Mogonlian BBQ
While I struggle to get my little project off the ground I still keep at it with my constant eating habits. Here in South Carolina you can find many different types of BBQ: pepper-vinger, mustard, light and heavy tomato based. However one type I haven't been able to find is Mongolia style BBQ.
I was first introduce to this style while doing a short stint in NYC. There was this little hole in the wall restaurant just down the block from where I worked at the magazine. It was pretty cool to see men with long staffs slowly turning food over on these huge stone grills. Mixing meat and vegetables and special sauces it was a new method to the traditional BBQ that I grew up on.
There is a big mystery behind the origins of Mongolian BBQ. While this is the same case with every type of BBQ, I tend to believe this version of its history a little more than the others:
Mongolian BBQ originated centuries ago in the Far East during feast for Genghis's Kahn's Mongolian army. Soldiers would gather together and prepare cuts of meat and vegetables using their swards. Each warrior would then cook his own food on his shields, heated over a hot fire.
(link)
Although no actual proof exists, I just like this version better.
Since my NY days I have come across a few different restaurants that have served this type of cooking, but none that really stand out. I would love to find one that could rank up there in non-southern style BBQ restaurants.
Ohh well I guess we will see. Now I am off to the China Buffet to sample on some of there supposed Mongolia style cooking.
