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    Success In The Barbeque Eatery
    Success In The Barbeque Eatery
    Success In The Barbeque Eatery
    Ebook153 pages1 hour

    Success In The Barbeque Eatery

    By Vincent Gabriel

    ()

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    About this ebook

    The Barbeque Eatery is the institution that the locals find as the defining mark of the expatriate Australian and American communities in their own country.

    If there is one expatriate, he sends home letters and postcards. If there are two expatriates they set up a Sunday service. If there are three expatriates then after the worship service, they set up the barbeque.

    In a way the Barbeque represents the stage when the expats consider the foreign country no more foreign than their home.

    They have been accepted by the local community and they can gather to enjoy themselves in a way that is special to them.

    This book takes the approach of expats introducing the barbeque to the locals. Many local communities have the barbeque but none has developed such a rich food culture related to the barbeque.

    The food culture would be less rich if not for the addition of the barbeque and the social life that grows around as locals and the expats mingle over good food.
    LanguageEnglish
    PublishereBookIt.com
    Release dateApr 26, 2016
    ISBN9781456623739
    Success In The Barbeque Eatery

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      Book preview

      Success In The Barbeque Eatery - Vincent Gabriel

      Eatery

      UNIT 1

      Sizzle And Taste In The Smoke

      Synopsis

      At the end of this unit you will know the factors that enable the barbeque eatery to thrive.

      Introduction

      When Americans and Australians moved abroad, most enjoy the local culture and try their best to learn about the local way of life including the food. Once in a while there is a feeling of something missing. That something is the sizzle, smell and taste of well-seasoned meat and fish roasted on the barbeque pit.

      There is a special eatery that maintains all these happy memories, in a foreign land.

      What are the driving forces of the barbeque eatery?

      The driving forces can be listed as:

      1.   Meat: beef, chicken, pork

      2.   Manpower

      3.   Mesquite and hickory woodchips

      4.   Machines

      5.   Meetings

      6.   Marketing to the locals and expats

      7.   Money

      8.   Management

      9.   Materials – bread, potatoes, cheese

      Manpower

      The start of the demand for this type of eatery starts with a group of middle class executives, living outside the USA and Australia who long for outdoor, garden barbeque. There must be:

      At least one thousand of them to be able to sustain a critical mass

      At the basic level every expat can prepare his own barbeque

      The barbeque eatery starts with trained and experienced staff.

      Meat

      In most of Asia, the meat that is the basis of the barbeque eatery may not be of the standard that performs well in the smoking process because it may be

      Too sinewy and hence better for stews.

      Too thin and hence does not yield enough meat.

      Or there may be religious taboos against the animal e.g. in Pakistan and Malaysia pig rearing is almost non-existent.

      Or import rules do not allow the entry of beef, pork, mutton, salmon as the governments want people to consume the local product in support of local farmers.

      Or the locals are into roasting but not barbeque. For example in China there is an extensive roast meat sector doing: pork

      chicken

      duck

      suckling pig

      where the sauce is sweet and used to preserve the meat as well as season it.

      On the other hand consumers do not take to smoked meat, considering such meat too savoury and salty.

      Or there may not be available the spices and the herbs (see Tutorials) needed to season the meat.

      Or the idea of roasting is restricted to grilling as in:

      Mesquite and Hickory Woodchips

      Some countries do not allow the import of wood-related products like mesquite as the country wants to protect its own woodchip based furniture industry.

      Local charcoal is lignite that produces much smoke and an unpleasant smoky taste.

      Machines

      The barbeque eatery depends on a range of machines to help achieve the consistency and evenness in the smoking process.

      Meetings

      Expat communities meet frequently for various reasons. Such meetings aften involve food and surely lead to the barbeque, of the homeland, and it is only a matter of time when a barbeque eatery, an informal one perhaps, is set up to the delight of all.

      Marketing

      To become a business, the barbeque has to move from a delight to a viable food option that involves the locals.

      Maybe the draw is the:

      Good imported meat and fish, that surpasses anything available locally

      Good imported drinks, that is ahead of the local brewing industry

      The company of the expat community

      Money

      The investment in a good barbeque eatery is not cheap as it is something that is not local so:

      Cooks have to be trained

      Machines have to be imported

      Woodchips have to come from the USA

      Good meat, fish, cheese, wine, beer and potatoes have to be imported

      Management

      An eatery, like the Barbeque, has to be managed carefully.

      The basic truth is that demand is thin and irregular.

      It is not a local eatery that can count on the local rich, elite and ruling classes to support it.

      Management has to balance between an expat experience and a local one. Too expat and it may be seen as being exclusive. Too local and the whole unique experience is gone.

      Materials

      The barbeque eatery is much more than an eatery offering good wholesome food. It is a way of life of American/Australian middle class values of: Good company

      Good food

      Good drinks

      To help make the good food a reality the managers will have to bring in good meat as discussed in the first M: Meat. They have to bring in or train the right manpower. They have to use mesquite and hickory woodchips. They have to bring in machines like smokers.

      After all that they need to:

      Have good American corn bread

      In Asia bread is made of Chinese flour, which produces soft, fluffy bread that is loved by the locals.

      Have big potatoes, which can be roasted

      In Asia people grow sweet potatoes and tapioca. The imported Dutch-yellow that has been grown in many parts of Asia produces small hard potatoes that is good for boiling in soups and curries but shrinks and contracts when roasted.

      Cheese. The cheese industry in Asia is not as advanced as that in Europe and local cheese is associated with factory production, which produces a cheese that is good for pizza topping.

      The Chinese and Indian wine industries are as advanced as those of the USA and Australia but wine drinking is less popular than beer drinking.

      While there is a kind of foreign beer (as the Americans/Australians know it), there is also local beer that puts up the fierce competition to the foreign American, Australian and European beers.

      So governments prefer that local beers be paired with barbequed meats as alcohol is subject to high taxes.

      In a recent incident in January 2014, the Indian government severely restricted the flow of imported American beer, as a form of retaliation, on US government policy.

      So apart from trade restrictions, so much of the supporting materials of the barbeque eatery are subject to non-trade restrictions.

      However foreign Multi-nationals are doing their part to help the local economy.

      American/Australian dairy companies are working to raise the quality of meat, milk, cheese, butter, the quality of poultry and eggs.

      Their objectives are two fold – to develop the local husbandry industry and to develop a source of local supply.

      It is a matter of time before the barbeque eatery becomes as much a part of the local food scene as have the entry of the burger, the deep-fried chicken, and the pizza.

      Until then, the sizzle and taste in the smoke are very much a promise of the good food, good company and the good drinks of the non-Asian (Western) barbeque eatery.

      Case Study 1

      Chinese Roast Pork

      The best Chinese eateries serve roasted pork. Many choose Kurobuta pork, which is considered by customers to be more flavourful with a good marbling of meat and fat, which gives the meat its characteristic taste.

      The sauce is made from mixing Light soy sauce

      Dark soy sauce

      Powdered pepper

      Powdered paprika (for colour)

      Oregano

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