Grilling is about as old as mankind itself, even in the Stone Age garden primitive peoples, the hand-caught and killed animal over fire in a pit. The probably oldest method of food preparation was practiced in a very similar way until the 16th century, when it spilled from the Caribbean to America, among other places. To date, nothing has essentially changed. On the continents, different variants have developed over time, depending on eating habits. An overview of grilling in other cultures.
North America
The term barbecue has its origin from the Spanish "barbacoa" ("sacred fireplace"). In Haiti, the word was used to roast meat on the stick. In the English-speaking world, however, "BBQ" is generally referred to as grilling, although barbecue in the USA is once again a very special art form. The American classic, the barbecue, is of course firmly anchored here in Europe – the preparation is a mix of Mexican, African and European tradition. The American BBQ is, however, a science of its own as a big happening and is considered the supreme discipline there.
This means long, gentle cooking in low, indirect heat ("slow & low method") in the barrel smoker, in which the "Holy Trinity of Barbecue", i.e. the Holy Trinity of barbecues (spare ribs, pulled pork and Beef Briskets). The approach varies depending on the state and region: In Texas, for example, the "long jobs" are rubbed with spices beforehand, in Kansas, on the other hand, with coal. The pork is grilled indirectly, as in Alabama and Georgia, over glowing mesquite or hickory wood. For this purpose, ribs and co. Are either coated with viscous, sticky sauces or rubbed with dry marinades, so-called "rubs".
South America
With "Asado" (grilled meat), large pieces of meat such as chorizo and beef steaks are grilled over open fireplaces or whole animals, especially lamb and goat, on iron grill crosses. This type of preparation is an important cultural asset, especially in Argentina. Huge amounts are eaten, the hungry Argentine is said to create around 1.5 kilograms of beef. The meat is seasoned puristically with salt, pepper, chimichurri sauce or salsa criolla, with mostly salad, white bread and wine. Similarly, you grill in Brazil at the so-called "Churrasco". Spicy seasoned meat is sizzled on long skewers over an open fire.
Australia
In Australia, the "Barbie" often only needs bread and sauces. The grilled food includes beef, pork, fish, but also kangaroo or ostrich. At Christmas, instead of a turkey in the oven, traditionally seafood is put on the grill. The option of not only meat, but also shrimps and the like was put on the grill by Down Under in the 1980s through an advertising spot by actor Paul Hogan (80, "Crocodile Dundee") to the USA: "Come on down here, and we'll throw another shrimp on the barbie for you. " Today we know the combination of both worlds primarily as "Surf and Turf". In Australia, barbecuing is often done together in public places in parks, where there are grills with a coin slot.
Asia
In the Asian region, the grilled food is mainly served as street food. All types of meat, but also fish and seafood, are grilled on small wooden bamboo skewers directly over hot coals. In Thailand, Malaysia and Indonesia these "satay" are often marinated with a peanut or chilli sauce. The Japanese, on the other hand, eat their yakitori skewers with a soy-based sauce. In Hong Kong, barbecuing beef, pork or poultry on long forks or skewers in hand is a great way to grill directly on the embers. The "Bulgogi" ("fire meat") comes from Korea: The thinly sliced, spicy marinated beef is prepared on a table grill and is now also popular in Berlin restaurants.
Africa
In the North African Maghreb countries, the focus is on skewers in olive oil and garlic, typically seasoned with peppers, rosemary and coriander. Like the kebab, which was brought to Europe by French colonialists and finally found its place in our snack shops. In South Africa, on the other hand, people meet at public barbecues for the "Braai", for which there is even a special holiday. The event goes back to the Boers: Accordingly, the event grilled the classic "Boerewors" ("Boerswurst"), but also beef steaks and legs of lamb and seasoned them with caraway, coriander, cloves or the local Peri-Peri sauce. Accompanied by a lot of beer, the Braai is a more male-dominated grill event, in which the women in the kitchen take care of the salads.