A GLOBAL BBQ IDEA SUPPORTING LOCAL AGRICULTURE
At COCHON555, we promote “heritage breed pigs”, a yearly campaign that develops a demand in our communities to support local farmers. At HERITAGE BBQ, we are promoting “a decision to support local” – a message that we hope will educate today’s influencers and ultimately travel to our youth – who are yet to make decisions on their own about food. If adult peers are making the right decision, making it fun and tasty, then the youth (soon to be buyers) will have reason to support local food. There is a master plan in play, I have been at this for 6 years, but one thing I know – it all starts with flavor, great people and a vision that our society will have a new set of needs and decisions to make over the next 20 years. For me, I want to provide my kids a fork in the road, where they can make a decision to buy safe, honest food and most importantly know where to get it.
This is the new Q! For the first time, a BBQ event that gives chefs the opportunity to celebrate hundreds of grilling traditions from around the world. We are on a mission to redefine BBQ as social eating, the act of gathering around fire, making friends and eating responsibly-raised animals. Together we preserve timeless family traditions from all over the globe. We look forward to promoting influences such as Hibachi (Japan), Braai (S. Africa), Asado (Argentina), Char Siu (China), Satay (SE Asia), Mangal (Central Asia), Luau (Islands), Regional American (Kansas City, Lexington to Louisiana), Lechonera (Puerto Rico) and Barbacoa (Mexico) in a nationally celebrated event.
IF YOU ARE A CHEF AND WANT TO JUMP ON BOARD, THERE IS A PROMOTIONAL VALUE TO YOUR BEING FEATURED ON COLLATERAL: BBQ Traditions will feature Char Siu with Chef Stephen of ABC Restaurant. Chef name and restaurant and Tradition will be included in all media alerts and websites. Additionally, we will have great sponsors who are paired up with specific styles and regions for an extra special tasting. If you are interested, please email us.
Food for thought: We as Americans see BBQ as english speaking cuisine and we couldn’t be more wrong, or untrue. We in America, are lucky enough to be caretakers to a special extension of BBQ (one we have capitalized on), but what we decide to do with it is ours. Some existing BBQ restaurants decided to start to support local responsible, some decided not to. If we are going to preserve our heritage, then we need to find a genuine connection with our local food roots, its prerequisite to building a tradition. Preserving our Heritage comes one whole animal at a time, its reinforced with a handshake from a local farmer, and becomes reality when a smile on the guest shines on the kitchen crew because the diner knows how much we do as caretakers in the good food movement.
The bottom line, through word-of-mouth, the events develop interest in existing BBQ restaurants to join the conversation of local food and heritage pigs, thus creating long-term growth, jobs on farms and better food choices for the future. Here is your chance to step in the action on the ground floor.
The information below is copyrighted, author – Brady Lowe. Please ask before using.
CHAR SIU – CHINA
“Char siu” literally means “fork burn/roast”. In ancient times, wild boar was skewered and cooked over an open fire or in an oven. More commonly, a shoulder cut of pork is preferred, seasoned with a mixture of honey, five-spice powder, fermented red bean curd, dark soy and hoisin.
CHURRASCO – BRAZIL
Originally, a Brazilian rustic BBQ consisting of sausages, beef, pork, and chicken cooked over a hole in the ground filled with coals. Meats were skewered on metal spits, seasoned with coarse salt and grilled, then a gaúcho would cut meat from skewers using his churrasco knife. Now widely adapted across many Latin America cultures.
KOREAN – SOUTH KOREA
“Gogigui” literally means “meat + roasting” and is the method of roasting marinated or non-marinated beef, pork, or chicken over charcoal grills typically built into the center of the diner’s table. Popular dishes like Bulgogi (beef sirloin) and Galbi (short rib) are seasoned with soy sauce, sugar, sesame oil, garlic, pepper and “gochujang” (Korean chili powder).
BARBACOA – MEXICO
Believed to have originated in Barbados, derived from “Los Barbadoes”, the bearded fig trees discovered on the island. Natives called their style “barabicu,” which included spiced meats grilled over a “sacred fire pit” filled with fig wood. The style of was eventually taken to Mexico where slow-roasted meats over an open fire were called Barbacoa.
BRAAI – SOUTH AFRICA
South Africans love to “Braai”, which includes grilling, hanging out and drinking. Braaivleis translates to “grilled meat” and refers to staple grilled dishes like Boerewors (a pork and beef sausage flavored with coriander and garlic) and Sosaties (marinated chicken kebabs) in addition to steak and lamb chops.
ASADO – SOUTH AMERICA
Asado can be claimed by many South American countries, but best known in Argentina. The seasoning and cooking techniques are simple; whole animals or larger muscles are seasoned with olive oil and salt, perched on metal crosses over a wood fire that has been burned down to coals.
HIBACHI – JAPAN
The hibachi “fire bowl” is a traditional Japanese, cylindrical, open-topped container lined with a heatproof material that holds burning charcoal. Popular in public parks in Japanese culture during summer months, parkgoers enjoy roasted meats, veggies and noodles where grill masters fan charcoals with long disposable fans called uchiwa.
MANGAL – ASIA
The Middle Eastern name for barbecue in a social context. Mangal refers to friends, and the hospitality towards a gathering while the meal consists of grilled vegetables, shish kebabs, various köfte (meatballs), chicken, and offal seasoned with curry, chiles, yogurt, cardamom, cumin and pepper.
LUAU – HAWAII
Kā-lua translates to “the hole” and is a cooking method that utilizes an “imu”, a type of underground oven and mesquite wood. Rocks are heated, the hole is lined with banana leaves, the meat is salted, covered first with wet burlap, then with a layer of sand and presented at large parties.
BABI GULING – INDONESIA
Whole pigs are seasoned with mixtures of chiles, lemongrass, ginger, galangal, and turmeric, then roasted over a wood fire on hand-turned log rotisserie spits. Cooked pigs are carried across the street to an open-air restaurant where women wielding cleavers dole out servings of the crispy, spice-scented meat with fragrant rice and spicy long bean salad.
TEXAS – CENTRAL VS EASTERN
In central Texas, the brisket, handmade sausage, and pork ribs are seasoned, smoked over oak coals, and served market-style. In Eastern Texas, pork shoulders, sausage, brisket, and pork ribs are slowly cooked to fall off the bone, smoked and served with a sweet, tomato sauce.
SANTA MARIA – CALIFORNIA
The Santa Maria style, born in California’s central coast, is part of the state’s Spanish heritage. Prepared mainly in the forms of tri-tip and top sirloin steak, Santa Maria barbecue is seasoned with salt, pepper and garlic and grilled over hot wood coals. Over the years this style has shifted from pit cooking to grilling.
NƯỚNG – VIETNAM
Nướng translates to “grilled dish” from a culture known for balancing the 5 senses, freshness, and fish sauce. A variety of meats are seasoned with salt, chiles, garlic, and sugar, and typically served by street vendors on rice papers (bánh tráng), rice noodles (bún), or wrapped in charred leaves.
LEXINGTON – N. CAROLINA
Dominated by wood-smoked pork shoulder, either sliced or finely chopped. Lexington-style refers to a vinegar-based “red” sauce of ketchup, vinegar, and pepper. The sauce is mixed with finely minced cabbage (instead of mayo) to make a barbecue slaw that is tangy, spicy and sweet.
CALÇOTADA – SPAIN
Groups gather to celebrate harvest by drinking lots of cava and starting a roaring fire to cook Calçots – a large, mild scallions charred on the outside and then steamed until tender in newspapers. No utensils, everyone removes the burnt outer layer, dips them in romesco and eat them whole, along with botifarra (a Catalan pork sausage).
SPIESSBRATEN – GERMANY
In the 1800’s, gem stone prospectors brought this technique back from the South American Gouchos. “Spiess” translates to spit or skewer, beef or pork are marinated with raw onions, salt and pepper the day before they are spit roasted slowly over beach wood coals.
SATAY – SOUTHEAST ASIA
Originating in Java, Indonesia but popular in Malaysia, Singapore, Brunei, the Philippines, and Thailand. A variety of meats are seasoned, skewered, and grilled over thin elongated grills. Depending on the region, island or country, the sauce, color and flavor will most definitely change although not the cooking method.
LA CAJA CHINA – CUBA
Translated it means the “Chinese Box”, fabricated of wood and sheets of metal, the box was made popular by a Cuban man living in Miami named Roberto Guerra. Most often used during the Holiday season, pigs are brined or seasoned with sour orange, garlic, oregano, cumin, and sugar before roasting.
IF YOU LIKE THIS -> PLEASE TWEET THIS
Hey Everyone Get’yer #BBQTRADITIONS @HERITAGEBBQ by the folks @COCHON555 http://j.mp/555-BBQ-TOUR
Heritage BBQ is the first Global BBQ Fair celebrating and educating consumers on all styles of BBQ. The main event, similar to COCHON555 is a specific theme called Heritage BBQ that features five chefs cooking five whole pigs in competition. What is new about the event? What is the addition of #BBQTraditions mean to me as a ticket buyer?
Different the COCHON555 event, there is no consumer voting. We still announce a winner at the end of the event, we still have 20 judges who find a winner, and the event is still a progressive tasting of beverages and pop-up experiences. The big difference between eating @COCHON555 and @HERITAGEBBQ is the total amount of extra chefs cooking  dish that will offer guests a peak into timeless BBQ cultures from around the world. If we kept consumer voting intact, there would be confusion for the competitors and the extra chefs who are providing more food options – which is this new edible education model. The more food we can buy, the more food we need to grow, it’s a great trade-off for sure. Instead of only five chefs cooking whole pig, we could have upwards of 15 chefs also cooking styles from all over the world for guests to try (see list below).