img/lambspitbraailogo.jpg Image not found or type unknown Best Cuts of Meat for a Perfect Spit Braai How to Marinate Meat for Spit Braai Perfection Essential Tools You Need to Prepare Meat for the Spit How to Tie and Secure Meat for the Spit Like a Pro More Spit Braai Meat Temperature Guide for Perfect DonenessPre-Cooking Resting & Storage Tips for Spit Braai MeatHygiene & Safety Tips for Preparing Spit Braai MeatTop Flavor Enhancers for Spit Braai: Herbs, Spices & MoreMastering Marinade Injection for Juicy Spit Braai MeatsDry Rub vs Wet Marinade for Spit Braai: What Works Best?How to Skewer and Balance Meat on a Spit Rotisserie How Long Should You Rest Meat After a Spit Braai? About Us Contact Us Spit Braai Meat Temperature Guide for Perfect Doneness Understanding Meat Temperatures for Different Cuts Understanding Meat Temperatures for Different Cuts Understanding Meat Temperatures for Different Cuts When hosting a spit braai, one of the quintessential skills is mastering the art of meat temperatures. This not only ensures that each cut reaches its ideal level of doneness but also enhances the flavor, texture, and overall dining experience for your guests. Understanding how to perfectly cook different cuts of meat on a spit requires knowledge of the specific temperature ranges that are suited for each type. Firstly, let's consider beef, a popular choice for many spit braais. For beef, temperatures can vary significantly depending on the desired doneness. A rare steak has a much cooler center at around 125°F (52°C), characterized by a bright red color and soft texture. Medium-rare, preferred by many for Spit Braai Meat Temperature Guide for Perfect Doneness its balance of tenderness and flavor, should reach an internal temperature of about 135°F (57°C). For those who enjoy their beef less pink, medium doneness peaks at around 145°F (63°C), while well- done beef should be cooked to at least 160°F (71°C) and often results in a firmer texture. Pork is another common selection which requires careful attention to ensure it's safely and deliciously prepared. Historically, pork needed to be cooked to higher temperatures due to health concerns; however, modern culinary standards recommend cooking pork roasts and chops to an internal temperature of about 145°F (63°C), followed by a three-minute rest time. This produces a product that is juicy yet safe, with just a hint of pink in the center. Lamb offers more flexibility with respect to personal preference regarding doneness. Typically enjoyed at medium-rare or medium temperatures-around 135°F (57°C) to 145°F (63°C) respectively-lamb retains its moisture and flavor best when not overcooked. Its rich flavor profile complements the slightly charred exterior that develops beautifully over the spit's open flame. Chicken, indispensable in any braai setting, demands thorough cooking due to health risks associated with underdone poultry. The safe internal temperature for chicken is at least 165°F (74°C). Achieving this temperature ensures that any harmful bacteria are eliminated, making it safe to eat while still retaining juiciness if managed properly. Understanding these temperatures is crucial when managing various meats on one spit since each type may require different preparation times and heat exposure. Adjusting your braai setup-whether by controlling coal distribution or manipulating the height of your food from the flame-can help manage these variables effectively. A successful spit braai isn't just about maintaining good company; it's equally about showcasing your capability in managing these nuances of meat preparation. With practice and patience, you'll develop an intuitive sense for how long and at what intensity each meat needs to be cooked-a sure recipe for impressing your guests with every turn! Techniques for Monitoring and Controlling Heat Cooking meat on a spit over an open flame, often referred to as spit braai, is a culinary art that combines tradition, skill, and science. Achieving the perfect doneness of meat in a spit braai requires precise monitoring and control of heat. This essay explores various techniques that can be employed to ensure meat is cooked perfectly every time. One of the foundational techniques in controlling heat during a spit braai involves understanding the type of fuel used. Hardwoods such as oak, hickory, or maple provide long-lasting heat and contribute a distinctive smoky flavor favorable for meats like beef and lamb. On the other hand, softer woods like pine should be avoided as they burn quickly and can impart an undesirable resinous taste. Charcoal is another popular choice due to its consistent burn rate and heat output. The choice of fuel impacts not only flavor but also how easily one can maintain a steady temperature. Another crucial technique is managing the distance between the meat and the flame. This distance affects how intense the heat applied to the meat is. Generally, larger cuts require slower cooking at lower temperatures, so placing them higher above the flame or coals allows for this slow cooking process without burning the exterior. Smaller or thinner cuts can be cooked closer to the source of heat for quick searing without undercooking the inside. Airflow control is also an essential factor in temperature management during a spit braai. More airflow increases flame intensity due to higher oxygen levels, while restricted airflow cools down the flames slightly but extends burning time - ideal for slow roasting larger cuts of meat. Many traditional and modern spit setups come with adjustable vents that make it easier to regulate airflow precisely. Using thermometers is perhaps one of most direct methods of monitoring internal temperature and thus ensuring perfect doneness. A digital probe thermometer can continually monitor the internal temperature at different points within large cuts without opening up any part or causing disturbance to cooking progress. It provides real-time feedback which helps in making immediate adjustments if necessary. Finally, practicing rotation speed adjustment on your spit can significantly influence cooking uniformity and temperature control. Slow rotation ensures that each side gets evenly exposed to direct heat which avoids any raw patches especially near bone areas or thicker sections of large roasts. In conclusion, mastering these techniques allows for not just delicious outcomes but also replicable results each time you fire up your spit braai setup: choosing appropriate fuel types according to desired flavors; adjusting meat placement relative to heat source depending on size; regulating airflow through vents; continuously measuring internal temperatures using thermometers; adjusting rotation speeds accordingly all combine into a symphony of controls that when executed properly lead you towards achieving perfectly done meats suited exactly toward your preference or those you cater to during communal gatherings where spit braai shines as both cooking method and social event centerpiece. Adjusting Cooking Times for Optimal Doneness When hosting a spit braai, achieving the perfect doneness of meat is both an art and a science. The key lies in adjusting cooking times and temperatures to suit various types of meat, ensuring each piece is succulent, flavorful, and cooked to perfection. Here's a guide to help you master the temperatures and timings for a successful spit braai. Firstly, understanding the different types of meat and their ideal internal temperatures is crucial. Beef, for instance, varies greatly depending on personal preference: rare beef should reach an internal temperature of about 120-125°F (49-52°C), medium-rare around 130-135°F (54-57°C), medium at 140-145°F (60-63°C), and well-done at 160°F (71°C) or higher. Lamb follows similar guidelines but can be cooked slightly less for those who prefer its naturally tender qualities. Pork requires careful attention as undercooked pork can be unsafe. Aim for an internal temperature of at least 145°F (63°C) followed by a three-minute rest. This ensures that the pork is safe to eat yet still juicy and tender. Poultry, such as chicken or turkey, must reach an internal temperature of 165°F (74°C) to ensure all harmful bacteria are destroyed. Adjusting cooking times on a spit braai isn't just about reaching these temperatures; it's also about how slowly or quickly you reach them. The slower the cooking process, the more evenly heat penetrates deeper into the meat, allowing fat and connective tissues to break down without overcooking the outer layers. This results in meat that's not only safe to eat but also incredibly tender. To manage this delicate balance, consider the size and thickness of your meats. Thicker cuts require longer cooking times at lower temperatures to avoid charring outside while still raw inside. Conversely, thinner cuts can withstand higher temperatures for shorter periods. Another factor affecting cooking time is the type of fuel used in your spit braai. Wood fires provide a robust flavor but hotter flames which might require more frequent rotation of the spit to prevent burning. Charcoal offers steadier heat but monitoring and adjusting coal distribution can help maintain consistent temperatures. Moreover, external conditions such as wind and ambient temperature play roles too; cooler outdoor environments or windy days may increase cooking times slightly due to heat dissipation. Finally, always rest your meat before serving; this allows juices redistributed throughout the cut resulting in moist, flavorful bites every time. In conclusion, mastering spit braai involves not only knowing your meats' ideal internal temperatures but also managing fire control and environmental factors effectively. With practice and patience, adjusting these variables will become second nature ensuring every gathering is complemented with perfectly done meats savored by all your guests. Tips for Resting Meat Before Serving When preparing a spit braai, one of the key steps to ensuring your meat is succulent and flavorful is allowing it to rest properly before serving. This simple yet crucial process allows the juices within the meat to redistribute, resulting in a more tender and enjoyable meal. Here's a guide on how to rest your meat effectively for perfect doneness every time. Firstly, understanding why resting is important will help you appreciate this step in the cooking process. When meat cooks, its fibers tighten and push most of the moisture towards the center. If sliced into immediately after cooking, much of these valuable juices would end up on the cutting board instead of in your meat where they belong. Resting allows these juices to seep back throughout all parts of the meat, enhancing flavor and texture. The duration for which you should rest your meat depends largely on its size. As a general rule of thumb, rest your meat for about 10 minutes per pound. For example, if you have a large roast weighing around 5 pounds, it should rest covered loosely with foil for about 50 minutes. Smaller cuts might only need 10-20 minutes; however, even just this short period can make a significant difference. Temperature plays an integral role in this process as well. The internal temperature of the meat will continue to rise slightly once removed from the heat source – something known as carryover cooking. Depending on the size of your cut and its initial temperature when taken off the spit braai, this increase could range from 5°F to almost 15°F. Therefore, it's often wise to remove your meat slightly before it reaches your desired final temperature. Moreover, how you handle the resting phase can also impact effectiveness. Covering lightly with aluminum foil can help keep too much heat from escaping too quickly without steaming the meat or making it soggy - creating a kind of gentle oven that helps maintain warmth while allowing juices to redistribute evenly. Lastly, resist any temptation to cut into or disturb your piece during its resting phase; patience truly pays off here! Once rested adequately according to size and type (beef might take longer than fish), slice against the grain for maximum tenderness. By following these tips for resting your spit braai meats properly before serving them at their optimal temperatures and conditions for juiciness and flavor profile enhancement, you're sure to impress guests with perfectly cooked meals at every gathering. Best Cuts of Meat for a Perfect Spit Braai Pre-Cooking Resting & Storage Tips for Spit Braai Meat My Spit Braai https://www.homeimprovement4u.co.za/directory/my-spit-braai-50881.html https://myspitbraai.carrd.co/ https://about.me/myspitbraai https://myspitbraai.jimdofree.com/ https://shor.by/myspitbraai https://gravatar.com/myspitbraai https://linktr.ee/myspitbraai https://lynxinbio.com/gmkmpk https://campsite.bio/myspitbraai https://taplink.cc/myspitbraai https://beacons.ai/myspitbraai https://www.youtube.com/@myspitbraaispitbraai https://twitter.com/myspitbraai https://www.instagram.com/myspitbraai/ https://www.pinterest.com/mspitbraai/ https://www.linkedin.com/in/desmond-white-202844307/ https://lnk.bio/myspitbraai https://linkin.bio/spit-braai-catering-cape-town/ https://many.link/myspitbraai https://linksome.me/myspitbraai/ https://solo.to/myspitbraai https://www.tumblr.com/blog/myspitbraai https://www.facebook.com/myspitbraaicatering https://sites.google.com/view/myspitbraai/home About Regional variations of barbecue#South Africa Image not found or type unknown This article possibly contains original research . Please improve it by verifying the claims made and adding inline citations. Statements consisting only of original research should be removed. (September 2012) (Learn how and when to remove this message) Image not found or type unknown This article needs additional citations for verification . Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. Find sources: "Regional variations of barbecue" – news · newspapers · books · scholar · JSTOR (September 2012) (Learn how and when to remove this message) Image not found or type unknown This article has multiple issues. Please help improve it or discuss these issues on the talk page (Learn how and when to remove these messages) (Learn how and when to remove this message) Briquettes placed in a barbecue cooker Image not found or type unknown Briquettes placed in a barbecue cooker Various meats being barbecued Image not found or type unknown Various meats being barbecued 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 cooking time. The meat may be whole, ground (for hamburgers), or processed into sausage or kebabs. The meat may be marinated or rubbed with spices before cooking, basted with a sauce or oil before, during or after cooking, or any combination of these. Africa [edit] South Africa [edit] Image not found or type unknown A typical braai on a small braai stand In South Africa, a braai (plural braais ) is a barbecue or grill and is a social custom in much of Southern Africa. The term originated with the Afrikaners,[1] but has since been adopted by South Africans of many ethnic backgrounds. The Afrikaans word braaivleis ( English: /?bra?fle? s/; Afrikaans pronunciation: [?bra?ifl?is]) means grilled meat. The word vleis is Afrikaans for meat, cognate with English flesh Braai is regarded by some as another word for barbecue, in that it serves as a verb when describing how food is cooked and a noun when describing the cooking equipment, such as a grill.[1] The traditions around a braai can be considerably different from a barbecue, even if the method of food preparation is very similar. Due to the traditional activities that occur around a braai , many South Africans would argue that having a braai is much better than having a barbecue. While wood was formerly the most widely used braai fuel, in modern times the use of charcoal, briquettes and gas ( gas braai ) has increased due to their convenience, as with barbecues elsewhere in the world.[2] There has, however, been a renewed interest in the use of wood after the South African government started its invasive plant species removal programme. [3] Many households now own both a gas and wood or charcoal braai .[4] A portable charcoal or wood braai is called a braai stand Image not found or type unknown Boerewors and pork in a concrete braai structure Similar to a potluck party, braais are casual and relaxed social events where families and friends converge on a picnic spot or someone's home (normally the garden or veranda) with their own meat, salad, or side dish in hand. A braai typically includes boerewors , sosaties , kebabs, marinated chicken, pork and lamb chops, steaks, sausages of different flavors and thickness, and possibly even racks of spareribs. Fish and rock lobster, commonly called crayfish, are also popular in coastal areas, particularly on the west and southwest coasts, and prawns are also braai ed. Bring-and-Braai is a braai that guests bring food (usually including meat) and drinks to (in other braais , the host usually organises the meat and guests contribute side dishes and drinks). The other main part of the meal in some regions of the country is pap (/?p?p/). Pap is made from finely ground corn/maize and may be eaten with a tomato and onion sauce, a monkey gland sauce, or a more spicy chakalaka at a braai Sometimes this activity is also known as a dop en tjop ( dop being Afrikaans slang for an alcoholic drink, literally meaning "cap" or "bottle top", and tjop being the informal Afrikaans term for lamb chop) when significant amounts of alcohol are involved. A braai is a social occasion that has specific traditions and social norms. The meal is subsequently eaten outside by the braai stand, since these gatherings are normally hosted during the long summer months. What often makes a braai different from barbecue in that it is the "go-to" social event for many South Africans, from Christmas Day, to graduation parties, to birthdays and every day get togethers, used as a means to celebrate. Other cultures may reserve a barbecue as a special event in its own right. Such events may be catered, and when catered are often spit braais (spit rotisseries). General Motors South Africa used the term braai in the 1970s in its localized jingle "Braaivleis, rugby, sunny skies, and Chevrolet" to advertise their cars in South Africa—equivalent to the slogan "baseball, hot dogs, apple pie, and Chevrolet" in the US and, to a lesser extent, "football, meat pies, kangaroos & Holden Cars" used in Australia. Shisa nyama [edit] Shisa nyama also spelled chisa nyama or chesa nyama , is a term used in many townships to describe a barbecue or braai where friends or families come together to grill meat in an open fire (usually near a butchery). The site is usually provided by the butcher owner and only people who buy meat from the butcher are allowed to use the facility. Shisa nyama is a Zulu phrase and, literally, means to "burn meat".[5] National Braai Day [edit] Braai Day is a celebration of South Africa's rich cultural heritage and its unique national pastime, the braai . It aims to unite all South Africans by encouraging them to partake in a fun and tangible activity shared by all demographic groups, religious denominations, and body types.[6] It is celebrated annually by South Africans across the world on 24 September (South Africa's Heritage Day).[7] The event was initiated by the Mzansi Braai Institute in South Africa in 2005 and, since 2008, has been promoted under the Braai4Heritage banner, a non-profit initiative.[8] On 5 September 2007, Emeritus Archbishop Desmond Tutu was appointed patron of National Braai Day (now called Braai4Heritage).[9] The initiative received the endorsement of South Africa's National Heritage Council (NHC) in 2008.[10] Zimbabwe [edit] Similar to South Africa, the term braai is also used by Zimbabweans to refer to a barbecue. Other terms you may hear are kugocha in the predominantly Shona North or chesa nyama in the South. Usually a variety of different meats are prepared including beef, pork and chicken, and there are always several salads to accompany including potato salad, beetroot, chakalaka and coleslaw. The popular sadza is also served during a braai as well as rice. Kenya [edit] Nyama choma is the name used by Kenyans to refer to a barbecue. It is a social occasion with specific traditions and social norms. The use of wood and charcoal is the most widely used as a fuel for making Nyama choma. Ugali and Kachumbari is often served as a side dish. East Asia [edit] China, Hong Kong, and Macau [edit] Image not found or type unknown Hong Kong style barbecue Chuanr are small pieces of meat on skewers roasted over charcoal or, sometimes, electric heat. Chuanr originated in Xinjiang and in recent years has spread throughout the rest of the country as a popular street food, most notably in northern China. Chuanr was traditionally made from lamb (yáng ròu chuàn, ???), which is still the most common, but now, chicken, pork, beef, and various types of seafood can also be used. In busy tourist areas, chuanr can also be made with various insects, bugs, birds, and other exotic animals. Barbecue can also be found in night markets and in some restaurants, often sold on skewers. Some restaurants allow customers to barbecue at their own table; many of these are all-you- can-eat chain restaurants. In the Cantonese-speaking regions, pork barbecue is made with a marinade of honey and soy sauce, and cooked in long, narrow strips. This form of barbecue is known as char siu , and is commonly eaten and is a common street food. In addition, outdoor barbecues (usually known simply as BBQ) are popular among local residents on short trips to regional parks in the countryside.[11] These are invariably charcoal- fired, with marinated pieces of meat, usually beef, pork, sausage or chicken wings, cooked using long, hand-held forks. Honey is brushed on near the end of cooking. At the same time, foil-wrapped pieces of corn and sweet potato are placed on the hot coals; these take a long time to cook so they are usually eaten at the end of the barbecue. Unlike Western barbecues, everyone gathers around the fire and cooks their own food, so the atmosphere is closer to that of a fondue or a hot pot. Korea [edit] Image not found or type unknown Korean barbeque grill used for cooking galbi Main article: Korean barbecue Bulgogi (???) is thinly sliced beef (sometimes pork or chicken) marinated in soy sauce, sesame oil, garlic and chili pepper, and cooked on a grill at the table. It is a main course and is therefore served with rice and side dishes such as kimchi Bulgogi literally means "fire meat". The more common Korean BBQ is called galbi , which are marinated ribs. Japan [edit] Barbecuing is very popular in Japan as part of an outdoor activity. Normally, more vegetables and seafood are incorporated than in the United States, and soy sauce or soy-based sauces are commonly used. Occasionally, the Japanese-style fried noodle yakisoba can be cooked as well. In addition, jingisukan (mutton), yakiniku (grilled meat), and horumonyaki (beef or pork offal) are also used. Yakitori is the Japanese equivalent of shish kebab. Spare ribs, chicken, and steak are also grilled and glazed with teriyaki sauce. Mongolia [edit] Main article: Mongolian cuisine Nomadic Mongolians have several barbecue methods, one of which is khorkhog . They first heat palm-sized stones to a high temperature over a fire and alternate layers of lamb and stone in a pot. The cooking time depends on the amount of lamb used. It is believed that it is good for one's health to hold the stone used for cooking. Another way of cooking is a boodog ( boo means "wrap" in Mongolian). Usually marmot or goats are cooked in this way. There is no pot needed for cooking boodog , after slaughter and dressing, the innards are put back inside the carcass through a small hole, and the whole carcass is cooked over the fire. The Mongolian barbecue often found in restaurants is a style of cooking falsely attributed to the mobile lifestyle of nomadic Mongolians. Originating in Taiwan in the mid to late 20th century, the so-called "Mongolian barbecue", a popular dish in American and Canadian Chinese restaurants, consists of thinly sliced lamb, beef, chicken, pork, or other meat, seasonings, vegetables, and noodles, or a combination thereof, which is quickly cooked over a flat circular metal surface that has been heated. Southeast Asia [edit] Main article: Satay Satay is popular in several Southeast Asian countries, including Thailand, Malaysia, Singapore, Indonesia and the Philippines. It consists of pieces of meat skewered on bamboo sticks marinated in a mixture of spices similar to a curry mix and pulverised peanut. Most common meats are chicken, lamb, and beef, and in non-Muslim enclaves one will also find satay made from pork and animal offal. Satay is a mainstay of most Malaysian, Indonesian, and Singaporean barbecues. Traditional satay uses only chicken thigh meat cut into strips before they are skewered. Other types of satay include pork, mutton, and beef. After the meat has been cooked over a charcoal flame, it is served with a thick, gooey dipping sauce made from the same mixture as the marinade for the meat, a peanut-tasting, curry-like mixture. In the mountainous regions of North Borneo, the local Kadazan people's specialities are chicken satay and snake-meat satay, though the latter, as of 2007, is only available under exceptional circumstances. Before 1990, it was possible to get satay of animals like tapir, elephants, flying fox, goannas and wild boar. However, these animals are now rare or endangered and their use in this manner is prohibited. Philippines [edit] Main articles: Inihaw and Filipino lechon Image not found or type unknown Various types of inihaw at the Dinagyang Festival Image not found or type unknown Philippine lechón being roasted In the Philippines, native barbecue dishes are generally referred to as inihaw (also sinugba or inasal ). They are usually made with pork or chicken and are served on bamboo skewers or in small cubes with a soy sauce and vinegar-based dip. It can also refer to any meat or seafood dish cooked and served in a similar way. Inihaw are commonly sold as street food and are eaten with white rice or rice cooked in coconut leaves ( pusô ).[12][13][14] Notable versions of inihaw dishes include chicken inasal , satti (a native version of satay), and isaw An extremely popular type of inihaw is the lechón , which is a spit-roasted whole pig dish stuffed with lemongrass and spices. Although it has acquired a Spanish name during colonial times, the method of cooking and the ingredients are indigenous to the Philippines.[14] Lechon manok , a variant made with whole chicken is also popular.[15] "Barbecue" (also "BBQ" or "barbeque") is also a general term in Philippine English to refer to food cooked in skewers. This includes dessert dishes like banana cue and camote cue.[16] Singapore [edit] In the city state of Singapore, barbecue or BBQ, as it is commonly known, is a common feature at social gatherings, but a less common feature of a typical Singaporean's daily lifestyle and diet. A majority of Singaporeans live in government subsidised apartments or HDB flats. A lack of open space in homes results in BBQ gatherings in parks or chalets. The Singapore National Parks Board rents out barbecue pits that are placed in popular parks such as East Coast Park, Punggol Park, Pasir Ris Park, West Coast Park, Changi Beach Park, Sembawang Park, and Pulau Ubin. Singapore-styled BBQ is mostly charcoal fired and Singaporeans roast a variety of Southeast Asian and Western food. Besides satay, other BBQ food includes sambal stingray or cuttlefish wrapped in aluminium foil, grilled meat (chicken, pork, beef) marinated in BBQ sauce commonly made from soya sauce, pepper, salt, sugar, and oyster sauce. Taiwanese sausages, chicken franks, and sausages are also grilled. Marshmallows skewered using satay sticks is another highlight of a Singaporean barbecue.[17] The fire starter used is not the typical lighter fluid or charcoal chimney starter used in western grills. Instead, the fire starter comes in a box of small rolled up briquettes made of sawdust and wax which is lit and placed under a stack of charcoal briquettes. Thailand [edit] Main article: Mu kratha Mu kratha is a cooking method that originated in Thailand, In Philippines, Singapore and Malaysia, it is known as mookata .[18] Mu kratha is prepared with sliced meat (most often pork) is grilled on the dome in the centre while the vegetables and other ingredients, such as fish balls, cook in the soup (also called Thai suki ). The hot pot sits on a pail of burning charcoal which grills or boils the food. The best foods for this cooking method are pork, chicken, mutton, lamb, seafood, vegetables, and mushrooms. The local traditional Thai mu kratha is usually served with nam chim suki , a popular dipping sauce. It is well known for using chili sauce as the main ingredient.[19] Some restaurants serve nam chim seafood to accompany seafood. When cooking mu kratha , a chunk of fat is commonly grilled at the apex of the pan so its grease prevents food from sticking. Barbeque in Thailand are mostly found at restaurants inside shopping malls for example Bar-B- Q Plaza which is a mu kratha restaurant. Besides mu kratha , common barbecued foods in Thailand are satay , kho mu yang , and kai yang South Asia [edit] India, Pakistan, and Afghanistan [edit] Image not found or type unknown Chicken tikka with a variety of other dishes cooked and served under the BBQ method The tandoor is a form of barbecue, particularly focused on baking, that is common in Northern India, Afghanistan, and Pakistan. Grilling is also popular, and uses native, local spices, especially the many curry blend variations. In addition, there is also the grilling of different types of meat covered in a spicy cream based batter called tikka masala . Arguably, this dish has become one of the most symbolic dishes of Indian cuisine. Pathar-ka-Gosht is also another dish of South India made on a stone grill using goat meat. Europe [edit] Image not found or type unknown This section does not cite any sources . Please help improve this section by adding citations to reliable sources. Unsourced material may be challenged and removed. ( April 2008) (Learn how and when to remove this message) The Alps [edit] A traditional cooking method used in, but not exclusive to, the French and Swiss Alps, pierrade involves the (usually) communal cooking of meats on a hot stone, situated on the serving table.[ 20] Germany [edit] Image not found or type unknown Thuringian sausages on the "Rost" Germans are enthusiastic about their version of barbecue, grilling ( Grillen ), especially in the summertime. It is the one area of traditional home cooking that is a predominantly male activity. Germans grill over charcoal or, increasingly, gas, and grilled meats include variations of the Bratwurst such as Thuringian sausage for example, as well as steaks (especially marinated pork steaks from the shoulder), Frikadellen (minced meat dumplings), Rostbrätel and poultry. Regional festivals feature grilled items ranging from eel to trout, whole sides of pork or beef, chicken, and duck. Image not found or type unknown Mutzbraten with sauerkraut and bread Smoking is common practice in German butchering, but pure smoke-based techniques have not yet become popular until a few years ago. An old German barbecue-style food is the Mutzbraten (pork shoulder) in Saxony and Thuringia, a fist-sized piece of pork with a strong, dry marinade with marjoram, pepper and salt, cooked and smoked over pieces of birch wood. It is usually served with rye-wheat bread, sauerkraut and mustard. Meanwhile, classic barbecue smoking techniques are also spreading in Germany and even industrially produced pulled meat like pork, chicken and turkey as well as a selection of barbecue sauces and side dishes like coleslaw are available as convenience food in many supermarkets. Barbecue variations have come from the United States, Turkey, Greece, the Balkans, and immigrant communities in Germany, along with notable traditions of outdoor grilling in Germany developed by immigrants and visitors from the former Soviet Union. Mediterranean [edit] Barbecuing is popular in Mediterranean countries, influenced by traditional Mediterranean cuisine. Olive oil is a key part of the Mediterranean barbecue style. The most common items cooked are chicken, beef steaks, souvlakis / brochettes , halloumi cheese, and pita bread, and may be grilled, baked, or both. In addition, some dishes combine grilling with braising for more variety. Often, barbecue meat items are marinated with olive oil and citrus juice mixtures, and then garnished with various herbs and spices; basic persillade and several variations are often put on top of the meat. Russia [edit] Shashlik is the Russian version of shish kebab , and like all other international variants, is cooked on a grill. It is traditionally made of lamb, but there can also be pork, beef, ground seasoned beef, chicken, or sturgeon shashliks Scandinavia [edit] Barbecue in Scandinavia is very similar if not identical to barbecue in Germany, even having the same name. Typically, more traditional meats such as chicken, beef, lamb, pork and sausages, are cooked. Local fish like salmon, perch and mackerel are commonly grilled on open fire or smoked. United Kingdom and Republic of Ireland [edit] Barbecuing is a popular al fresco cooking and eating style in both the United Kingdom and Republic of Ireland. Many homes have a barbecue, usually located in the back garden. Most popular are steel-built kettle and range-style barbecues with wheels to facilitate moving the equipment, but permanent brick barbecues are also used. Both charcoal and bottled gas are used as fuel, with wood-fired and mains gas equipment being less common. The most common foods cooked are chicken, hamburgers, sausages, beef steaks, pork chops, corn-on-the-cob, shish kebabs , and pork or beef ribs, cooked by grilling, baking or a combination of both methods. Less common food items include lamb, fish, prawns, lobster, halloumi (cheese), squashes, potatoes, plantains, asparagus, beetroots, pork fillets, pork patties, and vegetarian soya or Quorn-based products. Similar to the United States, barbecue sauce is sometimes spread on the meat before or during its cooking. All of the major supermarket chains now offer a range of barbecue products, although availability is usually limited to the barbecue season (late spring to early autumn). Modern British cuisine, including barbecuing, is often cosmopolitan in nature, drawing on traditions and influences from the nation's multi-ethnic minority communities and around the globe. Generally, the British barbecuing style tends to most closely resemble that of North America, Germany, and Australia, however. In recent times, barbecue cook-off competitions have started to take place in the British Isles, similar to those held in the United States, Canada, continental Europe, and Australia. Some competitions allow teams, as well as individuals from various countries, to compete against each other. West Asia and Eastern Mediterranean [edit] Barbecue is an ancient tradition in West Asia, with medieval references to hunting for game, such as hare, gazelle, and wild boar, in the forests and mountains of Anatolia, Syria, and Lebanon[21] Iran [edit] There are various types of Persian-style kabob , the main one being kubideh kabob , seasoned ground beef skewered and barbecued outside on a charcoal flame. There is also a marinated chicken kabob called jujeh kabob , and a filet-mignon steak kabob called kabob barg . Both are skewered as well. All three main types of Persian kabob are usually served with Iranian style saffron rice and Shirazi salad, but can also be eaten with Middle-Eastern lavash bread. Levant [edit] In the countries of the Levant, various types of barbecued food are very popular. Kebabs such as shish taouk and others are often cooked on a mangal . Barbecued food is called mashawi in Levantine Arabic.[22] Israel [edit] In Israel, "Al-Haesh" (Hebrew for "on the fire") is a common occurrence. Most often occurring on national holidays, such as Independence Day (Israel), small often single-use grills are used to cook a series of foods. Most common are kebabs with chicken, beef (primarily steak), alternating meat and vegetables, or all vegetables. Lebanon [edit] While Lebanese cuisine is not heavy on meats,[23] barbecue is still popular on holidays with every home having a charcoal barbecue, usually placed on the balcony.[24] Turkey [edit] Image not found or type unknown Turkish mangal Like other Mediterranean cuisines, barbecuing is popular in Turkey. Kebabs such as ?i? kebap , Adana kebap , köfte , fish, chicken, some offal like heart, kidney, liver, testicle, sucuk , and some vegetables are usually cooked on a mangal North America [edit]