Barbecue Culture from Around the World

If food is a universal language, the barbecue is a dialect understood and enjoyed across the globe. It belongs to no single place. Early forms of grilling emerged over five centuries ago in the Caribbean, West Africa, and the Americas, making the act of cooking over open flame part of our shared culinary heritage. Today, it is celebrated worldwide, shaped by local ingredients, regional techniques, and long-standing food traditions. Hayes & Jarvis’ travel consultants have tasted the best cuisine and we’ve gathered their favourite dishes and styles from some of the world’s most memorable barbecue destinations, each one a smokey, savory expression of the place it comes from.

Churrasco

Brazil

In Brazil, large cuts of meat are skewered and slow-grilled over wood embers on a churrasqueira, a purpose-built barbecue grill. Seasoned simply with salt, the meat develops a rich, smoky flavour while remaining exceptionally tender. At churrascarias (steakhouses) across the country, churrasco is served rodízio-style, with servers moving from table to table, slicing portions directly from the skewer so diners can sample a variety of cuts.

Babi Guling

Bali, Indonesia

This iconic Balinese dish of spit-roasted suckling pig is renowned for its crisp skin and succulent meat. Before roasting, the pig is coated in basa gede, a fragrant spice paste made with turmeric, ginger, garlic, shallots, coriander seeds, lemongrass, and chilli. Slowly turned over an open fire fuelled by coconut husk and charcoal, babi guling is typically served with rice, long beans, pork satay, and blood sausage for a deeply satisfying meal.

Braai

South Africa

More than a way of cooking, a braai is central to South African social life. Meats such as boerewors (spiral sausage), sosaties (skewered meats), steak, chicken, and even game are grilled over wood or charcoal embers. A variety of sauces and condiments, from tangy chutneys to spicy chilli sauces, accompany the meal, but it’s the sense of togetherness that defines the experience.

Asado

Argentina

Argentine asado is an exercise in patience and precision. Meat is slow-cooked over wood and charcoal embers on parrillas (grills), allowing smoke and heat to build depth of flavour and tenderness. In Buenos Aires, asado can be enjoyed everywhere from the lively stalls of San Telmo Market to traditional neighbourhood parrillas (restaurants) devoted to time-honoured grilling techniques.

Bush Barbecue

Australia

Far removed from the casual backyard “barbie,” the Australian bush barbeque is a traditional method of cooking meat over an open wood fire or glowing coals in the wide, open landscape. Sausages, steaks, and occasionally native game are often seasoned with local herbs and spices, then grilled quickly over high heat to develop a charred, caramelised exterior. At remote cattle stations and outback lodges, an evening bush barbecue beneath the stars offers travellers a truly authentic taste of the rugged Australian interior.

Korean Barbecue

South Korea

Korean barbecue, known as gogi-gui, is a hands-on dining experience where guests grill marinated meats directly at their table. Restaurants across South Korea feature built-in grills for preparing favourites such as samgyeopsal (pork belly), galbi (short ribs), and bulgogi (thinly sliced beef), all served alongside an array of banchan, or small side dishes. Modern venues often use smokeless, temperature-controlled grills, blending tradition with contemporary comfort.

Nyama Choma

Kenya & Tanzania

Nyama choma is a much-loved East African barbecue tradition featuring goat or beef roasted until perfectly browned on the outside and juicy within. Commonly served with kachumbari, a fresh tomato and onion salad, and ugali, a cornmeal staple, it plays a role in both everyday meals and celebrations. In cities such as Nairobi, Kenya and Dar es Salaam, Tanzania, open-air grills fill markets with unmistakable smoky aromas.

Tandoor

India

The tandoor is a cylindrical clay oven fuelled by wood or charcoal and capable of reaching extremely high temperatures. Naan is slapped directly onto its inner walls while skewered meats, fish, paneer, and vegetables cook quickly inside, emerging charred, smoky, and tender. Tandoor cooking is found throughout India, though it is particularly associated with the northern regions.

Yakitori

Japan

Yakitori refers to bite-sized pieces of chicken grilled on skewers over binchotan charcoal. Brushed with a sweet and savoury sauce, each skewer is carefully tended to achieve balance and depth of flavour. Variations may include leeks, meatballs, or even offal, and yakitori can be enjoyed everywhere from casual izakayas around Japan to refined restaurants offering their own interpretations of this classic dish.

Where can I find the best barbecue in the World?

From bustling street markets to rural farm tables, barbecue is deeply connected to place, people, and tradition. Exploring a destination through its grilling culture offers a more intimate understanding of local life, showing how shared techniques take on distinctly regional character.

Whether your travels are shaped by food, culture, or a sense of discovery, Hayes & Jarvis creates journeys tailored entirely around your interests. Wherever curiosity leads, we’ll help you experience the world in a way that feels authentic, considered, and truly unforgettable.

This content was inspired by an article in the recent issue of True Voyages, our bi-annual magazine covering the world of travel. To view the original article and discover more stories from around the world, you can find a digital copy here.

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