Weekends are the best time to take out that barbecue, fire up the grill and relish some smoky, flavourful dishes from around the world. From the slow-smoked briskets of Texas to the sweet-savoury marinated meats of Korea, international barbecue offers a wide range of flavours and techniques. To give an indian touch, these dishes can be customised using local spices, grills, or stovetop methods, which can bring global flavours right to your home.
Whether you are cooking for family or hosting a weekend get-together, these barbecue recipes change ordinary meals into festive treats. Exploring these styles not only widens your culinary taste but also introduces flavours, varieties, textures, and aromas that make weekend cooking fun. Here are five non-veg barbecue recipes that you can try this weekend.
Texas-Style Smoked Brisket
Texas barbecue is all about meats that are slow-cooked with deep, smoky flavours. A brisket or half-cut piece of meat is rubbed with a mix of spices such as paprika, black pepper, and cumin, and then smoked for hours until it turns tender. If you wish to give it an Indian touch, spices such as chilli powders and garam masala can also be added to further elevate the taste. Served with pickled onions or soft buns, every bite is a mix of smoky, savoury richness that has a melt-in-the-mouth texture. Ideal for a weekend feasting, this non-veg dish brings the classic American barbecue experience to your kitchen with minimal equipment requirements.
Korean Bulgogi
Bulgogi is a quintessential Korean barbecue-style dish, prepared with thinly sliced marinated meats that are grilled or pan-cooked over high heat. The speciality of this dish is its sweet-salty-spicy taste profile of its marinade, which is prepared with soy sauce, garlic, ginger, and a touch of sugar. The technique highlights quick cooking, providing tender, juicy meat with a caramelised exterior. Traditionally served with rice or wrapped in lettuce, bulgogi is a display of flavour, texture, and presentation that come together to create a dynamic dining experience.
Brazilian Churrasco Picanha
Picanha is a signature Brazilian Churrasco, loved for its thick coating and rich marbling. Grilled over open flames or charcoal, it develops a smoky, charred crust while staying juicy and tender from the inside. Seasoned just with coarse salt, the natural beef flavours are the highlight of this dish. Served traditionally with chimichurri sauce, picanha delivers a succulent, savoury experience. Its bold, smoky taste, blended with a melt-in-the-mouth texture, represents the joyful, gathering spirit of Brazilian barbecue, which makes it a perfect centrepiece for weekends.
South African Braai Boerewors
Boerewors are a traditional South African sausage, halfway to Braai-style barbecues. Prepared by mixing beef, pork, and aromatic spices such as coriander, cloves, and nutmeg, it has a creamy, savoury flavour. Grilled till perfection over wood or charcoal, boerewors creates a smoky exterior while being tender from the inside. Often served with maize porridge or mint sauce, it is a staple for combined outdoor cooking. The rich, spiced taste and smoky fragrance make it an iconic dish that celebrates both flavour and bonding.
Indian Tandoori Barbecue Chicken
Indian style tandoori chicken is a classic barbecue prepared by marinating the chicken in yoghurt, red chilli, turmeric, and garam masala, then cooking it in a tandoor or on a grill till it gets a smoky flavour. The high heat develops a smoky, charred exterior while locking in the juicy, flavourful meat. Its aroma is fragrant, and the spices offer a bold, tangy, and mildly spicy flavour. Traditionally enjoyed with naan, a squeeze of lemon, thinly sliced onions, and some mint chutney, Tandoori Chicken combines Indian flavours with the smoky essence of barbecue, making it an absolute favourite for weekends and gatherings.