BBQ All over the world

Of course, a barbecue is a very tasty pastime. But why not think outside the box for once? People barbecue all over the world and every country has its own customs, tastes, spices and preparation methods. To give you a little insight into the world of barbecuing and grilling in different parts of the world, here is a small selection of countries, all of which conjure up very delicious dishes on the barbecue.

Brazil - meat is the motto here!

In Brazil the typical grill is called "Churrasco" (spoken: Tschuhasku). Mainly the Brazilians skewer large, juicy pieces of meat on very long skewers and grill them over a large fire pan. The meat is only seasoned with coarse salt and thus keeps its delicious taste. Churrasco, by the way, is not only made at home, but one can also go to the local "Churrasqueira" (spoken: "Tschuhaskeyra").

In these mostly simple restaurants, a lot of meat is served according to the all-you-can-eat principle. The cut of meat, which is typically used for the Churrasco, comes from beef and is called "Picanha", in English rump. Besides this meat, sausages and chicken hearts are also offered. Chicken meat is also grilled, as well as garlic bread. Also the dessert comes from the grill. Depending on the region, pineapples are wrapped in aluminium foil, which is spiced with cinnamon. It is then placed in the embers until it is soft and juicy. .

In Morocco, people generally cook outside. Most houses and mud huts in the country have a clay oven. In addition, Moroccans grill their delicious food over coal. The two main dishes of Moroccans are tajine and couscous. While couscous, which is served as a satisfying basis together with vegetables and meat, is already quite well known here, at least Europeans have already heard of tajine. Tajine is not only a dish but also a way of preparation and at the same time the vessel in which the food is served. When preparing this dish, a clay bowl is filled with vegetables (potato, carrot, zucchini, peppers, etc.) and with spices and then closed with a conical lid. The bowl is then placed on glowing coal until the food is cooked. This method of grilling ensures that all the aromas are retained in the ingredients and the bowl in which the food is served ensures that everything remains nice and hot during the meal.

Another very common dish in Morocco is called "brochette". When preparing brochette, oriental spiced meat (usually chicken or lamb) is lined up on a long skewer. Then the skewers are put on the grill until they are cooked. With the brochette, French fries, couscous or salad are served. Every barbecue is accompanied by fresh bread and lots of olives - delicious!.

South Africa - Grilling with a proud tradition

In South Africa the "Braai" has a very high status. Furthermore, South Africans think very highly of their own grilling skills and in no case should a conventional BBQ be compared with the highly regarded South African Braai. Barbecuing is called Braai in South Africa. The word stands not only for the process of grilling, but for the whole event and also the grilling equipment is called Braai. By the way, if you meet with friends or family for a Braai, it is called "Bring & Braai". The name comes from the Burian, meaning originally from the Dutch colonists.

Traditionally, wood from the camel thorn tree is used for the Braai. This wood has a very long burning time. This ensures a long time together. Once the barbecue is lit, meat, braai bread with tomatoes, onions & cheese and the typical Boerewors (Afrikaans sausage), a sausage usually trolled up in the shape of a snaili, are put on the barbecue.

By the way, chicken meat is not regarded as "real meat" by South Africans. The grilled meat is usually accompanied by tasty salads, which are preferably prepared by the women while the men grill. If you are invited to a braai, the rule is: everyone brings what he wants to eat. Another rule is: first the whole barbecue is grilled and only then everything is eaten together. So a nice get-together is guaranteed.

Australia - Let's have a barbie!

In Australia, just like in South Africa, one thing is in the foreground: being together. So it is barbecued together with many friends or family. Especially in cities it is very popular to meet for barbecuing in parks. This works very uncomplicated in Australia, as in all public parks there are numerous gas barbecues that everybody is allowed to use. Thus, open fires are avoided and at the same time, every Australian has access to a barbecue. The Australians grill meat, sausages and shrimps. Especially lamb chops and steaks are very popular.

Seasoning is very simple: salt, pepper and a little rosemary is an example of a seasoning that does not cover the delicious taste of the meat. While a few years ago, the BBQ was kept very simple, with only meat and bread to eat, the Australian BBQ of today has changed a little. Many people buy organic meat and bring tasty salads with them to grill together. By the way, Australians call their BBQ "barbie", which is a short form of barbecue. Also at Christmas a popular feast is a delicious BBQ, because in Australia it is warm in December and cooking outside is still the best!

Asia - extraordinary aromas meet glowing coal

In Asia, and especially in South East Asia, you see one thing above all: grilled street food! In cities as well as in small fishing villages you can find tasty grilled meat and vegetable skewers on every street corner for little money. Thus, one can have a small grilled snack everywhere.

Contrary to the European barbecue, the Asian barbecue dishes are spiced differently. Curry pastes, peanut, coconut and soy sauce are among others used. Especially in countries that are located by the sea or even on islands, such as the Philippines, Vietnam, Japan and Malaysia, many seafood and fish are also grilled. For us it is rather unusual, but nevertheless obvious that in Asia rice is also grilled. This is wrapped in banana leaves, for example, and then placed on the grill.

BBQ - popular & delicious wherever!

Barbecuing is more than just a nice pastime for people in many countries. In many countries it represents the traditional way of cooking, because cooking on an open fire or over hot coals is the most basic way of cooking. In other countries, cooking over an open fire is no longer necessary, but it is still celebrated because it brings friends and family together and creates delicacies that can only be prepared on the grill. No matter whether it is a leisure activity or a necessary way of cooking - every country has one thing in common: grilling produces the most delicious dishes all over the world, of which you should try as many as possible.

If you would like to travel around the world during your BBQ, take a look at our shop. We have spices and sauces from all over the world!

In Central and South Asia there are other interesting grilling traditions. In India, for example, people grill or bake in a tandur. The oven heated from above with charcoal is used to prepare bread and meat. The typical grilling in Mongolia is also very well known in our country. There you grill very thinly sliced meat and vegetables on a hot metal plate. Chinese restaurants in Europe also often offer a Mongolian buffet. But this kind of BBQ has nothing to do with the BBQ of the Mongolian nomads, because they have their own, very interesting way of grilling. At the so-called Khorgkhog, fist-sized stones are heated in a fire. Afterwards, meat, vegetables and the hot stones are layered in a container, for example in a milk can made of tin. Then a little water is poured on the ingredients. With the lid closed, the ingredients are then cooked through the hot stones..