Barbecue Traditions Around the World
International barbecues are more than just hot dogs and beer. The average American would be shocked if they were instantly transported from their backyard grill or tailgate party to another barbecue happening somewhere else in the world. In the Philippines, people grill entire pigs over hot coals, with only its own fat to keep the meat moist and flavorful. This type of barbecue, known as a lechón by the Filipinos, is just as delicious as any American barbecue tradition would be, yet it probably would take some adjusting for the typical barbecue fan back home, as cooking an entire animal larger than a turkey isn’t something the average Joe is used to doing.
Perhaps our “Western” cousins in Australia have something we would have an easier time swallowing (pun intended). As a country that loves barbecue just as much (if not more) than America, it’s no surprise they take to the grill familiar specialities like shrimp, burgers, and sausages. Due to its local geography, however, you’re bound to see more kangaroo burgers, ostrich burgers, and even crocodile fillets than you would Stateside!
For the more adventurous, perhaps the barbecue festivities in Thailand are more in order. In this country, people sit around a wood-burning pot made of clay, grilling various bits of pork, beef, chicken, and even seafood on a circular dish similar in shape to a flattened bundt cake pan without the hole on top. A thick piece of fat is placed on the tip of the pan to allow the juices to drizzle down onto the meat grilling below. The base of the pan is filled with soup stock, allowing vegetables and other meats to be cooked in the tasty broth. The people often cook and eat concurrently so as not to let the food get cold as they continue to cook subsequent batches. These mini buffets almost always contain a substantially larger variety of grillables than their American counterparts, as Americans typically don’t always grill hearts, gizzards, livers, intestines, squid, crab, octopus, clams, and even live shrimp all in one go.
Interestingly enough, one doesn’t have to attend a buffet or house party to eat Thai barbecue. One of the more familiar sights in Thai villages and urban cities alike is the street vendor with a wood-burning grill on a wheeled-cart. These vendors sell barbecue on a stick of just about anything that can be eaten on an animal–flesh meats, intestines, and even chicken feet! Some of the more familiar “kebab” style varieties come with bits of meat and brutally-hot Thai peppers stuck between the chunks of meat. Americans might be surprised at first to see these vendors can even barbecue rice! A special version of variety known as “khao niaw”, or “sticky rice”, is flattened into a squarish shape with placed onto the same type of kebab sticks as the meat is. After being cooked, it looks as though one is eating a rice-colored Popsicle! These delicacies are cooked to order and rarely come marinated. For some reason though, the salt and butter spread the vendors brush onto their creations somehow rival flavors only found in world-class restaurants.
Such a primitive cooking style is a welcomed change of pace from the modern, high-tech gas grills we use back home. Sitting on the floor to enjoy it, however, may not be!
