List of barbecue dishes
Asado on an open pit
This is a list of barbecue dishes, comprising barbecued dishes and foods, along with those that are often barbecued.
Barbecue foods
- This is a dynamic list and may never be able to satisfy particular standards for completeness. You can help by expanding it with reliably sourced entries.
Kai yang at a street market in Thailand
Chicken kebabs being barbecued
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Barbecue spare ribs
Spanferkel, a version of suckling pig in German cuisine
- Akçaabat meatballs
- Anticuchos
- Arrosticini
- Asado – a term used both for a range of barbecue techniques and the social event of having or attending a barbecue[1]
- Barbacoa
- Barbecue chicken [2][3]
- Barbecue sandwich [4]
- Beef ribs [5]
- Beefsteak [6]
- Brisket [7][8]
- Brochette
- Bulgogi
- Bull roast
- Carne asada
- Cha siu bao
- Chuanr [9]
- Churrasco
- Cocoloşi
- Corn on the cob [10]
- Dakkochi
- Espetada [11]
- Fatányéros
- Frigărui
- Galinha à Africana
- Isaw
- Jeok
- Jujeh kabab
- Kabab Barg
- Kai yang
- Kebab [12]
- Khorkhog
- Kofte kebab
- Lechon
- Mashawi
- Méchoui – A North African dish that consists of a whole sheep or a lamb spit-roasted on a barbecue
- Meurav Yerushalmi
- Mixiote [13]
- Mućkalica
- Pig pickin'
- Pig roast [14]
- Pinchitos
- Pork ribs [5]
- Pork shoulder [15]
- Provoleta
- Pulled pork
- Ražnjići
- Sausage [6]
- Satay
- Shashlik
- Spare ribs
- Sosatie
- Souvlaki
- Suckling pig
- Suya
- Tsukune [16]
- Yakitori [17]
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A barbecue sandwich served with pickled cucumber
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Prepared méchoui
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Mixed-meat mixiote
See also
References
- ↑ 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.
- ↑ Garlough, R.; Campbell, A. (2011). Modern Garde Manger: A Global Perspective. Cengage Learning. p. 315. ISBN 978-1-133-71511-5.
- ↑ Rodgers, Rick; Ward, Arlene (2000). Pressure Cooking for Everyone. Chronicle Books. p. 78. ISBN 0811825256
- ↑ 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.
- 1 2 Gentile, Dan (September 23, 2014). "Texas vs. everyone else: the great beef vs. pork BBQ debate". thrillist. Retrieved March 16, 2015.
- 1 2 Walker, H. (1991). Oxford Symposium on Food & Cookery, 1990: Feasting and Fasting : Proceedings. Oxford Symposium on food & cookery. Prospect Books. p. 108. ISBN 978-0-907325-46-8.
- ↑ Fernandez, Manny (March 23, 2013). "Texas Monthly Hires Full-Time Barbecue Editor". The New York Times. Retrieved March 17, 2015.
- ↑ Moskin, Julia (August 19, 2014). "Brisket Is Worth the Wait". The New York Times. Retrieved March 17, 2015.
- ↑ Gordon, S. (2012). Moon Spotlight Beijing. Moon Spotlight. Avalon Travel Publishing. p. 52. ISBN 978-1-61238-123-7.
- ↑ Publishing, S. (2014). Barbecue Recipes Over 200+ Awesome Barbecue Recipes (Boxed Set). Speedy Publishing LLC. p. 435. ISBN 978-1-63383-565-8.
- ↑ Raichlen, S. (2010). Planet Barbecue!: 309 Recipes, 60 Countries. Workman Pub. p. 38. ISBN 978-0-7611-4801-2.
- ↑ Raichlen, S. (2011). The Barbecue! Bible. Workman Publishing Company, Incorporated. p. 244. ISBN 978-0-7611-7042-6.
- ↑ Kennedy, D. (2009). The Essential Cuisines of Mexico. Crown Publishing Group. p. 300. ISBN 978-0-307-58772-5.
- ↑ 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.
- ↑ Cowen, T. (2012). An Economist Gets Lunch: New Rules for Everyday Foodies. Penguin Publishing Group. ISBN 978-1-101-56166-9.
- ↑ Raichlen, S. (2010). Planet Barbecue!: 309 Recipes, 60 Countries. Workman Pub. p. 30. ISBN 978-0-7611-4801-2.
- ↑ Raichlen, S. (2011). The Barbecue! Bible. Workman Publishing Company, Incorporated. p. 413. ISBN 978-0-7611-7042-6.
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