Open-Fire and Regional Barbecue Traditions

Gathers the traditions of cooking over live fire and hot coals as they are practiced in particular places. They include the regional variations of barbecue found around the world, outdoor cooking in general, plank cooking on a wooden board set beside or over a flame, the schwenker grilling of marinated pork neck steak from the German state of Saarland, and jerk, the Jamaican style of cooking in which meat is rubbed or marinated with a hot spice mixture. A tradition belongs here when its own cited article describes cooking over fire or coals in a regional or open-air style. It excludes the Asian and Latin American barbecue traditions and the barbecue stoves, which have their own groups.