When it comes to barbecue in America, every region and (it sometimes seems) almost every city has its own style, and locals tend to fanatically defend the way their pitmasters address meat — and to diss the 'cue of every place else. Compared to the barbecue styles of the rest of the world, though, American barbecue tends to be fairly homogenous. The way barbecue (by whatever name) is defined in other countries around the world varies a lot more from place to place than it does between, say, Kansas City and the Texas Hill Country. (Also, for purposes of this article, we should define “barbecue” in general as meat cooked over a live fire.)
The variations involve the specific meats and other foods getting barbecued, the seasonings used before and during the cooking process, and the apparatus used to heat the meat.
We've explored the barbecue techniques in 20 countries around the world, and provided some background on all the aforementioned aspects of each, so when you visit another land and order its barbecue specialties, you won’t be shocked when hamburgers and hot dogs don’t appear on the grill — and will instead be fully prepared to experience all the local cuisine has to offer.