A self-respecting barbecue lover does not let territorial barriers get in the way of discovering new tastes and traditions from different cultures.
Today we take you on a discovery of 5 beloved grilling styles in different parts of the world: Japan, Korea, Argentina, South Africa and Spain.
Ready to find out about the ingredients and go on a taste extravaganza with your Palazzetti barbecue?
Yakitori – Japan
Chicken and innards, skewered on a bamboo stick and flavoured with a marinade of sakè, sweet sakè (mirin), sugar and soya sauce. You’d be forgiven for thinking this was a sweet recipe, but it actually takes on a very special taste thanks to the contrast between the savoury soya sauce and the sweetness of the mirin.
Everything is cooked over charcoal, at a low temperature and (theoretically) smokeless: the resultant skewers win first place among the street food of the Rising Sun!
Bulgogi – Korea
Korean barbeque food is famous all over the world for its captivating flavours, especially (and strangely enough) in the… United States!
Among the various dishes, bulgogi stands out, which literally means “meat on fire”. The original version is made with beef, but it can also be prepared with pork (dwaeji bulgogi), squid and vegetables (osam bulgogi) or with other cuts, depending on where it’s made.
The speciality of this traditional dish lies in the marinating of the meat prior to grilling, which requires many ingredients: soya sauce, sugar, black pepper, onions, garlic, shallot, ginger, mushrooms, sesame oil and sesame seeds.
In short, a taste that is certainly a long way from our usual cuisine, but definitely one to try!
Asado – Argentina
Vertical cooking is known all over the world and is a must of traditional Argentinean cuisine. The cut chosen is the tip of the breast meat, marinated in thyme, cumin, honey and lemon, and then seasoned with rosemary, garlic and black pepper. In some cases, it is also possible to add sour cream and field herbs for a fresher taste.
Many Palazzetti products, such as Remy and Twist, include the option for vertical cooking, making your barbecue even more versatile.
Braai – South Africa
More than just a “simple” barbecue, here we are dealing with a real ritual, which is also celebrated at Christmas. Obviously in the great outdoors, better still if on the beach!
Socialising is the primary focus of the braai, so much so that it always takes at least six hours from the time the barbeque is lit (usually at 10am) to when the first of the food is ready (from 4pm onwards).
The main dishes are lamb skewers and boerewors (spiral sausages), served with pap, a corn or oat porridge.
Lechón – Spain, Latin America and the Philippines
This cuisine, which from Spain has expanded throughout the world (especially the Dominican Republic, Cuba and the Philippines), is reserved for special occasions because it requires a lot of patience and experience.
The suckling pig, with its innards removed, is roasted on a huge spit over charcoal for several hours. The result is a crispy and succulent meat on the outside and very tender and juicy on the inside.
Want to find out about similar barbeque cuisines? Don’t miss this column in our next edition!