BBQ OutSide United States
BBQ Outside United States is different than America. Its done the same way in that its over heat from wood mostly not charcoal. The meat comes from different animals in some cases. Goats and sheep seem popular in some countries. Different cuts of the Beef, Pork are used commonly in some other countries other than United States. Himalayan Salt Review
Different styles of cooking are used. Huge disc cookers on the beach in the Caribbean, direct cookers are big over seas. Offsets are an American Thing but are catching on over seas. Cooking under the ground or above the sand or dirt directly are done quite often in foreign countries. Guacamole Recipe
Its a BBQ world and we put together some video’s on Youtube with many countries doing BBQ! Its all over the world! Its a great time had by all! BBQ is World Wide!
BBQ Outside United States
In Latin America
In Brazil, churrasco is the term for a barbecue (similar to the Argentine, Uruguayan, Paraguayan and Chilean asado) which originated in southern Brazil. It uses a variety of meats, pork, sausage and chicken which may be cooked on a purpose-built “churrasqueira”, a barbecue grill, often with supports for spits or skewers. Portable “churrasqueiras” are similar to those used to prepare the Argentine, Chilean, Paraguayan and Uruguayan asado, with a grill support, but many Brazilian “churrasqueiras” do not have grills, only the skewers above the embers. The meat may alternatively be cooked on large metal or wood skewers resting on a support or stuck into the ground and roasted with the embers of charcoal (wood may also be used, especially in the State of Rio Grande do Sul).
In Nicaragua, the first immigrant group to introduce the term for this cut of beef to the United States restaurant scene in Miami, Fl as early as the 1950s, it refers to a thin steak prepared grilled and served with a traditional chimichurri sauce- macerated parsley, garlic, peppers, and olive oil sauce. Although seldom accredited to Brazilians and Argentinians, these two nations’s most popular cuts of grilled meats are not churrasco but Picanha and Entrana respectively.
In Argentina and Uruguay a churrasco refers to any boneless cut of beef that is sliced slightly thin as a steak and grilled over hot coals or on a very hot skillet. Gauchos would have grilled churrasco as part of their asado, now the national dish of both countries, served with salad and fried or mashed potatoes, and sometimes a fried egg.
In the Dominican Republic and Puerto Rico it always refers to skirt steak, cooked on a barbecue grill. The chimichurri sauce is optional, since the meat is very savory with just a slight hint of sea salt that is sprinkled over the meat during cooking. In Puerto Rico it is also customary to replace chimichurri sauce with a guava rum sauce made with spices and 7up or Ajilimójili sauce.
In Ecuador churrasco is a staple food of the Coast Region, specially Guayaquil. The dish’s main ingredient is the grilled steak that is seasoned with chimichurri, it is served with plantains, white rice, French fries, a fried egg, and slices of avocado.
In Guatemala, churrasco is regarded as a typical dish, often eaten in familiar gatherings and festive occasions. It is usually served topped with chirmol, a red sauce containing chopped tomatoes and onions, and accompanied by corn, guacamole, grilled potatoes, stewed black beans, rice and tortillas.
In Chile, churrasco refers to a thin cut of steak which varies depending on the desired quality of the sandwich. The slices are grilled and served in a -sometimes warmed- local bun (called “marraqueta“), usually accompanied with tomato, avocado and mayonnaise, in the case of a churrasco italiano. Another popular dish, churrasco a lo pobre (“poor man’s churrasco”), consists of a churrasco served with French fries, fried egg, and caramelized onions
In Portugal, Frango de Churrasco with piri piri (a kind of salty roasted chicken cooked on the churrasqueira, spiced with hot red chili sauce) is very popular. Portuguese churrasco and chicken dishes are very popular in countries with Portuguese communities, such as Canada, Australia, the United States, Venezuela and South Africa.
In Galicia, churrasco refers almost exclusively to grilled pork or beef spare-ribs. Galicians who emigrated to America in the 20th century took with them the recipe for churrasco. Nowadays, many Galicians of all social classes prepare a churrascada.
In North America, Churrasco is the trademark name for rotisserie/grills manufactured by Hickory Industries, Inc.
Origin of name
This word is used in Portuguese and Spanish also in Latin countries to designate a piece of meat roasted on the embers.
The Dictionary of the Spanish Academy suggests, – without citing sources, that would be a source word onomatopoeic, presumably the sound it produces fat to drip on the coals. Corominas, however, says that barbecue originated in a very old word, before the presence of the Romans in the Iberian Peninsula, which has reached us coming “sukarra” (flames of fire, fire), formed by “su” (fire) and “Karra” (flame).
This word first appeared in Castilian as “socarrar” and over the centuries were derived several dialectal variants in Spain, of which we are interested in is “churrascar,” the Andalusian and the Leonese berceano, whence comes the word barbecue . The etymologist Catalan also cites the chilenismo “churrasca” sheet (fried dough).
Churrasco (Portuguese: [ʃuˈʁasku], Spanish: [tʃuˈrasko]) is a Portuguese and Spanish term referring to beef or grilled meat more generally, differing across Latin America andEurope, but a prominent feature in the cuisine of Brazil, Bolivia, Argentina, Chile,Colombia, Guatemala, Nicaragua, Uruguay, and other Latin American countries. The related term churrascaria (or churrasqueria) is mostly understood to be a steakhouse.
A churrascaria is a restaurant serving grilled meat, many offering as much as you can eat: the waiters move around the restaurant with the skewers, slicing meat onto the client’s plate. This serving style is called espeto corrido or rodízio, and it’s quite popular in Brazil.
Asado (Spanish: [aˈsaðo], Brazilian Portuguese: [assado]) is a term used both for a range ofbarbecue techniques and the social event of having or attending a barbecue in Argentina (where it is considered the national dish), Brazil, Chile, Colombia, Paraguay, Peru and Uruguay. In these countries, asado is a traditional dish and also the standard word for “barbecue” (except in Brazil, where it is more commonly known as “churrasco“). An asadousually consists of beef alongside various other meats, which are cooked on a grill, called a parrilla, or an open fire.
In more formal events and restaurants, food is prepared by an assigned asador (barbecu-er) or parrillero (griller), the cook. In informal and relaxed settings, this is customarily done in a collective manner by volunteers.
Coal and fire
Usually the asado begins by igniting the charcoal. The charcoal is often made of native trees, avoiding pines and eucalyptus as they have strong-smelling resins. In more sophisticated asados the charcoal is of a specific tree or made on the coal of recently burned wood, which is also commonplace when having an asado in a campfire. In Uruguay charcoal is not used, but instead direct embers or hot coals.
Cooking can be done al asador or a la parrilla. In the first case a fire is made on the ground or in a fire pit and surrounded by metal crosses (asadores) that hold the entire carcass of an animal splayed open to receive the heat from the fire. In the second case a fire is made and after the charcoal has formed, a grill with the meat is placed over it.
In many asados, chorizos, morcillas (black pudding), chinchulines (cow chitterlings),mollejas (sweetbread), and other organs, often accompanied by provoleta, would be served first while the cuts that require longer preparations are still on the grill. Sometimes these are served on a coal-heated brasero. Chorizos may be served with marraqueta orbaguette bread as choripanes to serve as appetizers.
After appetizers, costillas or asado de tira (ribs) can be served. Next comes vacío (flank steak), matambre and possibly chicken and chivito (goatling). Dishes such as pamplona, pork, and Patagonian lamb are becoming more frequent, particularly in restaurants. An asado also includes bread, a simple mixed salad of, for instance, lettuce, tomato, andonions, or it could be accompanied with verdurajo (grilled vegetables), a mixture made of potatoes, corn, onion, and eggplant cooked on the grill and seasoned with olive oil and salt. Beer, wine, soda, and other beverages are common. Dessert is usually fresh fruit.
Another traditional form to mainly roast the meat, used in Patagonia, is with the whole animal (especially lamb and pork) in a wood stick nailed in the ground and exposed to the heat of live coals, called asado al palo.
The meat for an asado is not marinated, the only preparation being the application of salt before and/or during the cooking period. Also, the heat and distance from the coals are controlled to provide a slow cooking; it usually takes around two hours to cook asado. Further, grease from the meat is not encouraged to fall on the coals and create smoke which would adversely flavour the meat. In some asados the area directly under the meat is kept clear of coals.
The asado is usually placed in a tray to be immediately served, but it can also be placed on a brasero right on the table to keep the meat warm. Chimichurri, a sauce of chopped parsley, dried oregano, garlic, salt, pepper, onion, and paprika with olive oil, or salsa criolla, a sauce of tomato and onion in vinegar, are common accompaniments to an asado, where they are traditionally used on theoffal, but not the steaks.
Food is often accompanied by salads, which in asado gatherings are traditionally made by women on site or brought to the asado from their homes while the men focus on the meats. Salad Olivier (ensalada rusa) is one of the most common salads served at asados.
In Chile, the local version cordero al palo (whole roast lamb) is usually accompanied with pebre, a local condiment made from pureed herbs, garlic, and hot peppers; in many ways similar to chimichurri. The dish is typical of southern Chile and is served hot accompanied by salads. A whole lamb is tied to a spit and is then roasted perpendicular on a wood fire. The preparation lasts around 5 hours since cooking must be constant and on a low heat.
This is not to be confused with asado in the Philippines, which is a dish cooked in a sweet, tomato-based stew usually accompanied by potatoes, carrots, and other vegetables. True to the “East-meets-West” nature of Philippine cuisine and culture in general, asado is also used as a filling in siopao (Chinese: 燒包; Pe̍h-ōe-jī: sio-pau), the local variant of bāozi (包子). There is also a version of asado that is of Filipino-Chinese origin: the term is used for dried, red-coloured sweetmeats that are otherwise known as char siu.
In Brazil, asado is called churrasco, although the cooking is usually faster. Grilled and salted meat in Brazil is generally called “carne asada” and is often cut into small strips and served on a plate or cutting board in the middle of the table for all to partake. Various grilled meats, pork, sausages and occasionally chicken are also passed around from table to table on a spit and a slice is offered to each person. This is called “rodizio” because each person partakes in turn. Charcoal is predominantly used instead of embers of wood, and Brazilians tend to cook the meat on skewers or grills. In some places, the meat is seasoned with salt and a bit of sugar.
In Mexico, there exists a similar tradition known as parrilladas or carne asadas, which incorporates various marinated cuts of meat, including steaks, chicken, and sausages (chorizo, longaniza, and moronga being especially popular). These are all grilled over wood charcoal. Vegetables are also placed over the grill, especially green onions (cebollitas),nopales, and corn (elote).
Again in Argentina, Paraguay, and Uruguay, some alternatives are the asado al disco and asado al horno de barro, especially in the countryside. The recipe doesn’t change, only the way of cooking. In the asado al disco the worn-out disc of a plough is used. Being metallic and concave, three or four metallic legs are welded and with hot coal or lumber below it is easily transformed into an effective grill. Food is put in a spiral, in such a way that the fat naturally slips to the center, preserving the meat for being fried. Chili peppers and onions are usually put next to the edge, so that they gradually release their juices on the meat. The asado al horno de barro differs from tradition, as an horno (adobe oven) is used. These primitive ovens are a common view in Argentine estancias, and their primary function is to bake bread, but they are well suited for roasting meat. Pork suckling and, less commonly, lamb are served, as they are more unlikely to get dry. Though not technically a grill, it is a traditional way of cooking that still requires the great skills of an asador and the gathering of family and friends, which are the essence of an asado. Moreover, the smoky flavour and tenderness of these dishes are very appreciated.
A 25 year veteran of the International BBQ Circuit, Paul “Aussom Aussie” MacKay started competing in BBQ contests in 1988 and after several years he and his father developed their very own traditional Australian fruit based barbecue sauce. Taking on the best Barbeque chefs he came to North America to prove they had a winning formula. Winning the biggest and best contests in USA and Canada including the Great American Rib Cook-Off, Best in the West and winning 350 awards for best BBQ – Aussom Aussie is at the top of his game. Make your next backyard barbie (BBQ) great with Aussom Aussie sauces and seasonings.
Paul’s sauces, seasonings and supplies are simply the best you can buy, if you take the art of Barbie (BBQ) seriously. Click here to purchase Aussom Aussie products today!
Barbecue for Great Causes.
Aussom Aussie teams up with a new charity “Let’s Embrace Autism Today” and will sell wristbands/braclets and will dontate 100% of the proceeds to charity …. BUY yours today. BUY HERE
All kids deserve our support and help raise money for them to grow and develop, every kid needs a chance. Let’s Embrace Autisum Today (E.A.T) is a charity that primarily uses food events to raise money, awareness and support for kids with Autism Spectrum Disorders. Money raised goes toward providing access to social camps, instructional aides and therapies such as speech, hyperbaric, occupational and social skills.
You’ll also find our Barbecue team travels all over the US and Canada competing at large national BBQ festivals helping to raise money for charities such as the Exchange Clubs, Rotary, Boys and Girls Clubs, Women’s Centers, Food Banks, MS, Cancer, College Scholarships and even school sports teams.
Aussie’s (Australian’s) love to BBQ and it is such a social event and we Aussie’s live in such social culture it makes barbecue part of our everyday lives. So stop by and say “G’day (Ged-ay) Mate !”