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AROUND THE WORLD IN EATY DAYS The Americas The US has plenty of regional differences in their BBQ. The Carolinas for example are said to specialise in pork whereas the West-Texas cowboy style will specialise in beef goat and mutton. Competitive BBQ cook-offs are commonplace in America and can be small local affairs or huge festivals. Jerk chicken and pork are popular BBQ styles in Jamaica the meat is dry-rubbed with a mixture of spices including the infamous Scotch Bonnet peppers. In Spanish speaking Caribbean countries a whole grilled pig or Lechon is a common delicacy. Brazil and especially Argentina are both renowned worldwide for the quality of their beef as well as their barbecue-style meat Churrasco. Asia Japans BBQ cuisine tends to contain more vegetables and seafood than their western counterparts with teriyaki and soy based sauces being the popular glaze. Marinated ribs or galbi are very popular in Korea and it is becoming more common to find Korean BBQ restaurants popping up around London. In China small pieces of meat on skewers or chuanr are popular street dishes. In tourist heavy areas chuanr can sometimes consist of insects or other exotic animals. As in the Latin-Caribbean Lechon is a staple in A South American grill or Asado in an open pit A classic Argentine grill THE RIVER SUMMER 2015 FOOD DRINK 13