The US is the world's biggest barbecue market and according to CNN 80million Americans barbecued last year, the most popular time being on Labor Day. If you are considering a traditional American style barbecue then it's got to be barbecued chicken drum sticks or smoked Texan brisket.
Argentina. The competition is hard, but Argentina is the obvious BBQ champion of the world. Grilling meat is so intrinsically tied to Argentine culture, that barbecue is the country's national dish. (There are actually more cattle than people in this South American country.)
The barbecue is a huge tradition in Australian culture, with friends and families gathering and sharing the food over a glass of beer, wine, or champagne, especially on weekends. The usual accompaniments include salads, fried onions, and baked potatoes.
The network identified Kansas City as the “BBQ Capital of the World” in announcing its coverage plans.
It's said that the Aussie barbeque dates back 40,000 years. This style of eating is important to our culture for three reasons: cultural immigration, our geography, and our instincts. Australia's climate strongly influences our love for open-air cooking.
While we may not have invented the barbecue, Aussies have embraced it with a passion and dedication that's unparalleled. Blowflies, mosquitos, ants, barking dogs, crazy uncles and noisy kids – nothing gets in the way of a good barbie!
American Royal World Series
Kansas City, MO, is home to “The World Series of Barbecue,” the world's largest BBQ competition -- with 500 teams competing and 70,000 spectators. The larger American Royal event spans 2.5 months and also includes a parade and a professional rodeo (with a $300,000 prize package).
Australia. In Australia, barbecuing is a popular summer pastime, often referred to as a "barbie". Traditional meats cooked are lamb chops, beef steak, and sausages (colloquially known as "snags").
"Barbie" is Australian slang for barbecue and the phrase "slip a shrimp on the barbie" often evokes images of a fun social gathering under the sun.
The Origin of 'Barbecue'
After the Spaniards & Columbus landed in the Americas in 1492, they found the people of Taino roasting meat on a wooden framework resting on sticks above a fire. The conquerors from Spain then embraced this style of cooking and spread it to more areas of America & beyond.
Locals in Zibo particularly enjoy rolling the grilled skewers in thin pancakes with scallions. Some online influencers are now calling Zibo "China's outdoor barbecue capital". There are more than 1,270 barbecue joints in the city, according to the president of Zibo's Barbecue Association.
It is believed that barbeque sauce was first invented in a Dominican missionary where cooks used lime juice and pepper to flavor meat for the barbeque. We can trace the root of this recipe to Africa where they use both lime and lemon juices as a traditional method of flavoring meat.
Direct cooking involves cooking directly over the hottest part of the barbecue, usually the centre. Indirect cooking is carried out over the cooler parts of the coals, usually towards the sides of the barbecue.
Chef Jord Althuizen: Award Winning entrepreneur and Bestselling Author.
Compared to the Aussie style of barbecue, this method's all about cooking meat low and slow. While we tend to use a hotplate to quickly sizzle our meat before grilling it over a direct flame, American barbecue cooks large cuts of meat, slowly smoked over a pit of wood or charcoal.
"Aussie barbecues are traditionally pretty quick," he said. "I think we all remember the old steel plate on the brick walls. "America-style barbecues are wood-fired barbecues that are cooked at lower temperatures for longer periods of time and they use secondary cuts of meat."
Yakiniku, also known as Japanese barbecue, is a style of Japanese dining that refers to grilled meat cuisine. In fact, the word "yakiniku" literally translates to "grilled meat"! Though it typically indicates beef, other meats such as pork, chicken, and lamb can also be considered yakiniku.
Recorded European visits to Australia before the arrival of Lieutenant James Cook on the 'Endeavour' in 1770 show no evidence of a Spanish fleet arriving here. In about October 1606, Spaniard Luis Vaez de Torres sailed through the strait that now bears his name, between the northern tip of Cape York and New Guinea.