Non-American BBQ

[Max]

"Non-American BBQ" may seem like an oxymoron. The United States is known for its BBQ. Look at all the various regional styles and tastes in the US. But I have to think we're not the only ones in the world slow-cooking over wood!

I'm curious if anyone has any "international" recipes to share or techniques that could be adapted to the Bradley smoker. I'm looking to broaden my smoking horizons. Just about the only direction I've strayed outside of traditional BBQ is I used pulled pork in some tacos with lime, cilantro, and onion on soft corn tortillas. They were great. I can conjure up some decent interpretations of various Mexican and Asian inspired sauces, but I have no clue on dry rubs and am pretty limited with my marinades.

Looking forward to what you guys recommend.

[db14]

There are definitely some thing you can do to venture out into new tastes, although I'm no expert.  The Bradley site has a recipe for Asian style ribs.  There are a couple others that use teriyaki, a good way to give any meat an Asian taste.

[Caneyscud]

KyNola may be able to answer that after next week - I think there is an International BBQ contest up his way this weekend.  But then again up there it is mutton and burgoo.  That part of KY is International anyways ;D ;D ;D


Seriously though.  Goes to definition of barbecue.  Lots of meat worldwide are cooked over fire.  Think about it - from the houses of Nepal, to the huts of the Serengeti to the outback of Australia, to rainforests of Brazil and Malaysia,  the main cooking fuel is wood and lots of meat is cooked outside over a fire.  I once heard it said that sheep could quite possibly be the most "barbecued" meat - and has been for centuries!  When I sample bbq cooked by international cooks in competitions, quite often I can taste some spices they may have common from where they are from.  Quite often the sweet spices - the ones you and I might put in a pumpkin pie will show up in bbq rubs and sauce.  

In China they have Char siu which is either ribs or strips of pork shoulder seasoned and colored red and cooked over a fire.  -  but not low and slow.  Many Asian countries have varieties of this.  

Jamica - they have Jerk

Mexico - barbecued goat or cabrito, Barbacoa - which can be a number of things including barbecued pork or beef, or lamb or goat wrapped in large leaves and buried with hot rocks under dirt, or the ever popular beef head wrapped in leaves and cooked under dirt with hot stones.

Hawaii - well that's sort of international.   Luau pigs.  KaHuna probably knows more.

Australia - those mates don't care what they put on the BarBie!  Shrimp or course, but I've heard of kangaroo, emu, and ostrich as well as snags and biltong.   Then of course the bushmen cook them big ole grubs - or do they eat them raw -  Yummmmmm

Camel - in Australia and other countries, including France you might come across barbecued Camel

Horse, dog, cat, donkey - don't want to go there, but it is a fact that many cuisines including France, Japan, China. include these.  

In Argentina and other parts of southern South America - Asado is popular - usually either whole amall animals split and put on a spit over a fire to pieces of meat on a grill.  The pieces quite often include organ meat.  Usually only salt is added for seasoning.  

In Brazil, churrasco is very similar to Asado, but generally with more herbs and spices.  

India, I saw a group of people eating rat cooked over a fire and enjoying it.

Peru and Ecuador - you can feast of guinea pig roasted on the fire.  

In Nepal - you might find Yak or Buffalo, but most often, they are stewed.  

[Tenpoint5]

Actually Horse and Dog aint that bad. At least until you know what your eating. I still ate it it was good going down, If its good I aint picky!!

[Smokin Soon]

Filipino Tocino is very tasty also, well adapted to smoke flavor.

[ArnieM]

Man, here it is midnight and I'm getting HUN - GREE.

I think Caney has pretty much covered the world.  American Q tends to use mesquite, hickory and oak.  You could try lighter woods such as apple, pecan and alder.  Nothing like salmon and alder.

Make your own sauces and rubs.  Yeah, it takes a little experimenting.  I use teryaki or tamari in some sauces.  A light dusting of curry on chicken wouldn't be bad.

My wife's girlfriend comes over with her four pound terrier.  I keep looking.  Dog, oven, dog, oven.  Nah.

[Max]

Some interesting ideas. Thanks. I'll keep hunting and if I find something good, I'll post.

[Caneyscud]

I have been doing research for an Exotic Barbecue Fundraiser for my Church, so have been thinking alot about this subject.   I've got a ton of recipes.

Seriously, not many cultures do low-n-slow.  If you are poor and hungry, you aren't going to sit around for 18 hours waiting for the collagen in a rhino butt to melt and give you succulent tenderness.  When encountering tough meat most go to stewing or some variation.  Many that do low-n-slow, wrap the meat in leaves (often banana or corn husks) before cooking for a long time. 

Ideas.

Wrap a chuckie in banana leaves before smoking.  I have done catfish fillets wrapped in soaked dried corn husks (the kind for tamales) and then smoked - pretty good, especially when you can add some goodies in with the catfish.  Mexican en papillote????

At one of our deer leases long ago, the wife of the owner (mexican descent) would fix us fish this way when we would take her a bass we might catch out of one of the tanks (ponds to you non-Texans).  She cooked it in her mesquite fired brick oven she mainly used to bake bread.  She'd put the cleaned and scaled fish in a shallow tin pan.  It would be covered with roasted red pepper, a few slices of jalapeno, lots of diced onion, some chopped garlic, some cilantro (I guess - it was green), some bread crumbs, butter and I don't remember what else.  Then she'd cook it in the brick oven.  Always came out charred on top, smokey with that deep earthy taste that peppers give you. 

A lot of cultures have endemic sausages.  Either make the sausages or adapt the flavor profile to a rub or finishing sauce. 
For instance, a recipe for Mettwurst includes salt, ground white pepper, ground coriander, ground celery seed, allspice, ground dried marjoram, ground caraway seed, and whole mustard seed.  Make a rub containing those ingredients and use of ribs, butts, or chuckies. 

Some Italian sausages include Anise instead of fennel.  The Ingredients include dried anise, red pepper flakes, salt, black pepper,
dried thyme, and dried oregano.  Make a quick marinade with oil, lemon juice, red wine vinegar and those spices.  Use that marinade as a mopping sauce, or take a bland commercial sauce and add these spices in and cook for a little while. 

I think it was Old Charleys that used to have a chicken pineapple dish.  I used to have the recipe, but who knows where it is, but they mixed up a marinade of mainly pineapple juice and soy sauce.  Marinaded the chicken in it and grilled it.  While eating this you could sit back and think about KaHuna napping out on the lania in his shorts and flip-flops with his collection of little paper drink umbrellas next to his lounge chair.   

For a little Middle Eastern flair - there are lots of recipes for grilling yogurt marinated chicken.  Often the recipes include cilantro, lemon, garlic, coriandor, tumeric, or mint.  Wings are good done this way also.  Don't know why lamb wouldn't taste good marinated in this either. 

Finish off ribs or chuck or butt with something like teriyaki, duck sauce or hoison sauce or something like that.  Use five spice powder in a rub.

Here's a lamb recipe I've been thinking about.

1 Leg of Lamb, bone removed and butterflied
2 medium onions, chopped
1" piece of fresh ginger, peeled and grated
5-7 cloves garlic, crushed
1/2 cup lemon juice
1 tablespoon ground coriander
1 teaspoon ground cumin
1 teaspoon garam masala
1 teaspoon turmeric
1/4 teaspoon mace (optional)
1/4 teaspoon nutmeg
1 1/4 teaspoon cinnamon
1 1/2 teaspoon cloves
3/4 cup olive oil
2 1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 to 1 teaspoon cayenne

Pour all the ingredients in a blender or food processor, and blend until smooth and ppur over a butterflied leg of lamb, let sit overnight or two and then grill smoke till done.

I asked a friend who does a lot of Thai and he sent me these:  I've had a couple and they are good - he grills then on gas grill, but no reason not to adapt to smoker.

Thai BBQ Sauce
4 Tbsp. oyster sauce (I use Golden Dragon brand; other brands may be saltier)
3 Tbsp. ketchup (OR 3 Tbsp. tomato paste + 1 tsp. sugar)
2 Tbsp. molasses (OR 3 Tbsp. Thai dark sweet soy sauce)
1 Tbsp. fish sauce (OR 1+1/2 Tbsp. soy sauce)
1 Tbsp. lime juice
1 Tbsp. honey
3-4 cloves garlic, minced
1 thumb-size piece ginger, grated
1/2 tsp. crushed chili OR cayenne pepper, OR 1-2 tsp. chili sauce, OR 1 fresh red chili, minced
Combine all ingredients in a bowl, stirring until well blended.  Taste-test your bbq sauce, adding more honey if not sweet enough, or more lime juice if too sweet or too salty for your taste.  Also add more chili if desired.  Use the sauce as a marinade for your meats, fish, or seafood, and brush it on while grilling. Great with steak, ribs, burgers, salmon, shrimp, and more!


Thai Mango Grilled Chicken
8 chicken thighs, left whole or cut in halves or thirds, OR 1/2 medium chicken, chopped into pieces
For the MANGO SAUCE:
1 fresh ripe mango, OR 2 1/2 cups frozen mango (thawed) - For more on preparing fresh mango, see below
2 1/2 Tbsp. fish sauce (available in tall bottles at Asian food stores)
2 Tbsp. Thai sweet chili sauce (available at Asian food stores and some regular grocery stores)
2 Tbsp. sugar
1/4 cup fresh cilantro, chopped
2 cloves garlic
4 Tbsp. coconut milk
1 Tbsp. lime or lemon juice
1 fresh red chili, OR 1/2 to 1 tsp. (or more) cayenne pepper
1/4 tsp. turmeric
Remove flesh from the mango, discarding the stone. Place the mango plus all mango sauce ingredients together in a blender or food processor. Process well to form a smooth sauce.  Taste-test the sauce. Add more sugar if too sour (this depends on how sweet your mango is), or more fish sauce if not salty enough. Add more chili or cayenne if not spicy enough.  Place chicken in a mixing bowl. Pour half the mango sauce over, mixing it in well. Set the rest aside for later.  Place the chicken in the refrigerator, allowing it to marinate in the mango sauce for at least 10 minutes, or up to 24 hours ahead of time.  Barbecue the chicen over a hot grill. Brush or spoon some of the leftover marinade (from the bottom of the bowl) onto chicken pieces the first few times you turn them. Continue barbecuing until chicken is well done.  Place reserved mango sauce in a sauce pan over medium heat, stirring until warm (it doesn't need to be boiled/cooked).

Grilled garlic shrimp
12 jumbo tiger shrimp/prawns, OR 16-20 large shrimp/prawns, preferably with shells still on
GARLIC SAUCE:
4 Tbsp. soy sauce
4 Tbsp. oyster sauce
1 Tbsp. fish sauce
2 Tbsp. loosely packed brown sugar
6-8 cloves garlic, minced
1 Tbsp. lime juice
1/2 tsp. cayenne pepper (can be omitted for very mild shrimp)
Mix the sauce ingredients together in a bowl. Set sauce aside.  If grilling shrimp without shells, skip the next 3 steps. To Grill the Shrimp in their Shells: you'll want to open the shrimp/prawns so they lie flat in their shells on the grill. Leaving the shell in place, hold the prawn in your hand, so that it curls naturally into your palm. Or hold the prawn on a cutting board.  Using a sharp knife, make a cut from the start of the tail (leave tail on), through the middle of the "belly" and down to the end of the prawn.  Now turn the prawn over on your cutting board (so that its back is facing up). Use your palm to flatten it out by pressing down  (gently). When you're done, the prawn should lie fairly flat (don't worry if the shell loosens slightly).  Place the prawns in a flat-bottomed bowl or dish. Pour over the BBQ sauce. Allow prawns to marinate in the sauce while you warm up the barbecue (about 5-10 minutes - no longer).  If your prawns are jumbo or large enough that they won't fall through the grill, place directly on the barbecue. If your prawns are smaller, spread a piece of tin foil or banana leaf on the grill first, then place prawns on top. OR skewer the shrimp with satay/brochette sticks.   Baste the prawns the first time you turn them with a little of the left-over sauce from the marinade dish. Grill 3-5 minutes each side. Prawns are done when the flesh turns from translucent to pinkish-white (the shells turn a very attractive bright pink).  Serve immediately.

Thai Peanut-Tamarind Grilled Chicken
up to 2 lbs. chicken pieces or chicken wings, OR your choice of chicken breast or thighs
   
MARINADE/SAUCE:
1 cup plain dry roasted or blanched peanuts (unsalted)
2 tsp. minced garlic
2 tsp. shrimp paste (available by the jar at Chinese/Asian food stores)
1-2 fresh chilies, minced, OR 1/2 to 1 tsp. cayenne pepper (reduce or omit for mild chicken)
3 Tbsp. fish sauce
1/2 tsp. tamarind paste (available by the jar at Asian/Indian food stores)
6 Tbsp. sugar
2 Tbsp. soy sauce
2 tsp. turmeric
1/2 cup water
Make the marinade by placing all marinade ingredients together in a food processor or blender. Tip: try not to reduce the amount of sugar, as it is needed to balanace out the sourness of the tamarind.  Process well to form a peanut sauce. The sauce should be both sweet and sour, plus spicy (if you added chili or cayenne) and a little on the salty side. Once the chicken is grilled, these flavors will mellow nicely.  Place chicken in a large bowl and pour half the peanut sauce over. Set remaining sauce aside for later.  Stir the sauce/marinade well into the chicken, until the chicken pieces begin to take on a golden coloring.  Set chicken in the refrigerator and allow to marinade for at least 30 minutes (or longer if you have the time - up to 24 hours).  Grill/barbecue the chicken, basting it the first time or two that you turn it using any leftover marinade from the bottom of the bowl.  Before serving, place remaining peanut sauce in a sauce pan over medium heat. Add 1/4 cup water and stir until the sauce is hot (it does not need to be cooked). Note that this sauce tends to thicken with time, hence the need for extra water (If you save some for the following day, you will have to add more water again).  Taste-test the sauce. I usually add 1/2 to 1 Tbsp. soy sauce (instead of salt). If you prefer it sweeter or spicier, add a little more sugar or cayenne pepper. If it tastes too salty for you, add a squeeze or two of lime or lemon juice.

Thai BBQ/Grilled Chicken Recipe (with Tangy Dipping Sauce)
1/2 fresh chicken, chopped into small parts, OR 4-8 fresh chicken thighs
MARINADE:
2 Tbsp. soy sauce
1 tsp. dark soy sauce (OR 1 more Tbsp. regular soy sauce)
2 Tbsp. fish sauce
3 Tbsp. sherry (cooking sherry works well too)
2 Tbsp. brown sugar
1 Tbsp. black peppercorns, crushed with pestle & mortar, OR coursely ground with coffee grinder or pepper mill
10 cloves garlic, minced
      DIPPING SAUCE or GLAZE:
1/2 cup rice vinegar (OR other type of vinegar: white, white wine, or apple cider)
1/3 cup brown sugar, lightly packed
4 cloves garlic, minced
1-2 fresh red chilies, minced OR 1/3 to 1/2 tsp. dried crushed chili OR cayenne pepper
1 Tbsp. fish sauce
1 Tbsp. soy sauce
Combine all marinade ingredients in a bowl and stir well to dissolve the sugar.  Add chicken parts or thighs, turning several times to ensure the chicken is covered with marinade.  Cover and place in the refrigerator to marinate while you heat up the grill and prepare the dipping sauce. OR allow chicken to marinate overnight, or up to 24 hours.  To make the dipping sauce/glaze, place all the dipping sauce/glaze ingredients in a sauce pan. Stir and bring to a boil.  Reduce heat to medium-low. Allow sauce to simmer for 10-15 minutes, stirring occasionally. The sauce will thicken as it cooks and become tangy - a mixture of sweet, sour, salty, and spicy.  Tip: this sauce can be served warm, at room temperature, or cold, so you can easily make it ahead of time and keep in the refrigerator until needed.  Brush your grill with a little vegetable oil, then grill the chicken, turning occasionally. Brush the chicken with the leftover marinade for the first 10 minutes or so, then discard marinade.  Serve with the dipping sauce on the side, OR spoon a little sauce over each piece of chicken as a glaze before serving.

Thai chicken satay
8-16 skinless chicken thighs, cut into small pieces or strips, or the equivalent of beef
1 package wooden skewers
SATAY MARINADE:
1/4 cup minced lemongrass, fresh or frozen (if using fresh, see below for instructions)
1 small onion, quartered
2 cloves garlic
1 thumb-size piece ginger, peeled and sliced
1/4 of thumb-size piece fresh turmeric, OR 1/2 tsp. dried turmeric
2 Tbsp. coriander seeds, ground in a coffee grinder, OR 1 Tbsp. ground coriander
2 tsp. cumin
3 Tbsp. dark soy sauce
4 Tbsp. fish sauce
5 Tbsp. brown sugar
1 Tbsp. fresh lime juice
If using wooden skewers, soak them in water while you prepare the meat. This will prevent them from burning.  Cut chicken or beef into thin pieces or strips (small enough to easily skewer). Place in a bowl.  Place all marinade ingredients in a food processor (discard the upper stalk of lemongrass, if using fresh). Process well.  Taste-test the marinade - you will taste sweet, spicy, and salty. The strongest tastes should be SWEET and SALTY in order for the finished satay to taste its best. If necessary, add more sugar or more fish sauce (instead of salt) to adjust the taste.  Add the marinade to the meat and stir well to combine. Allow to marinate for at least 1 hour, or longer (up to 24 hours).  When ready to cook, slide the pieces of meat onto the wooden skewers. Tip: Fill only the upper half of the skewer, leaving the lower half empty so that the person barbecuing has a "handle" to work with. This makes it easier to turn the satay during cooking.  Barbecue the satay,

Thai Barbecue Ribs
1.5 lbs. pork ribs, back or spare
4 Tbsp. oyster sauce
2 Tbsp. soy sauce
1 Tbsp. fish sauce
1 Tbsp. black Chinese vinegar (or substitute regular white or apple cider vinegar)
1 Tbsp. dark soy sauce
1/4 cup syrup (I used real maple syrup)
5 cloves garlic, minced
1 thumb-size piece ginger, grated
Optional: 1 fresh red chili, minced, OR 1/2 tsp. cayenne pepper, OR 1-2 tsp. chili sauce (to taste)
Garnish: 2 spring onions, finely sliced
Cut the ribs into easy-to-eat segments and place in a large bowl.  Place all remaining ingredients (except the garnish) together in a sauce pan. Stir well to dissolve the syrup.  Pour half of this sauce over the ribs. Stir well to coat and place ribs in the refrigerator to marinate 15-20 minutes (or up to 24 hours).  Cook the ribs, brushing over any leftover marinade from the bottom of the bowl for the first couple of turns.   Warm up the reserved sauce and serve together with the ribs!

Thai Grilled Chicken
approx. 1/2 lb chicken thighs or breast, or chicken pieces of your choice
MARINADE:
4 cloves garlic
1/2 tsp. ground coriander
1 1/2 tsp. ground white pepper (OR substitute 1 tsp. black pepper)
2 Tbsp. fish sauce
2 Tbsp. soy sauce
2 tsp. dark soy sauce
3 Tbsp. sherry (or cooking sherry)
1 Tbsp. brown sugar
1 Tbsp. fresh lime juice
EASY CHILI-LIME SAUCE:
1/4 cup fresh lime juice (juice of 1 lime)
2 Tbsp. brown sugar
2 Tbsp. fish sauce
2 Tbsp. shallot OR purple onion, finely minced
1 minced red chili, OR 1/2 tsp. cayenne pepper
Stir all marinade ingredients together until well mixed and sugar has dissolved.  Pour marinade over chicken pieces. Turn and stir the chicken in the marinade. Allow chicken to marinate at least 30 minutes, or up to 24 hours (covered and in the refrigerator).  Barbecue chicken over a hot grill. Brush with some of the leftover marinade from the bottom of the bowl the first time you turn the chicken pieces.
Continue grilling until chicken is well cooked (inner flesh should be opaque and juices should run clear).  To make the chili-lime sauce: Simply stir all sauce ingredients together in a small bowl until the brown sugar dissolves. Note that this sauce does not need to be cooked or heated.  Taste-test the sauce. It should taste tangy and spicy - a balance of sour and sweet, salty and spicy. If you prefer it sweeter, add more sugar. Add more fresh chili or cayenne if you prefer it spicier. If you'd like it saltier, add more fish sauce.

[Caneyscud]

More "international" recipes

Australian Jackaroo Sauce
2 Garlic cloves
1 Small shallot
2 T Lemon juice
2 T Cider vinegar
1 1/2 t Fresh parsley; chopped
3/4 t Fresh oregano; chopped
1/2 t Fresh thyme; chopped
2 1/2 t Hungarian sweet paprika
1 T Unprocessed bran
2 t Lightly toasted wheat germ
1/2 t Salt
1 t Sugar
1/2 c Vegetable oil
1 ds Hot pepper sauce
Combine all ingredients in the container of a food processor or blender. Process until fairly smooth. Makes about 1 cup.


Coconut BBQ Sauce
1 cup Cream of Coconut
1 cup bottled barbecue sauce
1 teaspoon cornstarch
Combine ingredients; mix well. Use to baste ribs, chicken, pork or beef during last 30 minutes of cooking. Heat remaining sauce thoroughly; serve with meat. Refrigerate leftovers. Sounds a bit odd, but once you try it you'll love it.

Philippine Marinade
1/2 C. PHILIPPINE soy sauce - do not substitute with Kikomann
2-3 cloves garlic, minced or mashed
1 Tbs. fresh grated ginger
2-3 leaves of fresh lemon grass, chopped into 1/2" lengths
1 orange, zest and juice
2 lemons or lime, zest and juice
Marinate for up to 2 hours before cooking meat. Discard marinade. Grill until moist and tender, but not over cooked. Enjoy!

African Peri-Peri Sauce
2-1/2 tbsp (35 ml). olive oil
2 tbsp (30 ml). lemon juice
2 tbsp (30 ml). cayenne
1 tbsp (15 ml). salt
1-1/2 tsp (7 ml). garlic powder
Combine all ingredients. Shake just before using, to mix ingredients again. Use sparingly as it is VERY hot.

Peri Peri Chicken Sauce Recipe
1/4 c Fresh lime juice
2 tb Cider vinegar
1/2 ts Paprika
1/4 ts Angostura bitters
1 ts Hot pepper sauce, or to -taste
1 Dried hot red chili
1 Fresh chili (such as -jalapeno)
2 Cloves garlic
2 lb Whole chicken breast, with -skin and bone
Combine the lime juice, vinegar, paprika, bitters and hot pepper sauce in a glass baking dish. Wearing kitchen gloves, split the dried chili with a sharp paring knife and remove the seeds. Do the same with the jalapeno pepper. Mash the peppers with the garlic into a smooth paste using a mortar or an electric spice grinder. Add the paste to the lime mixture in the baking dish and combine. Toss the chicken pieces and swish them in the marinade until they are completely coated. Cover and let marinate overnight in the refrigerator. Remove the chicken from the marinade and grill or broil until cooked through and burnished, about 20 minutes on each side. Baste frequently with the marinade. If the chicken looks like it is beginning to burn, move it farther away from the heat source.

Argentinian BBQ Sauce
6 or 7 clove garlic, chopped very fine
1/2 cup parsley, chopped
1/2 cup oregano
1/4 cup red dried pepper (the Italian type)
1 cup boiling water
1/2 cup white vinegar
1/2 cup olive oil
salt to taste
black pepper to taste
Mix the ingredients in the above order and then (when it cools) to put in a closed jar (an empty mayonnaise jar is perfect for that)
and store in the refrigerator for at least 12 hrs. It's perfect if you prepare the recipe one or two days before the BBQ. It can be
stored in the refrigerator for 10 or 15 days. You can put on the meat or on the chicken before cooking (where the flavor is stronger)
or you can put the sauce on the meat after cooking.

Authentic Arawak Bar-B-Q Sauce
This is a West Indian marinade best suited for fish, game chicken and pork.  Adjust the amount of chile peppers to your taste.  Replace the orange juice with marmalade for a sweeter marinade.
6 green onions, chopped
3 tablespoons minced shallots
2 cloves garlic, minced
1 teaspoon ground ginger
1 tablespoon ground allspice
1 teaspoon ground black pepper
2 scotch bonnet chile peppers, chopped
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon salt
1 tablespoon brown sugar
1/2 cup fresh orange juice
1/2 cup cider vinegar
1/4 cup red wine
1/4 cup soy sauce
1/4 cup vegetable oil
1 tablespoon molasses
In a medium bowl, combine the green onions, shallots, garlic, ginger, allspice, ground black pepper, chile peppers, cinnamon, nutmeg, salt, brown sugar, orange juice, vinegar, wine, soy sauce, oil, and molasses. Mix well, cover, and allow to sit for one hour. Stir again before using with fish or meat. Discard any remaining sauce.

Bahama Marinade
1/4 cup rice vinegar
3 tablespoons orange juice
1 clove garlic - minced
1/2 teaspoon cumin seed - lightly toasted and crushed
1/2 teaspoon dried oregano - crushed
1/2 teaspoon paprika
1/4 teaspoon ground allspice
1/4 teaspoon coarsely ground black pepper
1 dash ground red pepper

Belizean Habanero Hot Sauce Recipe
1 sm Onion, chopped
2 Garlic, chopped
1 tb Olive oil
1 c Chopped carrots
2 c Water
4 Habaneros, seeds and stems; removed, minced
3 tb Fresh lime juice
2 tb White vinegar
1 ts Salt
In a skillet, saute the onion and garlic in the oil until soft. Add the carrots and water and bring to a boil. Reduce the heat and simmer
until the carrots are soft. Remove from the heat and transfor to a blender or food processor. Add the chiles, lime juice, vinegar and
salt and puree until smooth. Serve at room temperature and chilled.

Bermudan Hot Grilling Sauce
3 teaspoons brown sugar
4 tablespoons pineapple juice
4 tablespoons dark rum
4 tablespoons Tabasco or Bermudan hot sauce--(like Outerbridges), up to 5 tbsp.
one orange -- Juice of
1/8 teaspoon allspice
Mix all ingredients well, and use as a marinade, basting sauce, or dipping sauce.

Bombay Blend Bbq Sauce
1/2 cup cider -- sparkling preferable
1 sliced onion
1 cup plain yogurt
1 tablespoon curry powder
3 tablespoons honey
1 salt & pepper to taste
Use on shrimp, chicken, and vegetables. Mix all ingredients well.

Brazilian Barbecue Sauce
8 Dried Malagueta chiles;-seeds and stems removed, -crushed -OR-8 Piquin or Thai chiles
3 c Vinegar
1 ts Salt
1 tb Sugar
2 cl Garlic; crushed
1 sm Onion; minced
2 tb Italian parsley; minced
1 ts Rosemary; crushed
2 ts Fresh basil leaves; minced
2 ts Fresh thyme leaves; minced
2 ts Fresh marjoram or oregano -leaves; minced
Combine all ingredients in a glass jar, cover, and shake well. Let stand for at least 2 hours to blend the flavors. Store in a refrigerator until ready to use.

Caribbean BBQ Sauce
2 scotch bonnet chilies, fresh or dried
1 cup orange juice
1 cup honey
1/3 cup soy or Worcestershire sauce
1 TBS ginger
1 tsp allspice
2 cloves garlic
1 tsp dried thyme (1 TBS fresh)
Blend together well in the blender and then simmer in sauce pan for 5-10 minutes.  Let stand in fridge overnight for fullest flavor

Caribbean Sauce for Chicken or Pork
1 cup chili sauce
8 green onions, thinly sliced
2 to 4 jalapeno peppers, seeded and chopped
3 cloves garlic, minced
2 tablespoons cooking oil
1/4 cup lemon juice
1/4 cup chicken broth or water
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground allspice
In a medium mixing bowl combine chili sauce, green onions, jalapeno peppers, garlic, oil, lemon juice, chicken broth or water, salt, ginger, and allspice. Pour desired amount of sauce into small bowl. Brush on chicken or pork frequently the last 10 minutes of grilling. Makes 2-1/3 cups (enough for 6 to 8 pounds chicken pieces or 3 to 4 pounds boneless pork).  Store unused portion of sauce in refrigerator up to 3 weeks.

Caribbean Citrus-Mango Sauce
1 mango, peeled, seeded and diced
1/2 cup orange juice
2 tablespoons fresh lime juice
2 tablespoons honey
2 teaspoons cornstarch
1 1/2 tablespoons water
2 tablespoons dark rum
In a small saucepan, mix the mango, orange juice, lime juice and honey. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally.  In a small cup, mix cornstarch with 1 1/2 tablespoons of water until cornstarch is dissolved. Stir into mango mixture, and simmer one minute, or until sauce has thickened slightly. Stir in dark rum.

French Barbeque Sauce
1/3 c Corn syrup
1/3 c White wine
1/4 c Corn oil
1/4 c Dijon mustard
2 tb Parsley
1 ea Garlic, clove
1 t Salt
1/8 ts Pepper
1/3 c Onion or shallots, diced
Saute Onions or shallots in a little corn oil until cooked but not browned.Add remaining ingredients. Simmer for 10 minutes. Cool and serve or serve

Guasacaca (Barbecue Sauce From Venezuela)
1 c Onions -- minced
2 Garlic cloves -- minced
1 Chile, habanero -- seeded, -stemmed, minced
1 lg Avocado -- peeled, pitted
2 c Tomotoes -- peeled, chopped
1 c Oil, olive
1/4 c Vinegar, wine, red
1 t Mustard, prepared
2 tb Parsley, italian -- minced
Salt -- to taste
With a mortar and pestle, mash the onion, garlic, chile, avocado, and tomatoes into a paste. This may need to be done in batches. Add remaining ingredients and blend well with a fork.  This suace contains fresh avocado and therefore must be used immediately and cannot be stored. Use to marinate and/or baste grilled or barbecued shrimp, beef or chicken.

Indonesian Bbq Sauce
2/3 C. light or dark corn syrup
1/4 C. creamy peanut butter
1/4 C. soy sauce
1/4 C. cider vinegar
1/4 C. thinly sliced green onion
1 Clove garlic -- minced or pressed
1 Tsp. ground ginger
1/2 Tsp. crushed dried red pepper
In small bowl, stir together corn syrup, peanut butter, soy sauce, vinegar, onion, garlic, ginger and pepper until well blended. Brush on chicken, pork chops, spareribs or steak during last 20 minutes of grilling, turning and basting frequently with sauce. Makes about 1 2/3 cups.

Jamaica-Me-Krazy BBQ Sauce Recipe
1/2 cup rum (Bacardi Superior recommended)
1/4 cup loose-packed dark brown sugar
1/2 cup orange juice concentrate
1 cup water
1 cup ketchup
1/4 cup apple cider vinegar
1/4 cup Dat'l Do-it brand hot sauce
1/4 cup Kikkoman Lite Soy Sauce
1 Tbsp plus 1 tsp ground allspice
1/2 tsp ground cinnamon
1 tsp salt
1 rounded Tbsp fresh-grated ginger root
2 bay leaves
Combine rum and brown sugar in a nonreactive saucepan. Bring to boil and cook 3 to 5 minutes or until reduced by half. Add orange juice concentrate, water, ketchup, vinegar, hot sauce and soy sauce. Whisk in the remaining ingredients. Bring to a boil, reduce heat and simmer 20 minutes until reduced by half. Remove the bay leaves and strain the sauce. Allow to cool to room temperature. Best after 12 hours.

Korean BBQ Sauce
1 green onion -- finely chopped
1/2 cup soy sauce -- regular strength
2 tablespoons brown sugar, packed
2 tablespoons dark sesame oil -- or less
1 1/2 tsp sesame seeds -- ground
1 clove minced garlic -- or crushed
1/2 teaspoon red pepper flakes
1/2 teaspoon black pepper
1/4 teaspoon fresh ginger root -- minced
1/8 teaspoon msg -- optional
-Use food processor to grind seeds and peppers together to release oils. Grind minced (dry) garlic; or use (wet) crushed. Place all ingredients in a container with the meat you are gpoing to use. Mix well. Makes about 3/4 cup. Marinate, covered, in refrigerator from 24 to 48 hours.

Greek Mavrodaphne Barbeque Sauce        Mavrodaphne is a rich, dark dessert wine, similar to a port.
1 cup Mavrodaphne or port
3/4 cup sugar
Two tablespoons soy sauce or salt to taste
One teaspoon hot sauce or chopped hot peppers to taste.
Six cloves garlic, finely chopped, or 1 tablespoon garlic powder (not garlic salt)
Two green onions, cut into small pieces, or three tablespoons chopped onion.
Place the mavrodaphne in a small pot and add the sugar while stirring over a low heat. When the sugar is dissolved, add the other ingredients. The end result is a fragrant, tasty sauce similar to that used for Chinese spareribs. It goes well with almost any meat, but is especially good with pork and lamb.

Mediterranean Marinade for Chicken
6 pieces of chicken on the bone (breasts, thighs and/or legs)
5 sprigs fresh rosemary (or 2 tsp. dried)
1 cup olive oil
2 cloves garlic
1 lemon
Salt and pepper to taste
Trim any extra skin or fat off the chicken and put them in a one gallon ziplock bag. Measure out the olive oil and pour into a small bowl. Strip the rosemary leaves off the twigs, and do a "rough chop" (you want them to be about 1/2-inch in length); set 1 tablespoon of the rosemary aside (1/2 teaspoon if using dried).   Crush the garlic with the side of a knife or the heel of your hand. Grate the lemon on a box- or hand-grater, reserving the rest of the lemon.  Add the rosemary, garlic, and lemon peel to the olive oil, pour in with the chicken, press out air bubbles, and seal the bag. Put the bag in a small dish with sides and keep in the fridge until ready (this minimizes the risk of contaminating the rest of the fridge).
As the grill heats up, mince the reserved rosemary so that it is a little smaller, maybe 1/4 inch.  Take the chicken out of the marinade and brush off most of the rosemary, garlic and lemon peel, leaving a few pieces clinging to the meat (a little bit of burned, crunchy rosemary goes a long way).
For extra flavor, toss the rosemary twigs onto the fire just before you take the chicken off the grill--the smoke adds a great smell.) Before serving, sprinkle the chopped rosemary and spritz a little lemon juice over the chicken.


Mexican Marinade
For every 12oz. can of beer add 1/3cp white vinegar, 1 tablespoon salt, 1 clove crushed garlic clove, a small chopped hot pepper( optional according to taste), and a sprig of freshly copped cilantro. Marinate chicken in this mixture for at least 4 hours, overnight is better!

Moroccan Spiced Lemon Marinade     Use on game hens, chicken, swordfish, tuna or jumbo shrimp (with or without the shells).
1/2 cup lemon juice
3 tbsp. olive oil
4 garlic cloves, minced
1 tbsp. grated lemon peel
2 tsp. black pepper
2 tsp. dried thyme
2 tsp. dried oregano
2 tsp. dried rosemary
1 tsp. ground cardamom
1 tsp. ground cumin
1/2 tsp. salt
In a small bowl, whisk together all the ingredients. Place poultry or seafood in a glass or ceramic dish and add marinade. Turn to coat. Cover and refrigerate, turning occasionally, 30 minutes for seafood and up to 1 hour for poultry. Makes about 3/4 cup.

Swiss Norine Juenger - Lenzburg Barbecue Sauce
16 oz Tomato Sauce
2 tb Brown Sugar
1/4 c Vinegar
2 tb Worcestershire Sauce
1 ts Salt
1 tb Paprika
1 ts Dry mustard
1 ts Chili Powder
2 tb Chopped Green Onion Tops
1/8 ts Cayenne Pepper
salt, paprika, mustard, chili powder and cayenne pepper. Simmer 15 minutes, stirring occasionally. Serve hot. Makes 2 1/2 cups.

[BigJohnT]

My favorite is Korean Kai Bi. I won't clog up the forum with the recipe you can find it at my web site in the recipe database under Beef. My favorite meat to use is flank steak cut on a bias and marinated in the Kai Bi marinade.

JT

[BuyLowSellHigh]

Caney has pretty much covered the world - little anyone can add to his first-rate treatment. A couple of fine points and an opinion ...

In parts of Asia in and around China smoking with tea leaves is very popular - goes really well with fish and chicken. A good Chinese friend of mine who owned a very successful Chinese restaurant and specialized in ancient and banquet dishes did a lot of tea smoking (and salt curing too). As far as what's cooked, in China and Hong Kong you can find anything cooked any way imaginable - if it ever lived, plant or animal, it's on a menu somewhere, and they cook from very slow to very fast (and typically use all parts of the animals, somehow).

And then there are the pits in the ground, usually fire on rocks, get it hot, out with the coals and in with the animal, cover it up and wait all day.  I particularly like the way the Hawaiians do a whole pig this way.  The New England application is the traditional clambake.

My overall impression of what could by many be considered barbecue (I again think Caney has the right perspective) is that the most popular form or variation is the open pit.  Some modify this slightly by using an open pit design then covering the meat with something (metal, banana leaves, other leaves, animal hides, etc.) in an attempt to retain smoke and moisture.

[db14]

Wow, nice results.  That will teach you to ask Caney a question again  ;)

[Max]

Caney, thanks so much!. That was the kind of info I was looking for. It'll probably take me over a year to get through half of those recipes.

[Tenpoint5]

Caney, thanks so much!. That was the kind of info I was looking for. It'll probably take me over a year to get through half of those recipes.

Then you aint smoking and cooking enough!!

[Caneyscud]

Caney, thanks so much!. That was the kind of info I was looking for. It'll probably take me over a year to get through half of those recipes.

Then you aint smoking and cooking enough!!

Now that's funny!