World Barbecue Day: What Is Barbecue? Check Out Some Interesting Recipes

Barbecue is a cooking method that involves slow cooking and smoking meat over low, indirect heat.

(Representational Image)

Source : Getty

New Delhi: World Barbecue Day is celebrated every year on July 4. It is a cooking method that involves slow cooking and smoking meat over low, indirect heat and has a long history spanning many civilizations and regions whose origins can be traced back to ancient times. However, the modern concept of barbecue has its roots in different parts of the world. 

The term "barbecue" is said to have originated from the Taino (Caribbean influence) word 'barabicu,' which referred to a wooden platform used for cooking meat over a fire. This term was later adopted by Spanish explorers and eventually made its way into the English language.

Barbecue became deeply ingrained in American culinary culture, particularly in the southern states. African slaves brought to the United States introduced their cooking techniques and flavours, influencing the development of distinct regional barbecue styles. Barbecue styles vary widely across different regions, each with its unique flavours, cooking methods, and choice of meat. 

Here are some delicious barbecue recipes that you can try on this occasion:

1. Citrus BBQ Chicken (By Chef Banshidhar Parida, Istaka, 3102 BCE)

Ingredients:

• 4 skin-on chicken leg quarters, cut into 8 pieces
• 1+1/3 cups ketchup
• 2 tablespoons light brown sugar
• Juice and zest of 1 orange
• Juice and zest of 1 lemon
• 3 cloves garlic, grated
• 1 tablespoon Dijon mustard
• 2 tablespoons Worcestershire sauce
• 2 teaspoons ground cumin
• 1 1/2 teaspoons smoked paprika
• Kosher salt
• Freshly ground black pepper

 Method:

• Put the chicken in a large resealable plastic bag.
• Whisk the ketchup, brown sugar, orange zest and juice, lemon zest and juice, garlic, Dijon, Worcestershire sauce, cumin, smoked paprika, 1 teaspoon salt, and a few grinds of black pepper together in a 4-cup liquid measuring cup (or a medium bowl) until combined. 
• Remove 1 cup of the sauce and add the remaining sauce to the resealable plastic bag with the chicken. Seal and toss the bag to evenly coat the chicken. Marinate the chicken in the refrigerator for 1 hour and up to overnight. 
• Meanwhile, add the remaining sauce to a small saucepan. Bring the sauce to a boil over medium-high heat. Reduce the heat to low and simmer until the sauce thickens about 10 minutes. Reserve reduced sauce for glazing and serving. 
• Prepare a grill for medium-high heat. 
• Remove the chicken from the marinade and allow any excess marinade to drip off. Arrange the chicken skin side down on the grill, leaving some space between each. Cook until deep grill marks form and releases easily from the grill, about 4 minutes. Flip the chicken skin-side up. Cover the grill and cook until an instant-read thermometer inserted into the thickest part of each thigh reads 165 degrees F, 20 to 25 minutes more.
• Brush the skin side of the chicken with some of the reduced sauce. Flip the chicken pieces and brush the other side of the chicken with the sauce and continue to cook, sauce-side down, for an additional minute. Flip and grill for 1 minute more. Transfer the chicken to a platter and let rest for 5 minutes. 
• Serve the chicken with the remainder of the sauce.

 

Citrus BBQ Chicken (Image Source: Istaka, 3102 BCE)

2. Smoked House BBQ Messy Wings (By Chef Somnath Roy, The Irish House)

Ingredients:

• Chicken Wings: 6nos
• Harissa Paste
• Rock Salt
• Crushed Pepper
• Olive Oil
• Smoked BBQ Sauce

Method:

• Combine the above ingredients for the marinade and apply it to the chicken wings. 
• To absorb flavours, place in the freezer for two hours. 
• After two hours take it out of the freezer, and then roast for 15 minutes at 180°C. 
• Once it has been sufficiently roasted, mix it with smoked BBQ sauce and serve it hot.

 

Smoked House BBQ Messy Wings (Image Source: The Irish House)

3. Guajillo Marinated Chargrilled Prawns (By Chef Subhadeep Roy, Warehouse Cafe)

Ingredients:

• 6 Fresh prawns (14/15)
• 10-12 dried guajillo peppers (stemmed and seeded)
• 1 teaspoon olive oil
• 1 small garlic chopped
• cloves
• 2 teaspoons coarse sea salt
• 1/2 teaspoon cumin
• Water as needed
• 2 tablespoon hung curd 
• Crushed black pepper 1pinch
• 1 Star anise
• 5gm Chipotle chilli paste 
• 15gm roasted red bell pepper 

Method:

• Clean the prawns, and marinate with salt, crushed black pepper & olive oil. Rest them for 15 minutes.

For guajillo marination:

• Clean the chillies, then boil them in water. Then blend chillies with the rest of the ingredients. 
• Add hung curd and mix well. Now add the marinated prawns again and rest for 20 minutes.
• Then grill them in a preheated oven at 200 degrees C or in a tandoor. Serve with chipotle mayo.

 

Guajillo Marinated Chargrilled Prawns (Image Source: Warehouse Cafe)