Posted November 18th, 2015 by simon brigg No Comments
Memphis isn’t the only place to BBQ, but we’ll be damned if it isn’t the best place to BBQ. It’s all about that dry-rub, low’n’slow pork for us.
But people use the sacred flame to cook delicious food all around the world. So for fairness sake, let’s take a walk on the wild side and look at some of the other styles of BBQ the world has to offer.
The South African way to barbecue uses acidic juices like pineapple and balsamic vinegar to tenderise the meat, breaking down the tougher proteins so it melts in your mouth after cooking.
Chinese cuisine does miracles with pork. On such miracle is Char Siu. This delicacy tends to use fattier cuts of pork, such as belly or neck. Long strips of pork are seasoned with soy, honey, five-spice. It is then barbecued and often hung up for display.
The world-famous tandoor is a cylindrical oven that burns charcoal or wood for that amazing South-Asian taste tender meat. Tandoori chicken is marinated in spiced yoghurt before doing its time in the tandoor, ensuring a succulent, tender piece of chicken below the seared spices.
One of Greece’s most popular dishes, souvlaki is the Greek kebab. Delicious meaty cubes are marinated in garlic, oil and lemon juice before being grilled to a crisp. We love how the fresh, minty tzatziki cuts through that smoky, salty meat. Delicious.
The famous Caribbean spice mix has to be mentioned. For us, the hotter the better. But applying it to fish? You won’t catch anyone doing that in Memphis, delicious as it is.
OK, OK, so we admit some of that stuff does sound pretty tasty. Ah the miracle of BBQ, bringing nations together in mutual gluttony.