Asado on an open pit

This is a list of barbecue dishes, comprising barbecued dishes and foods, along with those that are often barbecued.

Barbecue foods

Marinated barbecue chicken being cooked on a barbecue grill
Kai yang at a street market in Thailand
Chicken kebabs being barbecued
Barbecue spare ribs
Spanferkel, a version of suckling pig in German cuisine
  • Akçaabat meatballs – Middle Eastern and South Asian meatballs
  • Anticuchos – Popular and inexpensive dish that originated in Peru.
  • Arrosticini – Italian skewered lamb dish
  • Asado – Meat dish traditional in Uruguay, Argentina, Peru, Paraguay and Chile. It is also a term used both for a range of barbecue techniques and the social event of having or attending a barbecue[1]
  • Barbacoa – Style of cooked meat preparation originating in Latin America
  • Barbecue chicken – Chicken that is barbecued, grilled or smoked[2][3]
  • Barbecue sandwich – Sandwich with barbecued meat fillings[4]
  • Beef ribs – Cut of beef sliced from the rib primal of cattle, with rib bone attached[5]
  • Beefsteak – Flat cut of beef[6]
  • Brisket – Cut of beef[7][8]
  • Brochette – Thin metal or wood stick used to hold pieces of food together
  • Bulgogi – Marinated, grilled Korean meat dish
  • Bull roast
  • Carne asada – Dish of grilled and sliced beef
  • Chuanr – Chinese street food[9]
  • Churrasco – Portuguese and Spanish name for beef or grilled meat
  • Cocoloşi – Romanian dish of grilled corn porridge
  • Corn on the cob – Whole sweet corn, consumed as food[10]
  • Ćevapi – Dish from Southeast Europe
  • Dakkochi – South Korean street food
  • Espetada – Technique of cooking food on skewers[11]
  • Fatányéros – Traditional Hungarian mixed meat barbecue dish
  • Frigărui – Romanian kebab
  • Galinha à Africana – Macanese chicken dish
  • Gyros – Greek dish
  • Hash - Pork dish
  • Hamburgers – Food consisting of a beef patty between rounded buns
  • Inihaw – Barbecue dishes from the Philippines
  • Inasal – Roasted chicken dish from the Philippines
  • Isaw – Filipino street food
  • Jeok – Skewered food in Korean cuisine
  • Jujeh kabab – Iranian chicken kebab
  • Kabab Barg – Iranian grilled meat dish
  • Kai yang – Lao-Thai grilled chicken
  • Kebab – Variety of meat dishes originating in the Middle East[12]
  • Khorkhog – Mongolian dish
  • Kofte kebab – Turkish dish of mincemeat kofta grilled on skewers
  • Lechón/Leitão - Iberian roasted pork dish
  • Méchoui – Spit-roasted whole lamb or sheep. It is a dish in North African cuisine that consists of a whole sheep or a lamb spit-roasted on a barbecue
  • Meurav Yerushalmi – Israeli grilled meat dish
  • Mixiote – Mixiote is a traditional pit-barbecued meat dish in central Mexico[13]
  • Mućkalica – Serbian dish
  • Pig pickin' – Whole hog barbecue
  • Pig roast – Mealtime event roasting a whole pig[14]
  • Pinchitos – Southern Spain skewered meat dish
  • Pljeskavica – Traditional Balkan meat dish
  • Pork ribs – Cut of pork[5]
  • Pork shoulder – Pork shoulder cut[15]
  • Provoleta – Argentinian cheese
  • Pulled pork – Pork barbecue dish of the Southern United States
  • Ražnjići
  • Sausage – Meat product[6]
  • Satay – Indonesian dish of spicy seasoned, skewered and grilled meat, served with a sauce
  • Shashlik – Form of shish kebab
  • Spare ribs – Pork ribs variety
  • Sosatie – Traditional South African dish of meat cooked on skewers
  • Souvlaki – Greek fast food
  • Suckling pig – Piglet fed on its mother's milk
  • Suya – Skewered meat dish
  • Tandoori – Cylindrical clay oven used in South Asian cooking
  • Tsukune – Japanese chicken meatball[16]
  • Yakitori – Japanese type of grilled chicken[17]
  • Yakiniku – Grilled meat cuisine in Japan

See also

References

  1. ↑ Kuhn, Christoph (28 June 2007). "Jedes Biest auf den Grill" (in German). Zurich: WOZ Die Wochenzeitung. Retrieved 29 December 2012. Asado heisst eigentlich gegrilltes Fleisch, Braten; das Wort wird heute für das Grillereignis allgemein gebraucht.
  2. ↑ Garlough, R.; Campbell, A. (2011). Modern Garde Manger: A Global Perspective. Cengage Learning. p. 315. ISBN 978-1-133-71511-5.
  3. ↑ Rodgers, Rick; Ward, Arlene (2000). Pressure Cooking for Everyone. Chronicle Books. p. 78. ISBN 0811825256
  4. ↑ Garner, B. (2012). Bob Garner's Book of Barbecue: North Carolina's Favorite Food. John F. Blair. p. 102. ISBN 978-0-89587-575-4.
  5. 1 2 Gentile, Dan (September 23, 2014). "Texas vs. everyone else: the great beef vs. pork BBQ debate". thrillist. Retrieved March 16, 2015.
  6. 1 2 Walker, H. (1991). Oxford Symposium on Food & Cookery, 1990: Feasting and Fasting : Proceedings. Oxford Symposium on food & cookery. Prospect Books. p. 108. ISBN 978-0-907325-46-8.
  7. ↑ Fernandez, Manny (March 23, 2013). "Texas Monthly Hires Full-Time Barbecue Editor". The New York Times – American daily newspaper (founded 1851). Retrieved March 17, 2015.
  8. ↑ Moskin, Julia (August 19, 2014). "Brisket Is Worth the Wait". The New York Times. Retrieved March 17, 2015.
  9. ↑ Gordon, S. (2012). Moon Spotlight Beijing. Moon Spotlight. Avalon Travel Publishing. p. 52. ISBN 978-1-61238-123-7.
  10. ↑ Publishing, S. (2014). Barbecue Recipes Over 200+ Awesome Barbecue Recipes (Boxed Set). Speedy Publishing LLC. p. 435. ISBN 978-1-63383-565-8.
  11. ↑ Raichlen, S. (2010). Planet Barbecue!: 309 Recipes, 60 Countries. Workman Pub. p. 38. ISBN 978-0-7611-4801-2.
  12. ↑ Raichlen, S. (2011). The Barbecue! Bible. Workman Publishing Company, Incorporated. p. 244. ISBN 978-0-7611-7042-6.
  13. ↑ Kennedy, D. (2009). The Essential Cuisines of Mexico. Crown Publishing Group. p. 300. ISBN 978-0-307-58772-5.
  14. ↑ Huntley, D.; Lednicer, L.G.; Bailey, L. (2013). Extreme Barbecue: Smokin' Rigs and 100 Real Good Recipes. Chronicle Books LLC. p. 254. ISBN 978-1-4521-3310-2.
  15. ↑ Cowen, T. (2012). An Economist Gets Lunch: New Rules for Everyday Foodies. Penguin Publishing Group. ISBN 978-1-101-56166-9.
  16. ↑ Raichlen, S. (2010). Planet Barbecue!: 309 Recipes, 60 Countries. Workman Pub. p. 30. ISBN 978-0-7611-4801-2.
  17. ↑ Raichlen, S. (2011). The Barbecue! Bible. Workman Publishing Company, Incorporated. p. 413. ISBN 978-0-7611-7042-6.
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