Regional variations of barbecue

Barbecuevaries by the type of meat,sauce,rub, or otherflavoringsused, the point in barbecuing at which they are added, the rolesmokeplays, the equipment andfuelused, cooking temperature, and cooking time.
The meat may be whole, ground (forhamburgers), or processed intosausageorkebabs. The meat may bemarinatedor rubbed withspicesbefore cooking, basted with a sauce or oil before, during or after cooking, or any combination of these.
In South Africa, abraai(pluralbraais) is a barbecue orgrilland is a social custom in much ofSouthern Africa. The term originated with theAfrikaners,but has since been adopted by South Africans of many ethnic backgrounds. TheAfrikaanswordbraaivleis(English:/ˈbraɪfleɪs/;Afrikaans pronunciation:[ˈbraːifləis]) means grilled meat. The wordvleisis Afrikaans for meat, cognate with Englishflesh.
Braaiis regarded by some as another word for barbecue, in that it serves as averbwhen describing how food is cooked and anounwhen describing the cooking equipment, such as agrill.The traditions around abraaican be considerably different from a barbecue, even if the method of food preparation is very similar. Due to the traditional activities that occur around abraai, many South Africans would argue that having abraaiis much better than having a barbecue. 
While wood was formerly the most widely usedbraaifuel, in modern times the use ofcharcoal,briquettesand gas (gas braai) has increased due to their convenience, as with barbecues elsewhere in the world.There has, however, been a renewed interest in the use of wood after theSouth African governmentstarted itsinvasive plantspecies removal programme.Many households now own both a gas and wood or charcoalbraai.A portable charcoal or woodbraaiis called abraai stand.
Similar to apotluck party,braaisare casual and relaxed social events where families and friends converge on a picnic spot or someone's home (normally the garden or veranda) with their own meat, salad, or side dish in hand. Abraaitypically includesboerewors,sosaties,kebabs, marinated chicken, pork and lamb chops, steaks, sausages of different flavors and thickness, and possibly even racks ofspareribs.
Fish androck lobster, commonly called crayfish, are also popular in coastal areas, particularly on the west and southwest coasts, and prawns are alsobraaied.
Bring-and-Braaiis abraaithat guests bring food (usually including meat) and drinks to (in otherbraais, the host usually organises the meat and guests contribute side dishes and drinks).
The other main part of the meal in some regions of the country ispap(/ˈpʌp/).Papis made from finely ground corn/maize and may be eaten with a tomato and onionsauce, amonkey gland sauce, or a more spicychakalakaat abraai.
Sometimes this activity is also known as adop en tjop(dopbeing Afrikaans slang for analcoholic drink, literally meaning "cap" or "bottle top", andtjopbeing the informal Afrikaans term for lamb chop) when significant amounts ofalcoholare involved.
Abraaiis a social occasion that has specific traditions andsocial norms. The meal is subsequently eaten outside by thebraaistand, since these gatherings are normally hosted during the long summer months.
What often makes abraaidifferent from barbecue in that it is the "go-to" social event for many South Africans, from Christmas Day, to graduation parties, to birthdays and every day get togethers, used as a means to celebrate. Other cultures may reserve a barbecue as a special event in its own right. Such events may be catered, and when catered are oftenspit braais(spit rotisseries).
General Motors South Africaused the termbraaiin the 1970s in its localized jingle "Braaivleis,rugby, sunny skies, andChevrolet" to advertise their cars in South Africa—equivalent to the slogan "baseball,hot dogs,apple pie, andChevrolet" in the US and, to a lesser extent, "football,meat pies,kangaroos&HoldenCars" used in Australia.
Shisa nyamaalso spelledchisa nyamaorchesa nyama, is a term used in manytownshipsto describe a barbecue orbraaiwhere friends or families come together to grill meat in an open fire (usually near abutchery). The site is usually provided by the butcher owner and only people who buy meat from the butcher are allowed to use the facility.Shisa nyamais aZuluphrase and, literally, means to "burn meat".
Braai Day is a celebration of South Africa's rich cultural heritage and its unique national pastime, thebraai. It aims to unite all South Africans by encouraging them to partake in a fun and tangible activity shared by all demographic groups, religious denominations, and body types.It is celebrated annually by South Africans across the world on 24 September (South Africa'sHeritage Day).
The event was initiated by the Mzansi Braai Institute in South Africa in 2005 and, since 2008, has been promoted under the Braai4Heritage banner, a non-profit initiative.On 5 September 2007, EmeritusArchbishopDesmond Tutuwasappointedpatronof National Braai Day (now called Braai4Heritage).The initiative received the endorsement of South Africa's National Heritage Council (NHC) in 2008.
Similar to South Africa, the termbraaiis also used byZimbabweansto refer to a barbecue. Other terms you may hear arekugochain the predominantlyShonaNorth orchesa nyamain the South. Usually a variety of different meats are prepared including beef, pork and chicken, and there are always several salads to accompany including potato salad, beetroot,chakalakaand coleslaw. The popularsadzais also served during a braai as well as rice.
Nyama choma is the name used byKenyansto refer to abarbecue. It is a social occasion with specific traditions and social norms. The use of wood and charcoal is the most widely used as a fuel for making Nyama choma.UgaliandKachumbariis often served as a side dish.
Chuanrare small pieces of meat on skewers roasted over charcoal or, sometimes, electric heat.Chuanroriginated inXinjiangand in recent years has spread throughout the rest of the country as a popular street food, most notably in northern China.
Chuanrwas traditionally made from lamb (yáng ròu chuàn, 羊肉串), which is still the most common, but now, chicken, pork, beef, and various types of seafood can also be used. In busy tourist areas,chuanrcan also be made with various insects, bugs, birds, and other exotic animals.
Barbecue can also be found innight marketsand in some restaurants, often sold on skewers. Some restaurants allow customers to barbecue at their own table; many of these are all-you-can-eat chain restaurants.
In the Cantonese-speaking regions, pork barbecue is made with a marinade of honey and soy sauce, and cooked in long, narrow strips. This form of barbecue is known aschar siu, and is commonly eaten and is a common street food.
In addition, outdoor barbecues (usually known simply as BBQ) are popular among local residents on short trips toregional parksin the countryside.These are invariably charcoal-fired, with marinated pieces of meat, usually beef, pork, sausage or chicken wings, cooked using long, hand-heldforks.Honeyis brushed on near the end of cooking. At the same time, foil-wrapped pieces of corn and sweet potato are placed on the hot coals; these take a long time to cook so they are usually eaten at the end of the barbecue.
Unlike Western barbecues, everyone gathers around the fire and cooks their own food, so the atmosphere is closer to that of afondueor ahot pot.
Bulgogi(불고기) is thinly sliced beef (sometimes pork or chicken) marinated in soy sauce,sesame oil, garlic and chili pepper, and cooked on a grill at the table. It is a main course and is therefore served with rice and side dishes such askimchi.Bulgogiliterally means "fire meat". The more common Korean BBQ is calledgalbi, which are marinated ribs.
Barbecuing is very popular in Japan as part of an outdoor activity. Normally, more vegetables and seafood are incorporated than in the United States, andsoy sauceor soy-based sauces are commonly used.
Occasionally, the Japanese-style fried noodleyakisobacan be cooked as well. In addition,jingisukan(mutton),yakiniku(grilled meat), andhorumonyaki(beef or porkoffal) are also used.Yakitoriis the Japanese equivalent ofshish kebab.Spare ribs, chicken, and steak are also grilled and glazed withteriyaki sauce.
Nomadic Mongolians have several barbecue methods, one of which iskhorkhog. They first heat palm-sized stones to a high temperature over a fire and alternate layers of lamb and stone in a pot. The cooking time depends on the amount of lamb used. It is believed that it is good for one's health to hold the stone used for cooking.
Another way of cooking is aboodog(boomeans "wrap" in Mongolian). Usuallymarmotor goats are cooked in this way. There is no pot needed for cookingboodog, after slaughter and dressing, the innards are put back inside the carcass through a small hole, and the whole carcass is cooked over the fire.
TheMongolian barbecueoften found in restaurants is a style of cooking falsely attributed to the mobile lifestyle of nomadic Mongolians. Originating in Taiwan in the mid to late 20th century, the so-called "Mongolian barbecue", a popular dish in American and Canadian Chinese restaurants, consists of thinly sliced lamb, beef, chicken, pork, or other meat, seasonings, vegetables, and noodles, or a combination thereof, which is quickly cooked over a flat circular metal surface that has been heated.
Satayis popular in several Southeast Asian countries, including Thailand, Malaysia, Singapore, Indonesia and the Philippines. It consists of pieces of meat skewered on bamboo sticks marinated in a mixture of spices similar to a curry mix and pulverised peanut.
Most common meats are chicken, lamb, and beef, and in non-Muslim enclaves one will also find satay made from pork and animal offal.
Satay is a mainstay of most Malaysian, Indonesian, and Singaporean barbecues. Traditional satay uses only chicken thigh meat cut into strips before they are skewered. Other types of satay include pork, mutton, and beef.
After the meat has been cooked over a charcoal flame, it is served with a thick, gooey dipping sauce made from the same mixture as the marinade for the meat, a peanut-tasting, curry-like mixture.
In the mountainous regions ofNorth Borneo, the local Kadazan people's specialities are chicken satay and snake-meat satay, though the latter, as of 2007, is only available under exceptional circumstances.
Before 1990, it was possible to get satay of animals liketapir, elephants,flying fox,goannasandwild boar. However, these animals are now rare or endangered and their use in this manner is prohibited.
In thePhilippines, native barbecue dishes are generally referred to asinihaw(alsosinugbaorinasal). They are usually made with pork or chicken and are served on bamboo skewers or in small cubes with asoy sauce and vinegar-based dip. It can also refer to any meat or seafood dish cooked and served in a similar way.
Inihaware commonly sold asstreet foodand are eaten with white rice or rice cooked in coconut leaves (pusô).Notable versions ofinihawdishes includechickeninasal,satti(a native version ofsatay), andisaw.
An extremely popular type ofinihawis thelechón, which is a spit-roasted whole pig dish stuffed withlemongrassand spices. Although it has acquired a Spanish name during colonial times, the method of cooking and the ingredients are indigenous to the Philippines.Lechon manok, a variant made with whole chicken is also popular.
"Barbecue" (also "BBQ" or "barbeque") is also a general term inPhilippine Englishto refer to food cooked in skewers. This includes dessert dishes likebanana cueandcamote cue.
In the city state of Singapore, barbecue or BBQ, as it is commonly known, is a common feature at social gatherings, but a less common feature of a typical Singaporean's daily lifestyle and diet.
A majority of Singaporeans live in government subsidised apartments or HDB flats. A lack of open space in homes results in BBQ gatherings in parks or chalets.
TheSingapore National Parks Boardrents out barbecue pits that are placed in popular parks such asEast Coast Park,Punggol Park,Pasir Ris Park,West Coast Park,Changi Beach Park,Sembawang Park, andPulau Ubin.
Singapore-styled BBQ is mostly charcoal fired and Singaporeans roast a variety of Southeast Asian and Western food.
Besides satay, other BBQ food includessambal stingrayorcuttlefishwrapped in aluminium foil, grilled meat (chicken, pork, beef) marinated in BBQ sauce commonly made from soya sauce, pepper, salt, sugar, and oyster sauce.Taiwanese sausages, chicken franks, and sausages are also grilled. Marshmallows skewered using satay sticks is another highlight of a Singaporean barbecue.
The fire starter used is not the typicallighter fluidor charcoalchimney starterused in western grills. Instead, the fire starter comes in a box of small rolled up briquettes made of sawdust and wax which is lit and placed under a stack of charcoal briquettes.
Mu krathais a cooking method that originated in Thailand, In Philippines, Singapore and Malaysia, it is known asmookata.
Mu krathais prepared with sliced meat (most often pork) is grilled on the dome in the centre while the vegetables and other ingredients, such as fish balls, cook in the soup (also calledThai suki). The hot pot sits on a pail of burning charcoal whichgrillsor boils the food. The best foods for this cooking method are pork, chicken, mutton, lamb, seafood, vegetables, and mushrooms. The local traditional Thaimu krathais usually served withnam chim suki, a popular dipping sauce.  It is well known for using chili sauce as the main ingredient.Some restaurants servenam chim seafoodto accompany seafood.
When cookingmu kratha, a chunk of fat is commonly grilled at the apex of the pan so its grease prevents food from sticking.
Barbeque in Thailand are mostly found at restaurants inside shopping malls for example Bar-B-Q Plaza which is amu kratharestaurant.
Besidesmu kratha, common barbecued foods in Thailand aresatay,kho mu yang, andkai yang.
Thetandooris a form of barbecue, particularly focused on baking, that is common in Northern India, Afghanistan, and Pakistan. Grilling is also popular, and uses native, local spices, especially the manycurryblend variations. In addition, there is also the grilling of different types of meat covered in a spicy cream based batter calledtikka masala. Arguably, this dish has become one of the most symbolic dishes ofIndian cuisine.
A traditional cooking method used in, but not exclusive to, the French and Swiss Alps,pierradeinvolves the (usually) communal cooking of meats on a hot stone, situated on the serving table.
Germans are enthusiastic about their version of barbecue, grilling (Grillen), especially in the summertime. It is the one area of traditional home cooking that is a predominantly male activity.
Germans grill over charcoal or, increasingly, gas, and grilled meats include variations of theBratwurstsuch asThuringian sausagefor example, as well as steaks (especially marinatedpork steaksfrom the shoulder),Frikadellen(minced meatdumplings),Rostbräteland poultry. Regional festivals feature grilled items ranging from eel to trout, whole sides of pork or beef, chicken, and duck.
Smokingis common practice in German butchering, but pure smoke-based techniques have not yet become popular until a few years ago.
An old German barbecue-style food is theMutzbraten(pork shoulder) inSaxonyandThuringia, a fist-sized piece of pork with a strong, dry marinade with marjoram, pepper and salt, cooked and smoked over pieces of birch wood. It is usually served with rye-wheat bread,sauerkrautand mustard.
Meanwhile, classic barbecue smoking techniques are also spreading in Germany and even industrially produced pulled meat like pork, chicken and turkey as well as a selection of barbecue sauces and side dishes likecoleslaware available asconvenience foodin many supermarkets.
Barbecue variations have come from the United States, Turkey, Greece, the Balkans, and immigrant communities in Germany, along with notable traditions of outdoor grilling in Germany developed by immigrants and visitors from the former Soviet Union.
Barbecuing is popular inMediterraneancountries, influenced by traditionalMediterranean cuisine.Olive oilis a key part of the Mediterranean barbecue style.
The most common items cooked are chicken, beef steaks,souvlakis/brochettes,halloumicheese, andpita bread, and may be grilled, baked, or both. In addition, some dishes combine grilling withbraisingfor more variety.
Often, barbecue meat items are marinated with olive oil andcitrusjuice mixtures, and then garnished with various herbs and spices; basicpersilladeand several variations are often put on top of the meat.
Shashlikis the Russian version ofshish kebab, and like all other international variants, is cooked on a grill. It is traditionally made of lamb, but there can also be pork, beef, ground seasoned beef, chicken, or sturgeonshashliks.
Barbecue inScandinaviais very similar if not identical to barbecue in Germany, even having the same name. Typically, more traditional meats such as chicken, beef, lamb, pork and sausages, are cooked.
Local fish like salmon, perch and mackerel are commonly grilled on open fire or smoked.
Barbecuing is a popularal frescocooking and eating style in both the United Kingdom and Republic of Ireland. Many homes have a barbecue, usually located in the back garden. Most popular are steel-built kettle and range-style barbecues with wheels to facilitate moving the equipment, but permanent brick barbecues are also used. Both charcoal and bottled gas are used as fuel, with wood-fired and mains gas equipment being less common.
The most common foods cooked arechicken, hamburgers, sausages, beefsteaks, pork chops,corn-on-the-cob,shish kebabs, and pork or beefribs, cooked by grilling, baking or a combination of both methods.
Less common food items include lamb, fish,prawns,lobster,halloumi(cheese),squashes, potatoes,plantains,asparagus,beetroots, pork fillets, pork patties, and vegetariansoyaorQuorn-based products.
Similar to the United States,barbecue sauceis sometimes spread on the meat before or during its cooking. All of the major supermarket chains now offer a range of barbecue products, although availability is usually limited to the barbecue season (late spring to early autumn).
ModernBritish cuisine, including barbecuing, is often cosmopolitan in nature, drawing on traditions and influences from the nation's multi-ethnic minority communities and around the globe. Generally, the British barbecuing style tends to most closely resemble that of North America, Germany, and Australia, however.
In recent times, barbecue cook-off competitions have started to take place in the British Isles, similar to those held in the United States, Canada, continental Europe, and Australia. Some competitions allow teams, as well as individuals from various countries, to compete against each other.
Barbecue is an ancient tradition inWest Asia, with medieval references to hunting for game, such as hare, gazelle, and wild boar, in the forests and mountains ofAnatolia,Syria, andLebanon
There are various types ofPersian-stylekabob, the main one beingkubideh kabob, seasoned ground beef skewered and barbecued outside on a charcoal flame. There is also a marinated chickenkabobcalledjujeh kabob, and a filet-mignon steakkabobcalledkabob barg. Both are skewered as well.
All three main types of Persiankabobare usually served with Iranian stylesaffron riceandShirazi salad, but can also be eaten with Middle-Easternlavashbread.
In the countries of theLevant, various types of barbecued food are very popular.Kebabssuch asshish taoukand others are often cooked on amangal. Barbecued food is calledmashawiin Levantine Arabic.
InIsrael, "Al-Haesh" (Hebrew for "on the fire") is a common occurrence. Most often occurring on national holidays, such asIndependence Day (Israel), small often single-use grills are used to cook a series of foods. Most common arekebabswith chicken, beef (primarily steak), alternating meat and vegetables, or all vegetables.
While Lebanese cuisine is not heavy on meats,barbecue is still popular on holidays with every home having a charcoal barbecue, usually placed on the balcony.
Like otherMediterranean cuisines, barbecuing is popular inTurkey.Kebabssuch asşiş kebap,Adana kebap,köfte, fish, chicken, some offal likeheart,kidney,liver,testicle,sucuk, and some vegetables are usually cooked on amangal.
Meats have been cooked over open flames by theAboriginal peoples of Canadasince the beginning of the human habitation of North America.US-style barbecue culture is a recent import to Canada, having been introduced following theSecond World War.Its arrival coincided with the commercially driven popularization of a type of "domestic masculinity" for middle-class suburban fathers in the 1950s.
This was a sharp break with Canadian tradition, however, and as late as 1955, an article inMaclean'smagazine called the practice "weird".Therefore, barbecue, in the American sense, cannot be said to be a deeply held Canadian tradition (though it has always existed in the originalbarbacoasense of meat cooked on a framework of sticks over a fire). Yet by the late 1950s, the barbecue, once a fad, had become a permanent part of Canadian summers.
Canadian barbecue takes many influences from its American neighbour, as well as from British, Central European, and Euro-Mediterranean barbecue styles. The most common items cooked on a Canadian barbecue are chicken, burgers, ribs, steaks, sausages, andshish kebabs. Barbecue sauce is either brushed on when the meats are cooking, or before the meats are served.
As in the United States, barbecue cook-off competitions are quite common. Barbecue cookouts, either pit-smoking, baking, grilling (charbroiling or griddling), or braising (by putting a broth-filled pot on top of a charbroil-grill) may also be combined withpicnics.
Barbecue is popular in all of the Caribbean islands, with each having its own local variations and traditions.
Theindigenous NativeTaínopeoples method has involved slowly cooking meat over a wooden mesh of sticks. In Spanish-speaking islands of the Caribbean, such as Cuba, the Dominican Republic, and especiallyPuerto Rico,lechonis a common delicacy.Lechonconsists of taking a whole pig, slicing it from the head to tail along the chest and stomach, and slow-grilling the hog as it is turned on a rod.
Jamaican jerk chickenis an example of barbecue in Jamaica.
In Mexico thehornois a traditional earthen barbecue tradition.Carne asada(literally meaning "roasted meat") consists of marinated cuts of beef rubbed with salt and pepper, and then grilled. Normally, it is accompanied withtortillasand grilled onions and bell peppers as well. This dish is now extremely popular in the entire country; although it is widely believed to have originated in the northern part of Mexico, it is now found almost everywhere in Mexico and the southwestern United States.
Additionally, there are several other types of meats that are barbecued in Mexico, depending on the geographic region. In the northern part of the country,cabritois a popular barbecue dish, which consists of an entire kid goat, minus head, hooves and entrails (except the kidneys), slowly grilled/smoked on an open charcoal grill. The kidneys release a strong desired flavor as the carcass is slowly cooking over the fire.
A somewhat similar dish, popular all over the country, isbarbacoa, which is sheep meat slowly cooked over an open flame, or more traditionally in a fire pit. Also, as in many other places in Latin America, there is a strong tradition in Mexico of preparingpollo asado(roasted halved chicken) on mesquite charcoal-fired grills after the chicken meat has been marinated overnight in an often secretly guarded recipeadobosauce.
In addition tocarne asada, there are several types of beef, chicken and pork, as well as sausages (such aschorizoandmoronga) that are grilled during back-yard or picnic-style events, commonly referred to asparrilladas.
Some types of vegetables may be grilled alongside the meat, most commonly green onions, bell peppers and chile peppers, commonly referred to in Mexico aschiles toreados, or "bullfight chiles".
Oftenquesadillasand tortillas accompany the consumption of grilled meat at these events, as well as soft drinks for children and alcoholic beverages for adults.
There is a wide variety of barbecue styles in the United States, but four major styles are commonly referenced:North CarolinaandMemphis, which rely on pork and represent the oldest styles, andKansas CityandTexas, which use beef as well as pork.
The US has a range of contemporary suburban barbecue equipment and styles, which often consist of baking, grilling (charbroiling,grid ironing, orgriddling), braising (by putting a broth-filled pot on top of a charbroil grill or gridiron grill), or smoking various meats (depending on thecut).
Asadois a technique for cooking cuts of meat, usually beef, alongside various other meats, which are cooked on agrill(parrilla) or open fire. It is considered the traditional dish of Argentina, Uruguay, Paraguay, Chile, southern Brazil, and the Bolivian Chaco.
Also generally calledparrillaorasadoinArgentinaandUruguay, some alternatives are theasado al discoandasado al horno de barro, especially in the countryside. The recipe does not change, only the method of cooking the meat and offal. In the more conventional styleasado a la parrilla, different cuts of meat, sausages and offal are placed on top of a metallic mesh with legs (parrilla) such that the meat stands some 15 cm above the ground.  Below theparrillais placed charcoal, and the cooking takes some 60 to 90 minutes depending on the thickness of the meat cut.
In theasado al disco, the worn-out disc of a plough is used. Being metallic and concave, three or four metallic legs are welded and with hot coal or wood below it is easily transformed into a very effective griddle (the meat is not directly exposed to coals or flame, thus it is not grilled). Meat and offal are arranged in a spiral, in such a way that the fat naturally slips to the centre, preventing the meat from being deep-fried.Chili peppersand onions are usually put next to the edge, so that they gradually release their juices onto the meat.
Theasado al horno de barrodiffers from traditionalasado, as anhorno(adobe oven) is used. These primitive ovens are a common view in Argentineestancias, and their primary function is to bake bread, but they are well suited for roasting meat.
Suckling pigand, less commonly,lambare served, as they are less likely to dry out. Though not technically a grill, it is a very traditional way of cooking that still requires the great skills of anasadorand the gathering of family and friends, which are the essence ofasado. Moreover, this cooking method yields a tender dish with a smoky flavor.
ChurrasqueirainPortugueseis any type of assembly, installation or electrical device, intended for preparingchurrasco.It usually comes with a fixed or removablegrillorgridiron. "Grill", "grillroom",and "grill area" are common English translations forchurrasqueira.
In Brazil, achurrasqueirais often a brick pillar with a grilling space in the middle.In a Brazilian barbecue, a variety of meats, pork, sausage, and chicken are cooked on a purpose-builtchurrasqueira, frequently with supports for spits orskewers.Portablechurrasqueirasare similar to those used to prepare the Argentine and Uruguayanasado, with a grill support, but many Brazilianchurrasqueirasdo not have grills, only the skewers above theembers. The meat may alternatively be cooked on large metal or wood skewers resting on a support or stuck into the ground and roasted with the embers of charcoal (wood may also be used, especially in the state ofRio Grande do Sul).
In Chile, the local version of theasadois usually accompanied withpebre, a local condiment made frompureedherbs, garlic and mildly hot peppers.
In Australia, barbecuing is a popular summer pastime, often referred to as a "barbie". Traditional meats cooked are lamb chops, beef steak, and sausages (colloquially known as "snags"). Coin-operated or free public gas or electric barbecues are common in city parks.
Beer is often drizzled over meat during cooking, the theory being that it adds flavor while making the meat more tender. Meat is sometimes marinated for flavor and is then cooked on ahot plateor grill. Australian barbecues tend to be either all hot-plate or half and half hot-plate/grill.
The barbecuing of fish and other seafood such as shellfish, likeprawnsandrock lobster(colloquially known locally as "crayfish" or just "crays"), has become increasingly popular in Australia over the last few decades.
Breakfast is another popular meal prepared on the barbecue, which generally consists of the items served in afull breakfast(bacon, eggs, sausages, tomato, mushrooms) being cooked on a hot plate and/or grill. US-style barbecuing, or smoking, as opposed to the traditional grilling techniques, is becoming increasingly popular.
Holding barbecues is also a common method offundraisingfor schools and local communities, where sausages and chopped onions are cooked on a hot-plate style barbecue and served on white bread or hotdog buns, with tomato sauce or unheated barbecue sauce. These events are often referred to assausage sizzles. This is also a popular method for feeding emergency services volunteers, evacuees, and stranded travellers, often with a range of commercially made salads. TheDemocracy SausageSizzle is a well recognized event in which BBQs appear at polling places on political election days.
The cooking customs of theindigenous peoples of Polynesiabecame thetraditional Hawaiianbarbecue ofkaluain anunderground ovencalled animu, and thelūʻau, of theNative Hawaiians. It was brought to international attention by 20th-century tourism to theHawaiian islands.
Barbecues are a very popular activity in New Zealand. A common feature in New Zealanders' gardens, it is generally powered by bottledLPG. Electric barbecues are also provided for free at many beaches and public parks throughout the country.
Foods cooked include beef, lamb, pork, fresh fish,crayfish, shellfish, and vegetables. Sausages are a popular and demanded element of barbecues and, as in Australia, sausage sizzles are one of the most common forms of fundraiser.
New Zealand barbecue is similar to a mix of American, British, Australian, South African and Pacific Island styles. Multi-cultural society in New Zealand has also led to Pakistani, Indian,(South Asian), Middle Eastern, East Asian, and South American,
which all have influenced the flavors and types of food found at a barbecues around the world.
Barbecuing is popular in theAustralasian,Melanesian,Micronesian, andPolynesianislands, and every country and culture has its own version ofearth ovenbarbecue cuisine. Some of the most legendary and continuously practiced examples can be found inSouth PacificOceania.
Tahitianscall their earth oven barbecue ahima’a. A thousand miles away in theMarquesas Islands, it is known as theumu. With many tropical islands' styles of barbecue, the meat is marinated, glazed with a savory sauce, and adorned with localtropical fruits.  While pork predominates,horseis also popular in countries such asTongaandSamoa.