Barbecue

thumb|Charcoal thumb|alt=workers packing charcoal in paper bags | Packaging of charcoal for export in Namibia

exposing food to the smoke to flavour or preserve it

upright=1.2|thumb|Modern ceramic wood-fired tandoors

Shashlik, or shashlyck ( shashlyk ), is a dish of skewered and grilled cubes of meat, similar to or synonymous with shish kebab. It is known traditionally by various other names in the Caucasus, Eastern Europe and Central Asia, and from the 19th century became popular as shashlik across much of the Russian Empire and nowadays in former Soviet Union republics.

thumb|upright=1.35|Meat being barbecued at The Salt Lick restaurant

thumb|A beef steak dinner, served with Edible mushrooms|mushrooms thumb|A steak topped with sautéed mushrooms A steak is a cut of meat sliced across muscle fibers, sometimes including a bone. It is normally grilled or fried, and can be diced or cooked in sauce.

Ćevapi (, ), known as kebapi () in North Macedonia, is a grilled dish of minced meat found traditionally in the countries of southeast Europe. It is considered a national dish of Bosnia and Herzegovina and Serbia, with Bosnia and Herzegovina taking steps in branding and placing them on the list of intangible heritage, with a nomination for inclusion on the UNESCO List of Intangible Cultural Heritage. Ćevapi are also common in Albania, Bulgaria, Slovenia, Croatia, Kosovo, Montenegro, North Macedonia, and Romania.

thumb|right|Steaks and chicken breasts being grilled over charcoal thumb|Hamburgers being grilled over a [[charcoal fire]] thumb|Grilling Mangal (barbecue)|mangals and [[kebabs]]

device for barbecueing or grilling

thumb | upright=1.35| right | A typical asado in Argentina

Pljeskavica (, , Romanian: plescavița) is a Serbian grilled dish consisting of a mixture of spiced minced pork, beef and lamb meat. It is one of the national dishes of Serbia as well as being popular in the neighbouring countries, such as Bosnia and Herzegovina, Croatia, and Montenegro. Pljeskavica is also popular street food in countries of the Central and Eastern Europe, including Romania, Hungary, Bulgaria, North Macedonia, and Slovenia.

, meaning "grilled meat", is a Japanese term that, in its broadest sense, refers to grilled meat cuisine.

piglet fed on its mother's milk

thumb|A pan of beef brisket Brisket is a primal cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts, though the definition of the cut differs internationally. The brisket muscles include the superficial and deep pectorals. As cattle do not have collar bones, these muscles support about 60% of the body weight of standing or moving cattle. This requires a significant amount of connective tissue, so the resulting meat must be cooked correctly to tenderise it. The cut overlies the sternum, ribs, and connecting costal cartilages.

A griddle, also called a girdle in the UK, is a cooking device consisting mainly of a broad, usually flat cooking surface. Nowadays it can be either a movable metal pan- or plate-like utensil, a flat heated cooking surface built onto a stove as a kitchen range, or a compact cooking machine with its own heating system attached to an integrated griddle acting as a cooktop.

kebab from the Turkish cuisine, originating from the southern city of Adana

classic American barbecue dish

thumb|right|Khorkhog meal. Note the metal milk jug, the black stone, and the piece of boiled meat; the metal milk jug is where the cooking takes place. thumb|right|Khorkhog meal. Served in a restaurant in Ulaanbaatar Khorkhog () 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.

Cantonese barbecue-pork-filled bun

thumb|upright=1.35|Rotisserie chicken cooking on a horizontal rotisserie

Khorovats (, ) is an Armenian grilled meat dish. The meat may be marinated before grilling, but it does not have to be. It can be made with lamb, pork, beef, chicken, fish, or even veal. This is generally a dish reserved for "festive occasions".

Middle Eastern barbecue

Porchetta () is a savory, fatty, and moist boneless pork roast of Italian culinary tradition. The carcass is deboned and spitted or roasted traditionally over wood for at least eight hours, fat and skin still on. In some traditions, porchetta is stuffed with liver and wild fennel, although many versions do not involve stuffing. Porchetta is usually heavily salted and can be stuffed with garlic, rosemary, fennel, or other herbs, often wild. Porchetta has been selected by the Italian Ministry of Agricultural, Food and Forestry Policy as a (PAT), one of a list of traditional Italian foods held to

barbequed banana dish from the Philippines

oven consisting of a baking chamber made of fireproof brick, concrete, stone, clay, or cob

thumb|300px|Méchoui Méchoui () or meshwi is a whole sheep or lamb spit-roasted on a barbecue in Maghrebi cuisine. The word comes from the Arabic word šawā (, "grilling, roasting"). This dish is common in North Africa. In Algeria and Morocco, the term méchoui "refers to the method of cooking a lamb or a sheep cooked whole on the spit". In Tunisia it applies to any piece of meat or fish grilled with embers.

Thai Table-cooked dish

spareribs

right|thumb|Barbacoa

barbecued chicken dish

tool used to burn a mark on livestock, tools, or manufactured goods to indicate ownership

food

American manufacturer of charcoal, gas, and electric outdoor grills

style of cooking native to Jamaica

Macanese chicken dish

thumb|Churrasco barbecue cooking on a churrasqueira grill

metal grate with parallel bars for grilling over fire

Kofte meatballs grilled on a skewer

thumb|Schwenker crew on duty thumb|Schwenker tripod from the smithy Schwenker () is a local term from the German state of Saarland, the Mosel Valley and big parts of Rheinland Pfalz and is used in three ways, all relating to the same grilled meat:

grilled chicken

generic name in Cantonese cuisine given to meats roasted on spits over an open fire or a huge wood burning rotisserie oven

Hawaiian chicken dish

dish of grilled and sliced beef

alt=Kotlovina|thumb|215x215px|Kotlovina Kotlovina is a Croatian fried and stewed meat dish from Zagreb and the surrounding northwest Croatia. It is a popular seasonal food eaten during spring and summer and belongs to traditional Croatian dishes.

grilled dishes in Korean cuisine

slices of watermelon, prepared by grilling, pan frying, baking, or roasting

thumb|Shichirin grill with Pacific saury (sanma)

Israeli grilled meat dish

thumb|How to make boodog Boodog (; ) is a Mongolian cuisine dish of barbecued goat, mutton 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 the de-boned body of the animals, or in the case of khorkhog, a sealed milk can. Marmot hunting usually takes place in the fall when the animals are larger and have been preparing for hibernation.

meal with grilled meats

Abbacchio () is an Italian preparation of lamb typical of the Roman cuisine. It is consumed throughout central Italy as an Easter and Christmas dish. Abbacchio is a product protected by the European Union with the PGI mark.

chicken that is barbecued, grilled, or smoked

thumb|right|200px|Kālua puaʻa (kālua pig) Kālua () is a traditional Hawaiian cooking method that utilizes an imu, a type of underground oven. The word "kālua" ("to cook in an underground oven" in the Hawaiian language) may also be used to describe the food cooked in this manner, such as kālua pig or kālua turkey, which are commonly served at lūʻau feasts. The word lūʻau is the Hawaiian name for the taro leaf, which, when young and small resembles cooked spinach after being steamed for a few hours. The traditional lūʻau was eaten on the floor over lauhala mats (leaves of the hala tree woven tog

thumb|Sliced provoleta grilling on a typical Argentine asado rack Provoleta is an Argentine variant of provolone cheese described as "Argentine pulled-curd provolone cheese". It can be heated on a grill, or indoors in a cast-iron pan. The cheese is firm and can hold its shape when grilled.

thumb|250px|Mixed-meat misiote

Firemaking device

barbecue-style sandwich

Roštiljijada or Leskovac Roštiljijada (; also ) is a yearly grilled meat barbecue-based festival organised at the beginning of September in Leskovac, Serbia. During the event, the main boulevard is closed for traffic, night and day for five days, with grill stands constructed to create many temporary restaurants. Many visitors from all over Serbia and many tourists from abroad come to Leskovac for the event. The organisers hold competitions, such as making the world's biggest pljeskavica. The festival is the highlight of the season in Leskovac.

Turkish köfte variety from İnegöl, Bursa

aliphatic petroleum solvent used in lighting charcoal in a barbecue grill