Fire, meat and a lot of flavor: the barbecue is a universal language – and each country has its accent
It doesn’t matter if you’re from the succulent picanha team, the smoked Brisket or the badly chorizo steak – the barbecue is one of those pleasures that cross borders and put everyone around the grill with a smile on their face (and a fork in hand).
Here in Brazil, the absolute star is the picanha, usually baked in the skewer, only with coarse salt and a beautiful layer of fat that melts in the ember. But as chef Fabio Lazzarini explains behind renowned homes like the D.INner balcony, in an interview with CNN, “we are very democratic.” There is space for diaper, rump, button… and even fight in the family about what point is the ideal.
The barbecue here has deep roots, literally. He arrived with the seven peoples of the missions in the 17th century, and was consecrated in the south of the country with the famous ground fire – that rustic and patient method that bakes Costelão for hours and hours.
From Picanha to Argentine Chorizo steak: know the main types of barbecue around the world
Na Argentinathe barbecue – or asado – is almost a sacred ritual. Cuts such as Chorizo steak, Entaña, and strip roasting are slowly baked in the parrilla, a grinned grill over firewood embers.
The secret? Temperature, patience and quality meat control, of course. And, unlike Brazil, no coal there: the flaw Brefacho reigns absolutely, producing lasting and undamaged embers.
O Uruguay It also has its own parrillero charm, especially the strip Asado and the vacio (our skirty). There, the grill usually gets farther from the fire, ensuring slow and uniform cooking.
And who said blood has no time? Morcilla, sausage made with cattle blood, is a classic there.
Already USAthe barbecue goes the other way: that of smoke. In the south of the country, especially in Texas, the famous barbecue reigns, with meats like Brisket (beef) being smoked for up to 12 hours!
It is an alchemy that surrounds walnut wood, spices and a lot, but a lot of love for the caramelized crust.
And don’t stop there: South Koreathe barbecue happens straight at the table, with marinated thin meats in the shoyu and grills next to canned.
And even the “Mongol barbecue” (which, ironically, emerged in Taiwan) mixes meat and on a circular plate with spaghetti.
In the end, there is no “best barbecue in the world.” As chef Lazzarini said: the ideal would be a combo of all. And let’s be honest: If you have good meat, fire and good friends around, any barbecue is perfect.
Follow the Portal 6 On Instagram and stay on top of various news and curiosities in real time!
