Corner Booth Blog | TundraFMP Restaurant Supply, News & Equipment Blog
Every year after the Fourth of July, American BBQ hits a brick wall. The excitement of ribs, brisket, and burgers begins to fade as we wander away from the summer stalwarts that’ve graced our grills up to this point.
But North America isn’t the only land with BBQ prowess, and if we want to keep our love of grilled meats alive throughout the year, we should take a moment to learn about the successes, secrets, and spices of our neighbors down south!
Check out these three Central & South American barbecue styles to spark some creativity in your kitchen.
Caribbean Jerk BBQ
Jerk dishes have a rich and complex history in the Caribbean islands — particularly in Jamaica. According to Jamaican scholar Carolyn Cooper, it is a lasting legacy formed between Africans and the native Taíno people.
Jerk BBQ blends allspice with fresh thyme, ginger, and spicey Scotch bonnet peppers to form the base of a rub. From there, different pitmasters will add everything from cayenne to cloves in order to muddle together the spicy fragrance that makes jerk so irresistible. This customizability gives chefs some room to experiment in order to pump out jerk cuisine that is guaranteed to make any customer’s mouth water.
Jerk rubs are typically applied to chicken or pork, but feel free to rub it on beef, lamb, or plant-based substitutes before throwing it over a charcoal fire. Once it’s time to plate, add some rice, beans, cabbage, and the coup de grâce — fried plantains.
Brazilian Churrasco BBQ
Once the exclusive pleasure of Brazilian cowboys, churrasco has become so popular that it’s now more associated with steakhouses than BBQ joints. Nevertheless, churrasco is and always will be a barbecue in Brazil.
Skewering is the name of the game when it comes to churrasco. Instead of tossing the meat onto the grill, ribeye, filet mignon, or top sirloin is folded into a C-shape and skewered, and placed over a fire. This helps create a uniquely juicy and delicious texture in your meat of choice. Once it has finished cooking, traditional churrascaria waiters take the skewers directly to a customer’s plate and slice the meat tableside.
The next time you’re about to throw your meat on a flattop or a charbroiler, consider what new textures and flavors you can discover from a skewer.
Mexican Barbacoa BBQ
You’ve probably heard of barbacoa, but in practice, it is so much more than shredded beef. Traditional barbacoa refers to a cooking style of wrapping lamb, pork, beef, or goat in agave leaves and placing them over an open fire. The leaves would protect the meat from the flames and allow it to slowly steam over a period of time. Today, barbacoa is also prepared in ovens, grills, and even Instant Pots!
There are two secrets to good barbacoa. The first is to make sure the meat is steamed or slow-cooked to ensure the fats melt and the meat delicately falls apart. The second is that the meat must be steeped in a tangy or smokey sauce.
To make your barbacoa sing, make a molé, salsa, or alternative sauce that uses smoky chilies, garlic, vinegar, cloves, and cumin. When it comes time for plating, scoop your saucy meat into a taco shell and prepare yourself for an oral fiesta. Summer is just getting started, so now is the time to spice up your menu with new international cooking styles. Don’t just mask your meat with sugary, bottled sauces — embrace the flavors and cooking styles of South and Central America to inject some life back into your establishment.
To get your hands on the perfect skewers, grills, and spice blenders you’ll need to make it happen, visit etundra.com today.
