Around the World Cup
in 32 Sizzling Barbecues
To celebrate this year's FIFA World Cup in South Africa – which starts immediately after the 14th National BBQ Week celebrations – the National BBQ Association's GrillMaster, Brian George, has created some exciting, tasty, yet simple to prepare BBQ dishes from every country that is competing in this year's Tournament.
If you are wondering why this year’s BBQ Week (31 May-6 June) has been renamed Braai Week, it is because in South Africa the BBQ is known as a Braai. Now you know.
Four-Pepper Chicken Kafta
Unlike most kebabs, this Algerian classic is made with Chicken. Take skinless chicken breasts and mince with garlic, sea salt, white pepper, paprika, and cumin, then add finely chopped flat-leaf parsley, and green and red bell peppers. Mould chicken mixture around metal skewer, brush with olive oil and grill.
Chimichurri Char-grilled T-bone Steak
‘Do grill for me Argentina’ with this famous, yet simple grilled T-bone steak, marinated and basted on the grill with Argentina’s quintessential Chimichurri sauce made from flat leaf parsley, spring onions, cloves, the ever present chillies and red wine vinegar – a churrasco BBQ grill classic!
Australian Beer BBQ’ed Wings
A BBQ wizard of Oz. Take chicken wings and make small cuts in surface, rub with mixture of peanut oil or butter, lemon juice, soy sauce, Australian lager, sea salt and black pepper. Grill slowly basting with residue of marinade, in final minutes coat with a spicy BBQ sauce also serve as dip.
Brazilian Stuffed Rib Roast
A real carnivore carnival! Take one boneless and rolled rib. Pierce rolled rib at regular intervals through to middle, soak in a sun-dried tomato & chipotle marinade. Thinly slice lengthwise carrot, green bell peppers, wedge cut onion, and thickly cut smoked ham and frozen provolone cheese. Push all ingredients into holes made in rolled rib. Score surface and press sliced garlic into cuts. Slow grill until cooked through.
You can certainly ring the changes with this typical African kebab, based on steak and pineapple. Cube sirloin steak, green bell peppers and pineapple and skewer alternately and roll in peanut flour, coat with a hot fiery BBQ sauce and some finely chopped habanera chilli for extra heat and grill with an occasional basting of sauce and chilli.
Grilled Swordfish en Pipian
This spicily provocative fish dish is perfect for Latin lovers everywhere. Based on meaty swordfish steaks, marinated in a mixture of finely chopped jalapeno or Serrano chillies, fresh cilantro, lime juice, olive oil and seasoning to taste. For added taste, make up a sauce of boiled tomatillos, toasted pumpkin seeds, chopped chillies, garlic, spring onions, cilantro, flat leaf parsley, cumin, olive oil and lime juice. Serve with a spicy fruity mayo.
You can certainly tinkle the ivories, with this spicy beef kebab. Cut sirloin steak into 1” cubes and marinade with a mixture of pureed onion, bell pepper, garlic, jalapeno chillies ginger, peanut oil and salt and black pepper. Chill for a couple of hours then skewer and coat in peanut flour, grilling on high heat for 3-4 minutes – sizzling!
Rosemary Grilled Pork Tenderloin
In Denmark they really know their bacon and this rosemary flavoured pork tenderloin has just the right balance of smoke n’sweet! Marinade pork in mixture of wine vinegar, olive oil, crushed garlic, mustard, sugar and basil. Drain, dry, then rub mixture of honey brown sugar, molasses, mustard, olive oil, soy sauce and ginger, season and sprinkle with rosemary. Grill, sprinkle coals with wet rosemary branches. Serve as medallions.
1. Eggs & Bacon Breakfast Barbie
A brilliant barbi breakfast, a traditional & classic English kick-start to the day, comprising pork sausages, lean thick cut bacon rashers, thick sliced black pudding, grilled tomatoes and field mushrooms, plus thick sliced granary bread steeped in olive oil – grill and season to taste. Oh yes, and don’t forget the fried egg – unfortunately eggs have a habit of slipping through the grill bars, so unless your BBQ grill has an attached griddle plate, cheat and use a frying pan! Serve with a robust BBQ sauce.
2. BBQ’ed Yorkshire Pudding
Yes, as unusual as it sounds, you can easily do fantastic Yorkshire puddings on the barbi, don’t forget to add some beef dripping to the mix. And why stop there, you can do the Sunday roast and baked potatoes ‘sur la barbi’ as well!
Escargots Grilles a la Perpignan
Zut Alors! An unusual, but traditionally South Western France dish that basically consists of large snails packed with garlic, unsalted butter, finely chopped shallots and celery, flavoured with a dash of anise and then grilled on the barbi. A great starter for the adventurous!
Baden Baden Barbi Bockwurst
Ich bin en barbecuer - what could be more German than sausage and grilled Bockwurst, its one of the best. A simple coating of a sweet n’spicy BBQ sauce and a slow grilling, combined with some char-grilled red onions, cooled sliced and mixed with a standard coleslaw, makes a great quick sausage meal!
Yassa I can barbi. A traditional, fiery, yet unusual African BBQ dish where the meat is grilled first and then simmered in a hot lemon and mustard sauce. Based on skin-on chicken breasts marinated in a mixture of garlic, Scotch Bonnet chilli, oil and seasoning and slow grilled and then removed to a pan and simmered over a low heat in a lemon and mustard sauce containing olives, lemon juice and Scotch Bonnet chillies. This is Hot stuff!
Kebab a la Greco
A real Greek Kebarbeque. Cube boneless shoulder or loin of lamb and marinade in a mixture of yoghurt, olive oil, crushed garlic, lemon juice, dried Aleppo or Ancho pepper flakes. Wrap in vine-leaves and thread onto a skewer. On separate skewers, thread plum tomatoes and bull’s horn or other long thin peppers, grill until skin is blackened and serve immediately. Do not mix meat and vegetables on same skewer.
Honduran Grilled Plantains
Let’s go bananas, well plantains actually for this quick and simple big brother relative to the perennially popular banana. Simply, grill the plantains in their skins, the sugars in the plantain caramelise and help make the flesh sweet and moist!
Tuscan Pancetta Chicken Ciabatta
A stylish blend of three essential Italian ingredients. Take chicken breasts and rub with mixture of garlic, black pepper, olive oil and crushed sage leaves. Wrap pancetta around chicken breasts and grill slowly. Slice Ciabatta rub cut face with olive oil and also grill, serve grilled chicken breast in Ciabatta with chopped sundried tomato, rocket and basil.
Tokyo Yakitori Chicken
Have a yen for something different, this is the most popular form of BBQ in Japan. Although normally based on chicken thighs, breasts are better. Dice chicken breasts, half leeks, remove green part and slice thickly, alternately place on skewers. Mix soy sauce, mirin (sweet rice wine), sake, sugar, ginger, garlic and finely chopped spring onions, heat until sugar dissolved coat kebabs, then grill, baste and serve.
Korean Kalbi Kui
Strut your stuff with these unusual short beef ribs. Butterfly the meat on each rib, then mix finely chopped pear, garlic, onion with soy sauce, honey, sake, sugar and black pepper. Coat and leave for a few hours then coat ribs with marinade and grill very quickly. Done well, it looks and tastes fantastic.
Korean Sesame Grilled Beef
Be the life & Seoul of the party with this classic Korean BBQ Dish, consisting of thick strips of tenderloin beef marinated in dark soy, sesame oil and rice wine, shallots and sugar, grilled and based with remaining marinade, then dressed with freshly ground black pepper & toasted sesame seeds.
Hot & spicy with a real kick, this is almost too hot to handle! Skinless chicken breasts marinated in a mixture of olive oil, spring onions, garlic, lime juice, finely chopped jalapeno, cilantro, cumin and coriander, plus of course a generous slug of Tequila! Allow to soak and then grill on medium heat, serve with lime wedges.
Dutch Saté Ayam
Drawn from Breda, not Bandung, these spicy chicken saté’s use a mixture of diced breast and liver and are coated in a sauce mix of sweet soy sauce finely chopped onion, peanut sauce (butter) chilli paste (sambal olek) and lime juice, quickly grilled and served with the remaining heated sauce mix., it’s an instant East meets West.
Kiwi Sichuan Lamb Steaks
You can really score with this spicy lamb dish, which is remarkably easy to prepare. Grab some leg of lamb steaks, grind some Sichuan & black peppercorns, coriander seeds and sea salt and coat steaks and wait for a couple of hours, then grill quickly on a high heat and serve with a cool raita.
Suyas – Fiery Stick Meat
Suyas are the Nigerian equivalent of Saturday night fever! Grab some sirloin and cube it, then give it a liberal coating of mixed cayenne pepper, ground black pepper and salt, skewer then grill to taste and serve with sliced raw onion. To eat, take cube of sirloin and sliced raw onion, add as much cayenne as you can take and wait for the after-burners to kick-in – wow!
Pamplona de Puerco
Like most of South America, Paraguay is well known for beef and seafood, but pork is also ‘cutting the bacon’. A simple, tasty and attractive dish comprising rolled tenderloin, stuffed with chopped red bell peppers, Chipotle, cilantro and thickly sliced provolone cheese. Grill slowly and baste with seasoned olive oil.
Portuguese Grilled Sardines
Grilled fresh sardines are as popular in Portugal as hotdogs are in the US. Turn any street corner and you’ll find these delicious, normally salted fish, a veritable port in any storm when hunger beckons! Simply gut fresh sardines, dry and cover in sea salt for around an hour. Remove salt and grill quickly basting with olive oil and black pepper, serve immediately with lemon wedges and mayo.
Serbian Cevapcici Three Meat Patties
A real meat treat - believe it or not burgers have been popular in the Balkans for years. These classic Cevapcici are made from ground chuck beef, pork butt and veal or lamb, in proportion ½ beef and quarter each pork & lamb. Mixed with beef broth, ground coriander, flat leaf parsley and garlic. Formed into burger shape, they are best fast grilled and are great served with a smoky BBQ sauce.
A bold Balkan meat meal. Hearty beef kebabs made from cubed sirloin marinated in red wine, red wine vinegar, finely chopped garlic and grated onion mixed with crushed bay leaves, paprika and olive oil. Skewered alternately with diced onion and green bell pepper and grilled over a medium heat basting occasionally with the remaining marinade.
Spiced, Vine Leaf Grilled Quail
A typical Slovenian game dish. Consisting of Spatchcocked quail rubbed with a mixture of sea salt, cumin and coriander seeds, whole black peppercorns chopped garlic and oil. Wrap the quail in vine leaves and grill directly over hottest coals, serve in the vine leaves but remove before eating.
Rock Lobster Braai
At a pinch, this is probably one of South Africa’s most popular seafood braai dishes, simply grill fresh rock or spiny backed lobsters belly-up, snip-open under the tail and pack with a mixture of crushed garlic, apricot puree, soy sauce, lemon juice, black pepper and cayenne. When ready, serve with a spicy, fruity BBQ sauce.
Spicy BBQ’ed Chorizo
Straight from the Costa del Coals, comes this classic Spanish hot pepper sausage. The heat of the peppers works really well with the smoky flavour of the grill and served in a warmed crusty role with grilled bell peppers and Spanish onions with a side dipping sauce or a chilli mayonnaise, makes a great barbi snack.
Yodel doodle do, you’ll be racing ahead with your Veggie friends with this simple, yet highly social dish. Cut some really thick chunks of Raclette cheese; grab some garlic bread and pre-cooked small potatoes, half, then coat with crème fraiche, sea salt, black pepper and lemon juice. Grill cheese slice directly on BBQ until base starts to melt, then add potatoes and scrape melted cheese over, keep cheese on grill and continue to serve with warmed garlic bread.
Texan Brisket of Beef
Steak your claim to one of the US’s BBQ classics. Take a brisket of beef with a reasonable cover of fat, rub in a mixture of sea salt, chilli powder, brown sugar, ground cumin and black pepper and allow to stand at least 4 hours. Place brisket in metal tray, fat side up and slowly smoke in a kettle BBQ, using wet wood or mesquite chips, for at least 4/5 hours, baste occasionally with juices that collect in pan. Serve with a robust BBQ sauce.
Pamplona de Pollo
Salsa on down with this traditional stuffed chicken. Using whole skinless breasts, cut red and green bell pepper, smoked ham, hard-boiled egg and prunes into strips. Rub breasts with mixture black pepper, dried oregano, sea salt and live oil, place strips inside breasts and wrap, securing with a small metal skewer. Grill and baste slowly.
All Round the World Cup BBQ Recipes 2010 © The GrillMaster - Brian George.