12 Barbecue Styles Around the World That Are Very Different from Brazilian

Juicy meat? Garlic bread? Good background music? Forget the traditional Brazilian barbecue, despite being very well known in national and international territory, because the meaning of barbecue goes beyond the way we know it and the famous grilled steak. After all, there are several ways to eat and prepare roasted meat, whether on the grill, wrapped in a banana leaf or even with a preparation that lasts long hours.

Therefore, we, from awesome.club, we have selected other ways to make and eat barbecue around the world that will probably surprise you and make your mouth water. Check out!

Popularly known, yakitori is a bite-sized grilled chicken skewer that is made from various parts of the bird, such as the breast, thighs, skin, liver and other viscera, mounted on bamboo sticks. The term “yakitori” also refers to skewered food in general. Generally, Japanese barbecue is freshly cooked and cooked over charcoal. This delicious dish can be found in many types of restaurants and food stalls at festivals.

Tandoor, also known as tandur, is a type of oven used in Central Asian and Middle Eastern countries, especially India. This traditional oven has a cylindrical shape and an open top to allow ventilation. They are usually made of clay and coated with an insulating material such as mud, and there are also tandoors made of metal on the modern market.

Through the tandur it is possible to cook the meat on long skewers that are placed over its “mouth” or inserted into it, while the flat breads are beaten on its sides. In addition, the temperature of this special oven can reach up to 480°C.

Known in China for its popularity, char siu is pork marinated in a sweet mixture, which can be placed on skewers and roasted in an oven. The dish is served simply, to be enjoyed with rice, pasta or soup.

Another Chinese barbecue is chuan, also known as chuan’r, which are small pieces of meat roasted on skewers over charcoal, electrically heated, or cooked by frying in oil. The most common and traditional way is to eat chuan made from lamb, but now they are also made from chicken, beef, pork and seafood. In addition, in tourist areas of China, this dish can be found made from various insects and other exotic animals.

Typical of Korean cuisine, bulgogi is made from marinated beef, grilled in soy sauce, sugar, garlic, pepper and sesame oil mixed with other ingredients, which can vary according to the recipe. This barbecue can be found grilled, fried or served in a hot pan. Rice is always served with the dish, in addition to the side dishes, known as “banchan” and can vary according to the ingredients present in the season. Also, another way to taste this food is to put it on a lettuce leaf and then put it all in your mouth at once.

Famous in several parts of the world, kebabs are pieces of meat skewered on a stick, often with vegetables interspersed as an accompaniment. This typical dish is roasted or grilled, in the oven or on the grill. There are several types of kebab, which vary by country or region. In Brazil, barbecue is known as “espetinho” or “brochete”.

This food is quite common in Turkey, Greece, on the Mediterranean coast and in places that have had a strong Turkish migration, such as some major cities in Germany, France and Austria.

Hawaiian barbecue, known as kalua, is completely out of the ordinary and is served at luaus. Its name means “underground barbecue”, because during the preparation of the food a hole is made in the ground called an “imu”, a type of oven that is about 2 m in diameter and 1 m deep, with stones at the bottom so that the heat of cooking is maintained.

In this way, Hawaiians prepare pork with spices and then wrap it with banana leaves and bury it, with the aim of retaining the meat’s natural moisture and achieving uniform heating of the food. Ah, all we wanted right now is a luau on the beach…

The barbecue in the land of kangaroos, is known as barbie and has no connection with the most famous doll in the world, huh? This dish is a popular Australian summer pastime, with more traditional roast meats including lamb chops, beef steak and sausages. On the other hand, barbecuing with crustaceans such as prawns and lobsters has become increasingly common in Australia.

During preparation, the meat can be subjected to various cooking techniques to make it more tender. It can also be marinated for that added flavor and then cooked on a hot griddle or grill. In addition, holding barbecues in the country is a way to raise funds in schools and is also the most common way to feed emergency volunteers, evacuees or prisoners.

Shashlik, or chachlik, is a barbecue typical of the Caucasus and Slavic Culture, specifically, in places in Russia and Azerbaijan. Traditionally, the roast is made of lamb meat on a small skewer and you can also add vegetables.

To make the meat soft and crunchy in your mouth, you need to marinate it for hours, probably overnight. But best of all, there is no secret recipe for marinating meat, each person creates their own version to make the food more appetizing. In addition, Russians and Azerbaijanis often make shashlik in the middle of nature. Cool, huh?

Undoubtedly, something that is rooted and makes the German summer happy is the grillen, the typical barbecue of the country. The famous German sausages, marinated pork shoulder steaks, minced meat dumplings and even marinated pork neck ribs are part of the unique menu. On the other hand, other meats such as eels and grilled trout make up the festival menu. But the question that doesn’t want to be silent is whether the eel barbecue has an electrifying taste or not. Just trying it out to find out, right?

Made from pork shoulder and measuring about a fist, mutzbraten is an older type of barbecue that natives eat with rye bread, sauerkraut and mustard. So, would you eat this unique dish?

Originally from the Caribbean and the Taíno people, barbacoa is Mexico’s favorite barbecue. In the Latin American country, it is common to slowly cook whole sheep and goats over an open fire or even in a hole that is made in the ground covered by leaves of agave, a native plant that is also known as maguey. In addition, this delicious dish is usually added and enjoyed in tortillas with salsa verde or in tacos. Ay, ay, ay… just thinking about it makes our mouths water.

The “famosinho” of South America, mainly and traditionally in Argentina, Chile and Uruguay, is called asado. The typical barbecue that brings together friends and family uses metal grills, called parilla, and makes good use of a technique that consists of making fires on the ground to cook beef, chicken, pork, chorizo ​​(pork sausage) and morcilla ( blood sausage).

It is still common to find charcoal made from freshly burned wood or from a specific tree, with the exception of eucalyptus and pine trees, as they have a strong odor, in finer barbecues. In Uruguay, coal is out of the picture and what really succeeds are the embers. Oh, how we would like an asado right now…

Which barbecue made your mouth water and which country would you travel to just to taste the typical dishes? Tell our team in the comments.