Three Central & Southern American BBQ Styles to Try This Summer

As summer heats up, many of us turn to the grill to enjoy classic BBQ flavors. However, traditional American BBQ can sometimes feel repetitive. This summer, why not spice things up by exploring the vibrant BBQ traditions of Central and South America? These regions offer a wealth of unique grilling techniques and bold flavors that can elevate your outdoor cooking game.

Caribbean Jerk BBQ

Jerk BBQ, a staple of Jamaican cuisine, is a perfect blend of African and Taíno culinary influences. At the heart of this style is the iconic jerk rub, a fragrant mix of allspice, fresh thyme, ginger, and the fiery Scotch bonnet pepper. Chefs often personalize this base by adding cayenne, cloves, or other spices, creating a flavor profile that is both aromatic and bold.

Traditionally, jerk seasoning is applied to chicken or pork, but it also works beautifully with beef, lamb, or even plant-based options. For an authentic jerk experience, grill the meat over charcoal to infuse it with a smoky depth. Pair it with sides like rice, beans, cabbage, and fried plantains for a truly Caribbean-inspired meal.

Brazilian Churrasco BBQ

Originating with Brazilian cowboys, churrasco has become a global phenomenon, especially in steakhouses. The essence of this style lies in its skewering technique and the art of grilling over an open flame. To master churrasco, follow these steps:

1. Fold cuts of meat like ribeye, filet mignon, or top sirloin into a C-shape for even cooking.

2. Skewer the meat, leaving space between each piece to ensure it cooks evenly.

3. Grill over an open flame, resulting in meat that is both juicy and full of flavor.

In traditional Brazilian churrascarias, skewers are brought directly to the table, where waiters slice the meat onto diners’ plates. This interactive dining experience adds a festive touch to any summer gathering.

Mexican Barbacoa BBQ

Barbacoa is more than just a dish—it’s a time-honored cooking tradition with deep cultural roots in Mexico. The method involves wrapping meat (often lamb, pork, beef, or goat) in agave leaves and slow-cooking it over an open fire. The leaves act as a protective barrier, allowing the meat to steam slowly and absorb rich, smoky flavors.

While traditional barbacoa is cooked in a pit, modern adaptations allow for oven, grill, or even Instant Pot preparations. Two key elements define great barbacoa:

1. Slow-cooking to break down fats and tenderize the meat to perfection.

2. Steeping the meat in a flavorful sauce made from smoky chilies, garlic, vinegar, cloves, and cumin.

Serve the tender, saucy meat in taco shells for a deliciously authentic Mexican-inspired BBQ experience.

By incorporating these Central and South American BBQ styles into your summer cooking, you can explore new flavors and techniques that go far beyond traditional American BBQ. Whether you’re hosting a backyard gathering or simply looking to refresh your grilling routine, these styles offer a chance to impress your guests with international flair.

Caribbean Jerk BBQ

Jerk BBQ, with roots in Jamaica, combines African and Taíno culinary traditions. The signature jerk rub features a blend of allspice, fresh thyme, ginger, and spicy Scotch bonnet peppers. Chefs often customize this base with additional spices like cayenne or cloves, creating a unique and aromatic profile.

Typically applied to chicken or pork, jerk seasoning can also enhance beef, lamb, or plant-based alternatives. For an authentic experience, grill the meat over charcoal. Serve with rice, beans, cabbage, and fried plantains for a complete Caribbean meal.

Brazilian Churrasco BBQ

Originally favored by Brazilian cowboys, churrasco has gained popularity in steakhouses worldwide. The key to churrasco is the skewering technique:

1. Fold cuts like ribeye, filet mignon, or top sirloin into a C-shape

2. Skewer the meat

3. Cook over an open fire

This method results in exceptionally juicy and flavorful meat. In traditional churrascarias, waiters bring the skewers tableside and slice the meat directly onto diners’ plates.

Mexican Barbacoa BBQ

Barbacoa is more than just shredded beef; it’s a cooking method with deep cultural roots. Traditionally, meat (lamb, pork, beef, or goat) is wrapped in agave leaves and slow-cooked over an open fire. The leaves protect the meat from direct flames, allowing it to steam slowly. Modern variations include oven, grill, and even Instant Pot preparations.

Two key elements make great barbacoa:

1. Slow-cooking to melt fats and tenderize the meat

2. Steeping the meat in a flavorful sauce

For an authentic sauce, combine smoky chilies, garlic, vinegar, cloves, and cumin. Serve the tender, saucy meat in taco shells for a delicious Mexican-inspired BBQ experience.

Conclusion

Exploring the vibrant BBQ traditions of Central and South America offers a refreshing departure from traditional American BBQ. Whether you’re drawn to the aromatic spices of Caribbean Jerk, the bold flavors of Brazilian Churrasco, or the rich, slow-cooked textures of Mexican Barbacoa, these styles promise to elevate your summer grilling. Each method brings its own unique cultural heritage and culinary techniques, allowing you to create memorable meals that delight both family and friends. Embrace these international BBQ styles and add a touch of global flair to your next outdoor cooking adventure.

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