Barbecue

According to the Oxford English Dictionary, the first recorded use in modern form was in 1661, in Edmund Hickeringill's Jamaica Viewed: "Some are slain, And their flesh forthwith Barbacu'd and eat"; it also appears in 1672 in the writings of John Lederer following his travels in the North American southeast in 1669-1670.

Char siu (Chinese: 叉燒; lit. 'fork roasted') is a Cantonese-style barbecued pork.

(pronounced [ˈmût͜ɕkalit͜sa]) is a Serbian dish, a stew made of barbecued meat and vegetables.

Nyama Choma is a specialty of grilled or barbecued goat meat or cattle meat.

on a throne, beer butt chicken, coq au can, dancing chicken) is a barbecued chicken dish and method of indirect grilling using a

Mongolian pronunciation: [pɔːtɔk]) is a Mongolian cuisine dish of barbecued goat, mutton or Tarbagan marmot cooked with heated stones inserted

A mixiote (in Spanish: ) is a traditional pit-barbecued meat dish in central Mexico; especially in the Basin of Mexico, in

Pulled pork is an American barbecue dish, more specifically a dish of the Southern United States, based

Barbecue chicken consists of chicken parts or entire chickens that are

Barbecue or barbeque (often shortened to BBQ worldwide; barbie or barby in Australia and New Zealand) is a term used with regional and national variations to describe various cooking methods, employing live fire and smoke to cook food.