VTMBH Article: Body
Its early summer, the daylight lasts until eight p.m., the breeze blows softly and green is becoming deeper. Finally, barbeque season has arrived.
Koreans who barbeque outdoors mainly come from Brazil and Argentina. They have a group, called Paulista, who enjoy barbeque a lot. Among them, Wha-chun Lee, 51, who is in the garment business, is the most famous barbeque-er.
Lee lived in San Paulo for 23 years (from age three to 37), and his sentiment and taste are fairly Brazilian. It is his pleasure to light the fire and barbeque on weekends with members of the Paulistas. Brazil is a ranch country with plenty of meat and meets every condition for being a barbecue heaven.
Because Lee spent so much time in a country where every household owns a charcoal grill (known in Brazil as Churrasco), he developed his own know-how for grilling the best barbecue. He is a skilled enough barbecue-er to cater to 50 house guests.
On barbecue weekends, he goes to the market early in the morning to get the meat and vegetables. The first secret of a good barbecue is fresh Grade A meat.
The raw steak meat should be a deep crimson color. Lee puts the steak on the charcoal fire. Hoping to steal his secret, I intently observed his every move. However, all he adds are grains of rock salt. After applying an ample amount of salt, he shakes the steaks out and turns the meat over when the salt begins to melt.
Lime juice is added according to personal preference, and Lee prefers simple barbecue with only salt. Though he likes Korean-style seasoned ribs, he does not make it often. When he does make ribs, he does them without seasoning.
Strips of meat left over from preparing the steak are seasoned with onion, garlic, salt and black pepper and barbecued on skewers. But uncut whole ribs are covered with salt and baked, covered with aluminum foil, in a 300-degree oven for 30 minutes. After cutting open the foil, the rib is placed on the grill for the best taste and texture. Chickens are skinned and scored, covered in salt, black pepper and lime, then grilled.
Lees wife prepares the best companions for barbecue, such as fresh salad and Brazilian rice.
Having outdoor barbeque parties is not traditional in Korean culture. But here, it has become a summer routine. Men, not women, serve the barbeque, unlike most Korean mealsthis may imply that outdoor barbequing is an expression of the Americanization of Korean people.
Men who roll up their sleeves to barbeque appear attractive and naturally charming. One thing tells other ten things, and it is thought that the good barbeque-er is also generous, broad-minded and fancy, with good taste.
Koreans who barbeque outdoors mainly come from Brazil and Argentina. They have a group, called Paulista, who enjoy barbeque a lot. Among them, Wha-chun Lee, 51, who is in the garment business, is the most famous barbeque-er.
Lee lived in San Paulo for 23 years (from age three to 37), and his sentiment and taste are fairly Brazilian. It is his pleasure to light the fire and barbeque on weekends with members of the Paulistas. Brazil is a ranch country with plenty of meat and meets every condition for being a barbecue heaven.
Because Lee spent so much time in a country where every household owns a charcoal grill (known in Brazil as Churrasco), he developed his own know-how for grilling the best barbecue. He is a skilled enough barbecue-er to cater to 50 house guests.
On barbecue weekends, he goes to the market early in the morning to get the meat and vegetables. The first secret of a good barbecue is fresh Grade A meat.
The raw steak meat should be a deep crimson color. Lee puts the steak on the charcoal fire. Hoping to steal his secret, I intently observed his every move. However, all he adds are grains of rock salt. After applying an ample amount of salt, he shakes the steaks out and turns the meat over when the salt begins to melt.
Lime juice is added according to personal preference, and Lee prefers simple barbecue with only salt. Though he likes Korean-style seasoned ribs, he does not make it often. When he does make ribs, he does them without seasoning.
Strips of meat left over from preparing the steak are seasoned with onion, garlic, salt and black pepper and barbecued on skewers. But uncut whole ribs are covered with salt and baked, covered with aluminum foil, in a 300-degree oven for 30 minutes. After cutting open the foil, the rib is placed on the grill for the best taste and texture. Chickens are skinned and scored, covered in salt, black pepper and lime, then grilled.
Lees wife prepares the best companions for barbecue, such as fresh salad and Brazilian rice.
Having outdoor barbeque parties is not traditional in Korean culture. But here, it has become a summer routine. Men, not women, serve the barbeque, unlike most Korean mealsthis may imply that outdoor barbequing is an expression of the Americanization of Korean people.
Men who roll up their sleeves to barbeque appear attractive and naturally charming. One thing tells other ten things, and it is thought that the good barbeque-er is also generous, broad-minded and fancy, with good taste.