Trying to navigate the nuanced world of barbecue can be confusing, but tasty.
Barbecue traditionsrun deep all over the world.
Therefore, were breaking down different barbecue styles from South Korea to Kansas City.
via generallinguistics.com
Serve it up with some with chimichurri, grilled vegetables, and a glass of red wine.
Brazil Churrasco Style
One of the more basic grilling styles hails from Brazil calledthe Churrasco method.
By skewering the meat, pit masters will then lay it across a grill or open flame.
Then the skewers are used to lift and serve the meat at churrascarias by shaving parts off.
Although the meat is skewered similar to kebabs, the method is different for each.
With so many street food vendors and carts, youll think you died and went to barbecue heaven.
you could find carts loaded with seared, smoked meat, with equally enticing accompaniments.
One element that ties them all together is the sweet and sour tang that is present in Chinese barbecue.
India Tandoori Style
For Indian barbecue, youll have to become one with the earth.
Because in India, aTandoorclay oven is a built into the ground.
As with most Indian food, tandoori BBQ can be spicy if youre not used to heat.
By rubbing fiery sambal sauce over the meat before grilling, the spicy flavors are infused into the dish.
Then to add to the experience, the meat is wrapped in banana leaves before hitting the grill.
Plus all the side dishes and kimchi you could ever ask for.
Plus Japan has several types of grills you’re able to use to barbecue your food.
Because the Mangal style barbecue is so far reaching, there are endless variations of this barbecue style.
However, the most notable are the Russian shasliks, and Turkish shish kebabs.
A Hangi is the oven itself but the name is synonymous for the feast which follows the cooking process.
Philippines Lechon
Over in the Philippines, locals go hog wild over lechon.
Once cooked to perfection, serve the whole hog with some lechon sauce on the side and enjoy!
South Africa Braai
A braai is similar to grilling done anywhere in the world.
And braais are serious business, as seen through their role in celebrating Heritage Day.
Because of this love of chargrilled meat, theres a multitude of regional BBQ to choose from.
Smoking meats typically pork over hickory, pecan, or oak is how Alabama does its BBQ.
Then the meat gets pulled or chopped up high on a roll with coleslaw and pickles.
However, South Carolina is also known for their mustard based barbecue sauce.
Smoked fish, mostly mullet, is the backbone ofFloridian BBQ, and what makes it unique.
They use mostly oak to smoke the fish and then enjoy it with a refreshing cocktail.
Alongside smoked fish, youll find pulled pork here as part of the influx of Cubano culture.
Extremeslow smokingand a dry rub is how they do things in Tennessee.
Many consider this dry style to be the only true way to eat Memphis style barbecue.
Nevertheless, you might also find a tangy tomato based sauce alongside the dry rubs.
Then mix your meat with all the sides and carbs you want.
If you jump over to Western and Central Texas, the focus is more on the meat itself.
Sauces and sides can take away from the star of the show, the meat.
Or maybe you want to learn new tricks in the kitchen.
Do you enjoy pulled pork or pork ribs?
Leave us a comment below and let us know whats on your mind, and on your plate!
