Africa
The word braai (plural braais) is Afrikaans for “barbecue” or “grill” and is a social custom in South Africa, Botswana, Namibia, Lesotho, Zimbabwe and Zambia.
Asia
Outdoor barbecues (usually known simply as BBQ) are popular among local residents on short trips to the regional parks in the countryside. These are invariably coal-fired, with meat (usually beef, pork, sausage, or chicken wings) marinated inhoney, then cooked using long, hand-held forks.
Caribbean
The indigenous Native Taíno people’s method involved slowly cooking meat over a wooden mesh of sticks. In Spanish-speaking islands of the Caribbean, such as Cuba, the Dominican Republic, and especially Puerto Rico, lechon is a common delicacy.
Europe
A traditional cooking method of the French and Swiss Alps similar that has recently been commercialized is pierade or cooking meats on a hot stone, usually communally and directly on the serving table.
Middle East
Shish Taoouq, the Middle Eastern Kebabs made from beef and lamb, beef steaks, chicken, or non-pork sausages are popular barbecue dishes in the region. Mangal, Arabic for a grill, is the act of grilling meat on coals outdoors and also known as “On the fire” (Hebrew: Al Ha’esh על האש).
North America
Although regional differences in barbecue are influencing one another more, as are many other aspects of regional culture, some traditions remain. The U.S. has a range of contemporary suburban barbecue equipment and styles, which often consist of either baking, grilling (charbroiling, gridironing, or griddling), braising (by putting a broth-filled pot on top of a charbroil-grill or gridiron-grill), or smoking various meats (depending on the various cuts).
Oceania
Barbecuing is popular in the Australasian, Melanesian, Micronesian, and Polynesian islands, and every country and culture has its own version of earth oven barbecue cuisine. Some of the most legendary and continuously-practiced examples can be found in South Pacific Oceania.
South America
In Argentina, Paraguay and Uruguay some alternatives are the asado al disco and asado al horno de barro, specially in the countryside. The recipe doesn’t change, only the way of cooking the meat and ofalls.
