How do you prefer your meat cooked on the grill? Maybe you want your meat well-marinated, skewered, and spice-rubbed, or maybe you don’t like it seasoned at all. Every barbecue fan has their own favored barbecuing equipment and method, and there are hundreds of options if you consider how folks from all over the world prepare their meats. Barbecue has a place in every household. We’ve put up a list of 16 of the most popular BBQ styles from across the world: 

Barbecue Styles Around the World 

1. Braai (South Africa)  

Braai is the local term for barbeque in South Africa. Getting a 40-gallon steel oil barrel, cutting it in half lengthwise to house the firewood, and covering it with a sheet of tight cross-mesh metal where you lay anything you wish to cook is an easy way to execute this leisurely event. The meat and spices used vary by location, and might range from chicken wings with peanut butter and apricot jam to zebra flesh, which is rarely eaten. 

2. Chuanr (China)  

Chuanr is a famous Chinese street snack that originated in China’s Xinjiang area and was brought to China by Uyghurs and other Chinese Muslims as part of their Chinese Islamic cuisine. Chuanr is skewered tiny pieces of beef cooked over charcoal with cumin, sesame oil, and dried pepper flakes. Lamb was formerly the typical meat used in Chuanr cuisine, but now anything from chicken to insects can be found in Beijing’s touristic alleys. 

3. Char Siu (Hong Kong)  

A well-marinated and well-cooked char siu, commonly seen hanging in front of Chinese barbecue restaurants, is sticky, sweet, and delicious. Long strips of boneless pork are skewered with long forks and cooked in a covered oven or over fire, seasoned with five-spice powder, honey, hoisin sauce, soy sauce, and red food coloring. The loin, belly, butt, fat, and neck are the most common pork parts used in char siu. 

4. Bulgogi (South Korea)  

It is beef that has been marinated in soy sauce, sugar, sesame oil, garlic, pepper, and pears, as well as scallions, ginger, onions, and white button mushrooms to increase the flavor and softness of the meat. The marinated meat is then cooked with green peppers and garlic on gridirons. When the beef is cooked, it can be served plain or wrapped in lettuce and perilla leaves with garlic and a paste called ssamjang. 

5. Satay (Thailand, Singapore, Malaysia, Indonesia)  

Satay is generally seasoned, skewered, grilled, and served with sauce, however the taste and choice of meat varies by area. When you hear satay (or sate), most people think of the peanut sauce, which is made up of peanuts, ginger, garlic, sugar, salt, and chillies. The marinade used in each of the Southeast Asian countries’ satays is the variation you could detect (or not). One of these distinctions is that Thai satays, unlike their competitors, contain coconut milk and fish sauce. 

6. Yakiniku (Japan)  

Yakiniku initially referred to western barbeque, but it subsequently came to refer to Korean-derived food, which was split into North Korean and South Korean categories. Today, yakiniku refers to the Japanese art of grilling meat and vegetables over wood charcoals on gridirons or griddles. Instead of marinating the meat, a special sauce called tare (composed of soy sauce, sake, mirin, sugar, garlic, fruit juice, and sesame seeds) is used as a dipping sauce for the grilled meat and vegetables in yakiniku. 

That is all barbecue styles around the world. Which barbecue styles that you like the most?