked over a flat circular metal surface that has been heated.
India and Pakistan
The tandoorTandoor
A tandoor is a cylindrical clay oven used in cooking and baking. The tandoor is used for cooking in Azerbaijan, India, Turkey, Iran, Armenia, Georgia, Pakistan, Uzbekistan, Afghanistan, the Balkans, the Middle East, and Central Asia, as well as Burma and Bangladesh.The heat for a tandoor was...
is a form of barbecue, particularly focusing on baking, that is common in Afghanistan
Afghanistan
Afghanistan , officially the Islamic Republic of Afghanistan, is a landlocked country located in the centre of Asia, forming South Asia, Central Asia and the Middle East. With a population of about 29 million, it has an area of , making it the 42nd most populous and 41st largest nation in the world...
, Pakistan
Pakistan
Pakistan , officially the Islamic Republic of Pakistan is a sovereign state in South Asia. It has a coastline along the Arabian Sea and the Gulf of Oman in the south and is bordered by Afghanistan and Iran in the west, India in the east and China in the far northeast. In the north, Tajikistan...
and northern India
India
India , officially the Republic of India , is a country in South Asia. It is the seventh-largest country by geographical area, the second-most populous country with over 1.2 billion people, and the most populous democracy in the world...
. Grilling is also popular, and uses many spices native to the local land, especially the many variations of Curry
Curry
Curry is a generic description used throughout Western culture to describe a variety of dishes from Indian, Pakistani, Bangladeshi, Sri Lankan, Thai or other Southeast Asian cuisines...
blends.
Western Mediterranean
Barbecuing is popular in Mediterranean countries. It is influenced by traditional Mediterranean cuisine. Olive oilOlive oil
Olive oil is an oil obtained from the olive , a traditional tree crop of the Mediterranean Basin. It is commonly used in cooking, cosmetics, pharmaceuticals, and soaps and as a fuel for traditional oil lamps...
is a key part of the Mediterranean barbecue style, as it is in the region's cuisine. The most common items cooked are chicken, beef steaks, souvlaki
Souvlaki
Souvlaki or souvlakia is a popular Greek fast food consisting of small pieces of meat and sometimes vegetables grilled on a skewer. It may be served on the skewer for eating out of hand, in a pita sandwich with garnishes and sauces, or on a dinner plate, often with fried potatoes...
s/brochette
Brochette
In cooking, en brochette refers to food cooked, and sometimes served, on brochettes, or skewers. The French term generally applies to French cuisine, while other terms like shish kebab, satay, or souvlaki describe the same technique in other cuisines...
s, halloumi
Halloumi
Halloumi is a traditional Cypriot cheese that is also popular in Sweden and the rest of the Middle East and Greece, and is now produced in many countries and regions around the world...
cheese, and pita bread, and may be grilled, baked, or both. In addition, some dishes combine grilling with braising for more variety. Often, barbecue meat items are marinated with olive oil and citrus
Citrus
Citrus is a common term and genus of flowering plants in the rue family, Rutaceae. Citrus is believed to have originated in the part of Southeast Asia bordered by Northeastern India, Myanmar and the Yunnan province of China...
juice mixtures, and then garnished with various herbs and spices; basic persillade
Persillade
Persillade is a sauce or seasoning mixture of parsley chopped together with seasonings including garlic, herbs, oil, and vinegar.In its simplest form, just parsley and garlic, it is a common ingredient in many dishes, part of a sauté cook's mise en place...
and several variations are often put on top of the meat.
The Alps
A traditional cooking method of the French and Swiss Alps similar that has recently been commercialized is pierade or cooking meats on a hot stone, usually communally and directly on the serving table. This type of cooking is in no way limited to the Alps, but is associated with it and with other rustic or communal methods of cooking like fondueFondue
Fondue is a Swiss dish of melted cheese served in a communal pot over a spirit lamp , and eaten by dipping long-stemmed forks with bread into the cheese...
and raclette
Raclette
Raclette is both a type of cheese and a Swiss and French dish based on heating the cheese and scraping off the melted part.-Cheese:Raclette is a semi-firm, cow's milk cheese - most commonly used for melting...
.
Germany
Germans are enthusiastic about their version of barbecue, grilling ("Grillen"), especially in the summertime. It is the one area of traditional home cooking that is a predominantly male activity. Germans grill over charcoal or, increasingly, gas, and grilled meats include all of the local sausage variations as well as steaks (especially marinated pork steakPork steak
Pork steaks are cut from the shoulder of the pig. This is the same cut of meat most commonly used for pulled pork, and can be quite tough without long cooking times due to the high amount of collagen in the meat...
s from the shoulder) and poultry. Regional festivals feature grilled items ranging from eel to trout, whole sides of pork or beef, chicken, and duck. Smoking is common practice in German butchering, but pure smoke-based techniques have not yet entered popular practice. Barbecue variations are also popular among the immigrant communities in Germany
Germany
Germany , officially the Federal Republic of Germany , is a federal parliamentary republic in Europe. The country consists of 16 states while the capital and largest city is Berlin. Germany covers an area of 357,021 km2 and has a largely temperate seasonal climate...
, with notable traditions of outdoor grilling in Germany developed by immigrants and visitors from the United States of America, Turkey, Greece, other Balkan States, and among the German-speaking emigrants from the states of the former Soviet Union.
Scandinavia
Barbecue in ScandinaviaScandinavia
Scandinavia is a cultural, historical and ethno-linguistic region in northern Europe that includes the three kingdoms of Denmark, Norway and Sweden, characterized by their common ethno-cultural heritage and language. Modern Norway and Sweden proper are situated on the Scandinavian Peninsula,...
implements traits of traditional Scandinavian gourmet cuisines. In addition to more traditional meats such as chicken, beef, lamb, and pork, wild game are common, especially venison
Venison
Venison is the meat of a game animal, especially a deer but also other animals such as antelope, wild boar, etc.-Etymology:The word derives from the Latin vēnor...
. A sauce made from Juniper berries
Juniper berry
A juniper berry is the female seed cone produced by the various species of junipers. It is not a true berry but a cone with unusually fleshy and merged scales, which give it a berry-like appearance. The cones from a handful of species, especially Juniperus communis, are used as a spice,...
is often put on top of the meats when served.
Russia
ShashlikShashlik
Shashlyk or Shashlik , is a form of Shish kebab popular throughout Israel, Lithuania, former Soviet Union, Iran, Mongolia, and parts of central Europe. Shashlyk is originally lamb depending on local preferences and religious observances...
is the Russian version of shish kebab, and like all other international variants, is cooked on a grill. Sausages are also commonly grilled over an open flame, and Chicken Kiev
Chicken Kiev
Chicken Kiev is a popular dish of boneless chicken breast pounded and rolled around cold garlic butter with herbs, then breaded and either fried or baked.-Etymology:...
and pierogi
Pierogi
Pierogi are dumplings of unleavened dough - first boiled, then they are baked or fried usually in butter with onions - traditionally stuffed with potato filling, sauerkraut, ground meat, cheese, or fruit...
es are baked in ovens, after which sometimes they can be grilled.
United Kingdom and Ireland
Barbecuing is a popular al frescoAl fresco dining
Al Fresco dining is eating outside . In temperate climates it is especially popular in the summer months when temperatures and weather are most favorable. It is a style of dining that is casual and often party-like in its atmosphere...
cooking and eating style, common in both the United Kingdom
United Kingdom
The United Kingdom of Great Britain and Northern IrelandIn the United Kingdom and Dependencies, other languages have been officially recognised as legitimate autochthonous languages under the European Charter for Regional or Minority Languages...
and Ireland
Ireland
Ireland is an island to the northwest of continental Europe. It is the third-largest island in Europe and the twentieth-largest island on Earth...
. Many homes in both countries have a barbecue
Barbecue
Barbecue or barbeque , used chiefly in the United States, Canada, the United Kingdom, New Zealand and Australia is a method and apparatus for cooking meat, poultry and occasionally fish with the heat and hot smoke of a fire, smoking wood, or hot coals of...
, usually located in the home's back garden. Most popular are steel-built "kettle" and range-style barbecues, with wheels to facilitate moving the barbecue. Due to the typically wet weather of the climate of the British Isles
British Isles
The British Isles are a group of islands off the northwest coast of continental Europe that include the islands of Great Britain and Ireland and over six thousand smaller isles. There are two sovereign states located on the islands: the United Kingdom of Great Britain and Northern Ireland and...
, during the autumn and winter, many British and Irish people store their barbecues in a garden shed or garage, although permanent brick barbecues are also common.
In recent times, barbecue cook-off competitions are beginning to take place in the United Kingdom and Ireland, similar to those in the United States. Some of these barbecue competitions also allow teams from both countries to compete against each other. Similar competitions are also held in Canada, continental Europe, and Australia.
The most common foods cooked on a British-style barbecue are chicken
Chicken
The chicken is a domesticated fowl, a subspecies of the Red Junglefowl. As one of the most common and widespread domestic animals, and with a population of more than 24 billion in 2003, there are more chickens in the world than any other species of bird...
, hamburger
Hamburger
A hamburger is a sandwich consisting of a cooked patty of ground meat usually placed inside a sliced bread roll...
s, sausage
Sausage
A sausage is a food usually made from ground meat , mixed with salt, herbs, and other spices, although vegetarian sausages are available. The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Typically, a sausage is formed in a casing traditionally made...
s, beef steak
Steak
A steak is a cut of meat . Most are cut perpendicular to the muscle fibers, improving the perceived tenderness of the meat. In North America, steaks are typically served grilled, pan-fried, or broiled. The more tender cuts from the loin and rib are cooked quickly, using dry heat, and served whole...
s, shish kebabs, and vegetarian soya
Soybean
The soybean or soya bean is a species of legume native to East Asia, widely grown for its edible bean which has numerous uses...
or quorn
Quorn
Quorn is the leading brand of mycoprotein food product in the UK and Ireland. The mycoprotein used to produce Quorn is extracted from a fungus, Fusarium venenatum, which is grown in large vats....
based products, and can be grilled, baked, or a combination of both. Such vegetarian products require extra attention due to their lower fat content and thus tendency to stick, as well as their weaker structure due to the manufacturing process of such foods. Less common food items include fish
Fish
Fish are a paraphyletic group of organisms that consist of all gill-bearing aquatic vertebrate animals that lack limbs with digits. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish, as well as various extinct related groups...
, prawn
Prawn
Prawns are decapod crustaceans of the sub-order Dendrobranchiata. There are 540 extant species, in seven families, and a fossil record extending back to the Devonian...
s, lobster
Lobster
Clawed lobsters comprise a family of large marine crustaceans. Highly prized as seafood, lobsters are economically important, and are often one of the most profitable commodities in coastal areas they populate.Though several groups of crustaceans are known as lobsters, the clawed lobsters are most...
, halloumi
Halloumi
Halloumi is a traditional Cypriot cheese that is also popular in Sweden and the rest of the Middle East and Greece, and is now produced in many countries and regions around the world...
(cheese), corn-on-the-cob, squashes, potato
Potato
The potato is a starchy, tuberous crop from the perennial Solanum tuberosum of the Solanaceae family . The word potato may refer to the plant itself as well as the edible tuber. In the region of the Andes, there are some other closely related cultivated potato species...
es, plantain
Plantain
Plantain is the common name for herbaceous plants of the genus Musa. The fruit they produce is generally used for cooking, in contrast to the soft, sweet banana...
s, asparagus
Asparagus
Asparagus officinalis is a spring vegetable, a flowering perennialplant species in the genus Asparagus. It was once classified in the lily family, like its Allium cousins, onions and garlic, but the Liliaceae have been split and the onion-like plants are now in the family Amaryllidaceae and...
, beetroot
Beetroot
The beetroot, also known as the table beet, garden beet, red beet or informally simply as beet, is one of the many cultivated varieties of beets and arguably the most commonly encountered variety in North America, Central America and Britain.-Consumption:The usually deep-red roots of beetroot are...
s, pork fillets, pork patties, and pork or beef ribs
Ribs (food)
Ribs of beef, lamb, venison, and pork are a cut of meat. The term ribs usually refers to the less meaty part of the chops, often cooked as a slab .They can be roasted, grilled, baked, braised, or smoked....
. Similar to the United States, barbecue sauce
Barbecue sauce
Barbecue sauce is a flavoring sauce or condiment ranging from watery to very thick consistency. As the name implies, it was created as an accompaniment to barbecued foods. While it can be applied to any food, it usually tops meat after cooking or during barbecuing, grilling, or baking...
is sometimes spread onto the meat while it is cooking. All the major supermarket chains now offer a range of barbecue products, although availability is usually limited to the duration of the "barbecue season" (late spring to early autumn).
Barbecue in the UK is mostly influenced by traditional English, Scottish, and Welsh cuisines. However, as modern British cuisine
British cuisine
English cuisine encompasses the cooking styles, traditions and recipes associated with England. It has distinctive attributes of its own, but also shares much with wider British cuisine, largely due to the importation of ingredients and ideas from places such as North America, China, and India...
as a whole is also heavily influenced by its multi-ethnic minority communities, British barbecue draws on traditions from Continental Western European, Scandinavian, and Mediterranean cuisines, and to a lesser extent, Middle Eastern, Asian, Oceanian, and Oriental cuisines. For example, the barbecue sauce may contain Juniper berries
Juniper berry
A juniper berry is the female seed cone produced by the various species of junipers. It is not a true berry but a cone with unusually fleshy and merged scales, which give it a berry-like appearance. The cones from a handful of species, especially Juniperus communis, are used as a spice,...
, and persillade
Persillade
Persillade is a sauce or seasoning mixture of parsley chopped together with seasonings including garlic, herbs, oil, and vinegar.In its simplest form, just parsley and garlic, it is a common ingredient in many dishes, part of a sauté cook's mise en place...
may also be put on top of the meat as a garnish. Overall, British barbecue is similar to a mix of American, Australian, German, Scandinavian, and Mediterranean styles.
The Irish have their own tradition of barbecue which is influenced by traditional Irish cuisine. In addition to meat and vegetables, potatoes, a staple in Irish cuisine, are also cooked. Barbecue sauce is spread onto the meat while cooking, which can either be grilled, baked, or both. The Irish barbecue style is similar to a mix of American, UK, and Australian styles.
Arabia and Eastern Mediterranean
Shish Taoouq, the Middle EastMiddle East
The Middle East is a region that encompasses Western Asia and Northern Africa. It is often used as a synonym for Near East, in opposition to Far East...
ern Kebab
Kebab
Kebab is a wide variety of meat dishes originating in Middle East and later on adopted by the Middle East, and Asia Minor, and now found worldwide. In English, kebab with no qualification generally refers more specifically to shish kebab served on the skewer...
s made from beef and lamb, beef steaks, chicken, or non-pork sausage
Sausage
A sausage is a food usually made from ground meat , mixed with salt, herbs, and other spices, although vegetarian sausages are available. The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Typically, a sausage is formed in a casing traditionally made...
s are popular barbecue dishes in the region. Mangal, Arabic for a grill, is the act of grilling meat on coals outdoors and also known as "On the fire" (Hebrew: Al Ha'esh על האש). Barbecue is very popular in Israel, especially in Yom Ha'atzmaut
Yom Ha'atzmaut
Yom Ha'atzmaut commemorates Israel's declaration of Independence in 1948. It is celebrated on 5 Iyar according to the Hebrew calendar. Yom Ha'atzmaut is preceded by Yom Hazikaron, the Israeli Fallen Soldiers and Victims of Terrorism Remembrance Day.-History:...
(Israel Independence day), celebrated with picnics and mangal. The meat is eaten with pita bread, Tehini
Téhini
-References:*This article was initially created from French Wikipedia...
paste, Hummus
Hummus
Hummus is high in iron and vitamin C and also has significant amounts of folate and vitamin B6. The chickpeas make it a good source of protein and dietary fiber; the tahini consists mostly of sesame seeds, which are an excellent source of the amino acid methionine, complementing the proteins in the...
, Arabi salad, Tabouli
Tabouli
Tabbouleh ouli) is a Levantine Arab salad traditionally made of bulgur, tomato, cucumber, and finely chopped parsley and mint, often including onion and garlic, seasoned with olive oil, lemon juice and salt...
, and other salads. Al tazaj
Al Tazaj
Al Tazaj is a BBQ chicken fast food casual dining Arabic restaurant chain restaurant headquartered in Jeddah, Saudi Arabia, but has since expanded to many countries in the Middle East.-History:...
is a Shish Taoouq chain throughout the region.
Iran
Persian-style kabobKebab
Kebab is a wide variety of meat dishes originating in Middle East and later on adopted by the Middle East, and Asia Minor, and now found worldwide. In English, kebab with no qualification generally refers more specifically to shish kebab served on the skewer...
has various types. The main one is koobideh kabob, which is seasoned ground beef that is skewered and barbecued outside on a charcoal flame. There is also a marinated chicken kabob called joojeh kabob and a filet mignon steak kabob, called kabob barg. Both are skewered as well. All three main types of Persian kabob are usually served with Iranian style saffron rice and salad Shirazi, but can also be eaten with middle eastern lavash
Lavash
Lavash is a soft, thin flatbread popular in several countries of the northern parts of the Middle-East and the southern parts of the Caucasus.Traditionally the dough is rolled out flat and slapped against the hot walls of a clay oven....
bread.
United States
Although regional differences in barbecue are influencing one another more, as are many other aspects of regional culture, some traditions remain. The U.S. has a range of contemporary suburban barbecue equipment and styles, which often consist of either baking, grilling (charbroiling, gridironing, or griddling), braising (by putting a broth-filled pot on top of a charbroil-grill or gridiron-grill), or smoking various meats (depending on the various cuts). Many Americans in cooler regions have barbecues only throughout the warm seasons, or all year in the South and California, with barbecue cookouts part of a picnicPicnic
In contemporary usage, a picnic can be defined simply as a pleasure excursion at which a meal is eaten outdoors , ideally taking place in a beautiful landscape such as a park, beside a lake or with an interesting view and possibly at a public event such as before an open air theatre performance,...
or the family meal at home.
The big holidays for barbecuing and picnicking are the Memorial Day
Memorial Day
Memorial Day is a United States federal holiday observed on the last Monday of May. Formerly known as Decoration Day, it originated after the American Civil War to commemorate the fallen Union soldiers of the Civil War...
weekend and the Fourth of July Independence Day celebration. Americans barbecue meats such as chicken, beef, lamb, and pork, and also fish and vegetables. In addition, during the fall and winter holidays, people in the southern regions of the country also tend to barbecue whole turkeys. Barbecue cookoff competitions are very common throughout the southern half of the country, and more recently have gained exposure in the northern part of the mainland country and into Hawaii and even Canada and beyond.
Canada
Meats have been cooked over open flames by the Aboriginal peoples of Canada since the beginning of the human habitation of North America. US-style barbecue culture is a recent import to Canada, having been introduced only following the Second World War. Its arrival coincided with the commercially-driven popularization of a type of "domestic masculinity" for middle-class suburban fathers in the 1950s. This was a sharp break with the Canadian tradition, however, and as late as 1955 an article in Maclean'sMaclean's
Maclean's is a Canadian weekly news magazine, reporting on Canadian issues such as politics, pop culture, and current events.-History:Founded in 1905 by Toronto journalist/entrepreneur Lt.-Col. John Bayne Maclean, a 43-year-old trade magazine publisher who purchased an advertising agency's in-house...
called the practise "weird". Therefore "barbecue" (in one sense) cannot said to be a deeply-held Canadian tradition. Yet by the late 1950s the barbecue, once a fad, had become a permanent part of Canadian summers.
Canadian barbecue takes many influences from its American neighbour, but also takes influences from British, Central European, and Euro-Mediterranean barbecue styles. The most common items cooked on a Canadian barbecue are chicken, burgers, ribs, steaks, sausages, and shish kebabs. Barbecue sauce
Barbecue sauce
Barbecue sauce is a flavoring sauce or condiment ranging from watery to very thick consistency. As the name implies, it was created as an accompaniment to barbecued foods. While it can be applied to any food, it usually tops meat after cooking or during barbecuing, grilling, or baking...
is either brushed on when the meats are cooking, or before the meats are served. As in the United States, barbecue cook-off competitions are quite common. Barbecue cookouts, either pit-smoking, baking, grilling (charbroiling, gridironing, or griddling), or braising (by putting a broth-filled pot on top of a charbroil-grill or gridiron-grill), can also be combined with picnic
Picnic
In contemporary usage, a picnic can be defined simply as a pleasure excursion at which a meal is eaten outdoors , ideally taking place in a beautiful landscape such as a park, beside a lake or with an interesting view and possibly at a public event such as before an open air theatre performance,...
s, again the same as in the United States.
Regional varieties are present between provinces
Provinces and territories of Canada
The provinces and territories of Canada combine to make up the world's second-largest country by area. There are ten provinces and three territories...
, as well as regionally within provinces. Since mass consumer society allows once traditional local products to be sold in all regions, these are to be considered stereotypical examples only. British Columbian barbecues would most likely feature salmon and chicken cooked indirectly on a cedar
Cedar wood
Cedar wood comes from several different trees that grow in different parts of the world, and may have different uses.* California incense-cedar, from Calocedrus decurrens, is the primary type of wood used for making pencils...
plank, a method indigenous to the Pacific coast
British Columbia Coast
The British Columbia Coast or BC Coast is Canada's western continental coastline on the Pacific Ocean. The usage is synonymous with the term West Coast of Canada....
. Those of the Prairie Provinces would like feature beef steak
Steak
A steak is a cut of meat . Most are cut perpendicular to the muscle fibers, improving the perceived tenderness of the meat. In North America, steaks are typically served grilled, pan-fried, or broiled. The more tender cuts from the loin and rib are cooked quickly, using dry heat, and served whole...
s and sausage. Ontario
Ontario
Ontario is a province of Canada, located in east-central Canada. It is Canada's most populous province and second largest in total area. It is home to the nation's most populous city, Toronto, and the nation's capital, Ottawa....
barbecues are more likely to contain bbq ribs
Pork ribs
Pork ribs are a cut of pork popular in North American and Asian cuisines. The ribcage of a domestic pig, meat and bones together, is cut into usable pieces, prepared by smoking, grilling, or baking – usually with a sauce, often barbecue – and then served....
and burgers. Quebec
Quebec
Quebec or is a province in east-central Canada. It is the only Canadian province with a predominantly French-speaking population and the only one whose sole official language is French at the provincial level....
-style barbecue draws closer and greater influences in style from European and Mediterranean grilling, baking, and braising traditions and Louisiana barbecue, which likewise is also distinct from the barbecue styles of the rest of the American Deep South
Deep South
The Deep South is a descriptive category of the cultural and geographic subregions in the American South. Historically, it is differentiated from the "Upper South" as being the states which were most dependent on plantation type agriculture during the pre-Civil War period...
due to the influences of the unique regional cuisines of the state: Cajun cuisine
Cajun cuisine
Cajun cuisine is the style of cooking named for the French-speaking Acadian or "Cajun" immigrants deported by the British from Acadia in Canada to the Acadiana region of Louisiana, USA. It is what could be called a rustic cuisine — locally available ingredients predominate, and preparation...
and Louisiana Creole cuisine
Louisiana Creole cuisine
Louisiana Creole cuisine is a style of cooking originating in Louisiana which blends French, Spanish, Portuguese, Italian, Greek, Asian Indian, Native American, and African influences, as well as general Southern cuisine...
, which both descend from French and other Central European and Euro-Mediterranean cuisines. In addition to rubs and sauces, the meats are marinated in various mixtures containing olive oil
Olive oil
Olive oil is an oil obtained from the olive , a traditional tree crop of the Mediterranean Basin. It is commonly used in cooking, cosmetics, pharmaceuticals, and soaps and as a fuel for traditional oil lamps...
and citrus
Citrus
Citrus is a common term and genus of flowering plants in the rue family, Rutaceae. Citrus is believed to have originated in the part of Southeast Asia bordered by Northeastern India, Myanmar and the Yunnan province of China...
juices, persillade
Persillade
Persillade is a sauce or seasoning mixture of parsley chopped together with seasonings including garlic, herbs, oil, and vinegar.In its simplest form, just parsley and garlic, it is a common ingredient in many dishes, part of a sauté cook's mise en place...
is often added as a garnish, and meat skewers, called brochette
Brochette
In cooking, en brochette refers to food cooked, and sometimes served, on brochettes, or skewers. The French term generally applies to French cuisine, while other terms like shish kebab, satay, or souvlaki describe the same technique in other cuisines...
s (French) or souvlaki
Souvlaki
Souvlaki or souvlakia is a popular Greek fast food consisting of small pieces of meat and sometimes vegetables grilled on a skewer. It may be served on the skewer for eating out of hand, in a pita sandwich with garnishes and sauces, or on a dinner plate, often with fried potatoes...
s (Greek), are also very common.
Mexico
In Mexico the HornoHorno
Horno is a mud adobe-built outdoor oven used by Native Americans and early settlers of North America. Originally introduced to the Iberian Peninsula by the Moors, it was quickly adopted and carried to all Spanish-occupied lands. The horno has a beehive shape and uses wood as the only heat source...
is a traditional earthen barbecue tradition. Carne asada
Carne asada
In Mexican cuisine, "Carne asada" is an item that consists of thin beef steak. The meat can be marinated by rubbing with olive oil and salt or with spice rubs such as lemon and pepper or garlic salt, lime, or Worcestershire sauce, before being cooked on a grill. The meat can be served alone or...
(literally meaning "roasted meat") consists of marinated cuts of beef rubbed with salt and pepper, and then grilled. Normally, it is accompanied with tortillas and grilled onions and bell peppers sometimes as well. This dish is now extremely popular in the entire country; although it is widely believed to have originated in the northern part of Mexico, it is now found almost everywhere in Mexico and the southwestern U.S.
Additionally, there are several other types of meats that are barbecued in Mexico, depending on the geographic region. In the northern part of the country, Cabrito is a popular barbecue dish, which consists of an entire kid goat, minus head, hooves and entrails (except the kidneys), slowly grilled/smoked on an open charcoal grill. The kidneys release a strong desired flavor as the carcass is slowly cooking over the fire. A somewhat similar dish popular all over the country is barbacoa
Barbacoa
Barbacoa is a form of cooking meat that originated in the Caribbean with the Taíno people, from which the term "barbecue" derives. In contemporary Mexico it generally refers to meats or a whole sheep slow-cooked over an open fire, or more traditionally, in a hole dug in the ground covered with...
, which is sheep meat slowly cooked over an open flame, or more traditionally, in a fire pit. Also, like in many other places in Latin America, there is a strong tradition in Mexico of preparing pollo asado (roasted halved chicken) on mesquite charcoal-fired grills after the chicken meat has been marinated overnight in an often secretly-guarded-recipe adobo
Adobo
Adobo is the immersion of raw food into a preparation, in the form of a stock , of different components, including paprika , oregano, salt, garlic, and vinegar — mixed according to the place of origin and the food with which it is intended to be used—primarily to preserve and enhance the flavor of...
sauce.
In addition to carne asada, there are several types of beef, chicken and pork, as well as sausages (such as (chorizo
Chorizo
Chorizo is a term encompassing several types of pork sausages originating from the Iberian Peninsula.In English, it is usually pronounced , , or , but sometimes ....
, moronga
Moronga
Moronga, rellena, or morcilla is a sausage made of pig's blood. It is found in Cuba, Puerto Rico, Central America and Mexican cuisine. Spices, herbs , onions and chile peppers are added and then boiled in the pig's intestines for several hours. It is served in a sauce, either "chile rojo" or "chile...
, etc) that are grilled during back yard or picnic-style events, commonly referred to as "parrilladas". Some types of vegetables may be grilled alongside the meat, most commonly green onions, bell peppers and chile peppers, commonly referred to in Mexico as chiles toreados, or "bull-fought chiles". Quesadillas often and tortillas always accompany the consumption of grilled meat at these events, as well as soft drinks for children and alcoholic beverages for adults.
South America
AsadoAsado
Asado is a term used both for a range of barbecue techniques and the social event of having or attending a barbecue in Argentina, Uruguay, Paraguay, Chile and southern Brazil. In the former countries asado is also the standard word for barbecue. An asado usually consists of beef alongside various...
is a technique for cooking
Cooking
Cooking is the process of preparing food by use of heat. Cooking techniques and ingredients vary widely across the world, reflecting unique environmental, economic, and cultural traditions. Cooks themselves also vary widely in skill and training...
cuts of meat
Meat
Meat is animal flesh that is used as food. Most often, this means the skeletal muscle and associated fat and other tissues, but it may also describe other edible tissues such as organs and offal...
, usually consisting of beef
Beef
Beef is the culinary name for meat from bovines, especially domestic cattle. Beef can be harvested from cows, bulls, heifers or steers. It is one of the principal meats used in the cuisine of the Middle East , Australia, Argentina, Brazil, Europe and the United States, and is also important in...
alongside various other meats, which are cooked on a grill
Grilling
Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below.Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat quickly and meat that has already been cut into slices...
(parrilla) or open fire
Fire
Fire is the rapid oxidation of a material in the chemical process of combustion, releasing heat, light, and various reaction products. Slower oxidative processes like rusting or digestion are not included by this definition....
. It is considered the traditional dish of Argentina
Argentina
Argentina , officially the Argentine Republic , is the second largest country in South America by land area, after Brazil. It is constituted as a federation of 23 provinces and an autonomous city, Buenos Aires...
, Uruguay
Uruguay
Uruguay ,officially the Oriental Republic of Uruguay,sometimes the Eastern Republic of Uruguay; ) is a country in the southeastern part of South America. It is home to some 3.5 million people, of whom 1.8 million live in the capital Montevideo and its metropolitan area...
, Paraguay
Paraguay
Paraguay , officially the Republic of Paraguay , is a landlocked country in South America. It is bordered by Argentina to the south and southwest, Brazil to the east and northeast, and Bolivia to the northwest. Paraguay lies on both banks of the Paraguay River, which runs through the center of the...
, Chile
Chile
Chile ,officially the Republic of Chile , is a country in South America occupying a long, narrow coastal strip between the Andes mountains to the east and the Pacific Ocean to the west. It borders Peru to the north, Bolivia to the northeast, Argentina to the east, and the Drake Passage in the far...
and southern Brazil
Brazil
Brazil , officially the Federative Republic of Brazil , is the largest country in South America. It is the world's fifth largest country, both by geographical area and by population with over 192 million people...
.
Argentina, Uruguay and Paraguay
In ArgentinaArgentina
Argentina , officially the Argentine Republic , is the second largest country in South America by land area, after Brazil. It is constituted as a federation of 23 provinces and an autonomous city, Buenos Aires...
, Paraguay
Paraguay
Paraguay , officially the Republic of Paraguay , is a landlocked country in South America. It is bordered by Argentina to the south and southwest, Brazil to the east and northeast, and Bolivia to the northwest. Paraguay lies on both banks of the Paraguay River, which runs through the center of the...
and Uruguay
Uruguay
Uruguay ,officially the Oriental Republic of Uruguay,sometimes the Eastern Republic of Uruguay; ) is a country in the southeastern part of South America. It is home to some 3.5 million people, of whom 1.8 million live in the capital Montevideo and its metropolitan area...
some alternatives are the asado al disco and asado al horno de barro, specially in the countryside. The recipe doesn't change, only the way of cooking the meat and ofalls. In the asado al disco the worn out disc of a plough is used. Being metallic and concave, three or four metallic legs are welded and with hot coal or lumber below it is easily transformed into a very effective grill. Meat and ofalls are put in spiral, in such a way that the fat naturally slips to the center, preserving the meat for being fried. Chili pepper
Chili pepper
Chili pepper is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. The term in British English and in Australia, New Zealand, India, Malaysia and other Asian countries is just chilli without pepper.Chili peppers originated in the Americas...
s and onions are usually put next to the edge, so that they gradually release their juices on the meat. The asado al horno de barro differs from traditional asado, as an horno
Horno
Horno is a mud adobe-built outdoor oven used by Native Americans and early settlers of North America. Originally introduced to the Iberian Peninsula by the Moors, it was quickly adopted and carried to all Spanish-occupied lands. The horno has a beehive shape and uses wood as the only heat source...
(adobe oven) is used. These primitive ovens are a common view in Argentine estancias
Estancias
Estancia or Estância is a Spanish and Brazilian Portuguese term describing a large rural estate with similarities to the English term ranch. The term is used in Argentina, Uruguay and southern Chile...
, and their primary function is to bake bread, but they are well suited for roasting meat. Pork
Pork
Pork is the culinary name for meat from the domestic pig , which is eaten in many countries. It is one of the most commonly consumed meats worldwide, with evidence of pig husbandry dating back to 5000 BC....
suckling and, less commonly, lamb are served, as they are more unlikely to get dry. Though not technically a grill, it is a very traditional way of cooking that still requires the great skills of an asador and the gathering of family and friends, which are the essence of asado. Moreover, the smoky flavour and tenderness of this dish are very appreciated.
Brazil
The barbecue-style meat known as ChurrascoChurrasco
Churrasco is a Portuguese and Spanish term referring to beef or grilled meat more generally, differing across Latin America and Europe, but a prominent feature in the cuisines of Argentina, Brazil, Chile, Nicaragua, Uruguay, and other Latin American countries...
, is the cooking style which translates roughly from the Portuguese
Portuguese language
Portuguese is a Romance language that arose in the medieval Kingdom of Galicia, nowadays Galicia and Northern Portugal. The southern part of the Kingdom of Galicia became independent as the County of Portugal in 1095...
for barbecue
Barbecue
Barbecue or barbeque , used chiefly in the United States, Canada, the United Kingdom, New Zealand and Australia is a method and apparatus for cooking meat, poultry and occasionally fish with the heat and hot smoke of a fire, smoking wood, or hot coals of...
. Many Brazilian restaurants called Churrascaria
Churrascaria
A churrascaria is a Brazilian steakhouse. Churrasco is the cooking style, which translates roughly from the Portuguese for 'barbecue'.-History:...
s in Brazil and abroad serve churrasco.
Chile
In ChileChile
Chile ,officially the Republic of Chile , is a country in South America occupying a long, narrow coastal strip between the Andes mountains to the east and the Pacific Ocean to the west. It borders Peru to the north, Bolivia to the northeast, Argentina to the east, and the Drake Passage in the far...
, the local version of the asado is usually accompanied with pebre
Pebre
Pebre is a Chilean condiment made of coriander, chopped onion, olive oil, garlic and ground or pureed spicy aji peppers. Pebre is most commonly spooned on meat, usually from a barbecue. If you add chopped tomatoes it is called Chancho en piedra....
, a local condiment made from puree
Purée
Purée and mash are general terms for cooked food, usually vegetables or legumes, that have been ground, pressed, blended, and/or sieved to the consistency of a soft creamy paste or thick liquid. Purées of specific foods are often known by specific names, e.g., mashed potatoes or apple sauce...
d herbs, garlic and hot peppers; in many ways similar to chimichurri
Chimichurri
Chimichurri or Chimmichurri is a variant of green sauce, though there is a red version as well , also used as a marinade, for grilled meat...
.
South Pacific islands
Barbecuing is popular in the Australasian, Melanesian, MicronesiaMicronesia
Micronesia is a subregion of Oceania, comprising thousands of small islands in the western Pacific Ocean. It is distinct from Melanesia to the south, and Polynesia to the east. The Philippines lie to the west, and Indonesia to the southwest....
n, and Polynesia
Polynesia
Polynesia is a subregion of Oceania, made up of over 1,000 islands scattered over the central and southern Pacific Ocean. The indigenous people who inhabit the islands of Polynesia are termed Polynesians and they share many similar traits including language, culture and beliefs...
n islands, and every country and culture has its own version of earth oven
Earth oven
An earth oven or cooking pit is one of the most simple and long-used cooking structures . At its simplest, an earth oven is simply a pit in the ground used to trap heat and bake, smoke, or steam food...
barbecue cuisine. Some of the most legendary and continuously-practiced examples can be found in South Pacific
Pacific Ocean
The Pacific Ocean is the largest of the Earth's oceanic divisions. It extends from the Arctic in the north to the Southern Ocean in the south, bounded by Asia and Australia in the west, and the Americas in the east.At 165.2 million square kilometres in area, this largest division of the World...
Oceania
Oceania
Oceania is a region centered on the islands of the tropical Pacific Ocean. Conceptions of what constitutes Oceania range from the coral atolls and volcanic islands of the South Pacific to the entire insular region between Asia and the Americas, including Australasia and the Malay Archipelago...
.
Tahiti
Tahiti
Tahiti is the largest island in the Windward group of French Polynesia, located in the archipelago of the Society Islands in the southern Pacific Ocean. It is the economic, cultural and political centre of French Polynesia. The island was formed from volcanic activity and is high and mountainous...
ans call their earth oven barbecue a Hima’a. A thousand miles away in the Marquesas Islands
Marquesas Islands
The Marquesas Islands enana and Te Fenua `Enata , both meaning "The Land of Men") are a group of volcanic islands in French Polynesia, an overseas collectivity of France in the southern Pacific Ocean. The Marquesas are located at 9° 00S, 139° 30W...
, there’s the Umu
Earth oven
An earth oven or cooking pit is one of the most simple and long-used cooking structures . At its simplest, an earth oven is simply a pit in the ground used to trap heat and bake, smoke, or steam food...
. With many tropical islands' styles of barbecue, the meat is marinated, glazed with a savory sauce, and adorned with local tropical fruits.
Hawaii
The cooking customs of the indigenous peoples of Polynesia became the traditional HawaiianAncient Hawaii
Ancient Hawaii refers to the period of Hawaiian human history preceding the unification of the Kingdom of Hawaii by Kamehameha the Great in 1810. After being first settled by Polynesian long-distance navigators sometime between AD 300–800, a unique culture developed. Diversified agroforestry and...
barbecue of Kalua
Kalua
Kālua is a traditional Hawaiian cooking method that utilizes an imu, a type of underground oven. The word kālua, which literally means "to cook in an underground oven", may also be used to describe the food cooked in this manner, such as kālua pig or kālua turkey, which are commonly served at luau...
in an underground oven
Earth oven
An earth oven or cooking pit is one of the most simple and long-used cooking structures . At its simplest, an earth oven is simply a pit in the ground used to trap heat and bake, smoke, or steam food...
called an Imu, and the Luau
Luau
A luau is a Hawaiian feast. It may feature food, such as poi, kalua pig, poke, lomi salmon, opihi, haupia, and beer; and entertainment, such as Hawaiian music and hula...
, of the Native Hawaiians
Native Hawaiians
Native Hawaiians refers to the indigenous Polynesian people of the Hawaiian Islands or their descendants. Native Hawaiians trace their ancestry back to the original Polynesian settlers of Hawaii.According to the U.S...
. It was brought to international attention by 20th century tourism to the Hawaiian islands
Hawaii
Hawaii is the newest of the 50 U.S. states , and is the only U.S. state made up entirely of islands. It is the northernmost island group in Polynesia, occupying most of an archipelago in the central Pacific Ocean, southwest of the continental United States, southeast of Japan, and northeast of...
.
Australia
In AustraliaAustralia
Australia , officially the Commonwealth of Australia, is a country in the Southern Hemisphere comprising the mainland of the Australian continent, the island of Tasmania, and numerous smaller islands in the Indian and Pacific Oceans. It is the world's sixth-largest country by total area...
barbecues are a popular summer pastime. Coin-operated or free public gas or electric barbecues are common in city park
Park
A park is a protected area, in its natural or semi-natural state, or planted, and set aside for human recreation and enjoyment, or for the protection of wildlife or natural habitats. It may consist of rocks, soil, water, flora and fauna and grass areas. Many parks are legally protected by...
s. While Australian barbecue uses similar seasonings to its American counterpart, smoking or sugary sauces are used less often. More commonly meat is marinated for flavour and then is cooked on a hot plate
Hot plate
A hot plate is a portable self-contained tabletop small appliance that features one, two or more gas burners or electric heating elements. A hot plate can be used as a stand alone appliance, but is often used as a substitute for one of the burners from an oven range or the cook top of a stove...
or grill. Australian barbecues tend to be either all hot-plate or half and half hot-plate/grill. The barbecuing of prawn
Prawn
Prawns are decapod crustaceans of the sub-order Dendrobranchiata. There are 540 extant species, in seven families, and a fossil record extending back to the Devonian...
s ("shrimp
Shrimp
Shrimp are swimming, decapod crustaceans classified in the infraorder Caridea, found widely around the world in both fresh and salt water. Adult shrimp are filter feeding benthic animals living close to the bottom. They can live in schools and can swim rapidly backwards. Shrimp are an important...
" in the USA) has become increasingly popular in Australia but was not popular at the time of the American TV commercial
Shrimp on the barbie
"Shrimp on the barbie" is an often-quoted phrase that originated in a series of television advertisements by the Australian Tourism Commission starring Paul Hogan from 1984 through to 1990. The actual quote spoken by Hogan is "I'll slip an extra shrimp on the barbie for you", and the actual slogan...
featuring Australian actor Paul Hogan
Paul Hogan
Paul Hogan, AM is an Australian actor best known for his role as Michael "Crocodile" Dundee from the Crocodile Dundee film series, for which he won a Golden Globe award.-Early life and career:...
.
Barbecues are also common in fund raising for schools and local communities, where sausages and onions are served on white bread with barbecue sauce
Barbecue sauce
Barbecue sauce is a flavoring sauce or condiment ranging from watery to very thick consistency. As the name implies, it was created as an accompaniment to barbecued foods. While it can be applied to any food, it usually tops meat after cooking or during barbecuing, grilling, or baking...
or ketchup
Ketchup
Ketchup is a sweet-and-tangy condiment typically made from tomatoes, vinegar, sugar or high-fructose corn syrup and an assortment of...
. These are most often referred to as "Sausage Sizzles".
New Zealand
Barbecues are a very popular activity and cuisine in New ZealandNew Zealand
New Zealand is an island country in the south-western Pacific Ocean comprising two main landmasses and numerous smaller islands. The country is situated some east of Australia across the Tasman Sea, and roughly south of the Pacific island nations of New Caledonia, Fiji, and Tonga...
. As well as being a common feature in gardens of New Zealanders, barbecues are also found at most campsites and many beaches throughout the country. Foods cooked include beef, lamb, pork, fresh fish, crayfish
Crayfish
Crayfish, crawfish, or crawdads – members of the superfamilies Astacoidea and Parastacoidea – are freshwater crustaceans resembling small lobsters, to which they are related...
, shellfish, and vegetables. Sausages are a well liked and demanded element of barbecues, and as in Australia "sausage sizzles" are one of the most common form of fundraiser
Fundraiser
A fundraiser is an event or campaign whose primary purpose is to raise money for a cause. See also: fundraising. A fundraiser can also be an individual or company whose primary job is to raise money for a specific charity or non-profit organization...
. New Zealand barbecue is similar to a mix of American, British, Australian, South African and Pacific Island styles.
New Zealand’s Maori have the hangi
Hangi
Hāngi is a traditional New Zealand Māori method of cooking food using heated rocks buried in a pit oven still used for special occasions.To "lay a hāngi" or "put down a hāngi" involves digging a pit in the ground, heating stones in the pit with a large fire, placing baskets of food on top of the...
, a type of earth oven cooked on special occasions. Multi-cultural society in New Zealand has also led to Indian/Pakistani, East Asian, South American and Middle Eastern cuisines all influencing the flavours and types of food found at a barbecue.
See also
- Category - Barbecue
- Category - Earth Ovens