The various regional variations of barbecue can be broadly categorised into those methods which use direct and those which use indirect heating.[1] Indirect barbecues are associated with North American cuisine, in which meat is heated by roasting or smoking over wood or charcoal.[2] These methods of barbecue involve cooking using smoke at low temperatures and long cooking times, for several hours. Elsewhere, barbecuing more commonly refers to the more direct application of heat, grilling of food over hot coals or a gas fire. This technique is usually done over direct, dry heat or a hot fire for a few minutes. Within these broader categorisations are further national and regional differences.

Though the cooking technique is used world-wide, the term barbecue is most typically employed in the United States, Canada, the United Kingdom, France, New Zealand and Australia. However, it is not the typical cooking method in any of these countries, rather being an outdoor cooking method used during special occasions.

In sub-Saharan Africa, where it is the commonest means of cooking red meats (apart from cooking in stews) it is typically referred to as ‘roasting’ and in South Africa the barbecue is known by its Afrikaans name of ‘braai’.

This is a continuation of the recipes listings for the Barbecue recipes and dishes on this site (the page in fact). If you would like to learn a little more about this history of Barbecue and the methods of Barbecuing then please go to the first listing page for these Air Fryer recipes for the Barbecue information page. Here you will get just a list of the additional Barbecue based recipes on this site.