2023-07-11 14:45:02
Whether with family or friends, whether in the park or in the garden – in summer there is a lot on the grill in Germany. Many classics such as bratwurst or steak are popular with many, while others resort to vegetables, grilled cheese or vegan products. But what is grilled in other countries around the world and how important is grilling in the culture of the respective country?
Grilling internationally: The “Aussie Barbie” in Australia
The barbecue, affectionately called “Barbie” in Australia, is an important part of the Australian food culture. But not only on “Australia Day”, the national holiday on January 26th, do many people throw on the grill Down Under.
Barbecues are a cultural asset in Australia – many public places and parks are equipped with barbecue areas. And so there is often no need for a special occasion to get together with family or friends at the barbecue.
In Australia, seafood is particularly popular as a grilled food, as the grill manufacturer Santos Grills explains. But not only prawns are grilled – lamb and beef steaks or sausages are also popular with Australians. People like to drink beer with “Aussie Barbie”.
Vegetables, seafood and yakitori: this is how you grill in Japan
Barbecues are also popular in Japan. According to grillicious.de, however, the choice of food to be grilled is much more varied than in this country: In Japan, everything from meat to fish and seafood to vegetables is grilled. Also yakisoba noodles, which are made from buckwheat and are traditionally pan-fried.
Yakitori are a true Japanese grill specialty: For them, chicken, peppers, onions and asparagus are layered on top of each other on a skewer. The skewers are traditionally served with a marinade of sweet rice wine, sugar and soy sauce. In Japan, people like to drink beer or sake, the typical rice wine.
The “Asado”: This is how they grill in Argentina
One country where crickets are part of national identity is Argentina. In the South American country, people celebrate their very own barbecue culture, as the barbecue manufacturer Kokko reports on the company’s blog. In the art of asado, large cuts of beef are cooked over constant embers for hours.
The meat is attached to metal crosses, so-called asado crosses. The meat comes from Argentinian cattle, because they are proud of in the land of the gauchos: Argentinian steaks are among the best in the world.
In addition to the asados, the “asador”, the grill master, usually also runs a “parrilla” – a charcoal grill with a grid on which he also prepares smaller steaks. A green salad is traditionally served with the beef steak at the Argentine barbecue. You can also drink a red wine of your choice.
This is how international grilling is done in South Africa: “Braai”
“Braai” is Afrikaans and means to fry or grill. As the Cape Town Magazine explains, this grilling method originally comes from South Africa – but it is also popular in Namibia, Botswana, Zimbabwe and Zambia. Braai is both a culinary and a social event: it brings people together and connects them.
You don’t need a special grill for a braai. The traditional way of grilling in South Africa is with a simple grate over an open fire. But a kettle grill can also be used. Grilled food mainly includes meat: it usually comes from lamb, pork or beef. Animal species native to South Africa such as wildebeest, antelope and ostrich are also grilled at the braai.
In the coastal regions of the country, however, fish and seafood also find their way onto the grill. In South Africa, people like to drink local beer, wine or non-alcoholic ginger beer with a braai.
Grilling internationally: How to grill in the USA
Grilling has been celebrated in the United States for centuries. The states of Virginia and North and South Carolina on the southern east coast are considered to be the regions of origin. In the American tradition, there are basically four different grilling regions and styles: Kansas, Carolina, Tennessee and Texas.
While grilled meats in Kansas are rubbed with a sweet spice and doused with a thick sauce, North and South Carolina use few spices to flavor the meat: The Classic Carolina BBQ Rub is made with smoked paprika, salt, brown sugar, cumin, Chili powder and cayenne pepper.
In Texas, on the other hand, a mixture of dry mustard and chili powder is commonly used to flavor ribs or brisket.
In contrast, pork is mainly grilled in Tenessee – it is considered the basis for the Memphis or Tennessee style. In addition, classic BBQ restaurants in Tennessee serve so-called Memphis barbecue spaghetti: The dish consists of half marinara and half barbecue sauce, and it also includes pulled pork, braised peppers and onions.
By the way: Even if country-specific grill preferences differ, there are foods that should not end up on the grill this season either. If you like to grill vegetables or seafood, as in Japan, you can do this without aluminum foil. Those who prefer to grill on the balcony should pay attention to a few things. And regardless of which country in the world you are grilling in: there is always a risk of mistakes that are better avoided.
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