Barbecue is one of the distinguishing characteristics of a country’s cuisine, and in many ways, it is also its national pride. Almost every country does this and thinks their approach is the best. It’s not just chefs who think grilling is important, but scientists too. Charles Darwin believes that language and fire are the two greatest achievements of mankind.
No matter where you go, there will be fireworks where there are people. Just light a fire, and a delicious and atmospheric barbecue can start. This is the most primitive way of cooking. With the development of modern industry, the use of fire Barbecue methods have gradually diversified, and various types of grills, barbecue grills, charcoal grills, electric grills, air grills, etc. have been developed. Barbecuing is generally carried out with your best friends. The best way to celebrate, eating around the fire and sharing stories is a ritual today just like the earliest humans. The following are practices around the world.
Malaysia, Singapore and Indonesia
In Malaysia, Singapore and Indonesia, you will find ikan bakar and ayam bakar, grilled fish, stingray or chicken, coated with hot sambal and grilled on banana leaves. Satay is also a distant cousin of a classic kebab, introduced under the influence of Indian and Middle Eastern traders, and seasoned with spice trade products.
Irori, hibachi, robotayaki, yakiniku, sumibiyaki and teppanyaki-there are more ways to grill food in Japan than to poke with a burnt stick. Supporting all of this is Binchotan, the famous Japanese oak charcoal, which emits infrared rays to heat the meat inside while the fire scorches the outside. My favorite is Yakitori. Can produce more than 20 different skewers from one chicken, what’s not to like?
This may be surprising, but China can be said to be a global barbecue power. In almost every major city in the world, you will find authentic Cantonese barbecue restaurants serving roasted pork (roasted pork), char siu (barbecued pork), suckling pig and roast duck. Not to be outdone at home, the lamb kebabs (Xinjiang-style cumin and chili lamb kebabs) from the northern states of China bring hundreds of millions of people to the streets full of tables in the summer. And more than half of the world’s barbecue equipment comes from China. HJMK Haiju kamado ceramic barbecue manufacturer is one of the large ceramic barbecue manufacturers.
In Korea, barbecue is a way of life, and it may be their biggest cooking export. Korean “gogigui” grills a variety of meats, from samgyeopsal (pork belly) and galbi (beef ribs) to the famous barbecue, with plenty of small banchan (side dishes).
From spring to summer, Sweden is in the heat of the grill, even if it is still cold enough outside, you can wear a coat and beanie. Pork sausages are the most popular, but they match salmon, shellfish, vegetables, and thick ham steak marinated in vinegar.
I chose Turkey as the geographic midpoint, but my love for outdoor mangal (barbecue) extends from the Middle East to Russia. Kebabs are the order of the day, whether they are skewers or not. Lamb (or more accurately, lamb) is the main game, but beef, chicken, goat, and seafood are also popular. All this is accompanied by mezze and piles of flatbread.
As mangal-mania moved further east to Central and Eastern Europe, the kebab gave way to its close relative, shashlik. The difference between Shashliks and kebabs is their marinade, which usually contains a lot of onions in acidic and alcoholic liquids (such as vinegar and wine), and includes woody herbs or sweet paprika. mangal with shashliks is a typical part of the Russian villa (country house) experience-mushroom foraging, guitar playing, and barbecue on bituminous coals.
Africa and the Middle East
South African barbecue is a meat monument. From beef and lamb to ostrich and springbok, sosaties (huge skewers, usually flavored with Malay-influenced spices and sweet fruit chutney), and thick boerewors rolls-all of which are grilled on charcoal and sprinkled Served with barbecue sauce, a fragrant barbecue salt is so delicious that it has not become popular anywhere.
Al-haesh (also known as mangal) is an important part of Israeli culture, especially around Israel’s Independence Day. The food is endless, from pargyiot (chicken thighs), hearts and wings to lamb shishliks, beef sausages, steaks and ribs. It’s all served with quartered pita bread, salad and dips, and rinsed off with Goldstar beer, red wine and many soft drinks.
Barbecue in North Africa can mean many things, from freshly caught fish to spiced meguz sausages, to mechoui, where the word “fire roast” refers to a feast of lamb, grilled whole, stuffed with entrails and Dates. The iconic flavor of Morocco comes from two intensely spiced sauces-rich harissa peppers and chemora. This is an endless mixture of dried spices, fresh and dried herbs, onions, and pickled lemons. And oil.
Forget the “cook-outs” in the backyard-in the United States, any place where “barbecue” is mentioned is a serious business with a low’n’ slow guide. There are four main schools: Carolina pulled pork and pork chops, Memphis ribs and chopped pork sandwiches, Kansas City mixed meat with rich molasses sauce and French fries, and a richer, more smoky flavor. Texas. The taste is cultivated through smoking and coated with sweet sauce.
Although other meats are sometimes present, asado in Argentina is mainly beef. The different cuts of meat and offal are slowly cooked, brushed with Salmuera (brine) during cooking, and served with sauces such as Herby chimichurri and Salsa criolla, a spicy sauce of raw tomatoes and onions. The sauce is mainly used for chopped offal, allowing the meat to be enjoyed without distraction.
Brazil and Argentina share the Gaucho tradition of barbecue, but this does not mean that there is no strong competition. In terms of global popularity, Brazil’s churrasco may be just a piece of cake. Barbecue restaurants called churrascaria can be found everywhere in Brazil, and they are also prolific abroad. They are usually served in an unlimited supply of Rodizio style, where at a fixed price, the roaming server will carve various meat skewers directly onto your plat.
New Zealand and the Pacific
The Maori culture of the Pacific Islands and New Zealand conduct underground barbecues in traditional Hangi (New Zealand), lovo (Fiji) and umu (Samoa), burying meat, stuffings and vegetables under the hot volcanic rocks and mud for hours, where Roast, steam and pressure cooking to get a unique flavor.
Our own barbecue is eclectic. The spread of lamb chops, minced meat, risotto, honey soy chicken wings, squid and plenty of onions is always more convenient than any particular cooking canon. Although our “Barbie dolls” may not be steeped in the long history like the rest of the world, they still have a rich tradition and national pride. Is there a hard-won “democratic sausage” used by other countries to celebrate going to polling stations, or to celebrate National Day like going to a hardware store on the weekend? Nothing sums up Australian culture better than looking at grand and devout barbecue feasts held in other countries, but to say, “Yes, no. Sausage in bread and soup in the swimming pool will do, man.”