Regional Variations of Barbecue

Regional variations of barbecue describes how the technique of slow cooking meat with smoke and heat differs from place to place around the world. Barbecue varies by the type of meat used, whether it is left whole, ground, or processed into sausage or kebabs, by the sauces, rubs, and marinades applied and when they are added, by how much of a role smoke plays, and by the fuel and equipment used, whether charcoal, gas, or wood. The practice is documented across Africa, East Asia, Southeast Asia, South Asia, Europe, West Asia, North America, South America, and Oceania, with each region combining local meats, spices, and equipment into its own version of the same underlying method. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/