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
Briquettes placed in a barbecue cooker
Various meats being barbecued
A typical braai on a small braai stand
Boerewors and pork in a concrete braai structure
Asado
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Asado is the technique and the social event of having or attending a barbecue in various South American countries: especially Argentina and Uruguay where it is also a traditional event, as well as Bra
Regional variations of barbecue
…griddling), braising (by putting a broth-filled pot on top of a charbroil grill or gridiron grill), or smoking various meats (depending on the cut). Asado is a technique for cooking cuts of meat, usually beef, alongside various other meats, which are cooked on a grill (parrilla) or open fire. It is…
A typical asado in Argentina
Asado on an open pit
Asado de tira, flanken-cut short ribs.
Lechazo asado (roast lechazo), shown above, is a typical dish from Spanish cuisine, as is the similar Cochinillo asado (roast suckling pig).