BBQ Around the World: 13 International Grilling Recipes to Try

Grilling is a global celebration of smoke, spice, and perfectly browned meat that goes beyond simply setting food on a fire. Different cultures around the world have mastered their own grilling techniques that turn basic items into charred, smokey masterpieces. Every culture contributes own flavors, methods, and customs to the grill, from Southeast Asia's sizzling street food skewers to Texas' slow-smoked briskets.

One flame-kissed mouthful at a time, we get your taste buds tingling with these recipes from across continents, whether you're a devoted BBQ enthusiast or just here for the picnic vibes. Are you prepared to light the grill? Come on!

Are you prepared to light the grill? Come on!

What Makes Grilling Unique Around the World?

Grilling techniques vary widely depending on the region:

• Meat Choices – While beef dominates in Texas BBQ, lamb is king in the Middle East, and pork is a staple in the Philippines.
  
• Cooking Styles – Some cultures love a slow-smoked approach (like brisket), while others prefer fast, high-heat grilling (like Japanese yakitori).
  
• Signature Flavors – Whether it’s the bold jerk seasoning of Jamaica or the tangy chimichurri of Argentina, each country has its own way of making grilled food irresistible.

USA: Low and Slow or Hot and Fast?

In the land of the free and home of the BBQ, grilling comes in all forms. Some swear by the "low and slow" magic of smoked brisket in Texas, while others opt for "hot and fast" backyard burgers and sizzling hot dogs. Don’t forget the ribs slathered in sticky sauce or dry-rubbed to perfection.

Either way, it’s all about gathering around the grill and enjoying the feast!

Argentina: The Art of Asado

In Argentina, grilling isn’t just cooking—it’s an event.

Asado, their iconic barbecue, features slabs of beef, ribs, and chorizo slow-cooked over a wood-fired grill (parrilla). The secret? Patience and a good chimichurri sauce, a zesty blend of parsley, garlic, vinegar, and chili flakes. Want to grill like an Argentine? Skip the gas—only wood or charcoal will do.

Japan: Yakitori, Yakiniku, and Hibachi Perfection

Grilling in Japan is all about precision and flavor.

Yakitori, or grilled chicken skewers, are seasoned with either salt (shio) or a sweet soy glaze (tare) and grilled over binchotan charcoal for an unbeatable smoky taste.

Craving more variety? Yakiniku, Japan’s take on tabletop grilling, lets you cook thinly sliced beef, pork, and veggies right at the table. Then there’s Hibachi, a 200-year-old method that uses a cast-iron grill to enhance the natural flavors of meats, vegetables, and rice with just a touch of salt, pepper, soy sauce, vinegar, and garlic.

Korea: The Flavor Explosion of Korean BBQ

Korean BBQ is an interactive experience, where diners grill their own marinated meats, or bulgogi (sweet soy-marinated beef), Korean short ribs, or spicy pork belly—right at the table. The best part? Wrapping those juicy bites in lettuce with kimchi, garlic, and ssamjang (a thick umami-packed sauce). Bonus points for ordering a round of soju!

Want a pro tip? The best grilling tool is an iron griddle over real charcoal, though gas grills are commonly used in restaurants.

South Africa: The Legendary Braai

In South Africa, a "braai" is more than just a barbecue—it’s a way of life. Meat takes center stage, from boerewors (spiced sausage) to lamb chops and even whole fish. Wood-burning fires are a must, and no braai is complete without pap (a maize-based side) and a generous helping of chakalaka (spicy veggie relish).

Fun fact: some say braai dates back to when our early ancestors accidentally dropped meat into fire and discovered flame-grilled goodness!

Middle East & North Africa: Kebabs and More

Across the Middle East, grilling is an art form. Whether it’s lamb kebabs in Lebanon, juicy kofta in Turkey, or Morroccan Seffa (couscous with sweetened sauce and chicken), the key is bold spices and charcoal grilling. Flatbreads, fresh herbs, and yogurt-based sauces round out the feast.

China: The Sweet and Spicy Duo

China boasts two incredible grilling styles: Char Siu and Chuanr. Char Siu involves slow-cooking pork basted in a sweet glaze, while Chuanr takes a bolder approach with cumin-spiced meats grilled at high heat. Both are street-food staples that pack a punch of flavor!

Brazil: The Endless Feast of Churrasco

Brazilian barbecue, or churrasco, is a carnivore’s dream. Skewers of beef, pork, and chicken are slow-roasted over an open flame, then carved tableside. A key component?

Picanha, a perfectly grilled beef cut seasoned with just salt. Serve it with Brazilian Tomato Slaw and pair it with farofa (toasted cassava flour) and a caipirinha cocktail for the full experience.

Indonesia & Southeast Asia: Satay Sensation

Satay, originating in Indonesia but now popular throughout Southeast Asia, is proof that good things come on a stick. Whether it’s chicken, beef, or water buffalo (yes, that’s a thing!), the meat is skewered, grilled, and served with peanut or coconut-milk sauce.

Each region has its own spin, making it a versatile street food favorite.

Jamaica: The Smokin’ Goodness of Jerk

On the beautiful island of Jamaica, Jerk is a common grilling technique resulting in—surprise, surprise—jerk chicken. Jerk cooking began nearly 2500 years ago when the Arawak Indians used similar drying, seasoning, and smoking techniques to preserve their meats.

Today, slow-cooking over pimento wood gives jerk dishes their signature smoky kick. Got an oil drum? You’ve got yourself a DIY jerk smoker!

Make your own spice mix and start cooking! How about some jerk shrimps?

Australia: Throw Another Shrimp on the Barbie!

Australians take their grilling seriously, and while the phrase “throw another shrimp on the barbie” is more of a stereotype, grilling seafood is a big deal. From snags (sausages) to barramundi and lamb chops, Aussies love a good cookout, often beachside with an ice-cold beer in hand.

India: The Magic of Tandoori Chicken

No grill? No problem! In India, Tandoori Chicken is traditionally cooked in a blazing-hot clay tandoor, but you can achieve the same bold, smoky flavors on your grill. Marinated in yogurt, garlic, ginger, and aromatic tandoori spices like cumin, coriander, and smoked paprika, this dish turns bright red thanks to its spice blend. The high heat gives it a beautifully charred crust while keeping the inside juicy. Pair it with naan and a cooling raita for the ultimate Indian BBQ experience.

Mexico: Carne Asada at Its Best

Fire up the grill for Mexico’s ultimate BBQ dish—Carne Asada! Thinly sliced skirt or flank steak is marinated in a zesty mix of lime juice, garlic, cumin, and cilantro, then grilled over an open flame to lock in smoky goodness. The key? A quick sear to keep it tender and juicy while getting that perfect char.

Whether stuffed into tacos, served alongside rice and beans, or topped with fresh salsa, Carne Asada is a fiesta for your taste buds!

Grilling Tips from Around the World

Want to master international BBQ styles? Here are some expert tips:

• Choose the Right Wood or Charcoal – Use mesquite for Texas brisket, coconut charcoal for Southeast Asian grilling, or binchotan for Japanese yakitori.
  
• Marinate Like a Pro – Some of the best BBQ flavors come from hours (or even days) of marinating. Think jerk seasoning, tandoori yogurt marinades, or citrus-soaked carne asada.
  
• Control the Heat – Some recipes require slow and low smoking, while others need high-heat searing. Get to know your grill settings!

Ready to Grill Like a Pro?

Summer is here, and that means one thing—BBQ season is in full swing! So why not travel the world through your taste buds without ever leaving your backyard? Turn a basic barbecue into a feast of customs by lighting up the grill and sampling unique delicacies from around the globe.

Invite your neighbors, gather your friends, and let’s get grilling—because BBQ isn’t just about the food, it’s about history, culture, and bringing people together.