Since ancient times people cook meat on the
fire, and although over millennia cooking techniques have developed and
improved, resulting in many cultural and geographical variations, we can assert
that this cooking style has succeeded in going through the millennia and becoming
widespread in almost every part of the world. You might eat grilled meat in a restaurant,
or you might cook it personally open air and then eat it sitting at a camping
table immersed in nature: in any case grilled meat is appreciated in any part
of the world.
If we toured the world to discover the
numberless variations of barbecue, we would find different techniques in every
country, but in each place we would discover a common passion for grilled meat,
a simple cooking technique which is able to give meat, but also fish,
vegetables and cheese, a unique savour. The first place to come to our minds if
we hear the word barbecue is probably the States, where barbecue is a veritable
institution. It is estimated that in the United States about 80% of families
have a barbecue, and the demand is increasing. The data show that in the States
families often choose modern and sophisticated models, with all the accessories
that are necessary to make a perfect barbecue. But also out of the States and
in many other world countries we can find numberless barbecue variations, which
have a different name but are all characterised by a similar cooking technique.
In South America, for example, grilled meat can have different names: it is
called “asado” in Argentina
and “churrasco” in Brazil.
In both cases they are typical dishes of these countries, with an age-old
tradition, dishes that have gone beyond the country’s borders and have made
themselves known and appreciated all over the world. In Jamaica
barbecue is called “jerk food”, a very spicy and tasty variation of grilled
meat, which is cooked with hot peppers that are typical of those places, and
various spices.
The tradition of barbecue is widespread also in
the other side of the world: everybody knows kebab, one of the typical dishes
of the Mediterranean, Arab and oriental area,
but which can now be found in the streets of every world city. Certainly this
is not an “American style” barbecue, but the bases are similar: meat on a spit,
which in this case is vertical, and cooked near a heat source. Kebabs can be
served as a simple meat dish or as the filling of a tasty sandwich. Grilled
meat is a tradition also in Indonesia
and in Japan.
In the first case we refer to it with the term “satay” (small skewers with
pieces of grilled chicken or beef), while in Japan you can eat “yakitori”,
grilles skewered chicken, vegetables or fish.
To sum up, both if you grill meat on a charcoal barbecue in the States
and if you enjoy a kebab in a Turkish restaurant, in any case grilled meat
always achieves great success, and we can certainly assert that it knows no boundaries.
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