IDEAS FOR SUMMER BARBECUES FROM AROUND THE WORLD
Experiment With Different BBQ Flavours For Your Next Sizzling Day
Most people enjoy spending sunny days with their loved ones while enjoying a summer barbecue when it finally gets warm outside. We enjoy the fragrance of burning charcoal and the sizzling barbeque with all of our favourite foods, whether we cook it in our garden, on the beach, or in a natural park.
The summer is almost here, first of all! So now is the appropriate moment to fire up the grill. Yes, modest sun exposure is beneficial to your health. So go outside and take it all in.
All summer long, our family's preferred dining location is the BBQ. The home warms up. So who wants to cook or operate the oven from inside?
Check out the summer BBQ recipe inspiration from across the world below to cook the most delectable barbecue you've ever had, and to make the time spent even more joyful.
Check out what our international pals cooked up on their hot barbecue.
There are a variety of barbeque recipes to choose from. It isn't only for meat and meat alone. You can now do anything you want. Seafood, fish, veggies, cheese (hard cheeses like halloumi are great for grilling), and fruits are all terrific choices.
When it comes to flavour and taste, It's fascinating to learn about the spices that people use for barbeque in different regions of the world. No more bland, boring BBQ.
- Grilling Around the World
American barbecue culture is known for its signature dishes like burgers, ribs, sausages, and skewers, but it is not just a summertime American custom. Almost anywhere there is human habitation, there is barbecue or some variation of it. It resembles an American barbeque in certain regions. Traditions from other cultures go back thousands of years. The ultimate result is always great, though.
- Tahitian Hima'a
Tahitian Hima'a is a traditional method of cooking on the island of Tahiti in the French Polynesia. It is not a specific meal or recipe. The hima'a is a substantial underground oven, although clay oven cooking is a tradition across all South Pacific Island nations. It is utilised for both large traditional feasts and intimate family dinners, and the food within is typically prepared in banana leaf-woven baskets. Yams, fish, suckling pigs, shrimp, and breadfruit are possible meal ingredients.
- Chilean asado
The most delicious aspect of Chilean culture may be experienced by eating an asado. Whole-lamb asados are essential for special occasions in southern Chile, where 64% of the nation's sheep are farmed. The lamb is cut into quarters, halves, or splays and roasted over an open flame with lots of salt. Sausage, ribs, steaks, and chicken are offered in other regions of the nation.
- Argentine Asado
While asados in Argentina and Chile have various meat cuts, they are comparable to one another. Argentina is unmatched in the world when it comes to beef. The nation consumes the second-most beef in the world and the third-most meat overall (around 190 pounds per person, per year) (around 85 pounds per person, per year). The gauchos (cowboys) of the early 1800s started the asado tradition, which is currently cherished by people in both the city and the countryside. Steaks, blood sausage, pork and beef sausages, and other often grilled meats are all served with chimichurri. Local Malbec wine, Fernet, and Coke are used to wash everything down.
- Mongolian Khorkhog
The use of hot stones is essential for authentic khorkhog. Nomadic Mongolians have cooked khorkhog for generations, which consists of large chunks of potatoes, carrots, onions, and meat. That meat can be either goat or mutton, but because mutton is more of a daily staple and goat is more of a delicacy, khorkhog is usually reserved for special occasions.
- Korean barbecue
South Korea's most famous culinary export, after kimchi, is Korean barbecue. It's done indoors rather than outside, usually in high-topped booths with a centre table with a grill in the middle Everyone at the party grills their own meat and then adds their preferred sauce on top.The majority of the flavour comes from the sauces and banchan (side dishes of fermented and pickled vegetables).
- Japanese yakitori
In Japan, yakitori is a well-liked grilled street snack. It consists of skewered chicken that is roasted over charcoal using a metal or bamboo skewer. The grill itself is long enough to cook a large quantity of food at once and narrow enough to keep the skewers above the fire. Although it is frequently served in specialised eateries called yakitori-ya and izakaya, yakitori is not only a type of street cuisine. However, it is virtually always cheap and is usually paired with beer.
- German Barbecue
Much of American BBQ culture also originates from Germany.The vast majority of people undoubtedly think of German barbeque when they think of large, juicy sausages like bratwurst, and they would be correct. As numerous as the renowned meat tubes themselves are German sausages. However, frankfurters and hamburgers originate in Frankfurt and Hamburg, respectively, and pickles and sauerkraut were brought over from Germany. The same goes for potato salad, brisket, and mustard. Oh, and beer, of course.
- Australian barbecue
Despite how entertaining that may sound, there is no such thing as shrimp on the barbecue in Australia because prawns are what they are known as there. Though it is named a barbie, this does not imply that barbecues is a thing. Similar to a BBQ in the US, barbecuing is a traditional summer activity in Australia. Along with shellfish like prawns and rock lobster, common foods include lamb chops, steaks, and sausages.
- Filipino lechon
Suckling pigs that have been slowly roasted are not just a Filipino specialty. In Cuba, Puerto Rico, or at a firehouse fundraiser, you can find a complete pig spinning slowly on a spit with a piece of fruit in its mouth. But in the Philippines, lechón is a cornerstone of the nation's barbeque tradition. The pig is typically packed with chives, onions, garlic, tamarind, and lemongrass before being fixed on a bamboo spit. The most cherished cut of lechón in the Philippines is the crispy, fatty skin, which is a mainstay of weddings, holidays, and the most significant festivals.
- Brazilian churrasco
Maybe you've heard of Brazilian churrasco, or at least know about the seemingly never-ending slabs of meat that are placed on each diner's plate until they explode. Similar to Argentine asados, churrascos originated with Brazilian cowboys who invented the still-used serving technique in which the meat (often beef) is roasted on skewers and sliced off at the table. Typically, a fine yuca flour is offered on the side to be sprinkled over the meat before eating. The Caipirinha cocktails produced with local cachaça should not be overlooked (a sugarcane-based liquor).
- South African braai
In South Africa, barbecue is about so much more than just the meal, like in so many other countries. It is known as a braai here and is of Afrikaans origin. Everyone contributes to the ingredients while the lamb, beef, and hog are cooked over a braaistand, a type of wood grill. South African wines and beer are usually always available.
- Alpine Pierrade
The Alpine countries, which are home to the Alps, Europe's longest and tallest mountain chain, have a distinctive BBQ style all their own. Pierrade or pierre chaude is a popular ski meal in France, Switzerland, and other Alpine nations. The warming meal, which features fresh local red meat that has been perfectly seared to be delicate and luscious, is in high demand from frozen bodies just off the Alps. The secret is to cut the meat into thin slices and cook it over hot stones until it is well-browned outside and tender on the inside.
- Mexican Barbacoa
Meat is traditionally steamed in underground furnaces for Mexican barbacoa; the meat used is typically beef, goat, or sheep. The secret is to cook the meat until it is very soft using steam. But today, slow cookers may produce a comparable result. The Spanish adopted the indigenous Caribbean name "barbacoa," which they then carried to countries like Mexico before it was adopted as "barbecue" in the English language. Mexican barbacoa, on the other hand, isn't truly barbecue in the traditional meaning of the word; rather, steaming and baking are the secrets to the dish.
- Chinese Shao Kao
A mainstay of the Chinese Spring Festival, when millions of people cross the entire nation to see their relatives after months of labouring as migrant labourers, is shou kao. Shao kao, a classic Chinese barbeque consisting of skewered pork and vegetables wrapped in cumin and Chinese five-spice seasoning, fills the streets with revellers and the aroma of shao kao. During the annual migration ceremony, the kebabs are cooked on long, slender, open charcoal grills in the streets and in the alleys of the nation.
- Indian Tandoori
An ancient cylindrical oven called a tandoor has been used in India for many years. It produces food that is known as tandoori. The conventional fuel for a tandoor is wood or charcoal, though a modern tandoor may use electricity or gas. It produces both radiant and convection cooking since it burns at a very high temperature and exposes the food inside to hot air and open flames. Many people in India are devout vegetarians, however tandoori dishes may also contain chicken or other meat, as well as other types of vegetables and traditional flatbread, depending on the culture and style.
- New Zealand Hangi
The Mori, New Zealand's original Polynesian population, have been cooking in hangi, or mud ovens, for millennia. Fish and sweet potatoes were traditionally the main ingredients in hangi cookery, but as the barbecue scene there developed, lamb, hog, cabbage, and pumpkin were also employed. Although aluminium foil or fabric sacks are occasionally used today, heated stones are covered with leaves to create steam, just like the Hawaiian imu, and the food is wrapped with flax leaves.
- Mangal Turkish
Mangal, a custom akin to American cookouts when families or even bigger groups assemble to grill a tonne of meat all day, is the heart of the old and storied legacy of Turkish barbecue. The festivities go far into the night and include a variety of side dishes and salads, as well as customary libations including tea, yogurt-based ayran, and salgam, a turnip juice.
- Russian Shashlik
The shashlik tradition, which is thought to have originated in Central Asia and made its way to Moscow, is at the centre of barbeque culture in Russia and many former Soviet republics. While beef, pig, and other varieties are now widely used in place of the short kebabs' typical lamb filling. The meat must marinate for a long time; this is the secret. A mixture of garlicky spices grounded in apple cider vinegar make up the marinade.
- Puerto Rican Lechón
Lechón is a traditional dish served during big events in Puerto Rico, as well as in Cuba and many other nearby islands. It takes a lot of time and space, but the reward is the island's most well-liked holiday feast and a cooking custom that is a strong source of national pride. Hours are spent patiently roasting an entire suckling pig on a spit over a low-heat charcoal or wood flame. When the beef is cooked through and served in large portions, the crispy skin seals in the inside fatty juices.
GRILLING RECIPES FOR SUMMER
We like grilling frequently, and we hope you do too! You'll discover some great inspiration here whether you're looking for grilled lamb or beef recipes, grilled chicken recipes, grilled vegan or vegetarian recipes, grilled vegetable side dishes, or hearty grilled salads (ideal for summer evenings).
Equipment’s You Need
The barbecue rack is obviously the first thing you'll need.
A kitchen board is also required to place and arrange your favourite grill items. Get exclusive cutting boards from Kitchen Board Maniacs.
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GRILLED RECIPE INSPIRATION!
GRILLED PERUVIAN CHICKEN
Peruvian Chicken with Aji Verde Sauce is mildly spicy and citrusy, flavorful and juicy, and pairs well with a simple Avocado-Cucumber-Tomato Salad. The entire meal can be prepared in about 45 minutes if you are a quick chopper and multitasker.
- The marinade for Peruvian Chicken is made with olive oil, garlic, spices, and lime juice.
- While the grill is heating up, marinate the Peruvian chicken. Alternatively, marinate overnight for even more flavour!I used boneless skinless chicken thighs in this recipe, but breasts and bone-in, skin-on chicken would also work. Remember that boneless breasts cook the quickest and are the leanest, not to mention these portobello mushrooms.
Portobellos are a great vegan substitute!
- This Peruvian Green Sauce (also known as Aji Verde) truly transforms the dish, so don't skip it! Simply combine the ingredients in a blender. So easy!
- Grill the chicken over medium heat until the internal temperature reaches 170 degrees Fahrenheit for the thighs and 165 degrees Fahrenheit for the breasts. Grill the optional portobellos until they are tender and juicy.
Grilled Lobster Tails
- To gently loosen the shell on The kitchen cutting board , make 3 to 4 lengthwise slits in the underside of the tail using scissors. With scissors, slice the top of the lobster shell lengthwise along the middle, leaving the tail fin whole. At the base of the tail fin, cut the shell at an angle away from the centre. Lift the meat and put it over the shell after loosening the shell while leaving the fin end intact.
- Combine the other ingredients in a small bowl; spoon over lobster flesh. For 20 minutes, cover and chill.
- Set lobster tails on the grill rack with the meat facing up. Grill covered for 10–12 minutes at medium heat, or until the meat is opaque.
Grilled Pork with Pear Salsa
- Combine the pork with the lime juice, oil, garlic, cumin, oregano, and pepper in a large bowl. Overnight in the refrigerator, turn to coat, cover. Remove pork from marinade and drain.
- Cook pork on a medium grill, covered, for 4-6 minutes per side or until the juices flow clear.
- Combine the salsa's components in a bowl. With the pork, serve.
Summer Garden Fish Tacos
- Lightly coat the grill rack with oil. For 10 to 12 minutes, flip the corn and pepper occasionally while grilling them under cover over medium heat. Cool a little.
- Salt the fish in the meanwhile. Grill the fish and squash, covered, over medium heat for 7-9 minutes, rotating once, or until the fish just starts to flake easily with a fork.
- Snip the corn off the cob and put it in a bowl. Add pepper and squash, chopped, to the corn. Add cilantro, tomato, onion, lime juice and zest, and tomato. Place fish inside taco shells and top with avocado and the corn mixture.
Grilled Tender Flank Steak
- Combine the soy sauce, lemon juice, honey, and garlic in a big shallow bowl, then add the steak. Cover and chill for 6 to 8 hours after turning to coat.
- Drain and throw away the marinade. For medium-rare, medium, or medium-well doneness, a thermometer should read 135°; for medium, 140°; and for medium-well, 145°. Broil 4-6 inches from the heat or grill over medium heat until meat reaches desired doneness, 8–10 minutes on each side. Slice the meat thinly against the grain.
Enjoy Your Summer
Have a wonderful summer!
I hope the above list of summer barbecue recipe ideas from around the world inspires you to try something new.
Have a wonderful summer.
Kitchen Board Maniacs family.