Cochon555 Heritage BBQ ­ Global Grilling Edition  Food for Thought: We as Americans see BBQ as unique to our cuisine and borders. We couldn’t be more                                     wrong. We are lucky enough to be caretakers to a one of many extensions of BBQ ­ one we have certainly                                         capitalized on but ­ whether we choose to sustain or enrich it is up to us. The majority of BBQ restaurant                                         operators have decided against supporting local farmers, which breaks a fundamental rule in building any                             type of tradition within a community. But there is hope: today we have begun to witness a new generation of                                       chefs who are opening the doors to a new breed of BBQ restaurant, one that supports the local farmers,                                     while curiously following in the footsteps of other traditions past. We as Americans need to develop an                                 appreciation of grilling history around the world ­ how these concepts of grilling reached us, and how ancient                                   routes of trade and exploration brought us culinary ideas we still use in the present.   We must harvest this appreciation of the past in relation to where BBQ came from. We must ask of these                                       traditions “What do they have to offer us?” and continue to support them as essential building blocks. The                                   first question when deciding to eat BBQ must be a simple but piercing one: Is it local? If not, it is mediocre at                                             best. To sustain exceptional BBQ, we must follow some basic steps:  The first step in preserving our heritage is learning from past cultures and setting a course that we know is                                       right. If we are going to preserve ­ or extend ­ our heritage, then we need to find a genuine connection with                                           our food roots near and far. This is the prerequisite to building upon any tradition, old or new. Preserving our                                       heritage also must be accomplished one whole animal at a time. It is actualized with a handshake from a                                     local farmer, and becomes reality when a smile from a guest shines on the kitchen crew, because the diner                                     has reverence for how much we do as caretakers in the good food movement.  If you look at various grilling traditions around the world, they all go by different names ­ Asado, Char Siu,                                       Hibachi, Korean, Nướng, Barbacoa.. The common historical thread of BBQ involves a community gathering                           to share a meal that’s been cooked over fire, celebrating locally­raised food seasoned with native spices.                               These global traditions are well over 100 years old, and took root before industrial farming. Through                               education and celebration at Cochon555, our goal is to bring out the fun, communal aspects of BBQ, and to                                     bring back the idea of eating together in celebration of making ­ and having ­ better food choices.  Through word­of­mouth events like Cochon555 Heritage BBQ, we develop interest in new and existing BBQ                             restaurants as they join the movement in serving local food and offering heritage breed proteins to                               consumers. By doing so, we aim to create long­term growth, jobs on farms, and safer, better food choices                                   for the future. Today is the chance to join the action on the ground floor.      

 

 

  CHURRASCO (BRAZIL)  Originally a Brazilian rustic BBQ, this festive tradition typically consists of sausages, beef, pork, and/or                             chicken cooked over a hole in the ground filled with coals. Meats were skewered on metal spits, seasoned                                   with coarse salt, and grilled, then the skewered meat would be cut using a churrasco knife. This idea is now                                       widely used and culturally adapted across much of Latin America.  

 

  KOREAN (SOUTH KOREA)  “Gogigui" literally means "meat + roasting.” It is a method of roasting marinated or non­marinated beef, pork,                                 or chicken over charcoal grills typically built into the center of the diner’s table. Popular dishes like Bulgogi                                   (beef sirloin) and Galbi (short rib) are seasoned with soy sauce, sugar, sesame oil, garlic, pepper and                                 "gochujang" (Korean chili paste).  

  BARBACOA (MEXICO)  Believed to have originated in Barbados, the term is derived from “Los Barbadoes,” bearded fig trees                               discovered on the Caribbean island. Natives called their style “barabicu,” which included spiced meats                           grilled over a “sacred fire pit” filled with fig wood. The style eventually made its way to Mexico where                                     slow­roasted meats over an open fire have been dubbed Barbacoa.  

  CHAR SIU (CHINA)  "Char Siu" literally means "fork burn/roast”. In ancient times, wild boar was skewered and cooked over an                                 open fire or in an oven. More commonly, a shoulder cut of pork is preferred, seasoned with a mixture of                                       honey, five­spice powder, fermented red bean curd, dark soy, and hoisin.   

 

  BRAAI (SOUTH AFRICA)   South Africans love to “Braai,” which includes grilling, hanging out, and drinking. Braaivleis translates to                             “grilled meat” and refers to staple grilled dishes like Boerewors (a pork and beef sausage flavored with                                 coriander and garlic) and Sosaties (marinated chicken kebabs), in addition to steak and lamb chops.   

 

  ASADO (SOUTH AMERICA)  Asado is claimed by many South American countries, but it is best known in Argentina. The seasoning and                                   cooking techniques are simple: whole animals or larger cuts are seasoned with olive oil and salt, then                                 perched on metal crosses over a wood fire that has been burned down to coals.  

  HIBACHI (JAPAN)  The hibachi "fire bowl" is a traditional Japanese, cylindrical, open­topped container lined with a heatproof                             material that holds burning charcoal. Popular in public parks as well as Japanese restaurant culture during                               summer months, parkgoers enjoy roasted meats, veggies, and noodles while grill masters fan charcoals with                             long disposable fans called uchiwa.  

  MANGAL (MIDDLE EAST)  A Turkish name ­ derived from Arabic ­ used to refer to barbecue in a social context across wide swaths of                                         the Middle East. Mangal refers to the cooking device itself as well as the gathering to eat amongst friends.                                     The meal can consist of grilled vegetables, shish kebabs, various köfte (meatballs), chicken, and offal                             seasoned with curry, chilies, yogurt, cardamom, cumin and pepper.   

  LUAU (HAWAII)   Kā­lua translates to “the hole" and is a cooking method that utilizes an “imu”, a type of underground oven fed                                       by mesquite wood and heated rocks dug into the ground. The hole is also lined with banana leaves, while                                     the meat is salted, covered with wet burlap, then a layer of sand, and presented at large parties.    

  BABI GULING (INDONESIA)  A famed dish from the Hindi island of Bali, babi guling consists of whole pigs seasoned with mixtures of                                     chilies, lemongrass, ginger, galangal, and turmeric, then roasted over a wood fire on hand­turned rotisserie                             spits. It is not uncommon to see whole cooked pigs carried down the island’s narrow streets to open­air                                   stalls, restaurants, or family compounds. Once placed on a prep table, cooks wielding cleavers dole out                               servings of the crispy, spice­scented meat with fragrant rice and spicy long bean salad.  

  TEXAS (CENTRAL VS EASTERN)  In central Texas, beef brisket, handmade sausage, and pork ribs are seasoned, smoked over oak coals, and                                 served market­style. In Eastern Texas, pork shoulders, sausage, beef brisket, and pork ribs are slowly                             cooked to fall off the bone, smoked and served with a sweet tomato sauce.  

  SANTA MARIA (CALIFORNIA)  The Santa Maria style, born in California's Central Coast, is part of the state's Spanish heritage. Prepared                                 mainly in the forms of tri­tip and top sirloin steak, Santa Maria barbecue is seasoned with salt, pepper, and                                     garlic and grilled over hot wood coals. Over the years this style has shifted from pit cooking to grilling.  

  NƯỚNG (VIETNAM)  Nướng translates to “grilled dish” from a culture known for balancing flavors of sour, salty, and spicy,                                 herb­driven freshness, and mellow, delicate fish sauce dips. A variety of meats are seasoned with salt,                               chiles, garlic, and sugar, and typically served by street vendors on rice papers (bánh tráng), rice noodles                                 (bún), or wrapped in charred leaves.   

  LEXINGTON (NORTH CAROLINA)  Characterized by wood­smoked pork shoulder, this Carolinian variety is either sliced or finely chopped, and                             also referred to as the “Eastern Carolina” style. Its centerpiece flavoring agent is a vinegar­based "red"                               sauce of ketchup, vinegar, and pepper. The sauce is sometimes mixed with finely minced cabbage (instead                               of mayo) to make a barbecue slaw that is tangy, spicy, and sweet.  

  CALÇOTADA (SPAIN)  Groups gather to celebrate harvest by drinking lots of Cava and starting a roaring fire to cook Calçots ­                                     large, mild scallions charred on the outside and then steamed until tender in newspapers. Using no utensils,                                 everyone removes the burnt outer layer, dips them in romesco sauce and eat them whole, along with                                 botifarra (a Catalan pork sausage).  

  SPIESSBRATEN (GERMANY)  In the 1800’s, gemstone prospectors brought this technique back from the South American Gauchos.                           “Spiess” translates to spit or skewer, in which beef or pork are marinated with raw onions, salt, and pepper                                     the day before they are spit roasted slowly over beechwood coals.   

 

  SATAY (SOUTHEAST ASIA)  Originating in Java, Indonesia ­ a fact Malaysians will passionately dispute ­ satay is also popular in                                 Malaysia, Singapore, Brunei, the Philippines, and Thailand. A variety of meats ­ chicken, squid, beef, lamb ­                                 are marinated and then seasoned, skewered, and grilled over thin elongated grills before being served with                               a dipping sauce and various savory accompaniments. Depending on the region, island or country, the                             sauce, color and flavor will most definitely change, although the cooking method will not to.  

  LA CAJA CHINA (CUBA)  Translated to English it literally means the "Chinese Box.” It refers to a cooking vessel fabricated from wood                                   and sheets of metal. The box was made popular by a Cuban gentlemen living in Miami named Roberto                                   Guerra. Most often used as a Holiday season delicacy, pigs are brined or seasoned with sour orange, garlic,                                   oregano, cumin, and sugar before roasting and then set ­ almost inlaid with a tight fit, really ­ into the box for                                           cooking..   Here are additional styles available for your consideration:   Chula (India) Lechonera (Puerto Rico) Lechon (Philippines) Mohinga (Burma) Yakitori (Japan) Lechon (Philippines) Tandoor (India) Mongolian BBQ ­­ not really Mongolian. Lovo (Fiji) Umu (Samoa) Pachamanca (Peru)    Please scroll down for more Traditions posted on CNN (August 2016) http://www.cnn.com/2016/08/29/foodanddrink/worlds­best­barbecues­bbq/index.html  

  Umu (Samoa)  A fish is wrapped in taro leaves ahead of being cooked. Umu, Samoa's version of the barbecue, is similar to                                       the underground cooking customs of Fijian love. Avichai Ben Tzur, a travel writer/entrepreneur who's spent                             significant time in the South Pacific, describes barbecue prep work as a family task. "Young men of the                                   extended Samoan family gather together to prepare the 'umu,' hours before the traditional Sunday feast                             commences... catching fresh fish or slaughtering a pig, collecting taro leaves and breadfruit from the family's                               agricultural plot and cracking open coconuts for the palusami.” The palusami, a Samoan staple made of                               coconut cream (often seasoned with onions, lemon juice and simple spices) wrapped in taro leaves, is "a                                 delicious calorie bomb that cannot be resisted by Samoans," says Tzur.  

  Lovo (Fiji)  Fiji's barbecue tradition has more of an underground approach compared to other nations. Erin Yang                             explains: "Unlike many other barbecue styles, Fijian barbecue is cooked in a 'lovo,' an earth oven.” Lovo                                 involves piping­hot stones placed into a large opening in the ground to allow slowly smoked cooking.                               "Ingredients such as pork, chicken, vegetables, taro root and seafood are wrapped in taro or banana leaves                                 and placed onto the stones," Yang says. "After 2­3 hours, the savory lovo will be ready to serve.” Unearthing                                     the pit­smoked food is met with jubilation from feasters, perhaps due to the hours­long wait for the cooking                                   to be completed.  

  Tandoor (India)  It's true: that iconic Indian tandoori chicken you've known (and perhaps loved) for ages is considered a                                 barbecue dish. Tandoori food derives its name from the tandoor, the cauldron­like clay oven in which dishes                                 such as naan bread, chicken, seafood and other meats are cooked under high­heat charcoal. "The art of the                                   tandoor originated centuries ago as a nomadic style of cooking in Central Asia [where] food was cooked on                                   charcoal pits and meat was spit­roasted," says Manjit Gill, an Indian celebrity chef behind several acclaimed                               restaurants including Bukhara in New Delhi. "The Tandoori cuisine as we know it today was introduced in                                 the late 1940s in post­partition India, when people discovered that it was a better medium to cook meat in a                                       tandoor rather than on the spit.”  

  Lechon (Philippines / Puerto Rico)  Lechon (Spanish for "suckling pig") features a whole, impaled pig spit­roasted over a charcoal bed or in an                                   oven. Many Filipinos declare the tasty, porky treat to be their national dish although the same claim is made                                     by Puerto Ricans. The lechon cooked in the Filipino island of Cebu is often considered the best in the                                     country, if not the world. Fun fact: Every June 24 in Balayan, Philippines, the locals pay a special,                                   religious­themed homage to roasted pig at the Parada ng Lechon (Parade of Spit­Roast Pig). It involves                               lechons getting blessed at a church mass followed by a lively parade of floats, music, water guns (for the                                     baptism) and lechons "dressed" in outlandish garments and accessories.    

  Mongolian BBQ ­­ not really Mongolian.  "Surprisingly, despite the name, Taiwan is the origin of Mongolian barbecue," reveals travel enthusiast and                             native Taiwanese Erin Yang, "[and] consists of the combination of sliced meat, noodles and vegetables                             quickly cooked over a flat circular metal surface."  Mongolian barbecue is a relatively new food trend, emerging in Taiwan in the 1950s and influenced by                                 Japanese teppanyaki and Chinese stir­fry. It's also popular in certain regions of China. Beijing­based food                             and travel blogger Monica Weintraub says beef and lamb feature heavily in the north of the country.                                 "Whether you're sharing a leg of lamb between four or five friends or ordering single lamb skewers (yang rou                                     chuan), be expected to intake meat heavily doused in chili powder, cumin seeds and salt," she says.   

  Pachamanca (Peru)  Though Peruvian cuisine is known the world over for ceviche and Pisco sour cocktails, one of Peru's most                                   traditional Incan cooking customs, pachamanca, is still under the radar to many. Pachamanca (meaning                           "earth pot" in the Quechua language) involves digging to create a ground oven and lining the cavity with                                   fire­heated stones to cook the food. A variety of potatoes, corn, legumes and marinated meats are enclosed                                 in banana leaves and placed into the earth oven for hours. Authentic pachamanca are served sitting on the                                   ground, and mostly take place on special occasions (especially religious ceremonies) and during harvest                           time every February and March.