Grilling Around the Globe: Barbecue from Argentina to Korea

The art of the Argentine asado began over 500 years ago when the meat-grilling traditions of Spain melded with those of the Argentine gauchos. Gauchos, or roaming horsemen similar in lore and practice to the American cowboy, would roast meat carcasses above an open fire supported by a large metal cross. Beef is the most common meat, but alternatives like lamb or pork will also be seen. Travelers can book a stay or experience at a traditional estancia, or ranch, and experience an asado first-hand or try the dish at Argentine restaurants like Fogon Asado in Buenos Aires.

Since its popularization during the Meiji period, yakitori has shown up everywhere, from corner shops to high-end restaurants. These skewers are typically made with chicken but can be made with beef, pork, fish, or vegetables. They are usually cooked on a grill using binochan, a centuries-old specialized charcoal made from clean-burning oak wood. The most famous yakitori restaurant is Torishiki, nicknamed Legend Yakitori for its reputation as the best. This upscale eatery uses exclusively jidori chicken, a poultry bird native to Japan and known for its freshness.

Brazilian barbeque is an all-you-can-eat experience. The menus at these churrascarias focus heavily on meat, with cuts of pork picanha, prime rib, and Fraldinha sirloin steak as popular options. The meat is prepared on specialty grills called churraquieras, designed to accommodate the large skewers. Once perfectly cooked, meat is sliced directly from the skewers onto the guests' waiting plates. The servers will keep the meat flowing until diners flip the marker on their table from green to red, indicating that they've had enough.

Another skewered meat dish, Greek souvlaki has an enduring history. First mentioned in The Illiad, cooked by the renowned hero Achilles, these tender skewers are roasted on an open flame until they develop a distinct char. Souvlaki often includes meat and vegetables soaked in a marinade of olive oil, lemon juice, greek yogurt, and various herbs and spices and served with tzatziki or pita bread.

Gogigui is a cook-your-own style of barbeque originating in South Korea. The menu usually consists of thinly sliced meats—popular choices include bulgogi (marinated beef), galbi (short ribs), and samgyeopsal (pork belly)—brought to the table raw. Guests cook the meat on a provided grill, sometimes built into the table itself. The main dishes are usually accompanied by a variety of banchan or small sides, often featuring kimchi, spicy cucumber salad called oi muchim, or bean sprouts called sookju na-mul.

Often a large celebration or community event, every meat goes at a braai, from steak filets to South African boerewor sausages. A traditional braai is cooked extra hot on a wood-burning grill, searing the meat to perfection to maintain a well-cooked exterior and a juicy interior. Hardwood is preferentially used as it burns longer and produces less smoke than other types of charcoal. While a braai is usually a community event, there are tour guides who can take you on an insider experience. And if you want to sample the food, there are restaurants serving up braai-style cooking across Cape Town like Hoghouse Brewing Company or Pakwathu Braai Restaurant.

Jerk chicken is a cultural staple of Jamaica, with its origins in the shared mountain communities of indigenous peoples and those who had escaped enslavement on nearby plantations. Its seasoning typically includes spices like allspice, ginger, garlic, cinnamon, and, most importantly, Scotch bonnet chilies. It's usually cooked on a wood grill using pimento wood from the allspice berry plant for its distinct smoky flavor. Its rich, sweet, spicy, and smoky profile pairs with endless sides, but it's often served up with rice or festival, a Jamaican sweet cornbread.

The southern portion of the United States has a worldwide reputation for top-tier barbecue, and nowhere beats the annual host of the World Championship Barbecue Cooking Contest: Memphis, Tennessee. Memphis-style dry rub uses a spicy mix of paprika, cayenne pepper, garlic powder, chili powder, and several other herbs, spices, and salts. The ribs are cooked low and slow in a smoker or barbecue pit, giving them that iconic fall-off-the-bone taste and texture. Traditionally served with dipping sauce on the side, they can also be "served wet" with the sauce brushed on top during the last phase of cooking.