In the most common Texan BBQ, the meat is slow-smoked over wood (usually hickory) until it's nice and tender.
In Australia, it's all about the SURF — "throw another prawn on the barbie!"
The Philippines serves an array of sweet and sour delights.
In Mexico, barbacoa is enjoyed on warm corn tortillas with guacamole and salsa. Can't forget the grilled corn! ¡Olé!
In Tennessee, it's all about the pork ribs, not to mention a side of spaghetti!
Ever tried coddle & spuds? AKA Irish slow-cooked cheese-and-bacon potatoes!
Boerewors is a type of sausage, very popular for grilling in South African cuisine.
Korean BBQ is prepared on gas or charcoal grills built into the table itself!
Pineapple is used as a tropical garnish in Hawaiian BBQ.
The staple in Jamaican BBQ is a spicy mixture called jerk spice.
Tandoori chicken is a popular Indian-style barbecue, where the meat is roasted in a large clay oven called a tandoor.
Papas fritas taste delish served with anything — a classic side in Argentinian BBQ.
In Japan, the food is cooked Teppanyaki style on an iron griddle.
In North Carolina, pulled pork is served alongside sweet and tangy slaw, along with deviled eggs, hush puppies, and other delectables.
