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Remember: America isn't the only country that reveres meat and an open flame.
Peak grill season may be winding down, but barbecue’s popularity remains eternal.
Which reminds us: despite the all-American portrait of meat on a grill in someone’s backyard, it’s not just in the United States where people bow down at the altar of meat and fire. The irresistible, umami-packed combination of meat and heat is one of the oldest, and most diverse, forms of food in the world—whether that means whole-hog barbecue in the south, or chicken skewers from a street vendor in Japan.
In the interests of inclusion, we’ve defined “barbecue” in the broader sense, combining both “low and slow” cuts cooked for long hours with more straightforward techniques involving just meat and open flame. From goat cooked in pits to lamb seared on skewers, here’s a look at how barbecue is interpreted across the world.
Yakitory - Japan
CHAR SIU - China
Kalua - Hawaii
CHURRASCO - Brazil
Full Article: 10 Countries, 10 Ways to Eat Barbecue | First We Feast
Peak grill season may be winding down, but barbecue’s popularity remains eternal.
Which reminds us: despite the all-American portrait of meat on a grill in someone’s backyard, it’s not just in the United States where people bow down at the altar of meat and fire. The irresistible, umami-packed combination of meat and heat is one of the oldest, and most diverse, forms of food in the world—whether that means whole-hog barbecue in the south, or chicken skewers from a street vendor in Japan.
In the interests of inclusion, we’ve defined “barbecue” in the broader sense, combining both “low and slow” cuts cooked for long hours with more straightforward techniques involving just meat and open flame. From goat cooked in pits to lamb seared on skewers, here’s a look at how barbecue is interpreted across the world.
Yakitory - Japan
CHAR SIU - China
Kalua - Hawaii
CHURRASCO - Brazil
Full Article: 10 Countries, 10 Ways to Eat Barbecue | First We Feast
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