Please help improve it or discuss these issues on the talk page. This marinated brisket on the grill possibly contains original research.

This article needs additional citations for verification. It has been suggested that Churrasqueira be merged into this article. Barbecue varies by the type of meat, sauce, rub, or other flavorings used, the point in barbecuing at which they are added, the role smoke plays, the equipment and fuel used, cooking temperature, and cooking time. The term originated with the Afrikaners, but has since been adopted by South Africans of many ethnic backgrounds. The word vleis is Afrikaans for meat, cognate with English flesh.

Braai is regarded by some as another word for barbecue, in that it serves as a verb when describing how food is cooked and a noun when describing the cooking equipment, such as a grill. Fish and rock lobster, commonly called crayfish, are also popular in coastal areas, particularly on the west and southwest coasts, and prawns are also braaied. A braai is a social occasion that has specific traditions and social norms. The meal is subsequently eaten outside by the braai stand, since these gatherings are normally hosted during the long summer months. What often makes a braai different 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. Braai Day is a celebration of South Africa’s rich cultural heritage and its unique national pastime, the braai.

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. 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. Similar to South Africa, the term braai is also used by Zimbabweans to refer to a barbecue. Other terms you may hear are kugocha in the predominantly Shona North or chesa nyama in the South. Chuanr are small pieces of meat on skewers roasted over charcoal or, sometimes, electric heat.

Chuanr originated in Xinjiang and in recent years has spread throughout the rest of the country as a popular street food, most notably in northern China. In busy tourist areas, chuanr can also be made with various insects, bugs, birds, and other exotic animals. Barbecue can also be found in night markets and in some restaurants, often sold on skewers. 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 as char siu, and is commonly eaten and is a common street food. Unlike Western barbecues, everyone gathers around the fire and cooks their own food, so the atmosphere is closer to that of a fondue or a hot pot. Korean barbeque grill used for cooking Galbi. It is a main course and is therefore served with rice and side dishes such as kimchi. Barbecuing is very popular in Japan as part of an outdoor activity. Normally, more vegetables and seafood are incorporated than in the United States, and soy sauce or soy-based sauces are commonly used.

Occasionally, the Japanese-style fried noodle yakisoba can be cooked as well. Nomadic Mongolians have several barbecue methods, one of which is khorkhog. 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. Usually marmot or goats are cooked in this way.