Teams from the Caribbean, Mexico, and Japan joined forces with the U.S. Meat Export Federation (USMEF) over the weekend to compete in the World Food Championships in Indianapolis. According to Liz Wunderlich, USMEF’s Caribbean representative, the participation of international teams highlights the growing global enthusiasm for American-style barbecue, particularly using U.S. beef and pork.
Wunderlich explained that while barbecue has long been popular in Latin America, it’s now “hot, hot, hot” across Asian markets as well. She noted that many Caribbean cooks traditionally associate “barbecue” with grilling—hot and fast cooking—rather than the American “low and slow” smoking style. Through seminars and demonstrations, USMEF has been helping regional chefs make that shift, teaching them to prepare cuts like brisket, beef short ribs, pork spareribs, and pork belly—many of which were featured in the competition.
Representing Japan, Mikuro of the “Wagyu Boys” team said his group traveled halfway around the world because of their love for authentic American barbecue. Having grown up in Kentucky, he brought those techniques back to Japan, where he now works to introduce the “American way” of barbecue in a country more familiar with the fast-grilled yakiniku style. His team hopes to share that passion and knowledge with others back home.
