The word braai (plural braais) is Afrikaans for “barbecue” or “grill” and is a social custom in South Africa, Botswana, Namibia, Lesotho, Zimbabwe and Zambia.
Outdoor barbecues (usually known simply as BBQ) are popular among local residents on short trips to the regional parks in the countryside. These are invariably coal-fired, with meat (usually beef, pork, sausage, or chicken wings) marinated inhoney, then cooked using long, hand-held forks.
The indigenous Native Taíno people’s method involved slowly cooking meat over a wooden mesh of sticks. In Spanish-speaking islands of the Caribbean, such as Cuba, the Dominican Republic, and especially Puerto Rico, lechon is a common delicacy.
A traditional cooking method of the French and Swiss Alps similar that has recently been commercialized is pierade or cooking meats on a hot stone, usually communally and directly on the serving table.
Shish Taoouq, the Middle Eastern Kebabs made from beef and lamb, beef steaks, chicken, or non-pork sausages are popular barbecue dishes in the region. Mangal, Arabic for a grill, is the act of grilling meat on coals outdoors and also known as “On the fire” (Hebrew: Al Ha’esh על האש).
Although regional differences in barbecue are influencing one another more, as are many other aspects of regional culture, some traditions remain. The U.S. has a range of contemporary suburban barbecue equipment and styles, which often consist of either baking, grilling (charbroiling, gridironing, or griddling), braising (by putting a broth-filled pot on top of a charbroil-grill or gridiron-grill), or smoking various meats (depending on the various cuts).
Barbecuing is popular in the Australasian, Melanesian, Micronesian, and Polynesian islands, and every country and culture has its own version of earth oven barbecue cuisine. Some of the most legendary and continuously-practiced examples can be found in South Pacific Oceania.
In Argentina, Paraguay and Uruguay some alternatives are the asado al disco and asado al horno de barro, specially in the countryside. The recipe doesn’t change, only the way of cooking the meat and ofalls.
Today we stumbled across one of the coolest inventions called the BBQ Dragon. The BBQ Dragon will completely change the world of barbecue forever. It takes the wait out of charcoal grilling. Normally it takes that 30-45 minutes before your coals are ready, but with this sweet device it takes less than 10 minutes. It …Full Recipe
1/4 cup Asian fish sauce*
1/4 cup fresh lime juice
1 teaspoon sugar
1 jalapeño chile, sliced into thin rings
1/3 cup soy sauce
1/4 cup unseasoned rice wine vinegar
1 tablespoon fresh ginger, peeled and minced
1 tablespoon fresh cilantro, chopped
2 tablespoons whole coriander seeds
1 1/2 pounds colossal (under 12 per pound; about 18), or jumbo (16 to 20 per pound; …Full Recipe
1 1/4 pounds ground dark meat chicken
1 tablespoon sambal oelek (Asianchili paste)
Kosher salt and freshly ground pepper
1 tablespoon vegetable oil, plus more for brushing on pineapples
4 pineapple rings, drained and patted dry
2 tablespoons unsalted butter
4 large eggs
4 Kaiser rolls, split
12 slices pickled beets, drained
4 lettuce leaves
4 tomato slices
Mayonnaise and ketchup, for serving
1. Preheat a grill with a medium-high heat fire.
2. Gently mix together the chicken, sambal oelek, 11/2 teaspoons salt, and 3/4 teaspoon …Full Recipe
1 shallot, peeled and minced
½ cup white wine
8 tbsp. cold butter
1 tsp. chopped fresh chervil
1 tsp. chopped fresh chives
1 tsp. chopped fresh parsley
12 unshucked oysters
1. Preheat a grill. Put shallot and wine into a small saucepan and simmer over medium heat until reduced by half, 6–8 minutes.
2. Remove pan from heat. Whisk in butter, 1 …Full Recipe
2 cherry or alder wood grilling planks, soaked for at least 1 hour
4 (12-inch) wooden skewers, soaked for at least 30 minutes
3 tablespoons tangerine zest, from about 3 large tangerines
1 teaspoon 5-spice powder
1/4 teaspoon black sesame seeds
Fine sea salt
2 teaspoons mild olive oil
1 pound large (21-30 count) peeled and deveined shrimp
1/3 cup fresh tangerine juice
1 …Full Recipe
These Italian salmon kebabs are tossed with a lemony garlic and rosemary marinade before threading with fresh cherry tomatoes. If you can find them, use sturdy rosemary branches, stripped of leaves, as skewers. Oil your grill well to prevent sticking, don’t move the kebabs around unnecessarily, and keep a close eye on the fire to …Full Recipe
2 large heads radicchio
7 to 8 tablespoons extra-virgin olive oil
Coarse salt and freshly ground black pepper
30 sea scallops (about 2 pounds), tough muscle removed, rinsed and patted dry
Parsley, Olive OIl and Garlic Sauce (recipe follows)
Halve the heads of radicchio, cut each half into 3 wedges, and cut each wedge crosswise in half.
Halve the …Full Recipe