Global Grilling

Global Grilling

Over the years whether cooking in professional kitchens or with friends in the backyard, I've always loved to learn about other cultures and ethnic food preferences. Especially while travelling, getting to taste international flavors and incorporating those into meals that my family can enjoy…it’s always very interesting and rewarding.

Several years ago, I ate a plant based diet for almost 10 months (I still cooked plenty of briskets, ribs, and pork) and found it fascinating how much I enjoyed the grilling process and didn’t even miss out on a good ribeye, because we were exploring so many new flavors and ingredients in our meals. I found it exciting to do a deep dive into ethnic flavors, marinades, spices, and cooking processes to not only add diversity into our diets but expand our overall flavor pallets. I found the foods of Argentina, Korea, and Jamaica extremely diverse, yet still easy to source the ingredients locally.

Argentine Cuisine

Argentine cuisine is a rich blend of indigenous traditions, European influences, and regional diversity, with beef as its star ingredient. Argentina is famous for its asado, a traditional barbecue that involves slow-grilling beef, sausages, and other meats over wood or charcoal. This culinary ritual is not just a method of cooking—it’s a social event that brings family and friends together. One essential element of any asado is chimichurri, a tangy green sauce that perfectly complements grilled meats. Chimichurri is a bold, herb-based condiment made with parsley, garlic, olive oil, red wine vinegar, oregano, and chili flakes. It’s typically served as a marinade and a table sauce for beef, but it also enhances chicken, fish, and vegetables. Chimichurri’s fresh, zesty flavor cuts through the richness of meat and is a staple on Argentine tables. There are green and red versions of chimichurri, depending on the use of paprika or tomato.Beyond the grill, Argentina's food includes empanadas (savory pastry turnovers), milanesa (breaded meat cutlets), and pastas introduced by Italian immigrants. In the north, you’ll find traditional dishes like locro (a hearty corn and meat stew), while Patagonia offers grilled lamb and fresh trout. Sweets like dulce de leche and alfajores reflect the country's love for dessert.

Together, Argentina’s food culture and chimichurri reflect a passion for bold flavors, communal meals, and culinary pride. From the sizzling grill to the fresh herbs in chimichurri, each bite tells a story of Argentine heritage.

Korean Cuisine

Bulgogi, meaning “fire meat” in Korean, is one of Korea’s most beloved and iconic dishes. It consists of thinly sliced beef—traditionally sirloin or ribeye—marinated in a sweet and savory sauce, then grilled or stir-fried. The word "bulgogi" reflects both its cooking method and its deeply rooted cultural significance in Korean cuisine. The marinade is the heart of bulgogi’s flavor. It typically includes soy sauce, sesame oil, garlic, ginger, sugar, and Asian pear juice. The soy sauce provides umami, sugar brings sweetness, garlic and ginger add spice, and the pear juice tenderizes the meat naturally. The result is a perfect balance of flavors that soaks into the thin slices of beef, making them incredibly tender and flavorful once cooked. Bulgogi is traditionally cooked at the table on a grill or hot plate, especially in Korean restaurants, creating a shared, interactive dining experience. It’s commonly served with steamed rice, lettuce leaves, and side dishes called banchan, which may include kimchi, pickled radish, and seasoned vegetables. Diners often wrap the meat in lettuce with rice and sauce to make a bite-sized wrap, enhancing the flavor and texture.

More than just a dish, bulgogi represents the warmth and hospitality of Korean food culture. It’s enjoyed during holidays, celebrations, and family meals. Its universal appeal and rich flavor profile have made it a gateway to Korean cuisine for many around the world. Bulgogi is a delicious symbol of Korea’s culinary heritage and its love for shared meals.

Jamaican Cuisine

Jamaican jerk is more than just a style of cooking—it's a vibrant expression of the island’s culture, history, and bold flavors. Traditionally used for pork and chicken, jerk cooking involves marinating meat in a fiery blend of spices and slow-cooking it over pimento wood, which adds a unique smoky flavor. The result is a dish that’s spicy, aromatic, and deeply satisfying. At the heart of jerk seasoning is the Scotch bonnet pepper, one of the hottest chilies in the world, paired with a mixture of allspice (known locally as pimento), thyme, garlic, ginger, scallions, cinnamon, and nutmeg. This combination creates a complex flavor profile—sweet, spicy, earthy, and fragrant all at once. The meat is often marinated for hours or overnight, allowing the spices to penetrate deeply before it's grilled or smoked to perfection. Jerk has its roots in Jamaica’s Maroon communities—descendants of escaped enslaved Africans—who developed this method of preserving and cooking meat in the island’s mountainous regions. Over time, jerk became a cornerstone of Jamaican street food, served at roadside stands, festivals, and family gatherings. Today, jerk dishes are enjoyed worldwide, but nothing compares to the experience of eating jerk chicken fresh off a smoky grill in Jamaica, often accompanied by rice and peas, festival (fried dough), or breadfruit. Jamaican jerk reflects the island’s resilience, creativity, and rich cultural heritage—a fiery tradition that continues to ignite taste buds across the globe.