Global Grilling Techniques

A vibrant outdoor food market bustling with people engaged in cooking and enjoying a variety of street foods

• North American Techniques

  Traditional and modern grilling styles from North America.

  • American BBQ

    Slow-cooking meat over indirect heat; use of various wood smokes.

  • Direct Grilling

    Cooking directly over the heat source; common for burgers and steaks.

  • Plank Grilling

    Cooking food on a wooden plank for a unique, smoky flavor.

• South American Techniques

  Exquisite grilling styles from the heart of South America.

  • Argentinian Asado

    Use of open fire and iron grills to cook large cuts.

  • Brazilian Rodizio

    Skewered barbecue meat cooked on rotisserie spits.

  • Churrasco

    Grilling beef cuts seasoned with coarse salt.

• European Techniques

  Diverse and traditional grilling customs from Europe.

  • Greek Souvlaki

    Small chunks of meat and sometimes vegetables grilled on a skewer.

  • Spanish La Planxa

    Grilling seafood and vegetables on a flat metal plate.

  • Cypriot Giro

    Use of a vertical rotisserie to slow-cook seasoned meat.

• African Techniques

  Traditional African methods involving unique spices and preparations.

  • South African Braai

    Similar to barbecue, involves grilling meat over coal.

  • Moroccan Mechoui

    Slow-roasting a whole lamb in a pit.

  • Nigerian Suya

    Skewered spicy meat grilled over an open flame.

• Asian Techniques

  Explore the varied and flavorful grilling techniques from Asia.

  • Japanese Yakitori

    Skewered chicken parts grilled over a charcoal fire.

  • Korean Gogi-gui

    Korean style BBQ meat, typically beef, grilled at the table.

  • Indian Tandoori

    Marinated meat cooked in a clay oven called a Tandoor.