BBQ (and grilling) is not only popular in Canada, it’s favored all over the world. Keep reading, to learn more about some of the regional practices that might be new to you. Honestly, there’s lots to consider.
Asado is a pure, simple form of cooking popular in countries like Chile, Argentina and Uruguay. It’s all about taking grilling back to the basics: meat, fire and the grill. Asado cooking usually includes plenty of grilled vegetables as well as delicious chimichurri… a red or green sauce common to the area.
A tandoor is a clay oven used in Indian cuisine to prepare a variety of dishes. Tandoori barbecue can be quite spicy, as are many other Indian dishes. Because of this, it tends to be served with rice, naan bread and raita (a yogurt-based sauce similar to a creamy salsa) to cool things down.
Gogigui is a Korean barbecue dish featuring thinly-sliced chicken prepared using a marinade made with soy sauce, ginger as well as sesame oil. The chicken is then grilled on a small tabletop grill. You can also use the marinade to barbecue sliced beef, a regional dish called bulgogi.
Mangal is a broad style of cooking, popular from Eastern Europe all the way through Asia, named for the type of grill used for cooking. Because this style is so widespread, there are a number of possible variations. Most commonly, a kebab-style dish prepared with tasty and nutritious grilled vegetables.
American Barbecue is quite different from state to state. Typically, it includes chicken, beef, or pork slathered with sauce and cooked to perfection on a grill. Exactly what kind of sauce depends on where you’re at. For example, you can expect sweet caramelized sauces in Kentucky, and tomato-based sweet or peppery sauces in Kansas City.