Dining
Dining
Barbecues for Buffs by Susan Campbell There’s something inherently primal and undeniably appetizing about the aroma of food sizzling over an open flame. And though cooking over an open fire is as primitive as it gets, today’s skilled grill buffs are turning flame-fueled food into a true culinary art. Barbecue beginnings
The word barbecue originated on Hispaniola (the island shared by the Dominican Republic and Haiti), where the ancient Arawak civilization of Taino Indians, who inhabited the island, constructed wooden racks high over blazing fires to slowly cook meat and fish. This method ensured the food wouldn’t scorch and that the insects couldn’t get at it. They called these racks barbacoa. Spanish explorers noted this practice and first recorded the name for it in 1526. Eventually the word barbacao became anglicized as barbecue. Grill vs. barbecue
Barbecue, bar-b-que, barbie, and BBQ... there are as many variations and abbreviations on the spelling as there are on what is actually involved. Folks from the southern United States will say that you do not barbecue burgers and steaks – you grill them. They will argue that grilling is all about hot and fast cooking. And some will say that barbecued always means the addition of a sweet, spicy, tomato-based sauce. But even if purists disagree, “Let’s have a grilling!” doesn’t quite conjure up images of a fun, outdoor feast the way “Let’s have a BBQ!” 62 Nights
does. Then there’s the cooking apparatus. Whether fueled by gas, charcoal, or wood, these grills have all commonly become known as “barbecues.” But semantics aside, ever since mankind first introduced food to fire, we’ve had a hot and smoky love affair with this culinary technique that shows no signs of burning out. Grilling around the globe
Different countries and cultures have their own names for the social aspect of the fired-up feast as well as the cooking technique and the equipment, and sometimes they are one and the same like America’s “barbecue.” But what really sets them all apart is the choice of marinades, oils, rubs, sauces, and spice blends added; even the type of wood used to fuel a fire can create a distinctive flavor. Favorite meats all depend on what’s economical, easily obtainable, and popular in each individual region. Coastal communities also look to the sea for grillable foods like the grilled fresh fish and sardines that are legendary in Portugal. And native North American Indians of the Pacific Northwest have been grilling fresh salmon on cedar planks for centuries.
In North America, beyond the southern barbecue tradition, which features most commonly pork, chicken, and ribs, you’ll find grills filled with hamburgers, hot dogs, and big sizzling steaks. In Australia, barbecuing everything from lamb to sausage is so popular that free coin-operated grills abound in public places. Braai is the word for barbecue in South Africa, and almost every family has something on the braai for dinner. Mangal, which means “on the fire,” began in the Middle East with the Turkish method of preparing spicy lamb kebabs that’s as old as Methuselah. In China, grilled skewers of meat, fish, seafood, and vegetables are called chuan’r and in Japan it goes by yakiniku. Southeast Asia’s distinctive peanut sauce sets their grilled satay skewers apart, and in Korea gogi gui establishments have small grills embedded right into the diner’s table. In the Caribbean, old oil drums split in half make perfect grills for slow cooking melt-in-your-mouth pork and chicken, but it’s Jamaica’s jerk style of spicy cooking that has turned that island into a true barbecue Mecca. Latin America’s asados truly embrace grilling; the tradition began with their gaucho (cowboy) cookouts, which use almost every part of the animal to create a massive meat-fest. Most famous for asado cooking are Argentina and Chile, both known for their superior beef. In Brazil, asado is better known as churrasco.
On Curaçao, fresh fish and seafood are grilled to perfection, but there are also many first-rate steakhouses and international grill emporiums to choose from. The island’s proximity to South America means you’ll find several restaurants specializing in that continent’s grilling traditions. And everything grilled here also benefits from locally produced hot sauces, which you can find in local supermarkets to make your own magical marinades and dipping dishes. So much more than meat
Today’s savvy grill masters are looking to the ground, to the trees, and even to the dessert tray for inspiration and unique items to grill. Almost any vegetable can be grilled with success, and often the fire brings additional sweetness and surprising new flavors. Think far beyond mushrooms, peppers, and onions – how about eggplant, asparagus, yams, summer squash, beets, avocados, and even romaine lettuce? Yes, you can actually grill salad! One of Mexico’s favorite grilled treats is prickly pear cactus (nopales), and their barbecued corn on the cob (with or without the husk) is also a toothsome treat. Halved or skewered fruit is flame-friendly with the right marinades, especially mango, pineapple, papaya, and citrus fruits. Or how about grilled plantains with brown sugar as a delicious dessert? You can even make apple cake and other baked goods on the grill; in fact, you can make an entire meal from start to finish on the barbecue. So, get grilling! ! Nights 63