Barbecued food is loved the world over
Barbecue is a staple around the world – only you can’t always tell thanks to the fact it goes under different disguises (or rather names – and some of them unpronounceable). There’s no doubt it’s not only prevalent, but loved the world over. Here we list some of the different ways it’s both viewed and practised.
Barbecuing in the Middle East
For the well-known Lebanese writer and chef Greg Malouf, for instance, it all boils down to blistering food over a smoking hot charcoal barbecue grills.
“Barbecuing is definitely my preferred method of cooking,” he said.
“There’s something very unique about the kebabs of the Middle East Turkey and Iran. I love the flames licking the meat, the anticipation, the ceremony of the woodcuts turning to embers and getting the temperature just right; the smoky flavours that go through the meat.”
His method, to guarantee a taste you’ll never forget, is to mix spices such as turmeric, chilli powder, cumin seeds, coriander seeds and ground ginger then make them into a paste.
“I chop up some garlic and put it in a mortar with some sea salt, a teaspoon of spice and… make a fine paste,” he added. “I then smear it over chicken, marinate for a couple of hours and barbecue.”
Barbecuing in India
In India barbecues (or ‘sigri’) were a regular family occurrence for chef Eugene Gomes.
“We would throw chicken tikka on the coals – no grill – and sit around drinking whisky while the meats cooked,” he said “When the meat starts cooking and the spice mixes with the juices from the meat, a nice smoky flavour goes through the meat.”
Barbecuing in Argentina
Norberto Spagnolo, of Adelaide’s Buenos Aires Brasserie grew up with Italian parents who would regularly entertain up to 80 guests with an asado – the Argentinean form of barbecue.
“The animals were cut along the backbone, seasoned with salt and pepper and chimichurri, a very traditional Argentinean savoury sauce of olive oil, lemon juice, garlic and fennel,” he explained.
Barbecuing in Thailand
Chef Kevin Pham travelled to Thailand and doted on that country’s mixture of sweet, spicy and salty flavours. One of his favourite recipes is to mix chopped chicken thighs with 1/4 cup minced lemongrass, two chopped shallots, three cloves of garlic, some chopped chilli, a teaspoon minced turmeric, two tablespoons ground coriander, two teaspoons cumin, three tablespoons dark soy sauce, four tablespoons fish sauce, five tablespoons brown sugar and two tablespoons vegetable oil.
“Marinate for a couple of hours, thread on skewers and then barbecue,” he said.
The popular chef also recommends his mouth watering dish is served up with a peanut sauce.
Barbecuing in Japan
In Japan restaurant customers are treated to a barbecue display where chefs cook barbecue as a form of entertainment. Take creative chef Tetsuya Wakuda for instance. He concentrates on what is known as ‘pure, clean flavours’ and his yakiniku barbecues are a big favourite in Sydney, Australia.
The above all sounds rather delicious, but fear not – you don’t have to go half way round the world to appreciate great grilled food. We’re sure that wherever you’re munching on your particular blend of barbecue cooked food, the pleasure will be all yours!
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