Illustration by Afshin Sabouki

As Vancouverites cheer about the warmer weather and longer days, many are also excited about another summer tradition: BBQ. It may surprise you that it’s not just hotdogs and hamburgers. Locals explain how BBQ is a cooking style that represents so much: healthy options, diversity and bringing family and friends together.

Victoria Takahashi, 53, has seen a lot of different kinds of meat.Born and raised in Japan, she has lived in a few other countries – including the US and the Philippines – and now calls Canada home.

“BBQ is an international method of cooking,” says Takahashi. She says it isn’t a new thing for the Japanese. “In Japan, when you say grilling or BBQ-ing, it’s just another dish that comes onto the table. It’s not like in North America where everyone says, ‘Let’s have a party and get together with a lot of people’,” says Takahashi.

She explains red meat was introduced to Japan by the Americans following the Second
World War.

“The Japanese ate more fish, grilled or otherwise. What was introduced was beef,” says Takahashi.

From time to time, Takahashi and her family will enjoy a BBQ or grilling session at home which includes plenty of fish and vegetables, and isn’t necessarily a big party. Takahashi says she’s still not used to the North American idea of ‘barbecuing’: with the big pieces of meat and large social gatherings. “[Japanese] People don’t gather around together, cooking patties and waiting with their buns open,” says Takahashi.

Don’t forget your vegetables

For some folks, it’s all about experimenting with cooking styles and pleasing the crowd.

Born and raised in Vancouver, Alf Lam’s Chinese heritage reflects a bit in his cooking – notably serving stir-fry vegetables when he has a barbecue.

When he has a party with a group of people over, the former electrician will almost always have stir-fry with the barbecue going.

“It’s one of those things – it’s like fusion and mix a wee bit in there,” he says.

Lam also barbecues hamburger patties, chicken, fish – just about anything.

“Well, I’ve never seen a lobster being barbecued…though I’m sure it’s been done,” says Lam.

The best part for him – the cooking and everyone being fed.

“For me, BBQ is a lot of fun” says Lam.

King of BBQ tandoori chicken

Amman Bhogal, 31, is no stranger to the grill.

“I BBQ a lot. I’ll throw on a steak…it may be 10 am in the morning, but I’m hungry,” says Bhogal.

Barbecuing brings back childhood memories-Bhogal was born and raised in Williams Lake, BC- of mom’s “awesome tandoori chicken”.

Bhogal’s mother is also a bit of an anomaly. In the Punjab culture, women help with prep work-but it is the men who do the heavy lifting.

“We got it from our dads and uncles. We got to get it (BBQ) perfect. It’s a pride thing among guys,” says Bhogal.

He says in India, barbecuing brings people together.

“I hang out with my buddies, have a drink and barbecue. It’s very social. We throw on a goat and we’re good to go,” says Bhogal.

Although he will have the occasional hot dog or hamburger, Bhogal prefers to know what’s in his meat. That’s why he likes to get his meat marinated, before it’s placed on the BBQ, at this favourite store close to his house.

And we all have our special talents.

“My strength is the tandoori chicken. The more you practice, the better you get,” says Bhogal.

Sauce or not

If you’re Colombian, BBQ is both a simple and lavish event.

Diana Ospina, 38, says that barbecuing in Colombia is not done at the beach or park, but usually at a lake or cabin.

“Barbecuing is grilling, it’s not smoking or slabbing on a lot of sauce..it’s just meat. God forbid, you put a hamburger on the grill…none of that processed stuff,” says Ospina.

Side dishes are rice, beans and greens. Condiments of choice may include the famous Argentinean sauce Chimichurri, or dressing with a garlic and herb blend. But it’s nothing fancy or over-the- top.

“We fire this thing at once, put half a cow on it and we’re done,” says Ospina. She adds that a Colombian specialty is meat kabob, called chufof.

A BBQ, for your typical Colombian, is still a social activity that requires a bit of effort.

“It’s a production, it’s communal and it’s a gathering. It’s almost always attached to an event,” says Ospina.

Some like it hot

Gabe Roder, captain of the Vancouver Fire and Rescue, barbecues 365 days a year and enjoys a good New York steak. He’ll also tell you he and his team are quite busy in the summer months – putting out fires.

Roder says much of the damage can be prevented. If people pay careful attention to the signage on beaches and parks, as well as being extra vigilant when barbecuing at home, a BBQ can be more about having a good time than worrying about a possible fire. “We’re not about issuing fines and doing nasty things. We want to keep the air acceptable and abide by-laws,” says Roder, whose department’s main task is to show up and put out the fire.

The captain’s advice is to store BBQ grills outside and clean them thoroughly- for fear of “ruining your next meal”. Roder says it’s quite common for him to see large fires on the grill from leftover chicken or beef grease.