Let us say a word – ‘barbecue’. What just happened to you? Appears that your mouth is flooded with your saliva, pushing you to the brink of drooling. Your stomach growled and howled declaring primitive hunger. Your eyes glistened up due to the very thought of your taste buds experiencing the heavenly smoky flavor… This happens to almost everyone who loves to eat meat. So, you are not alone.
Trust us! As we are writing this, we are experiencing the same effects that appear to have taken control of your senses. But today we are not talking of our typical open-air backyard barbecue using packaged mutton or beef fillet. We are talking about Boodog – the real Mongolian barbecue that has the weirdest known preparation style. So, without any further ado, let us learn 20 interesting boodog facts. We just hope you have a strong heart to learn about the process because it involves the barbaric traits the Mongols have been known for and why not? Boodog dates back to period of the great Genghis Khan!
Interesting Boodog Facts: 1-10
1. Boodog (also known as bodog) is mutton barbecue. There is absolutely no way of making beef barbecue the way boodog is prepared because of the sheer size of the animal in question.
2. Though the name of the dish has the word ‘dog’ attached to it, it has nothing to do with dog meat.
3. Boodog or bodog is made out of goats or marmot. Since marmots can be hosts to fleas and bubonic plague, goats are always preferred.
4. It takes several hours to prepare the delicacy but it is worth the time and effort because eventually the meat is evenly cooked.
5. Preparation of the dish begins by killing the goat in somewhat barbaric fashion. A hammer is used to hit the skull of the living goat until it succumbs to the fatal blows.
6. The corpse is then hung by its horns and a knife is used to slit open the throat but carefully enough not to decapitate the dead animal. This is followed by a 360° circular move until neck skin and meat is detached from the head while still keeping the head attached to the whole body with the spine. At this point, the spine may snap because most of the supporting muscles are detached from the head and the spine alone fails to support the weight of the rest of the body.
7. The detached body is taken and knife is inserted from the neck area. Men will gradually cut out pieces of meat from inside with high precision ensuring that the skin is not punctured at all. Not even a single puncture.
8. Everything inside the skin is totally remove including bones and organs. For the legs, the bones in the lower parts are broken and cut off and the skin openings at four ends are sealed using metal wires.
9. Once everything inside the skin is out, the meat and the eatable organs are cleaned properly and mixed with seasonings like salt, paprika, pepper and onions. Some potatoes may be chopped into pieces and mixed with the meat.
10. While this seasoning is done, people will create a fire and put stones in it, allowing the stones to heat up.