Barbecue is more than just a method of cooking—it’s a celebration of fire, flavor, and regional identity. Around the world, cultures have developed unique approaches to grilling and smoking meat, each with distinct marinades, techniques, and traditions. From smoky Texas brisket to sizzling Korean bulgogi, this global tour of BBQ styles will ignite your appetite and maybe inspire your next backyard cookout.

Korean BBQ (South Korea)

Korean BBQ is all about interactivity. Diners grill their own meats—often thinly sliced beef like bulgogi or marinated pork belly—on tabletop grills, then wrap them in lettuce with garlic, gochujang, and other fixings. It’s a flavor-packed, social experience.

• Signature meats: Bulgogi, galbi (beef short ribs), samgyeopsal (pork belly)
  
• Marinades: Soy sauce, sesame oil, garlic, sugar
  
• Best enjoyed with: Kimchi, banchan (side dishes), and soju
  
• Try authentic recipes on The Meatwave

Argentinian Asado (Argentina)

In Argentina, asado is a national ritual. Meats are slowly cooked over a wood fire or charcoal grill called a parrilla. The emphasis is on the natural flavor of high-quality beef, often seasoned only with salt.

• Signature meats: Short ribs, chorizo, flank steak, morcilla (blood sausage)
  
• Cooking method: Open-fire or low grates over embers
  
• Best enjoyed with: Chimichurri, crusty bread, Malbec wine
  

American BBQ (U.S.)

The United States is home to several BBQ traditions, each with its own regional twist:

• Texas BBQ: Beef-focused, especially brisket. Usually smoked over oak.
  
• Carolina BBQ: Pork is king, especially pulled pork with vinegar-based sauces.
  
• Kansas City BBQ: Sweet, tomato-based sauces and a variety of meats including ribs.
  
• Memphis BBQ: Dry-rubbed ribs are the standout.
  

Each style uses different woods (hickory, mesquite, pecan) to influence smoke and flavor.

• Explore recipes and smoker tips at The Meatwave or equipment guides on BBQGuys

South African Braai

The braai is both a method and an event in South Africa. It involves grilling over wood or charcoal, often with a mix of local meats and sausages like boerewors.

• Signature meats: Lamb chops, boerewors, peri-peri chicken
  
• Social element: Braais are community-driven, often accompanied by salads, breads, and beer
  
• Braai tips and recipes can be found on regional cooking blogs and grilling forums
  

Japanese Yakitori

Yakitori focuses on skewered chicken grilled over high heat, typically seasoned with either salt or tare, a soy-based glaze.

• Signature cuts: Chicken thigh, liver, skin, and cartilage
  
• Best enjoyed with: Beer or sake at an izakaya-style pub
  
• Authentic yakitori techniques are featured on Japanese cooking blogs like Just One Cookbook

Brazilian Churrasco

Brazilian BBQ involves skewering large cuts of meat and cooking them over an open flame. At churrascarias, meats are served tableside in endless rotation.

• Signature cuts: Picanha (top sirloin cap), linguiça (sausage), fraldinha (flank)
  
• Seasoning: Coarse salt and minimal marinades
  
• Side dishes: Farofa, black beans, rice, and vinaigrette salsa
  

Final Thoughts: One Flame, Many Traditions

Whether you’re using charcoal, wood, gas, or tabletop grills, BBQ is a shared language of global cuisine. Each region’s approach reflects local resources, climate, and culture—turning smoke and flame into something unforgettable. Explore new recipes, try new cuts, and let your grill take you on a culinary journey across continents.