View source for Barbecue

{{short description|Cooking method and apparatus}}
{{About|the cuisine. For the cooking appliance, see [[Barbecue grill]]}}
{{redirect|BBQ}}
{{Use dmy dates|date=May 2019}}
{{Use American English|date=April 2022}}
[[File:Barbecued meats.jpg|thumb|upright=1.35|Meat being barbecued at [[The Salt Lick]] restaurant]]

'''Barbecue''' or '''barbeque''' (often shortened to '''BBQ''' worldwide; '''barbie''' or '''barby''' in Australia and New Zealand) is a term used with significant regional and national variations to describe various [[cooking methods]] that employ live fire and smoke to cook food.<ref name="GBC">{{cite web |last1=Bawdon |first1=Michael |title=A guide to different types of barbecue |url=https://www.greatbritishchefs.com/features/types-of-barbecue-guide |publisher=Great British Chefs |access-date=8 April 2021}}</ref> The term is also generally applied to the devices associated with those methods, the broader [[cuisine]]s that these methods produce, and the meals or gatherings at which this style of food is cooked and served. The cooking methods associated with barbecuing vary significantly.

The various [[regional variations of barbecue]] can be broadly categorized into those methods which use direct and those which use indirect heating.<ref name="GBC" /> Indirect barbecues are associated with US cuisine, in which meat is heated by roasting or [[smoked meat|smoking]] over wood or [[charcoal]].<ref name="Moss">{{cite book |last1=Moss |first1=RF |title=Barbecue: the history of an American institution |date=2020 |publisher=University Alabama Press.}}</ref> These methods of barbecue involve cooking using smoke at low temperatures with long cooking times, for several hours. Elsewhere, barbecuing more commonly refers to the more direct application of heat, [[grilling]] of food over hot coals or a gas fire.<ref name="GBC" /> This technique is usually done over direct, dry heat or a hot fire for a few minutes. Within these broader categorizations are further national and regional differences.<ref name="Moss" /> 

==Etymology and spelling==
[[File:Barbecue Virginia Barbacoa.jpg|thumb|The original Arawak term ''barabicu'' was used to refer to a wooden framework. Among the framework's uses was the suspension of meat over a flame.]]

The English word ''barbecue'' and its cognates in other languages come from the [[Spanish language|Spanish]] word ''[[barbacoa]]'', which has its origin in a [[Taíno language|Taíno]] word.<ref>{{Cite book |last=Hakim |first=Joy |title=The First Americans: Prehistory - 1600 |publisher=[[Oxford University Press]] |year=2005 |edition=3rd |pages=121}}</ref> [[Etymologist]]s believe this to be derived from ''barabicu'' found in the language of the [[Arawak]] people of the [[Caribbean]] and the [[Timucua]] people of [[Florida]].<ref>{{cite book|last1=Hale|first1=C. Clark|title=The Great American Barbecue and Grilling Manual|date=2000|publisher=Abacus Pub. Co.|location=McComb, MS|isbn=0936171022}}{{Page needed|date=December 2015}}</ref><ref>{{cite web |url= https://www.chefsresource.com/faq/where-did-the-term-barbecue-come-from/ |title= Where did the term barbecue come from? |date= April 13, 2024|author= Rachel Bannarasee|publisher= ChefsResource |access-date=October 8, 2025 |url-status=live 
|archive-url= https://web.archive.org/web/20251008044428/https://www.chefsresource.com/faq/where-did-the-term-barbecue-come-from/|archive-date=October 8, 2025  }}</ref> The ''[[Oxford English Dictionary]]'' (OED) traces the word to Hispaniola and translates it as a "framework of sticks set upon posts".<ref name="OED">{{cite web |url=http://old.cbbqa.org/history/secondary/OxfordEngDictionary.html |title=Oxford Dictionary |publisher=Old.cbbqa.org |access-date=12 December 2015 |archive-date=21 April 2021 |archive-url=https://web.archive.org/web/20210421063037/http://old.cbbqa.org/history/secondary/OxfordEngDictionary.html |url-status=dead }}</ref> 

A popular [[folk etymology]] of the word says that the term is derived from the [[French language|French]] {{Lang|fr|barbe à queue}} ("from beard to tail") signifying a whole animal being roasted on a spit, but this origin for the word is not supported by academic etymology.<ref>{{cite web |url=https://www.worldwidewords.org/qa/qa-bar1.htm  |title=Barbecue |author=<!--Not stated--> |date= |website=World Wide Words |publisher= |access-date=11 July 2023 |quote=}}</ref>

The term itself has two spellings in English: "barbecue" and "barbeque". While in most countries the spelling "barbecue" is used, the spelling "barbeque" is occasionally used in [[Australia]], [[New Zealand]],<ref>{{cite web | url=https://zgrills.com.au/barbeque-or-barbecue/ | title=Barbeque or Barbecue in Australia: You're probably right - Z Grills Australia | date=25 September 2020 }}</ref> and the US.

==History==
Spanish explorer Gonzalo Fernández De Oviedo y Valdés was the first to use the word ''barbecoa'' in print in Spain in 1526 in the ''Diccionario de la Lengua Española (2nd Edition) of the Real Academia Española''. After Columbus landed in the Americas in 1492, the Spaniards apparently found [[Taíno]] roasting meat over a grill consisting of a wooden framework resting on sticks above a fire. This framework was also used to store food above ground and for sleeping. The flames and smoke rose and enveloped the meat, giving it a certain flavor.<ref>{{cite book|last1=Peters|first1=Philip Dickenson|title=Caribbean Wow 2.0|date=2003|publisher=House of Zagada|location=Coral Gables, Fla.|isbn=9781929970049|page=27|edition=1st|url=https://books.google.com/books?id=tXbo9H6t1TcC&q=barbecue+Haiti+barbacoa+Columbus&pg=PA69|access-date=12 December 2015}}</ref> Spaniards called the framework a barbacoa.

Another form of ''barbacoa'' involves digging a hole in the ground, burning logs in it and placing stones in it to absorb and retain heat. Large cuts of meat, often wrapped in leaves, often a whole [[Goat meat|goat]] or [[lamb and mutton|lamb]], are placed above a pot so the juices can be used to make a broth. It is then covered with [[Agave americana|maguey]] leaves and coal, and set alight. The cooking process takes a few hours. [[Olaudah Equiano]], an African abolitionist, described this method of roasting alligators among the "Mosquito people" ([[Miskito people]]) on his journeys to [[Cabo Gracias a Dios]] on the Mosquito Coast, in his narrative ''[[The Interesting Narrative of the Life of Olaudah Equiano]]''.<ref>{{cite book|last1=Equino|first1=Olaudah|title=The Interesting Narrative of the Life of Olaudah Equiano|date=2012|publisher=Start Publishing LLC|location=Lanham|isbn=978-1625584717|page=316|url=https://books.google.com/books?id=hkjCHNpp0woC|access-date=12 December 2015}}</ref>

Linguists have suggested the word was [[loanword|loaned]] successively into [[Spanish language|Spanish]], then [[Portuguese language|Portuguese]], [[French language|French]], and [[English language|English]]. In the form ''barbacado'', the word was used in English in 1648 by the supposed Beauchamp Plantagenet in the tract ''A description of the province of New Albion'': "the Indians in stead of salt doe barbecado or dry and smoak fish".<ref>{{cite book|last1=Plantagenet|first1=Beauchamp|title=A description of the province of New Albion|date=1648|chapter=4|url=https://www.virtualjamestown.org/exist/cocoon/jamestown/fha/J1053|access-date=15 March 2019}}</ref>

According to the ''Oxford English Dictionary'', the first recorded use in modern form was in 1661, in [[Edmund Hickeringill]]'s ''Jamaica Viewed'': "Some are slain, And their flesh forthwith Barbacu'd and eat";<ref name="OED" /> it also appears in 1672 in the writings of [[John Lederer]] following his travels in the North American southeast in 1669–1670.<ref>{{cite book|last1=Lederer|first1=John|title=The Discoveries of John Lederer|date=1672|page=28|url=https://books.google.com/books?id=VAsOAAAAIAAJ&q=barbecue|access-date=12 December 2015}}</ref> 

The first known use as a noun was in 1697 by the English buccaneer [[William Dampier]]. In his ''New Voyage Round the World'', Dampier wrote, "and lay there all night, upon our Borbecu's, or frames of Sticks, raised about 3 foot [{{Convert|3|ft|m|disp=output only}}] from the Ground".<ref name="Dampier">{{cite book|last1=Dampier|first1=William|title=A New Voyage Round the World|publisher=Ripol Classic|isbn=1148385150|page=20|url=https://books.google.com/books?id=R-LuAgAAQBAJ&pg=PA20|access-date=12 December 2015}}</ref>

As early as the 1730s, [[Puritans|New England Puritans]] were familiar with barbecue, as on 4 November 1731, New London, Connecticut, resident Joshua Hempstead wrote in his diary: "I was at Madm Winthrops at an Entertainment, or Treat of Colln [Colonel] or Samll Brownes a Barbaqued."<ref>{{Cite book |last=Hempstead |first=Joshua |title=Diary of Joshua Hempstead of New London, Connecticut |publisher=New London County Historical Society |year=1901 |isbn=9780259727545 |pages=241}}</ref> [[Samuel Johnson]]'s 1755 dictionary gave the following definitions:<ref>{{cite book|last1=Johnson|first1=Samuel|title=A dictionary of the English language|date=1756|publisher=Oxford University|url=https://books.google.com/books?id=RwwUAAAAQAAJ&q=ba%27rbecue|page=70|access-date=12 December 2015}}</ref>

* "To Barbecue&nbsp;– a term for dressing a whole [[Pig|hog]]" (attestation to Pope)
* "Barbecue&nbsp;– a hog dressed whole"
While the standard modern English spelling of the word is ''barbecue'', variations including ''barbeque'' and truncations such as ''bar-b-q'' or ''BBQ'' may also be found.<ref>{{cite web|url=http://www.storysouth.com/winter2003/bbqframe.html |title= southern barbecue BBQ culture and foodways |website=storySouth|date=5 April 2002 |access-date=6 September 2012|archive-url=https://archive.today/20120911130528/http://www.storysouth.com/winter2003/bbqframe.html|archive-date=11 September 2012}}</ref> The spelling ''barbeque'' is given in [[Merriam-Webster]] as a variant, whereas the Oxford Dictionaries explain that it is a misspelling which is not accepted in standard English and is best avoided.<ref>{{cite web|url=https://www.m-w.com/dictionary/barbeque |title=Barbeque |publisher= Free Merriam-Webster Dictionary |access-date=6 September 2012}}</ref><ref>{{cite web|url=http://oxforddictionaries.com/definition/barbecue |archive-url=https://web.archive.org/web/20101106031235/http://www.oxforddictionaries.com/definition/barbecue |url-status=dead |archive-date=6 November 2010 |title=Definition of barbecue |publisher=Oxford Dictionaries (British & World English)|date=24 June 2013 |access-date=24 June 2013}}</ref> In the Southeastern [[United States]], the word barbecue is used predominantly as a noun referring to roast pork, while in the Southwestern states cuts of beef are often cooked.<ref>{{cite journal|title=America searches for the perfect barbecue|journal=Newsweek|date=May 1984|volume=103|issue=19–26|url=https://books.google.com/books?id=f3DuAAAAMAAJ&q=barbecue+meaning+southeast+pork|access-date=12 December 2015}}{{Page needed|date=December 2015}}</ref>

== Associations ==

Because the word ''barbecue'' came from native groups, Europeans gave it "savage connotations".<ref name="Warnes2008">{{Cite book|url=https://books.google.com/books?id=HLhD_lIRatsC|title=Savage Barbecue: Race, Culture, and the Invention of America's First Food|last=Warnes|first=Andrew|publisher=University of Georgia Press|year=2008|isbn=9780820328966}}</ref>{{rp|24}} This association with barbarians and "savages" is strengthened by [[Edmund Hickeringill]]'s work ''Jamaica Viewed: with All the Ports, Harbours, and their Several Soundings, Towns, and Settlements'' through its descriptions of [[Human cannibalism|cannibalism]]. However, according to Andrew Warnes, there is very little proof that Hickeringill's tale of cannibalism in the Caribbean is even remotely true.<ref name="Warnes2008" />{{rp|32}} Another notable false depiction of cannibalistic barbecues appears in [[Theodor de Bry]]'s ''Great Voyages'', which in Warnes's eyes, "present smoke cookery as a custom quintessential to an underlying savagery [...] that everywhere contains within it a potential for cannibalistic violence".<ref name="Warnes2008" />{{rp|36}} Today, people in the US associate barbecue with "classic Americana".<ref name="Warnes2008" />{{rp|3}}

==Styles==
{{Main|Regional variations of barbecue}}
[[File:British Barbecue.jpg|thumb|A British barbecue including chicken kebabs, marinated chicken wings, sweetcorn, and an assortment of vegetables]]
[[File:Asado 2005.jpg|thumb|right|A typical [[asado]] in Argentina]]
[[File:Korean barbecue-Galbi-06.jpg|thumb|Korean barbeque grill used for cooking ''[[galbi]]'']]

In [[Comparison of American and British English|American English]] usage, [[grilling]] refers to a fast process over high heat while barbecuing usually refers to a slow process using indirect heat or hot smoke, similar to some forms of [[roasting]]. In a typical US home grill, food is cooked on a grate directly over hot charcoal, while in a US barbecue the coals are dispersed to the sides or at a significant distance from the grate. In [[British English|British]] usage, barbecueing refers to a fast cooking process done directly over high heat, while grilling refers to cooking under a source of direct, moderate-to-high heat—known in the United States as broiling. Its South American versions are the southern Brazilian [[churrasco]] and the [[Southern Cone]] [[asado]].<ref>{{cite news|author=Matthew Bell |url=https://www.independent.co.uk/life-style/food-and-drink/reviews/gaucho-grill-how-to-cook-the-argentinian-way-8717832.html |title=Gaucho grill: How to cook the Argentinian way &#124; Reviews &#124; Lifestyle |newspaper=The Independent |date=18 July 2013 |access-date=12 December 2015}}</ref>

[[File:Arkansas BBQ 001.jpg|thumb|Typical plate of chopped pork barbecue as served in a restaurant with barbecue beans, sauce, and Texas toast]]
[[File:Pig Pickin in NC.jpg|thumb|A barbecued pig]]

For [[barbecue in the United States]], each Southern locale has its [[regional variations of barbecue|own variety]] of barbecue, particularly sauces. In recent years, the regional variations have blurred as restaurants and consumers experiment and adapt the styles of other regions. [[South Carolina]] is the only state that traditionally features all four recognized [[barbecue sauce]]s, including mustard-based, vinegar-based, and light and heavy tomato-based sauces. [[North Carolina]] sauces vary by region; eastern North Carolina uses a vinegar-based sauce, the center of the state uses [[Lexington Barbecue Festival|Lexington-style barbecue]], with a combination of [[ketchup]] and vinegar as its base, and western North Carolina uses a heavier ketchup base. [[Memphis-style barbecue|Memphis barbecue]] is best known for tomato- and vinegar-based sauces. In some Memphis establishments and in Kentucky, meat is rubbed with dry seasoning ([[spice rub|dry rubs]]) and [[smoking (cooking)|smoked]] over [[hickory]] wood without sauce. The finished barbecue is then served with barbecue sauce on the side.<ref name="Food Republic">{{Cite news|url=https://www.foodrepublic.com/2012/03/13/a-year-of-barbecue-kentucky-mutton/|title=A Year of Barbecue: Kentucky Mutton - Food Republic|date=13 March 2012|work=Food Republic|access-date=7 May 2018|language=en-US}}</ref> [[Kansas City–style barbecue|Kansas City barbecue]] is barbecue that originated in [[Kansas City, Missouri]] in the early 20th century. It is known for slow-smoked meats (including pork, beef, chicken, turkey, lamb, sausage, and sometimes fish) cooked over various woods, seasoned with a dry rub, and served with a thick, sweet, tomato-based sauce made from brown sugar, molasses, and tomatoes.<ref>{{Cite web |title=Kansas City BBQ Guide: Top Spots & Festivals |url=https://www.visitkc.com/bbq/barbecue-beginnings/ |access-date=2025-06-29 |website=Visit KC |language=en-US}}</ref> [[St. Louis–style barbecue]] refers to [[spare ribs]] associated with the [[St. Louis]] area. These are usually [[Grilling|grilled]] rather than slow-cooked over indirect heat with smoke which is typically associated with the term "barbecue" in the United States. Although St. Louis–style barbecue takes inspiration from other styles of barbecue it still retains its own distinct style. [[St. Louis–style barbecue|St. Louis style barbecue]] is known for its distinctive approach to ribs and sauce. The hallmark is the St. Louis–style spare rib cut, which is a rectangular, meaty cut with excess cartilage trimmed off for a uniform appearance and more meat compared to baby back ribs<ref>{{Cite web |title=St. Louis–Style Barbecue: History and Elements - 2025 |url=https://www.masterclass.com/articles/st-louis-style-barbecue-explained |access-date=2025-06-29 |website=MasterClass |language=en}}</ref>

In South Africa, [[Regional variations of barbecue|braais]] are informal gatherings of people who convene around an open fire for any occasion and at any location with a grill. They are linked to the consistent warm weather of South Africa that leads to much communal, outdoor activity.<ref name=":1">{{Cite journal|last=Savides|first=Steven|date=June 12, 2002|title=The braai unites South Africans|journal=Christian Science Monitor|volume=94|pages=16}}</ref> The act of convening around a grill is reminiscent of past generations gathering around open fires after a hunt, solidifying the braais' importance to tradition.<ref name=":3">{{Cite news|last=Moskin|first=Julia|date=2016-05-23|title=South Africa, One Nation United by the Grill|language=en-US|work=The New York Times|url=https://www.nytimes.com/2016/05/25/dining/braai.html|access-date=2021-04-06|issn=0362-4331}}</ref> Modernity has expanded grilling to the use of gas grills, but steel grill grates and campfires are often used.<ref name=":3" /> The use of a gas grill is frowned upon and the use of charcoal is accepted, but wood is seen as the best method to cook the meat.<ref>{{Cite web|date=2019-08-26|title=Things You Must Know About South African Braai -|url=https://bbqboy.net/things-you-must-know-about-south-african-braai/|access-date=2021-04-06|website=The Travels of BBQboy and Spanky|language=en-US}}</ref>

It is expected that people attending a [[Regional variations of barbecue|braai]] bring snacks, drinks, and other meat to eat until the main meal has finished cooking on the grill. This potluck-like activity is known as "bring and braai".<ref name=":0">{{Cite book|last=Isabella.|first=Morris|url=https://worldcat.org/oclc/1001989214|title=South Africa - Culture Smart! : the Essential Guide to Customs & Culture.|date=2017|publisher=Kuperard|isbn=978-1-78702-966-8|oclc=1001989214}}</ref> Cooking on the braai is a bonding experience for fathers and sons, while women prepare salads and other side dishes in kitchens or other areas away from the grill.<ref>{{Cite journal|last=Matloff|first=Judith|date=January 16, 1997|title=S. African Braai: It's a Guy Thing|journal=Christian Science Monitor|volume=89}}</ref> Examples of meat prepared for a braai are lamb, steaks, spare ribs, sausages, chicken, and fish.<ref name=":1" /> [[Ugali|Mielie pap]], also known as "Krummel pap", is a crumbled cornmeal that is often served as a side dish.<ref name=":2">{{Cite journal|last=Nugent|first=Paul|date=December 2010|title=Do Nations Have Stomachs? Food, Drink and Imagined Community in Africa|journal=Africa Spectrum|volume=45|issue=3|pages=87–113|doi=10.1177/000203971004500305|s2cid=73719750|issn=0002-0397|doi-access=free|url=https://www.pure.ed.ac.uk/ws/files/8216624/Do_nations_have_stomachs.pdf}}</ref><ref name=":1" />

==Techniques==
[[File:Propane smoker.jpg|thumb|upright|Diagram of a propane smoker used for barbecuing]]
Barbecuing encompasses multiple types of cooking techniques. The original technique is cooking using smoke at low temperatures—usually around {{convert|240|–|280|F|C|order=flip}}—and significantly longer cooking times (several hours), known as smoking.
[[File:Pakkalanranta Laanila Oulu 20140323.JPG|thumb|A public barbecue site at a park in [[Oulu]], Finland, on 23 March 2014]]
Grilling is done over direct, dry heat, usually over a hot fire over {{convert|500|F|C|order=flip}} for a few minutes. Grilling and smoking are done with wood, charcoal, gas, electricity, or [[Pellet grill|pellets]]. The time difference between smoking and grilling is because of the temperature difference; at low temperatures used for smoking, meat takes several hours to reach the desired [[Doneness|internal temperature]].<ref>{{cite web|last=McElhiney |first=Jacqui |url=http://www.bbcgoodfood.com/howto/guide/how-cook-meat-properly-barbecue |title=How to cook meat properly on the barbecue |publisher=BBC Good Food |date=24 July 2015 |access-date=14 April 2016}}</ref><ref>{{cite web|url=https://www.saveur.com/article/Techniques/Barbecue-101 |title=Barbecue 101 |publisher=SAVEUR |date=17 June 2011 |access-date=14 April 2016}}</ref>

===Smoking===
{{Main|Smoking (cooking)}}
Smoking is the process of flavoring, cooking, and/or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Meat and fish are the most common smoked foods, though cheeses, vegetables, nuts, and ingredients used to make beverages such as [[beer]] or [[smoked beer]] are also smoked.<ref>{{Cite news|url=https://byo.com/mead/item/1720-smoked-beer|title=Smoked Beer|last=Colby|first=Chris|access-date=19 October 2017|language=en}}</ref><ref>McGee p. 767: "Malt whiskies from Scotland's west coast have a unique, smoky flavor that comes from the use of peat fire for drying the malt."</ref>

=== Grilling ===
{{Main|Grilling}}
[[File:BBQ Lamb.jpg|thumb|right|Lamb grilling over hot coals]]
[[Grilling]] is a form of cooking that involves a dry heat applied to the food, either from above or below. Grilling is an effective technique in order to cook meat or vegetables quickly since it involves a significant amount of direct, radiant heat. Outside of the US, this is the most common technique when cooking classic barbecue foods, although some variants of grilling require direct, but moderate heat.<ref>{{Cite news|url=https://globalnews.ca/news/1392015/grill-vs-barbecue-do-you-know-the-difference/|title=Grill vs barbecue – do you know the difference?|work=Global News|access-date=7 May 2018|language=en}}</ref>

The words "barbecue" and "grilling" are often used interchangeably, although some argue that barbecue is a type of grilling, and that grilling involves the use of a higher level of heat to sear the food, while barbecuing is a slower process over a low heat.<ref>{{Cite news|url=https://edition.cnn.com/2015/07/03/living/barbecue-bbq-grilling-july-4-feat/|first=Emanuella|last=Grinberg|title=The difference between grilling and barbecue|work=CNN|date=6 July 2015|access-date=16 May 2018|language=en}}</ref><ref>{{Cite web |date=2023-01-31 |title=Difference Between Barbecue, Grilling, and Smoking {{!}} HomeyCart |url=https://homeycart.com/bbq-grilling-smoking-difference/ |access-date=2023-02-02 |language=en-US}}</ref>

In practice, the lines blur because it is hard to define what is low temperature and what is high temperature and because many champion barbecue cooks now cook meats such as beef brisket at higher temperatures than was traditional.

==Other uses==
The term ''barbecue'' is also used to designate a flavor added to food items, the most prominent of which are [[potato chip]]s.<ref>{{Cite book|url=https://books.google.com/books?id=OVjeiDYHP8cC&q=barbecue+flavoring+added+to+food+items+such+as++potato+chips&pg=PA89|title=Food and Nutrition/Editorial Advisers, Dayle Hayes, Rachel Laudan|last1=Hayes|first1=Dayle|last2=Laudan|first2=Rachel|date=2009|publisher=Marshall Cavendish|isbn=9780761478201|language=en}}</ref>

==See also==
* {{annotated link|List of barbecue dishes}}
* {{annotated link|List of barbecue restaurants}}
* {{annotated link|List of smoked foods}}
{{div col}}
* {{annotated link|Regional variations of barbecue}}
** {{annotated link|Asado}}
** {{annotated link|Braai}}, South Africa
** {{annotated link|Churrasco}}, Brazil
** {{annotated link|Korean barbecue}}
** {{annotated link|Memphis-style barbecue}}
** {{annotated link|Mongolian barbecue}}
** {{annotated link|Nyama choma}}, Kenya
** {{annotated link|Kansas City-style barbecue}}
** {{annotated link|Kebab}}
** {{annotated link|Mangal (barbecue)|Mangal}}
** {{annotated link|Regional variations of barbecue|Mashawi}}
** {{annotated link|Barbecue in North Carolina|North Carolina barbecue}}
** {{annotated link|Satay}}
** {{annotated link|Shaokao}}
** {{annotated link|Siu mei}}, Cantonese barbecued meat
** {{annotated link|Barbecue in South Carolina|South Carolina barbecue}}
** {{annotated link|Souvla}}
** {{annotated link|St. Louis-style barbecue}}
** {{annotated link|Barbecue in Texas|Texas Barbecue}}
** {{annotated link|Yakiniku}}
{{div col end}}
{{div col}}
* {{annotated link|Barrel barbecue}}
* {{annotated link|Buccan}}
* {{annotated link|Burnt ends}}
* {{annotated link|Carne asada}}
* {{annotated link|Ribfest}}
* {{annotated link|Shashlik}}
* {{annotated link|Spice rub}}
* {{annotated link|Teppanyaki}}
{{div col end}}

==References==
{{reflist}}

==External links==
<!-- ***Please keep the links here noncommercial and avoid links to clubs, lists of events, etc.*** -->
{{Cookbook|Barbecue cooking}}
{{wiktionary}}
{{Commons category|Barbecue (cooking technique)}}
* {{cite EB1911|wstitle=Barbecue |volume=3 |short=x}}
* [https://www.usda.gov/about-usda/news/press-releases/2021/05/27/usda-provides-food-safety-tips-grilling-pros-and-beginners Barbecue Food Safety] (US Dept. of Agriculture)
* [http://www.cbbqa.org/wiki/index.php?title=BBQ_FAQ The Internet BBQ FAQ] {{Webarchive|url=https://web.archive.org/web/20210427203400/http://www.cbbqa.org/wiki/index.php?title=BBQ_FAQ |date=27 April 2021 }}
* [https://www.loc.gov/item/2021687701/ Barbecue: A History of the World's Oldest Culinary Art] Web cast from the [[Library of Congress]]

{{Barbecue|state=expanded}}
{{Cooking Techniques}}
{{Meals_navbox}}
{{Cuisine of the United States|state=collapsed}}
{{Meat}}
{{Authority control}}

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