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Most of us are familiar with regional American BBQ styles. From the beef and dry rub style in Texas, the sweet smoke and sauced style in Kansas City, the mustard and vinegar tang in the Carolinas to the white sauce of Alabama. Americans appreciate their BBQ and their regional styles. As proud as we are about our BBQ, it is interesting and extremely tasty to look at other styles around the world.
In Argentina chimichurri is their king of sauce. Chimichurri is a flavorful sauce made from chopped parsley, minced garlic, olive oil, oregano and red wine vinegar. Huge slabs of meat are smoked over an open fire and the meat is served with sides of chimichurri for dipping.
South Africans are famous for their braai. Any meat can be braai-ed, from sausages, kebabs, chicken, pork chops, to lamb, steak, fish, lobster and ribs. What makes braai unique is the dry rub. This rub is typically made by combining paprika, nutmeg, coriander, cayenne, cumin, allspice, black pepper, garlic powder and cloves.
Korea is known for their gogigui. Gogigui refers to a method of cooking. Usually made from thinly sliced marinated beef sirloin or tenderloin, dishes are often prepared on gas or charcoal grills built into the dining table itself or with portable stoves.
Tandoor is the Indian style of preparing meat. Tandoor refers to a bell-shaped clay pot. Meat and spices are layered into this clay pot. This pot is then placed directly on top of wood and coal. Meat is generally served with a side of naan bread, cucumber raita sauce and basmati rice.
One of our personal favorites, Mexican Barbacoa. Barbacoa was the name the Spanish gave to the cooking style popular with the Taino (a people indigenous to the Caribbean). Barbacoa is where we also got the word Barbeque! This method involves placing a whole animal over an open fire pit. The pit and animal are covered with maguey leaves which release steam as they cook, giving the meat a flavor reminiscent of tequila. Goat and beef are popular in northern Mexico where pork is used in the Yucatan Peninsula.
The Philippines are known for lechon. This method of cooking features a whole pig. The pig is impaled and roistered over a charcoal bed or in an oven. Many Filipinos claim that this tasty dish is their national dish.
Asado from Chile. This spicy Chilean staple is typically made from aji peppers, cilantro, garlic, diced onion, tomatoes and olive oil. This sauce is piled high on fire roasted meat.
Finally, in Mongolia, they are known for Khorkhog. Khorkhog consists of lamb or goat chunked into bone-in pieces and layered over fire-warmed stones. These stones are placed in a large metal jug. The cook then pours water into it which the stones turn to steam. The steam and the hot stones cook the meat into something reminiscent of a dry stew.
So the next time you want to try something different, dig into one of these new flavors!