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.

Smoker, Bradley (31 March 2022). "Why Is Food Smoking Better at Low Temperatures and Slow Cooking Time?". Bradley Smokers North America . Retrieved 2 February 2023. Olive oil, lemon juice, garlic, salt and pepper will form the base of just about any marinade, and so as long as you’ve got those ingredients, you’ll be fine.

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. Hempstead, Joshua (1901). Diary of Joshua Hempstead of New London, Connecticut. New London County Historical Society. p.241. ISBN 9780259727545. The other main part of the meal in some regions of the country is pap ( / ˈ p ʌ 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.

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. Plantagenet, Beauchamp (1648). "4". A description of the province of New Albion . Retrieved 15 March 2019. Dummitt, Chris (1998). "Finding a Place for Father: Selling the Barbecue in Postwar Canada | Érudit | Journal of the Canadian Historical Association v9 n1 1998, p. 209-223 |". Journal of the Canadian Historical Association. Erudit.org. 9 (1): 209–223. doi: 10.7202/030498ar . Retrieved 3 August 2015. a b c Bawdon, Michael. "A guide to different types of barbecue". Great British Chefs . Retrieved 8 April 2021.

Ciezadlo, Annia (14 February 2012). Day of Honey: A Memoir of Food, Love, and War. Simon and Schuster. ISBN 978-1-4165-8394-3– via Google Books. Be sure to use thighs to ensure the kebabs don’t dry out on the barbecue. If you must use breasts, the longer you can leave them in the marinade the better – overnight is good. It might help if you cook the chunks in a moderate oven for 20 minutes and finish them off on the barbecue – that way you’ll get a crisp outer layer while retaining moisture in the middle. 2. Oregano marinade for lamb Meats have been cooked over open flames by the Aboriginal peoples of Canada since the beginning of the human habitation of North America. [25] US-style barbecue culture is a recent import to Canada, having been introduced following the Second World War. [26] Its arrival coincided with the commercially driven popularization of a type of "domestic masculinity" for middle-class suburban fathers in the 1950s.

Hayes, Dayle; Laudan, Rachel (2009). Food and Nutrition/Editorial Advisers, Dayle Hayes, Rachel Laudan. Marshall Cavendish. ISBN 9780761478201. Pork is an alternative to lamb if you want to make souvlaki. In his book, The Real Greek at Home: Dishes from the heart of the Greek Kitchen , Theodore Kyriakou recalls how souvlaki was a seasonal dish – made with pork between late autumn and early spring, then made with lamb the rest of the year.

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. As in the United States, barbecue cook-off competitions are quite common. Barbecue cookouts, either pit-smoking, baking, grilling (charbroiling or griddling), or braising (by putting a broth-filled pot on top of a charbroil-grill) may also be combined with picnics. 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.