The art of creating BBQ takes on diverse styles as you journey the world. One thing they all have in common, however, is that starting with superior-quality meats makes BBQ extraordinary.

Many countries and regions around the world boast their own particular preparation methods for BBQ. And Smithfield Culinary has the portfolio of products to make globally inspired BBQ dishes to create the kinds of amazing menus to attract BBQ lovers. From classic BBQ cuts like butt, loin, ribs and belly for unlimited versatility for your own creations, to fully cooked products like pulled pork, chicken and beef for operators needing more back-of-house efficiencies.

Why not let Smithfield Culinary help bring the tastes of the world of BBQ to your customers. For ethnically inspired menus that grab their attention, or for more information, complete our contact form, or call a sales representative at 888-327-6526.

The following is a quick and informative primer on BBQ styles worldwide.

Churrasco – Brazil

The term for “barbecue” in Brazil, “churrasco” refers to beef or grilled meat more generally, cooked on skewers above embers of charcoal or wood.

A churrascaria is a restaurant, many offering as much as one can eat, where the waiters move around with the skewers, slicing meat onto the guests’ plates.

Related Smithfield Products: Smithfield DURoC Pork Chops, Smithfield Pork Tenderloin.

Asado – Argentina, Paraguay, Chile, Uruguay

“Asado” is another term for “barbecue” in much of Latin America. It is used in the same way as the English word "barbecue", both for a range of barbecue techniques and the social event of having or attending a barbecue.

An asado usually consists of beef, sausages, and sometimes other meats, which are cooked over indirect heat on a grill called a parrilla or over an open fire. Low and slow is typical.

Related Smithfield Products: Smithfield St. Louis Style Argentinian Ribs, Smithfield Smoked Sausage.

Bulgogi – Korea

Marinated slices of pork or beef grilled over an open flame, bulgogi, literally "fire meat", is a "gui" (Korean-style grilled or roasted dish) made of thin marinated slices.

Beef or pork is grilled on a barbecue or on a stove-top griddle. It is also often stir-fried in a pan in home cooking. Bulgogi is ubiquitous in South Korea, from fancy restaurants to local supermarkets selling pan-ready kits.

Related Smithfield Products: Smithfield Beef Barbacoa, Smithfield DURoC Pork Chops.

Tandoori – India

Tandoori is an Indian cooking method in which food is roasted on a spit in a clay oven to give it a crisp, dry finish. The term tandor refers to a variety of ovens, the most commonly known is a cylindrical clay or metal oven used in cooking and baking.

The heat for a tandoor was traditionally generated by a charcoal or wood fire, thus exposing the food to live fire and smoking by the fat and food juices that drip onto the charcoal. It is common for tandoor ovens to remain lit for long periods to maintain the high cooking temperature.

Related Smithfield Products: Smithfield Pork Tenderloin, Smoke’NFast Roasted & Seared Chicken.

Char Siu – China

Skewered over a fire, seasoned with honey, five spice and dark soy sauce, char siu is a popular way to flavor and prepare barbequed pork in Cantonese cuisine. It is classified as a type of "siu mei" (Cantonese roasted meat).

Char siu literally means "fork burn/roast" after the traditional cooking method for the dish: long strips of seasoned boneless pork are skewered with long forks and placed in a covered oven or over a fire.

Related Smithfield Products: Smithfield Pork Belly.

Satay – Thailand, Malaysia, Philippines

Meat marinated, skewered and grilled over a wood-burning or charcoal fire, satay is a dish of seasoned meat served with a sauce. A dish of Southeast Asia, satay may consist of diced or sliced pork, chicken, goat, mutton, beef, fish, even tofu and more.

These are grilled or barbequed over a wood or charcoal fire, then served with various spicy seasonings. Satay can be served in various sauces; however, most often they are served in a combination of soy and peanut sauce.

Related Smithfield Products: Mu Ping Recipe, Smithfield Pork Belly, Smoke ‘NFast Roasted & Seared Chicken.

Lechón – Spain, Philippines

A whole suckling pig roasted over charcoal, lechón is a pork dish in several regions of the world, most specifically Spain and its former colonial possessions. Additionally, it is a national dish of the Philippines and Puerto Rico.

The pig is placed over the charcoal and turned in a rotisserie action, roasting on all sides for several hours until done. The process of cooking and basting usually results in making the pork skin crisp, which is a distinctive feature of the dish.

Related Smithfield Products: Smithfield Pork Belly.

Yakitori – Japan

Yakitori is skewered chicken, pork or beef over binchōtan (white charcoal), which burns at a high temperature without adding unpleasant smells. During or after cooking, the meat is typically seasoned with tare sauce or salt.

Yakitori is traditionally cooked using step-by-step methods, using portable charcoal grills. That is the method most often employed by “yatai” (mobile food stalls); however, restaurants may use stationary grills and, depending on the situation, higher-quality binchōtan charcoal.

Related Smithfield Products: Smithfield Pork Butt, Smithfield Pork Chops.

Shawarma – Eastern Mediterranean

Shawarma is a meat preparation in which lamb, beef, chicken, turkey, veal or mixed meats are placed on a spit (most times a vertical spit) and grilled for as long as a day. Shavings are served off the block, and the remaining meat is kept heated on the rotating spit.

Shawarma can be served on a plate or as a sandwich or wrap. Shawarma toppings include tahini, hummus, turnips and amba, a tangy mango pickle condiment. Served in many countries near the Arabian Peninsula, Shawarma is one of the world's most popular street foods.

Related Smithfield Products: Smithfield Pork Tenderloin.