With sun-filled skies and those long and lingering summer days, we're all reminded of the smell of grilling meat and smoke from charcoal. This iconic smell tantalizes our taste buds every summer, and that's how we all know it's barbecue season! Even though the tradition of cooking meat over smoking charcoal is loved all around the world, the word barbecue can mean different things around the world. 

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In places like the U.S. and Australia, barbecue can mean grilling steaks, burgers or hotdogs in your backyard or slow-roasting a hog. On the other hand, barbecue in South Korea is completely different. That said, the way you like your meat can differ even from region to region. This only shows that the barbecue experience is an inherently personalized one. Every country does it with a distinct style, and that's what we're talking about today!

Here's how countries around the world barbecue their meat. 

1. Australia

Australians love throwing a shrimp on the Barbie – or do they? This stereotype may not be true. While Aussies do love their seafood, this phrase doesn’t necessarily mean they’re grilling shrimp. However, they do love having a great Barbie (slang for barbecue) on the weekends when it gets hot. The barbecue culture in Australia is immensely simplistic. Sausages from the supermarket are thrown on the grill. Once cooked, they are placed on white bread and topped with a generous helping of ketchup. This is a tradition every Aussie, kid or adult, loves and craves. 

2. The USA

Barbecue has been a part of the American culture ever since the country was founded. Historical records suggest that even George Washington wrote about it in 1769! This is also why that people from all backgrounds and classes love barbecue. That said, you can't treat barbecue like a monolith in America; because if you did, you'd make several people unhappy. North and South Carolina prefer roasting whole pork, but there are a few sharp disagreements about which sauce should be used with the meat. 

Memphis also loves pork, but pork shoulder sandwiches and ribs take are preferred more commonly. On the other hand, Kansas City uses several different kinds of meat. In Texas, every person agrees that barbecue should only be beef, but there are four different ways of doing it in every corner of the state. Lastly, there's Brooklyn barbecue. But many southerners wouldn't acknowledge its existence. Whatever you prefer eating, there's no right or wrong way of enjoying your barbecue in America. 

3. Argentina

For a carnivore, Argentina is paradise. Argentinians see barbecue as their national identity; doing it incorrectly can be downright blasphemous. Historically, Gauchos (Argentinian cowboys) brought the BBQ culture to the country in the 15th century. To this day, the culture exists and prevails in Argentina. 

Meat-lovers also love having barbecue because they can get expertly grilled meat at an affordable price. You won't have to go to the southern parts of Argentina to taste a great steak because  you're going to find state-of-the-art steakhouses in almost every neighborhood in Buenos Aires (the capital). The locals love Don Julio, but you can also try Canta el Gallo. 

4. South Africa

Don't expect to see a boring steak on the menu if you're invited to a friend's place for a barbecue in South Africa. When the season of Braai (barbecue in Afrikaans) starts in the summer, you can expect to see ostrich, beef, springbok, and lamb on the menu. Everything is heavily spiced and salted and is then grilled over wood or charcoal. That said, there are some rules for Braai. If you're invited for a chop n drop, you'll have to bring your own meat and drinks. But if someone invites you over for a "bring and braai," you'll have to bring everything that goes into the recipe! 

5. Korea

Gogi Gui translates to "meat roasting," but it is more commonly known as Korean barbecue in English-speaking countries. The most famous example of Gogi Gui is the Korean dish bulgogi, perhaps the most popular Korean dish around the world. Bulgogi is made from pork or beef, and the history of this dish dates back thousands of years. 

The meat used in this dish is first marinated in garlic, soy sauce, pepper, and scallions for approximately 12 hours before grilling. The meat is served with rice and other side dishes (or banchan), which often include, kimchi, cabbage, bean sprouts, and zucchini are served. This dish is a well-rounded meal, so almost everyone in Korea enjoys it. It can be eaten in almost any situation, be it quick lunch or a large gathering. Moreover, Korean barbecue has also gained traction in the USA and several other countries. 

6. Pakistan and India

Tandoor is a certain kind of clay oven used to cook vegetables, bread, and of course, meat. In several areas across Pakistan and India, the tandoor is used to cook various things for about 5,000 years. The modern spin on it, however, is decent. If you opted for tandoori chicken at any restaurant, you'd get chicken that has been seasoned with lemon juice, salt, garam masala, and yogurt. It also has an orange color to make it look even more appetizing. 

Chicken in these parts of the world has been cooked in a tandoor for hundreds of years, but the chicken you'll get now is a recent take on the dish. This dish and several others have been served in American and British restaurants and can be credited to Mokha Singh Lamba's restaurant and Kundan Lal Gujral's employee. In the early 20th century, Mr. Lamba started his restaurant in Peshawar, Pakistan (before the partition in 1947). Since then, it has become widely popular because of Gujral's delicious recipes. 

Wrapping Up

It can be hard to define one specific way of having barbecue in several countries worldwide because this cuisine is hugely diverse and easy to make. You'll need meat, a source of heat, and a few condiments to make it taste delicious. Considering barbecue’s popularity across different cultures, it’s no wonder many new restaurants (big and small) are adopting barbecue items in their main menus.   

Some countries prefer taking on a simple approach to this method, while others prefer infusing ancestral culture into the mix. However, whichever recipe you use, we can ensure that the end result will be delicious in almost every case.

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