New Zealanders love to BBQ, and entertaining in the backyard with good food and yarns is the Kiwi way. Now, there’s nothing wrong with a kransky topped with tomato sauce on a slice of white bread, but we can guarantee your next barbeque will be a lot more memorable if you do things a little differently.
One sure way to impress your guests is to grill your meat and veg on CedarWorks’ natural wood gourmet grilling planks and wraps. You’ll get a 10 out of 10 for presentation, the extra depth of smoky flavour will be talked about for ages, and it’s much easier to do than you may think.
Of course, your friends are there to enjoy your company, but if you want to set yourself apart as a true BBQ Master and impress them your food as well as your knowledge about grilling, talk to them about how barbequing is done around the world.
Get your inspiration from these facts about how people like to grill in different cultures and draw from these different takes on grilling that originate from different parts of the world.
South African Braai
South Africans take the classic BBQ to a whole new level. More than just a barbecue, the braai is an essential part of South African culture. It brings family and friends together in celebration for everything from birthdays to graduations to engagements and national holidays, but braai also reflects the nation’s history, unity, and resilience. Take your time as the braai can go on for hours! The 24th of September is “National Braai Day”, a celebration that brings together people from all walks of life to share good food cooked over an open flame.
Brazilian Churrasco
Churrasco is skewered barbecue art used in Brazil for centuries. Originating from the gaúcho (cowboy) culture of the southern plains, churrasco involves skewering various cuts of meat, from tenderloin to sausage, and grilling them over open flames. In Brazil, churrascarias (steakhouses) are popular establishments where people gather to enjoy endless servings of succulent meats, served directly from the grill to their plates. The churrasqueiro, or grill master, expertly carves each piece of meat tableside. From the smoky char of picanha to the juicy sweetness of pineapple, Brazilian churrasco is an absolute feast.
Argentine Asado
Asado is more than just a meal—it’s a cultural ritual deeply ingrained in the fabric of Argentine society. Originating from the Pampas region, asado represents a way of life centred around the grill and the communal table. Typically consisting of various cuts of beef including ribs, flank steak, and chorizo sausage, Argentine asado is all about simplicity and quality. The meats are seasoned with little more than salt and cooked slowly over glowing embers, infusing them with smoky flavour and tender texture.
Korean Barbecue (Gogi-gul)
Korean barbecue is a culinary experience that is rooted in centuries-old traditions. It involves grilling a variety of meats such as beef, pork, and chicken, at the table on gas or charcoal grills. What sets Korean barbecue apart is the interactive nature of the dining experience. Diners are actively involved in the cooking process, carefully monitoring the meat as it sizzles and caramelises over the flames. Accompanying the meats are an array of banchan, or side dishes, ranging from kimchi to pickled vegetables, which add complexity and balance.
Turkish Kebab
A cornerstone of Turkish cuisine, kebab embodies centuries of culinary tradition and cultural heritage. What distinguishes Turkish kebab is not just the method of cooking but also the artistry and attention to detail that goes into its preparation. The marinades, often consisting of a blend of aromatic spices, yogurt, and herbs, infuse the meat with complex flavours and tenderise it to perfection. Turkish kebab is often served with an array of mezes, or appetisers, plus fluffy rice or freshly baked bread, all adding depth and texture to the meal.
Low and Slow in the USA
One of the most iconic styles of American barbecue is the low and slow method, which involves cooking meat over indirect heat at a low temperature for an extended period. This technique, usually associated with regions like the American South, results in tender, melt-in-your-mouth meats that are infused with rich smoky flavours. Whether it’s pork ribs in Memphis, beef brisket in Texas, or pulled pork in the Carolinas, the low and slow approach to barbecue allows the meat to slowly render its fat and connective tissues, ensuring it is moist and flavourful.
Indian Tandoori
Indian tandoori cuisine is a vibrant and aromatic culinary tradition that traces its roots back centuries. At the heart of this cuisine is the tandoor, a traditional clay oven that imparts a unique smoky flavour and tender texture to meats, seafood, and bread. The tandoor’s intense heat cooks food quickly, sealing in juices and creating a charred exterior that is both flavourful and visually appealing. Indian tandoori cuisine is a true celebration of bold flavours and aromatic spices.
Lechón in the Philippines
In the Philippines, lechón holds a valued status as the centrepiece of festive celebrations and special occasions. This traditional method of roasting whole pig over an open flame combines Spanish influences with indigenous cooking techniques, resulting in a dish that is as visually striking as it is delicious. The pig is seasoned with a mixture of herbs and spices, often including lemongrass, garlic and bay leaves, before being slowly roasted until the skin turns golden brown and crispy, while the meat inside remains tender and succulent. Lechón is a symbol of generosity, abundance, and the spirit of community that permeates Filipino culture, and enjoying an authentic lechón is an unforgettable barbecue experience.
Jerk cooking from Jamaica
Jerk cooking is a fiery and flavourful barbecue style that has captivated taste buds around the world. Originating from the indigenous Taino people and further developed by African slaves and later Jamaican inhabitants, jerk cooking involves marinating meat, often chicken or pork, in a blend of spices and seasonings, including Scotch bonnet peppers, allspice, thyme, and garlic. The meat is then slow-cooked over a smoky grill or in a pit, infusing it with layers of spicy-sweet flavour and a fabulous aroma.
The NZ & Australian Barbie
In both New Zealand and Australia, the barbie is more than just a way of cooking—it’s a cultural institution that celebrates the abundance of fresh ingredients from the land and the sea, as well as the laid-back lifestyle our region is known for. Whether it’s a casual gathering in the backyard or a beachside cookout, the barbie brings friends and family together to enjoy good food, good company, and the great outdoors.
As you can see from the above, exploring the diverse world of barbecue traditions opens a world of culinary possibilities and cultural insights. Whether you’re grilling up South African boerewors or mastering the art of Texas-style brisket, each barbecue tradition offers a unique glimpse into the richness of global cuisine. Let’s fire up the grill, gather your friends and family, and embark on a flavourful journey around the world— one skewer, plank, or pit at a time.
With greetings from the winterless North, Warren & Jenny
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