Cultures have created various techniques to grill, roast and cook their meat to perfection.

Let's take a look at how barbecue has done around the world.

Ah, popular dish in Chinese cuisine is cha shell or Chinese barbecue pork chops.

Shell translates to fork roasted.

The meat is placed on an elongated fork and roasted over an open fire.

It has a slightly charred and reddish brown color, finished with a sweet but savory flavor.

In India, grilling has done inside a clay oven called a tandoor.

A tandoor is a cylindrical clay oven that's been used in India for centuries.

It burns at a very high heat, exposing the food inside to open flames and hot air, resulting in confection cooking.

Some excavation sites have found tandoor ovens with chicken bones and char marks.

Dating back to 3000 BC, Tandoori chicken is known to be one of India's most popular dishes and comes with sides like non cucumber raita and basmati rights.

Ikan Bakar is a technique of cooking fish over a bed of charcoal.

Procedure varies, but fishes normally split in half flavored with spices and place between two greats that go directly on the grill, depending on the region.

The spices may differ but can range from sweet to spicy.

Yakitori are bite sized pieces of chicken derive from various parts of the bird, including thigh meat, neck meat, skin, heart and tales that are all placed on skewers and grilled over charcoal fire.

For generations, Mongolians have cooked whore hook, which consists of potatoes, carrots, onions and meat.

Whore hawk is made by placing meet with hot stones and then closed container and cooking it on an open fire.

The meat can be other goat or mutton, but since mutton is considered a daily staple and goat is more of a delicacy, it's typically goat that's cooked, since whore hug is traditionally reserved for festivals or family events with many guests, depending on the number of people.

Sometimes even a whole sheep is used.

Gooey refers to grilled meat dishes, founding cream cuisine.

Grilling is a key cooking component and method and create traditionally most tables in a cream barbecue.

Have a gas or charcoal grill in the middle.

Some ingredients come to the table raw sliced and prepared to grill.

The meat can already be marinated like the famous pogo G and galbi beef, or could be plain and unseasoned customers.

Then cook the food according to personal preferences.

When cooking, use kitchen scissors to cut the meat into smaller pieces and don't flip the meat more than once.

PR is a flat stone laid on top of a heat source.

PR meat meat specialized very thin because the only part of the meat that will cook is what is in contact with the hot stone.

Potatoes and vegetables can also be placed on a PR, along with a variety of dips.

A holy is a popular condiment that served with PR.

Some German cooks use a grill caught a sphincter, which hangs from a tripod, Typically the shrank Burmeister.

It keeps it moving by swinging and rotating it from its chains, making it easier to cook large pieces of meat.

It results in a smoky, juicy meat.

Souvlaki is a popular Greek dish consisting of pieces of meat and vegetables on a skewer.

Souvlaki was a popular food among the ancient Greeks.

It was even eaten by characters and homers, writings, souvlaki could be served on a skewer in a pita sandwich or on a dinner plate with fried potatoes.

That's Leitch on originated in Spain but is popular in the Philippines, the Dominican Republic, Puerto Rico and Cuba.

It's considered to be the national dish of the Philippines and Puerto Rico.

Les Chone is the Spanish word for suckling pig.

The meat is very tender and is usually roasted until the skin turns crispy.

Jerk is coming across the Caribbean, but Jamaica is the heart of jerk culture, and it's considered to be the country's national dish.

The smokiness and spiciness of jerk come from Scotch bonnet, chillies, island, thyme and allspice.

All of those seasonings cover the meat that's been butterflied in order to expose more of the surface to heat.

Mexican barbacoa is traditionally made with goat sheep or lamb, but beef and pork could be used as well.

The meat is buried in a pit covered in agave leaves and slow cooked until it's soft enough to fall off the bone.

It can be served in a broth and eaten as a soup or with tortillas, which make for some of the most tender tacos.

There are numerous styles of barbecue in the US, and everyone has an opinion on which is best.

Ribs, brisket and pulled pork are some of the favorites.

Popular side dishes include salads, big beans, corn bread and fruit.

The big holidays for barbecuing in the United States are Memorial Day weekend, the start of the summer season and the Fourth of July Independence Day celebration Argentina.

Devour is the third most amount of meat in the world.

The asado tradition originated from the gauchos of the early 18 hundreds.

Most of the time, the asado is made from beef, but lamb, pork and mutton are other options.

The tradition involves even the whole animal with the best pieces of the meat.

Safer.

Last, true Roscoe also started in the 18 hundreds, when gauchos would get together and grow large portions of meat on skewers.

Brazilians often serve Roscoe with chimichurri, a simple, garlicky green sauce that balances the smokiness.

The meat transco could be made at home and at festivals, but can also be ordered.

A Brazilian steakhouse is at the steakhouses.

Waiters walk around the skewers to show off the variety of meats to diners.

As customers choose their meat.

It's sliced off the skewers.

Typically, this barbecue experience is all you can eat, so diners should bring their appetite.

Pacha Monica involves taking out on earth oven and lining the inside of the pit with hot stones to cook the food.

Potatoes, corn and marinated meats are enclosed and leaves and placed into the oven for a few hours.

Pacha Monica is normally served with guests sitting on the ground and typically takes place on special occasions.

And during the harvest time every February and March, many foods that Australian Barbies could be linked to the country's proximity to Asia.

Lamb chops, beef steak, sausages, prawns and lobster are all popular meets you.

Confined in a Barbie Barbie, Zehr recognizes a common method of fundraising for schools and local communities.

Three earth oven is used in traditional South Pacific cooking, especially on the islands of Fiji, New Zealand, Samoa and Tahiti.

While the cooking method and names differ between islands, cultures throughout the South Pacific commonly used this below ground barbecue style.

It's used in traditional feasts and family dinners alike, and the food is usually cooked and baskets woven from banana leaves.

Meals might include breadfruit, yams, fish, pork and shellfish.

meat is generally marinated, finished with the savory glaze and topped with tropical fruit.

Brides are important in South African culture.

It's like a potluck where family and friends bring their own meats or side dishes.

Favorite meats founded a.

Bry are a steak.

Sausages, societies pork, chicken and lamb chops.

Fish and crayfish are more popular in the coastal regions.

Brize Air, so beloved in South Africa that September 24th is considered national Friday in the country, the ancient Persian tradition of barbecuing meat kebabs continues today in Iran, kebab could be day is made from ground lamb or beef or a combination of the two, and is bonded with spices and grated onions in English.

Could be Damien slamming, referring to the method in which meat is prepared.

The kebab every day could be found both restaurants and among street vendors.

Shish kebabs are thought to have emerged when soldiers in turkey skewered and grilled pieces of animals on their swords.

Traditionally, it's made with lamb, but there are versions with various kinds of beef, poultry or fish, and they don't typically contain vegetables.

So which type of barbecue do you want to try?

Are there any we missed?