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This is a list of barbecue dishes, comprising barbecued dishes and foods, along with those that are often barbecued.

Barbecue foods

• Akçaabat meatballs – Middle Eastern and South Asian meatballsPages displaying short descriptions of redirect targets
• Anticuchos – Meat skewer dish that originated in PeruPages displaying short descriptions of redirect targets
• Arrosticini – Italian skewered lamb dish
• Asado – Meat dish traditional in Uruguay, Argentina, Rio Grande do Sul, Peru, Paraguay and Chile. It is also a term used both for a range of barbecue techniques and the social event of having or attending a barbecue
• Barbacoa – Style of cooked meat preparation originating in Latin America
• Barbecue chicken – Chicken that is barbecued, grilled or smoked
• Barbecue sandwich – Sandwich with barbecued meat fillings
• Beef ribs – Cut of beef with rib bone attachedPages displaying short descriptions of redirect targets
• Beefsteak – Flat cut of beef
• Brisket – Cut of beef
  • Burnt ends – Barbecued meat delicacy
• Brochette – Thin metal or wood stick used to hold pieces of food togetherPages displaying short descriptions of redirect targets
• Bulgogi – Korean meat dish
• Bull roast
• Carne asada – Dish of grilled and sliced beef
• Chuanr – Chinese street foodPages displaying short descriptions of redirect targets
• Churrasco – Portuguese and Spanish name for beef or grilled meat
• Cocoloşi – Romanian dish of grilled corn porridgePages displaying short descriptions of redirect targets
• Corn on the cob – Whole sweet corn, consumed as food
• Ćevapi – Dish from Southeast Europe
• Dakkochi – South Korean street foodPages displaying short descriptions of redirect targets
• Espetada – Technique of cooking food on skewers
• Fatányéros – Traditional Hungarian mixed meat barbecue dish
• Frigărui – Romanian kebab
• Galinha à Africana – Macanese chicken dishPages displaying wikidata descriptions as a fallback
• Gyros – Greek dishPages displaying short descriptions of redirect targets
• Hash – stew or gravy made of pork, offal and onionsPages displaying wikidata descriptions as a fallback - Pork dish
• Hamburgers – Culinary dish consisting of a beef patty between rounded bunsPages displaying short descriptions of redirect targets
• Inihaw – Barbecue dishes from the Philippines
• Inasal – Roasted chicken dish from the PhilippinesPages displaying short descriptions of redirect targets
• Isaw – Filipino street food
• Jeok – Skewered food in Korean cuisine
• Jujeh kabab – Persian chicken kebab
• Kabab Barg – Iranian grilled meat dishPages displaying short descriptions of redirect targets
• Kai yang – Lao-Thai grilled chicken
• Kebab – Variety of meat dishes originating in the Middle East
• Khorkhog – Mongolian dish
• Kofte kebab – Turkish dish of mincemeat kofta grilled on skewersPages displaying short descriptions of redirect targets
• Lechón/Leitão - Iberian roasted pork dish
• Méchoui – Spit-roasted whole lamb or sheep. It is a dish in North African cuisine that consists of a whole sheep or a lamb spit-roasted on a barbecue
• Meurav Yerushalmi – Israeli grilled meat dishPages displaying short descriptions of redirect targets
• Mixiote – Mexican barbecued meat dish
• Mućkalica – Serbian dish
• Nyama choma – Grilled goat meat
• Pig pickin' – Whole hog barbecue
• Pig roast – Mealtime event roasting a whole pig
• Pinchitos – Southern Spain skewered meat dish
• Pljeskavica – Traditional Balkan meat dish
• Pork ribs – Cut of pork
• Pork shoulder – Pork shoulder cut
• Provoleta – Argentinian cheese
• Pulled pork – Pork barbecue dish of the Southern United States
• Ražnjići – Balkan grilled meat
• Sausage – Meat product
• Satay – Southeast Asian form of kebab
• Shashlik – Form of shish kebab
• Spare ribs – Pork ribs variety
• Sosatie – South African dish of meat cooked on skewers
• Souvlaki – Greek fast food
• Suckling pig – Piglet fed on its mother's milk
• Suya – Skewered meat dish
• Tandoori – Cylindrical clay oven used in South Asian cookingPages displaying short descriptions of redirect targets
• Tsukune – Japanese chicken meatball
• Yakitori – Japanese type of grilled chicken
• Yakiniku – Korean-style grilled meat cuisine in Japan

• A barbecue sandwich served with pickled cucumber
• Prepared méchoui
• Mixed-meat mixiote

See also

• Barbecue restaurant
• Barbecue sauce
• List of meat dishes
• List of smoked foods
• List of spit-roasted foods
• Regional variations of barbecue

References

1. Kuhn, Christoph (28 June 2007). "Jedes Biest auf den Grill" (in German). Zurich: WOZ Die Wochenzeitung. Retrieved 29 December 2012. Asado heisst eigentlich gegrilltes Fleisch, Braten; das Wort wird heute für das Grillereignis allgemein gebraucht.
2. Garlough, R.; Campbell, A. (2011). Modern Garde Manger: A Global Perspective. Cengage Learning. p. 315. ISBN 978-1-133-71511-5.
3. Rodgers, Rick; Ward, Arlene (2000). Pressure Cooking for Everyone. Chronicle Books. p. 78. ISBN 0811825256
4. Garner, B. (2012). Bob Garner's Book of Barbecue: North Carolina's Favorite Food. John F. Blair. p. 102. ISBN 978-0-89587-575-4.
5. ^ Gentile, Dan (September 23, 2014). "Texas vs. everyone else: the great beef vs. pork BBQ debate". thrillist. Retrieved March 16, 2015.
6. ^ Walker, H. (1991). Oxford Symposium on Food & Cookery, 1990: Feasting and Fasting : Proceedings. Prospect Books. p. 108. ISBN 978-0-907325-46-8.
7. Fernandez, Manny (March 23, 2013). "Texas Monthly Hires Full-Time Barbecue Editor". The New York Times. Retrieved March 17, 2015.
8. Moskin, Julia (August 19, 2014). "Brisket Is Worth the Wait". The New York Times. Retrieved March 17, 2015.
9. Gordon, S. (2012). Moon Spotlight Beijing. Avalon Travel Publishing. p. 52. ISBN 978-1-61238-123-7.
10. Publishing, S. (2014). Barbecue Recipes Over 200+ Awesome Barbecue Recipes (Boxed Set). Speedy Publishing LLC. p. 435. ISBN 978-1-63383-565-8.
11. Raichlen, S. (2010). Planet Barbecue!: 309 Recipes, 60 Countries. Workman Pub. p. 38. ISBN 978-0-7611-4801-2.
12. Raichlen, S. (2011). The Barbecue! Bible. Workman Publishing Company, Incorporated. p. 244. ISBN 978-0-7611-7042-6.
13. Kennedy, D. (2009). The Essential Cuisines of Mexico. Crown Publishing Group. p. 300. ISBN 978-0-307-58772-5.
14. Huntley, D.; Lednicer, L.G.; Bailey, L. (2013). Extreme Barbecue: Smokin' Rigs and 100 Real Good Recipes. Chronicle Books LLC. p. 254. ISBN 978-1-4521-3310-2.
15. Cowen, T. (2012). An Economist Gets Lunch: New Rules for Everyday Foodies. Penguin Publishing Group. ISBN 978-1-101-56166-9.
16. Raichlen, S. (2010). Planet Barbecue!: 309 Recipes, 60 Countries. Workman Pub. p. 30. ISBN 978-0-7611-4801-2.
17. Raichlen, S. (2011). The Barbecue! Bible. Workman Publishing Company, Incorporated. p. 413. ISBN 978-0-7611-7042-6.

• Barbecue
• Lists of foods by type