The primal combination of meat plus fire equals the world’s very first food pairing.
That’s why nearly every culture has a style of barbecue. Some use marinades so spot on that they’ve stood the test of time. The combination of soy sauce, sugar, sesame oil and garlic that coats bulgogi, for example, should be a Korean natural treasure. In Jamaica, they favor a fiery dry rub most popularly found on chicken.
Others have a deep-seated tradition of using skewers to get the job done like satay from Indonesia or sish kebab from Turkey. Or they rely on a certain type of grill to impart the right amount of char such as a parilla for Argentinian asado or a robata grill for Japanese kushi.
Now that summer’s blazing, stoves and ovens are relegated to the back burner because everyone’s firing up the grill. Here’s where to find 10 barbecue dishes from around the world right here in D.C.Read More