Barbecue is a universal language, spoken differently in each part of the world. The tools flavours, and techniques vary widely, but the love of a good grill is something everyone can understand. Let's journey through some of the world's unique barbecue traditions, learning how each region prepares, seasons, and serves grilled perfection.
AMERICAN BARBECUE
The American barbecue tradition varies by region--think Texas brisket, Memphis ribs, or Carolina pulled pork. Each style has its own twist, often starting with quality meat and sometimes incorporating a cleaver to portion or trim cuts before cooking low and slow. Smoky and rich, it's all about patience and finding the perfect balance of smoke and spice.
BRAZILIAN CHURRASCO
Brazilian barbecue, or churrasco, uses skewers and open flames to cook meat to a smoky juicy perfection. Churrasco knives are essential in the process, often large and sharp enough to slice through think cuts right at the table. In Brazil, this is not just a meal--it's a social event.
JAPANESE YAKITORI
In Japan, barbecue means bite-sized pieces of chicken or vegetables grilled on skewers. Yakitori chefs are skilled with knives, using precise cuts to ensure even cooking. Barbecue here is less about smoke and more about flavour, with a light glaze adding umami depth to each skewer.
KOREAN BARBECUE
Korean barbecue brings a DIY spirit to the table. With a grill built right into the table, diners cook marinated beef, pork, or vegetables themselves, using scissors or knives to portion each piece. Korean barbecue is all about flavour--marinated cuts that are tender and packed with taste.