Over the years, we have participated in numerous BBQ competitions all over the country. In fact, our BBQ team, Slaughterhouse Five, won the American Royal World Championship two years in a row. Not only is this great fun, but it is also awesome to be a part of the BBQ community, where fellow pitmasters can talk about their craft and share tips and pointers. One thing that this has taught us is that we can all learn a lot from each other, which got us thinking — BBQ isn’t just an American thing. It’s an ancient and universal craft.

In today’s blog, we would like to pay homage to some of the different types of BBQ around the world. But first. How hungry are you? If you are at or above a six (on a scale of one to ten), you may want to first get a snack, or better yet, after reading this and getting your appetite worked up, stop by our Boynton BBQ restaurant, and we’ll satisfy your craving with some of our award-winning BBQ.

Barbacoa

Out of all the smoked meats in this list, this is probably the most recognizable for Americans. In fact, if it weren’t for the word, “barbacoa,” we probably wouldn’t have the word “barbeque.” This Spanish word refers to the cooking style popular with the Caribbean people, the Taino. Although it has become a regular staple on the menus of taco trucks and even fast food chains, like Chipotle, our version is much different than the original. Originally, barbacoa is the process of placing a whole animal, often sheep, over a fire pit and covering it with maguey leaves. These leaves release a steam as they cook, which gives the meat a flavor that is slightly reminiscent of tequila (maguey is an agave plant that is used in the tequila-making process). This cooking process is popular all over Central America. In the Yucatan Peninsula, pork is commonly used, and in northern Mexico, goat or beef head is often used.

Satay

Found all over South East Asia, especially in night markets, satay is a simple dish consisting of seasoned meat on a bamboo skewer. You can find virtually any type of meat being used to make satay — chicken, pork, goat, mutton, fish, beef, and beyond. Depending on where in Asia you are, the recipes can vary in subtle, yet electrifying, ways. The Malaysians, for example, prepare a spectacular satay kebab, called “sate kajang.” This delectable smoked meat is marinated in lemongrass, ginger, and a variety of other spices, and then prepared over natural lump charcoal on a slender grill.

Lechon

Lechon is the process of roasting a whole pig over a charcoal pit rotisserie-style. No one knows when this style of BBQ originated, but our guess is long before blogs were being written. For over 100 years, this has been the national dish of the Philippines. Typically, before the pig is roasted, it is rubbed with coconut water, milk, and soy sauce, and stuffed with lemongrass, salt, batuan fruit, leeks, and garlic.

Yakitori

In the United States, we often find yakitori at teriyaki bowl restaurants or as an appetizer at a pan-Asian restaurant (perhaps ordered at a sushi restaurant by that friend that refuses to eat raw fish). But in Japan, there are restaurants devoted exclusively to the art of making yakitori. If you go there, you likely won’t find much beyond a few sides, rice, noodles, and beer. The BBQ process involves flavoring chicken (virtually any part of the bird) with salt or teriyaki and then grilling it over a unique type of white charcoal, called “binchotan,” which may be the only charcoal safe to burn inside.

Where Can I Find The Best BBQ In Boynton Beach?

Chances are that, after reading this far, you’re probably ready to indulge in some well-crafted smoked meat and delicious sides. If this is the case, we’ve got you covered. Stop by our Boynton Beach barbecue restaurant, and we’ll set you up with what you need. We also offer BBQ catering! View our BBQ menu, our catering menu, and contact us today to learn more!  

Be sure to be on the lookout for part two of this blog series!