Hot Off The Grill: 15 Barbecue Favourites Around The World

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Hot Off The Grill: 15 Barbecue Favourites Around The World
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Yes, barbecue season has rolled around once again. Instead of reaching for the obligatory burgers and sausages, put your newly acquired pandemic cooking skills to good use and make these global grilling hits. We’ve gone for a mix of meat, fish, meat-free proteins and veggies to accommodate a variety of diets and preferences.

By Irene de Vette

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Hot Off The Grill: 15 Barbecue Favourites Around The World.
Satay
Satay – These Southeast Asian skewers know many different renditions. Last month, we saw Tastemaker Dr. Leslie Tay patiently go through the many steps to make delectable Hainanese Pork Satay Skewers. Prefer chicken? Give the Indonesian Sate Ayam Madura (chicken satay with peanut sauce) a try. Vegetarian and vegan satay lovers can skewer cubes of marinated tofu.

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Hot Off The Grill: 15 Barbecue Favourites Around The World.
Galbi
갈비구이 (Galbi) – Korean BBQ is associated with cooking meats at built-in table grills, but it’s no problem to take these beef short ribs to your outdoor barbecue. Thinly butterflied and marinated for a long time, they are grilled, then topped with sauces and condiments, and wrapped in a lettuce leaf. This crispy Korean BBQ Tofu is a vegan winner.

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Hot Off The Grill: 15 Barbecue Favourites Around The World.
Miso
鮭味噌焼き (Miso Glazed Salmon) – Saikyo Yaki is a traditional Japanese method of preparing fish by marinating it in Saikyo shiro miso, a special white miso paste from Kyoto that is sweeter in flavour than other types of miso. The marinade further includes sake, mirin, sugar and soy sauce. This traditional recipe is from Yumiko, whose daughter Nagi, the creator of RecipeTin Eats, created a BBQ version in the video. Funnily enough, Nagi recommends using anything but saikyo miso, because it’s too sweet. Try it for yourself.

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Hot Off The Grill: 15 Barbecue Favourites Around The World.
Pla Pao
ปลาเผา (Pla Pao) – Cooking fish in a thick layer of coarse salt to keep the flesh moist was something the ancient Egyptians had already figured out; in Thailand, the technique is used to grill whole fish. First, it’s stuffed with aromatics such as galangal, lemongrass and kaffir lime leaves, then coated in a thick salt crust to keep it juicy. You can use any firm, whole fish, and serve it with a spicy sauce.

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Hot Off The Grill: 15 Barbecue Favourites Around The World.
Lomo
Lomo Al Trapo – The same kind of salt treatment is used for this Colombian beef tenderloin, but with a twist. You start with drenching a dish towel in red wine – yes, you read that right – then laying it out and sprinkling a thick layer of salt and seasonings on top of it. The meat is then firmly rolled up in the cloth, secured with butcher string and placed directly on glowing charcoals. The cloth (which will burn off) and the salt protect the meat from the heat and keep it perfectly juicy. It goes without saying, don’t use your favourite towel for this.

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Hot Off The Grill: 15 Barbecue Favourites Around The World.
Chicken Tikka
Chicken Tikka – Smoky, succulent pieces of chicken with that trademark square skewer hole: we’re talking about irresistible pieces of Indian chicken tikka. The secret is to marinate pieces of chicken thigh for hours and hours. Ideally first overnight (or longer) in ginger-garlic paste with salt and red chilli powder, then another eight to ten hours in a mix of yoghurt and spices. Skewer, grill and enjoy. Alternate cubes of marinated paneer and veggies for a vegetarian alternative.

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Hot Off The Grill: 15 Barbecue Favourites Around The World.
piri piri
Frango Piri Piri – Chicken Piri-Piri (or peri-peri) has been made famous the world over by a certain South African restaurant chain, but the dish has more intricate origins. It finds its roots in Angola and Mozambique, where Portuguese settlers introduced bird’s eye peppers from the Americas. The piri-piri (‘piri’ meaning ‘pepper’ in Swahili) is mixed with acidity (lemon or vinegar) to get a zesty, bright marinade. That sharp-zingy treatment works well for tofu, too, as you can see in this recipe.

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Hot Off The Grill: 15 Barbecue Favourites Around The World.
brisket
Beef Brisket – The ‘National Dish of Texas’, a low and slow smoked beef brisket is simultaneously the easiest and the most difficult barbecue dish to master. It requires a brisket with a decent layer of fat, as well as a dry rub and a good amount of smoke in your charcoal grill or smoker. And time, of course. Lots of time. Here’s a solid recipe. Plant-based peeps, take note: seitan takes over in this Vegan Texas BBQ-Style Brisket.

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Hot Off The Grill: 15 Barbecue Favourites Around The World.
Pulled pork
Pulled Pork – Originally from North Carolina, pulled pork is a specialty that has spread all over the US. It’s another slow-cooked classic, where pork shoulder or butt are marinated in a sauce of vinegar, tomato sauce and pepper, then smoked until fall-apart tender. This easily becomes an all-day project, so start in time. Substitute the pork for jackfruit in a vegan version.

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Hot Off The Grill: 15 Barbecue Favourites Around The World.
Toyomansi
Toyomansi Pork Chops – These juicy pork chops are super simple to make. They’re marinated in toyomansi (a classic Filipino sauce with toyo – soy sauce – and calamansi – a type of local lime), minced garlic and pepper. Toyomansi is mostly used as a dipping sauce for grilled dishes, but you can also use it as a marinade. The citrusy taste complements the meat perfectly. If you can’t find calamansi, or Philippine lime, replace with one part fresh orange juice and three parts lemon juice.

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Hot Off The Grill: 15 Barbecue Favourites Around The World.
Hasselback
Hasselbackspotatis – You’ll forget about foil-baked potatoes once you try grilling this Swedish classic, known in English as Hasselback potatoes. Thinly sliced, and basted on the inside with oil or butter, they become super crispy around the edges and creamy inside. Use garlic-herb butter or tuck pieces of cheese in between the slices for extra flavour.

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Hot Off The Grill: 15 Barbecue Favourites Around The World.
Melanzane Grigliate
Melanzane Grigliate – In all its Italian simplicity, slices of grilled eggplant are a thing of beauty, especially after letting them marinate in a bath of olive oil, oregano, parsley, garlic, capers and chilli pepper. A splash of vinegar adds depth of flavour.

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Hot Off The Grill: 15 Barbecue Favourites Around The World.
Elote Asado
Elote Asado – Grilled corn on the cob is always a crowd-pleaser, especially done the way it is at Mexican street carts. Grilled to make the kernels charred and deliciously crunchy, the snack is traditionally slathered in mayonnaise, then topped with chilli powder, lime juice and crumbled cheese. This recipe substitutes the mayo with a cilantro lime ranch crema.

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Hot Off The Grill: 15 Barbecue Favourites Around The World.
Peches
Pêches Grillées – Quickly grilled, ripe peaches are a true summer highlight. Serve them with a simple dollop of crème fraîche or scoop of vanilla ice cream. For a savoury take, cut up the pieces and add them to a salad with arugula, grilled halloumi cheese and pine nuts.

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Hot Off The Grill: 15 Barbecue Favourites Around The World.
Abacaxi
Abacaxi Grelhado Com Canela – Concluding this list with another sweet treat, we propose a simple dessert that is a hit in churrascarias, or Brazilian steakhouses: grilled pineapple caramelised on the grill with sugar and cinnamon. Barbecue bliss.

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Hot Off The Grill: 15 Barbecue Favourites Around The World

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