Behold the world's best kinds of barbecues - the best gas bbq grills

(CNN) —Americans may be the flagstaff of the barbecue."In the United States, the backyard and parks are packed with people gathered around the sauce --Chicken and other meat.But known for its American barbecue skills, many would say it can't put a glowing piece of charcoal on the meat --Charm culture in Argentina or South Africa, for example.Where is the word "barbecue" from, history is not clear ---One explanation is that it comes from "barbacoa", a term used by Spanish explorers to describe the cooking techniques of the indigenous Thai people of the Caribbean.In any case, the barbecue we know today covers a variety of cooking methods: on the grill, above the fire pit, in the underground and in the clay oven.From South America to Africa to Asia, there are different regions and customs.Read on to further prove the lipsThe barbecue experience is a common tradition, not just American."Barbecue" in South Africa is the most popular cooking custom in South Africa.Here, friends and family often get together and eat grilled steak, sausage and chicken paste (skewers) throughout all ethnic and socio-economic routes."Sunday Entertainment day" there is no place like a town where the shisa nyama ("roast meat" of Zulu) venues are on-Butchers, chefs, drinks and parties on sitestarting DJs.She lived in Cape Town for three years and recalled her first shisa nyama with deep affection."Having a barbecue in the meat of Mzoli in Cape Town feels like at home," she said ."."After dinner, I never thought about leaving because the atmosphere in the community was comforting."Asado (Argentina) has a weekly meat meal: asado, Argentina.Ryan EmberleyThough, as the world's largest consumer of beef, fluctuates every year, many will claim that Argentina will always be a noble woman for barbecue.Like braai culture in South Africa, Argentina's appeal to the grill is more entrenched than in the United States.Take part in a communicative, intuitiveDestroying asado ("barbecue") almost once a week is the norm.Although all kinds of meat and meat can be experienced at any party, Argentinian chef giillermo peno --Partners at the Partner Libre Restaurant and the rum bar insist: "For the absolutely best asado, one should cook sweet pork and beef sausage, sweet bread, thigh sausage and blood sausage."Other asado tips from both --The time winner of the James Beard Award includes seasoning the meat with coarse salt and having "indispensable" chimichurri--A sauce and marinade, usually consisting of parsley, garlic, oregano, vinegar, and chili flakes.-at the ready.Japan's most popular chicken farm is made of diced chicken, placed on a bamboo string and cooked on a layer of burnt charcoal.The Yakitori variant is marked in the chicken section (chicken strips make up "towikawa" and "negima" consists of thigh meat and leeks ).Its definition has been extended to any skewers including vegetables, seafood, pork and beef.While there are several ways to enjoy authentic yakitori in Japan, travel blogger Tanya Spaulding shares the tips she has to maximize her enjoyment."The best way to taste yakitori is either from a street vendor or sitting on the floor of a bathrobe (a summer kimono), which she claims: "skewers on shichirin (a small charcoal grill) in the middle of your table. ".Most tourists come to Brazil to have a barbecue at a barbecue restaurant in Brazil.Daniel Clark, who has a rather large appetite, will enjoy the Brazilian chulasco ("barbecue" in Portuguese and Spanish ").Most tourists come to Brazil to get barbecue facilities in a restaurant called "chulakaria", where restaurant waiters directly provide a steady stream of barbecue for customers' dining tables.While Brazil's chulasco is probably the most famous, it has also been found in several other countries such as Bolivia, Ecuador, Guatemala and Portugal.Dan Clark, the real-world holiday director who often goes to South America, believes that Brazilian barbecues offer more options for vegetarians than adjacent meatsLove Argentina."In asado, Argentina, you are really stumped by salads and chips," he said ."."But it's much better in Brazil because most of the chulakaria people have salad bars with dozens of fresh salads, pasta salads, pickles, bread, olives andLechon (Philippines) Lechon (Spanish for "suckling pig") has a whole, pierced pig spittingBake in a charcoal bed or in an oven.Many Filipinos claim that although Puerto Ricans have made the same request, they consider it to be their national dish.Lechon, which is cooked on Cebu island in the Philippines, is generally considered the best in the country, if not the best in the world.Interesting fact: every June 24, in Balayan, Philippines, locals pay for a special, religious --In Parada ng Lechon (spit parade-Roast Pig).This includes the blessing of lechons at church mass, followed by the vibrant floats parade, music, water guns (baptism) and lechons in quirky costumes and accessories.Tandoor (India) this is true: the iconic Indian tandoori chicken that you have known (perhaps liked) for a long time is considered a barbecue dish.The name of Tandoori food comes from the big pot-Like a clay stove, in a clay stove, one can cook dishes like naan bread, chicken, seafood and other meats at high temperatures.heat charcoal."The Art of tandool originated centuries ago as a nomadic culinary style in Central Asia [where the food was cooked on a charcoal pit and the meat was spit out --Manjit Gill said: "He is a corporate chef at the ITC hotel and also a famous Indian chef behind several well-received restaurants such as Buhara in New Delhi."The Tandoori food we know today was launched in the 1940 s.Indian zoning, when people find that cooking meat with a grill is better than cooking meat with spittle.Mongolian barbecue (Taiwan--Not really Mongolian."Surprisingly, despite the name, Taiwan is the origin of the Mongolian barbecue," revealed Erin Yang, a travel enthusiast and Taiwanese native, "[and] made up of sliced meat, noodles and vegetables are cooked quickly on a flat round metal surface."Mongolian barbecue is a relatively new food trend, which appeared in Taiwan in the 1950 s and was influenced by Japanese teppanyaki and Chinese cooking.fry.It is also popular in some parts of China.Beijing-Monica Weintraub, food and tourism blogger, says beef and lamb are a big feature in the north of the country."Whether you share a lamb leg between four or five friends or order a single string of mutton skewers (Yang Ruichuan), you should consume a large amount of meat doused with chili powder, she said: "cumin seeds and salt.Compared with other countries, Fiji's barbecue tradition is more underground."Unlike many other BBQ styles, Fiji BBQ is cooked in the earth oven" lovo ", explains Irene Young."Pipeline of LovoPlace the hot stone in a large opening on the ground in order to slowly smoke and Cook."Ingredients such as pork, chicken, vegetables, taro roots and seafood are wrapped in taro or banana leaves and placed on stones," Yang said ."."After 2-Delicious lovo will be ready for service in 3 hours."Digging holes-Smoked food will be welcomed by the toaster, perhaps because of the time --The time to wait for cooking to finish is long.Ebony (Samoa) wraps a fish with taro leaves before cooking.Polynesians Xplorer, the creative civilian of the Samoa BBQ version, is similar to the underground cooking custom of lovo, Fiji.Travel writer/entrepreneur Avichai Ben Tzur, who has spent a long time in the South Pacific, describes the preparation of the barbecue as a family task."The young people of the Samoan extended family gathered to prepare 'mu' hours before the traditional Sunday feast began '...Catch fresh fish or slaughter pigs, collect taro leaves and breadfruit from the farm plot of the family, and crack open coconuts for palusami.Palusami is a staple food in Samoa wrapped in taro leaves and made of coconut cream (usually seasoned with onions, lemon juice and simple spices), tzur said: "It's a delicious calorie bomb, cannot be boycotted by Samoans. ".Gogigui (Korean Peninsula) Korean igui (Korean for "barbecue") is a favorite for Korean and international diners.Dine at a Korean barbecue restaurant, usually including beef, pork and chicken, as well as a variety of banchan (side dishes) and rice cooked in the middle of the table, either made by the chef, either it was made by diners themselves.If you choose to make yourself a gogigui, "Chef Korea" is shortlisted for some tips on Diane Sooyeon Kang's stake."For thin slices of meat like chadolbaegi (cut into thin slices of bris), you should lay flat and cook quickly on both sides for a few seconds," she said ."."For meat like yangnyeom galbi (pickled short ribs), high temperature and fire are the best because it will keep the meat juicy inside while making the outsideJessica Mehta, who has lived in South Korea for a year, suggested: "If you don't match Korean BBQ with kebab, you won't really have Korean BBQ, and it's a bit similar to kebab and sake"Pachamanca (Peru) while Peruvian cuisine is known throughout the world for its seviche and pisco cocktail, it is one of the most traditional Inca culinary customs in Peru for many.Pachamanca (meaning "earthpan" in Quechua language) includes digging to create a ground oven and lining the cavity with fire --A heated stone used to cook food.All kinds of potatoes, corn, beans and marinated meat are wrapped together by banana leaves and placed in the earth oven for several hours.The Authentic pachamanca is served on the ground, mainly on special occasions (especially religious ceremonies) and during the harvest season on February and 3 each year.Travis livis is a world-renowned writer, editor and photographer for BBC Travel, Business Insider and daily cuisine.You can follow his adventures on Instagram and his travel/inspiration blog MisterLevius.com.