BBQ Cooking Styles

The different BBQ cooking styles

Post updated on May 2nd, 2020 at 03:15 am

There are many barbecue cooking styles around the world, from a barbie in Australia to a braai in South Africa. Overall a barbecue, this is a a grilling apparatus, a name for a meal, a style of cooking as well as the way it’s served.

A majority of barbecuing is done outside over wood, charcoal or an electric grill. Some of the methods include smoking, grilling and roasting. These methods can be done over a long period of time at low temperatures or quickly over a direct high heat.

Below are all the numerous regional variations for this cooking style, lets explore all the different BBQ cooking styles.

Asado 

Asado has two meanings, the event, which is the barbecue and the cut of meat. This term is typically used in South American countries You can also have an Asador which is the grill master. The asado could consist of pork, chicken, beef, chorizo or morcilla and it is cooked on a grill or an open fire. The meats are usually accompanied by salad and red wine. 

Barbacoa

Barbacoa is a traditional way of preparing meat. The meat is most commonly sheep, beef or goat and is cooked in an underground oven until succulent and tender. Barbacoa is typical of Mexico and can be found everywhere from market stalls, mom & pop restaurants, party halls, communities celebrations as well as grand celebrations like weddings. Despite it looking unassuming, barbacoa is considered a delicacy amongst Mexicans

Char siu

Char siu is a popular way to flavour and make barbecued pork in Cantonese cooking. Char siu translates as fork roasted as that was the traditional way of cooking it. To make char siu, pork is marinated of in a combination of the following; honey, five-spice, soy sauce red fermented bean curd, hoisin sauce, and sometimes red food colouring, after the meat is marinated is it then roasted. The seasoning is used to give the meat a dark red colour. 

Churrasco 

Churrasco is a Portuguese or Spanish term for grilled meat however it be can be used for any grilled meat. It is the commonly used term in Uruguay, Argentina and Brazil. 

A churrascaria is a restaurant or steak house that serves all you can eat grilled meat. The staff move around the restaurant slicing meat onto customers plates. This style of service is called espeto corrido or rodizio. The discovery of the churrasco is attributed to the native groups that settled the coast of Central and South America.

Indirect Grilling

Indirect grilling is a cooking technique that is used when barbecuing. It is more similar to baking than direct grilling. The heat source is built off to the side and the food is placed on the unheated side, a lid is usually used so that convection and radiant heat will cook the food.

As the food isn’t exposed to direct heat, the cook is more even and slow. It is a good technique for cooking larger cuts such as whole chicken, pork shoulders or brisket. A temperature of around 270 – 350 °F is used for indirect grilling. This method also makes it easier to introduce smoke for flavouring.

Korean Barbecue

Korean barbecue is a popular method of grilling food amongst a group. Friends and family can come together and grill meats and veggies on a gas or charcoal grills that is built into the dining table itself. Guests cook their food and then they usually and roll it up with lettuce or radishes and dip them in an array of sauces, and also eat them with savoury sides like kimchi or pickled vegetables.

There are four popular types of meat used in Korean BBQ. Bulgogi, this is a very thin slice of marinated beef. Galbi is beef short ribs, marinated in a garlic, water, water, sugar and sliced onions. Jumulleok another cut of steak that is marinated in salt, pepper and sesame oil. Finally, deaji bulgogi which is a spicy pork cut, this pork is usually marinated in gochujang which is a Korean chilli powder.

Mangal 

Mangal is a Middle Eastern barbecue that means both the occasion and the grilling device. The Mangal is used to grill all sort of meat, such as kebab, chicken wings, chicken, hamburgers and steak. A Mangal is usually served with a huge array of salads, roasted vegetables and bread. A Mangal also refers to the gathering of family or friends to eat, drink and be joyful 

Mixed Grill 

Cuisines around the world all feature a mixed grill of their own traditional grilled meat and vegetables. Some examples of a mixed grill from around the world are below

  • Schlachteplatte: A German mixed grill dish
  • Fatányéros: An old-style Hungarian mixed grill barbecue plate
  • The United States: A typical mixed grill breakfast is a slice of ham, sausage links, bacon strips, eggs, home fries and buttered toast.
  • Australia: It can comprise of lamb chops, rump steak, beef or pork sausages, eggs and pineapple.
  • Arabian: An assortment of kebabs such as beef cubes, chicken breast cubes, meat kofta, chicken kofta and lamb chops.
  • Churrasco: Normally featuring various cuts of chicken and beef,
  • Italian: Chicken (often marinated in garlic, rosemary, olive oil lemon), beef and pork.
  • Argentina: An Asado which features cuts of beef, pork and chicken.

Mongolian Barbecue 

Mongolian barbecue was created by a Taiwanese comedian and restaurateur Wu Zhaonan. He originally was from Beijing but fled to Taiwan due to the Chinese Civil War, once in Taiwan he opened a street food stall.

His dish, Mongolian barbecue is a stir-fried dish which is cooked on a large, round, solid iron griddles at temperatures of around 300 °C (572 °F). Despite its name, the dish is not Mongolian and is only loosely related to barbecue.

Wu’s street food stall became was very popular and attracted foreign celebrities, diplomats and wealthy businesspeople. This isn’t Mongolian but was named that due to his heritage

The Schwenker

In the southern states of Germany, cooks use a grill called a Schwenker. The Schwenker is a heavy-gauge grill with three lug grips soldered to the rim that allow it to hang from a tripod.

Traditionally this grill is used to cook schwenkbraten, marinated pork sirloin steaks. The steak is usually marinated in a green herb or red paprika. The schwenkermeister height from the coals can be adjusted, this helps with controlling the cook.

Other foods that is prepared on the Schwenker are; bratwurst, merguez, bell peppers, bread and potatoes 

Shaokao 

Shaokao is the Chinese translation of “barbecue”. The Shaokao is mainly found at street food stalls and night markets in China. 

Shaokao typically involves using strong species such as cumin and Chinese five-spice powder to marinate barbecued items on skewers. You can find it in most cities in China however it is most popular in Beijing. Some popular items include fish balls, mushrooms and chicken.

Shisa Nyama 

Shisa nyama is a South African term which describes an event such as a barbecue where friends and families gather to grill vegetable and meat over an open fire. It usually takes place near a butcher. The spot is often provided by the butcher and just the people who buy meat from the butcher are allowed to use the facility. The word Shisa nyama translate from Zulu to mean to “burn meat”.

Siu Mei

Siu Mei is a name for serval types of Cantonese cooking. The meat is generally cooked over an open fire or a very large wood fired oven. Different sauces are used for each variety. The some varieties include the most popular char siu, followed by siu yuk (which is roast pork or pork belly) and roast goose.

It is a staple for residents of Hong Kong. You will immediately recognise Sui Mei restaurants by their window displays. There are usually whole chickens and ducks hanging from wires as well as a chef in an open kitchen cutting meat to order.

Yakiniku 

Yakiniku is a Japanese term that means grilled meat. It is also a style of cooking in which small bite sized pieces of meat such as offal, beef and vegetable are cooked on a griddle which is run fuelled by charcoal, gas or electricity. Some typical items that are grilled include karubi (beef short ribs), rosu (chuck slices), tan (beef tongue), burtabara (pork belly), tontoro (fatty meat from the neck), teru (beef tail), chicken, squid and vegetable such as cabbage, onion, mushrooms and eggplant.

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