Barbecue is so much more than just throwing meat on a grill. It is a time for family and friends to come together in celebration. From Turkey’s shish kebabs, which originated from hunted animals skewered on swords, to earth ovens in the South Pacific, which involve cooking food underground, we’ll take a look at how cultures barbecue around the world.
Japanese A5 Wagyu (600g) from Kagoshima, the winner of the ‘Japanese Wagyu Olympics’ – 全国和牛能力共進会 held every 5 years in Japan – Wagyu Olympics: 全国和牛能力共進会 – short 全共 (Zenkyo) – winners in recent years: 2007 – Miyazaki / 2012 – Miyazaki / 2017 – Kagoshima
Grass-fed, free-range, Irish. Bone-in steaks usually require a bit more heat around the bone to not undercook the meat right next to the bone.