Boodog
Boodog is a Mongolian cuisine dish of barbecued goat or Tarbagan marmot cooked with heated stones inserted into the carcass. It is prepared on special occasions. The meat, often accompanied by vegetables, is cooked with heated stones in a sealed milk can (khorkhog) or the de-boned body of the animals. Marmot hunting usually takes place in the fall when the animals are larger and have been preparing for hibernation. The dish features in Matthew Salleh's documentary film ''Barbecue''. See also *Regional variations of barbecue Barbecue varies by the type of meat, sauce, rub, or other flavorings used, the point in barbecuing at which they are added, the role smoke plays, the equipment and fuel used, cooking temperature, and cooking time. The meat may be whole, groun ... References Mongolian cuisine Barbecue {{Mongolia-cuisine-stub ...
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Mongolian Cuisine
Mongolian cuisine predominantly consists of dairy products, meat, and animal fats. The most common rural dish is cooked mutton. In the city, steamed dumplings filled with meat—"buuz"— are popular. The extreme continental climate of Mongolia has influenced the traditional diet. Use of vegetables and spices are limited. Due to geographic proximity and deep historic ties with China and Russia, Mongolian cuisine is also influenced by Chinese and Russian cuisine.Marshall Cavendish Corporation, 2007, p. 268 History Details of the historic cuisine of the Mongolian court were recorded by Hu Sihui in the '' Yinshan Zhengyao'', known to us from the 1456 Ming Dynasty edition manuscript, also surviving in fragments from the Yuan dynasty. Presented to Tugh Temür in 1330, at the height of Mongol power and cultural influence, the Yinshan Zhengyao is a product of the cultural exchange (notably with the Islamic heartland in Mongol Iran) that enriched the Mongol Empire. Food scholars ...
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Tarbagan Marmot
The tarbagan marmot (''Marmota sibirica'') is a species of rodent in the family Sciuridae. It is found in China (Inner Mongolia and Heilongjiang), northern and western Mongolia, and Russia (southwest Siberia, Tuva, Transbaikalia). In the Mongolian Altai Mountains, its range overlaps with that of the Gray marmot. The species was classified as Endangered species, endangered by the IUCN in 2008. Two subspecies are recognized: * ''M. s. sibirica'' * ''M. s. caliginosus'' As a game animal The tarbagan marmot has been eaten for centuries in Mongolian cuisine, the native cuisine of Mongolia, and in particular in a local dish called ''boodog''. The meat is cooked by inserting hot stones, preheated in a fire, into the abdominal cavity of a deboned marmot. The skin is then tied up to make a bag within which the meat cooks. Hunting of marmots for food is typically done in autumn when the animals are heavier since they are preparing for hibernation. The Russian explorer Richard Maack, who ...
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Mongolia
Mongolia; Mongolian script: , , ; lit. "Mongol Nation" or "State of Mongolia" () is a landlocked country in East Asia, bordered by Russia to the north and China to the south. It covers an area of , with a population of just 3.3 million, making it the world's most sparsely populated sovereign nation. Mongolia is the world's largest landlocked country that does not border a closed sea, and much of its area is covered by grassy steppe, with mountains to the north and west and the Gobi Desert to the south. Ulaanbaatar, the capital and largest city, is home to roughly half of the country's population. The territory of modern-day Mongolia has been ruled by various nomadic empires, including the Xiongnu, the Xianbei, the Rouran, the First Turkic Khaganate, and others. In 1206, Genghis Khan founded the Mongol Empire, which became the largest contiguous land empire in history. His grandson Kublai Khan conquered China proper and established the Yuan dynasty. After the co ...
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Cooking Boodog - 1
Cooking, cookery, or culinary arts is the art, science and craft of using heat to prepare food for consumption. Cooking techniques and ingredients vary widely, from grilling food over an open fire to using electric stoves, to baking in various types of ovens, reflecting local conditions. Types of cooking also depend on the skill levels and training of the cooks. Cooking is done both by people in their own dwellings and by professional cooks and chefs in restaurants and other food establishments. Preparing food with heat or fire is an activity unique to humans. Archeological evidence of cooking fires from at least 300,000 years ago exists, but some estimate that humans started cooking up to 2 million years ago. The expansion of agriculture, commerce, trade, and transportation between civilizations in different regions offered cooks many new ingredients. New inventions and technologies, such as the invention of pottery for holding and boiling of water, expanded cooking techni ...
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Khorkhog
Khorkhog ( mn, Xopxoг) is a barbecue dish in Mongolian cuisine. Khorkhog is made by cooking pieces of meat inside a container which also contains hot stones and water, and is often also heated from the outside. Preparation To make khorkhog, Mongolians take lamb (goat meat can be substituted) and cut it into pieces of an appropriate size while leaving the bones attached. The cook then places ten to twenty fist-sized stones over a fire. When the stones are hot enough, the rocks and the meat are placed in the chosen cooking container. Metal milk jugs are a traditional and typical choice, although any container sturdy enough to hold the hot rocks will serve. The heat of the stones and the steam will cook the meat inside the jug. The cook can also put the jug on a fire or the stove if the stones are not hot enough. The stones will turn black from the heat and the fat they absorb from the lamb. The jug remains covered while the cook listens to and smells the meal to judge when i ...
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Hibernation
Hibernation is a state of minimal activity and metabolic depression undergone by some animal species. Hibernation is a seasonal heterothermy characterized by low body-temperature, slow breathing and heart-rate, and low metabolic rate. It most commonly occurs during winter months. Although traditionally reserved for "deep" hibernators such as rodents, the term has been redefined to include animals such as bears and is now applied based on active metabolic suppression rather than any absolute decline in body temperature. Many experts believe that the processes of daily torpor and hibernation form a continuum and utilise similar mechanisms. The equivalent during the summer months is aestivation. Hibernation functions to conserve energy when sufficient food is not available. To achieve this energy saving, an endothermic animal decreases its metabolic rate and thereby its body temperature. Hibernation may last days, weeks, or months—depending on the species, ambient temperature ...
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Matthew Salleh
Matthew may refer to: * Matthew (given name) * Matthew (surname) * ''Matthew'' (ship), the replica of the ship sailed by John Cabot in 1497 * ''Matthew'' (album), a 2000 album by rapper Kool Keith * Matthew (elm cultivar), a cultivar of the Chinese Elm ''Ulmus parvifolia'' Christianity * Matthew the Apostle, one of the apostles of Jesus * Gospel of Matthew, a book of the Bible See also * Matt (given name) Matt may refer to: *Matt (name), people with the given name ''Matt'' or Matthew, meaning "gift from God", or the surname Matt *In British English, of a surface: having a non-glossy finish, see gloss (material appearance) *Matt, Switzerland, a mu ...

Regional Variations Of Barbecue
Barbecue varies by the type of meat, sauce, rub, or other flavorings used, the point in barbecuing at which they are added, the role smoke plays, the equipment and fuel used, cooking temperature, and cooking time. The meat may be whole, ground (for hamburgers), or processed into sausage or kebabs. The meat may be marinated or rubbed with spices before cooking, basted with a sauce or oil before, during or after cooking, or any combination of these. Africa South Africa In South Africa, a ''braai'' (plural ''braais'') is a barbecue or grill and is a social custom in much of Southern Africa. The term originated with the Afrikaners, but has since been adopted by South Africans of many ethnic backgrounds. The Afrikaans word ''braaivleis'' (; ) means grilled meat. The word ''vleis'' is Afrikaans for meat, cognate with English ''flesh''. ''Braai'' is regarded by some as another word for barbecue, in that it serves as a verb when describing how food is cooked and a noun when desc ...
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