international bbq

Now that it’s May and the weather’s finally starting to warm up, our first order of business is to start enjoying our dinners al fresco. What better way to indulge in some great outdoor eats, than lighting up the barbeque to celebrate barbecue month?
This year we’re encouraging you to kick your barbecuing up a notch, and expand past your grilled burger horizons. We’re highlighting the 10 BBQ staples from around the world that you just have to grill this year!


Brazil’s Churrasco
Cooked over hot coals, churrasco is any grilled meat from beef to goat. Virtually impossible to avoid it, churrasco is served in restaurants (also known as churrascaria), where servers bring a large skewer or spit of meat directly to the table.


Japan’s Yakitori
Grilled foods are huge in Japan, which usually consists of skewered grilled chicken or chicken parts, also known as yakitori. Often served as bar snacks, these charred, grilled bites come in two forms; loaded with salt, or covered in tare sauce, which is a mix of rice wine, sake, soy sauce and sugar.


Turkey’s Shish Kebab
One of the most commonly grilled dishes around the world, shish kebabs are typically cooked over an open flame and take on the charred flavor of the wood. Though chicken is often the meat of choice in North America, in Turkey, shish Kebabs are often comprised of beef and lamb.


Jamaica’s Jerk
Jerk is referred to the seasoning blend used on grilled foods in Jamaica. The spice blend is rubbed on the meat (typically chicken or pork), for a bold, spicy seasoning.
Try our recipe for Jerk Pork.


Japan’s Hibachi
Hibachi, referring to the appliance used to grill food, creates a distinctive smoky, charred flavour to the food. Meat is cooked very quickly over high heat, and is commonly seen in restaurants where diners sit around the grill as the chef prepares the meal. This not only results in delicious food, but also in a great culinary experience.


U.S.’s Southern-Style Barbeque
For the U.S., this popular technique isn’t all about the grilling – it’s about smoking the meat with specific methods and ingredients. The meat is smoked over low heat for several hours, to create tender, juicy meat, like pulled pork.


Australia’s Shrimp on the Barbie
Grilled shrimp on the bar-bay is a classic Australian dish. Typically marinated in beer, this delicious dish is often served with grilled potatoes and a Pavlova for dessert.


Indonesia’s Satay
Satay is a skewered, grilled meat, cooked over an open fire, and served with various dipping sauces. It’s sold everywhere from street vendors to restaurants, and is a popular eat during large celebrations.


South Africa’s Braai
Braai means barbeque in South Africa, and is so popular, there’s even a National day to celebrate grilling. The main attracttion is boerewors, which is a sausage made of beef and pork, and seasoned with garlic and coriander.


Canada’s Grilled Maple Doughnuts
Okay, maybe this isn’t exactly our national BBQ food, but it totally should be… and we know you’ll agree after trying our recipe!

Follow our recipe for Grilled Sugar and Cinnamon Doughnuts, courtesy of Matt Dunigan. Then, instead of the crème fraiche, top them with my recipe for Maple Syrup Icing.


Maple Syrup Icing

¼ cup maple syrup
¼ cup milk
1 ½ cups powdered sugar
1 tsp maple extract

Mix together maple syrup, milk, powdered sugar and maple extract, and spread over doughnuts. Serve with coffee, and enjoy!


headshot Renée Reardin is a lifestyle writer and stylist living in Toronto. To learn more about her, visit, and follow her on Twitter @reneereardin.