It was around a million years ago when our human ancestors first began cooking meat over open fires.
COLUMBUS GRILLS
One of the most interesting lesser-known facts about Christopher Columbus is that his voyages helped introduce barbecuing to the wider world. On the island of what is now Hispaniola, he encountered the Taíno people, who slow-cooked meat over indirect flames. It was a method that they called barabicu, later adapted into the Spanish barbecoa. Today, barbecue thrives across the Caribbean, with dishes like lechón, Puerto Rico’s national roasted suckling pig.
USA BBQ
Though barbecue wasn’t invented in the USA, it might well be the nation most associated with it. Americans spend well over $1 billion on grills and barbecues each year, with southern states like the Carolinas, Memphis, Texas, and Missouri being barbecue heartlands. Each region boasts their own traditions, from pork-based classics to beefy briskets. The largest cook-off, Kansas City’s American Royal, attracts more than 500 teams annually.
BRING AND BRAAI
Barbecue culture in Africa began with the Afrikaner tradition of the braai – Afrikaans for ‘grill’ – a social gathering now especially beloved across South Africa. Guests bring dishes to share, grilling meats such as sausages (boerewors), pork chops, and rock lobster over open fires. A signature side is pap – a thick maize porridge served with tomato sauce, chakalaka, or monkey gland sauce.
KIWIS KNOW HOW
Earlier this year, West Auckland brothers Matt and Craig Alexander made barbecue history by becoming the first international team – called Cook Cartel – to win the grand champion title at Meatstock Sydney. Grilling against Australia’s best, the duo achieved a perfect score of 250 for their smoked meats. Also this year, Christchurch made history by hosting New Zealand’s first-ever rib cookoff, Smoke in the Park — drawing 53 entries and ranking as the third-largest rib competition globally. The barbecue competition attracted around 200 pitmasters from around the world.
GO GOGIGUI!
Like so much Korean culture, the Korean barbecue, or gogigui, has become a global trend in recent years. However, its origins stretch back nearly 2,000 years. Modern favourites like galbi (grilled beef short ribs) and bulgogi (thinly sliced marinated beef) evolved from maekjeok, an ancient skewered, marinated beef dish. Today, gogigui restaurants worldwide celebrate Korea’s long tradition of sweet–savoury, flame-grilled flavour.
