So it begins on this blog site. I figure, there is not much on the web regarding Lao BBQ.
What am I doing here? I am here to provide my blog about Lao BBQ....
Generally, traditional BBQ is done on a wood burning or charcoal smoker/cooker. WE are not talking your burgers and hot dogs here. We are talking about various cuts of chicken, beef and pork.
What is Lao BBQ?
Grilled/BBQ meats (Beef, chicken, duck, livers, Pig, tongue, intestines, internal beef or pig parts and anything you can think of) over wood fire or charcoal.
Wet sauce marinades on chicken, beef or pork is great on a charcoal or a wood burning grill but its the "jaew" combines with the grilled meats of beef, pork, or chicken taste great.
You always have to have some sticky rice with your Lao BBQ and Papaya salad (Tum Mak Houng). Usually our mom, grandma, aunt, or sister will make Tum Mak Houng... Isn't this usually the case?
How to BBQ Lao style?
Depends on the meat; the sauce or jaew needs to be a balance between spicy, salt, sour, and sweet. Season to taste.
So I ask for anyone who has tasted, or is interested, in Lao BBQ, provide your feedback and opinions.
Thanks!
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What type of equipment do you cook with?
ReplyDeleteAre these recipes your own fusion of traditional Laotian and local/regional stuff you picked up from growing up here? The pics look mouth watering...
ReplyDelete@Anonymous We use a barrel, vertical. anything that can hold a fire pit, we can cook on.
ReplyDelete@LaosLadyATL The recipes are from me watching my Mom and Dad on how they make the spices and food. I was soo hungry, I had to watch them prepare the food for my siblings and I.
When we had BBQ's when I was younger, we always got the Lao girls to marinade the meats. So I watched and learn and took off with my own style.
It is always something about having good family and friends for BBQ.
Happy Lao New Year!