The chill and grill

There has always been a confusion between barbeque and grilling.... ateast for sure I was in for a surprise working along side a PitMaster (a barbeque champion) when he told me that when you cook anything on the grill for a short while such as chicken, sausages, potatoes, corn or whatever is called grilling. On the other hand, when you barbeque, the meat is not in direct contact with the grill, it is usually a large piece of meat whuch is rubbed with spices, wrapped in foil and slow cooked for sometimes up to 18 hours…So now you know when you friends invite you to a barbie, it’s actually a grilling session.

Upon landing in the Caribbean,  the spanish used the word barbacoa to refer to the natives’ method of slow-cooking meat over a wooden platform….well that’s what we believe were the origins of barbeque or BBQ... Well I guess the most popular and largely consumed bbq food and distinct styles are in the US.

Even bbq style and sauce changes… memphis bbq would refer to a pulled pork shoulder soused with  sweetish tomato based bbq sauce while in North Carlina the whole hog is cooked or rather smoked  and served in a vinegar and tomato based sauce. On the other hand kansas holds pride in their ribs which a rubbed with a dry mix of spices,  brown sugar and salt…I am quite a fan of their ribs…And its Beef all the way for the Texans

In every culture there always exists a grill or cooking over fire..On of my faves is Bulgogi from Korea where thin slices of meat marinated with soy, sugar, sesame oil and  spices is lacqured over charcoal. What a great dimension and depth smokin, grilling and all gives to food. It’s amazing . Asado is the term for grilling in latin america.

Aussies called it a Barbie  and South Africans a Braii. Churasco in brazil serves varies kinds of meat and offal cooked on a long skewer and the skewer along with the meat is carved at the table. My best experience was in Rio de janiero at Marius, the iconic churasceria where one get high on an overdose of meats.

Like 4th July in America  is grilling/bbq day and almost everyone fires up the grill in their backyard like Briaa day Sept 24th in South Africa.

Bbqs are the best ways to socialise, bond and make merry. The fire, coal, quipment, produce and spices change with the continent but the message is about  togetherness, love and good food.

Some quick rubs for meat, fish,  poultry
Dry rub
Garlic powder  1 tbsp
Paprika powder  1sp
Onion powder   2 tbsp
Brown sugar 1tsp
Salt   to taste
Oregano  ½ tsp
Cumin 1tsp
Mix all the dry ingredients, sprinkle and rub generously.
Rest for 1 hour then fire it up ona grill or even at home ina apn or bake in the oven.

Chimmichuri is an excellent fresh sauce can is drizzled over grilled meats... but it works great with everything

Ingredients
Two cups fresh parsley and/or fresh coriander leaves, firmly packed
1/4 cup fresh oregano leaves (optional)
3-6 cloves of garlic
2 tablespoons chopped onion
1/2 cup olive oil
2 tablespoons red wine vinegar (optional)
1 tablespoon lime juice (optional)
Salt and red pepper flakes to taste

Preparation
1.    Pulse the garlic and onion in the food processor until finely chopped. 


2.    Add the parsley and/or cilantro, and oregano if using, and pulse briefly, until finely chopped. 


3.    Transfer the mixture to a separate bowl. Add the olive oil, lime juice, and vinegar, and stir.
(Adding the liquids outside of the blender gives the chimichurri the correct texture. You don’t want the herbs to be completely puréed, just finely chopped).


4. Season with salt and red pepper flakes to taste.