From Korean BBQ To Mexican Barbacoa, 6 Types Of Barbecue To Try If You’re A Meat-Lover

If you’re someone who loves meat, chances are grilling and barbecuing is already one of your favourite ways to consume it. Barbecuing is arguably one of the oldest forms of cooking and has a rich history. A number of cultures around the world have evolved a method of barbecuing that is unique to their geographic region. If you have a penchant for meat, these barbecue types are a must-try!

Types Of Barbecue To Try If You’re A Meat-Lover

1. Tandoori, India

Tandoori barbecue, originating in the Indian subcontinent, utilises a cylindrical clay oven called a tandoor. The intense heat (often exceeding 400°C) and unique design create distinctively charred, tender meat with a smoky flavour. Chicken, lamb, and fish are marinated in yoghurt with spices like garam masala, turmeric, and red chilli powder before being skewered and lowered into the tandoor. The yoghurt helps create a characteristic red-orange colour and keeps the meat moist.

2. Korean Barbecue, South Korea

Korean BBQ (KBBQ) stands as one of the most interactive barbecue experiences worldwide. Diners gather around a built-in table grill to cook marinated meats like bulgogi (thinly sliced beef) and samgyeopsal (pork belly). The meat is typically accompanied by banchan (side dishes), fresh lettuce leaves for wrapping, and dipping sauces. This style emphasises communal dining and customisation of each bite.

3. Barbacoa, Mexico

Mexican Barbacoa traditionally involves slow-cooking meat (originally lamb or goat) in an underground pit. The meat is wrapped in agave leaves and cooked until incredibly tender, often for eight to twelve hours. Modern versions might use beef cheeks or whole sheep, cooked in conventional ovens, but maintaining the characteristic spicing with chipotle chillies, cumin, and garlic. The result is supremely flavourful meat that practically melts in one’s mouth, often served with fresh tortillas and salsas.

Also Read: Grandma Barbecues Drumsticks Over Charcoal & Prepares Drool-worthy Dish; Netizens Say, “Best Protein Source”

4. Southern-Style Barbecue, US

American Southern BBQ varies significantly by region. In Texas, beef brisket reigns supreme, smoked low and slow over oak or hickory wood, developing a distinctive dark bark and pink smoke ring. The meat typically needs minimal sauce, letting the smoke and beef flavours shine. Meanwhile, Carolina-style barbecue centres on whole-hog cooking, with meat pulled or chopped and dressed in a vinegar-based sauce in the east, or a tomato-vinegar sauce in the west.

5. Churrasco, Brazil

Brazilian Churrasco features various cuts of meat grilled on long skewers over open flames. Churrascarias (Brazilian steakhouses) serve meat rodízio-style, with waiters bringing freshly grilled cuts directly to diners’ tables. The meat is typically seasoned simply with coarse salt, letting the natural flavours develop through the grilling process.

6. Yakiniku, Japan

Japanese Yakiniku, influenced by Korean barbecue but distinctly Japanese, involves grilling bite-sized pieces of premium meat and vegetables on a charcoal or gas grill built into the table. The focus is on high-quality ingredients, particularly marbled beef, cooked briefly over high heat to maintain tenderness. Diners typically season their grilled items with tare (dipping sauce) or simple salt and pepper, accompanied by rice and light side dishes.

Also Read: 7-Time World Barbecue Champion, Melissa Cookston To Attend Open Fire Food Festival In Abu Dhabi

Have you tried any of these barbecue methods? Let us know in the comments section below!

Cover Image Credits: Canva Pro Images

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