Editing Barbecue (section)

==Styles==
{{Main|Regional variations of barbecue}}
[[File:British Barbecue.jpg|thumb|A British barbecue including chicken kebabs, marinated chicken wings, sweetcorn, and an assortment of vegetables]]
[[File:Korean barbecue-Galbi-06.jpg|thumb|Korean barbeque grill used for cooking ''[[galbi]]'']]

In [[Comparison of American and British English|American English]] usage, [[grilling]] refers to a fast process over high heat while barbecuing usually refers to a slow process using indirect heat or hot smoke, similar to some forms of [[roasting]]. In a typical US home grill, food is cooked on a grate directly over hot charcoal, while in a US barbecue the coals are dispersed to the sides or at a significant distance from the grate. In [[British English|British]] usage, barbecueing refers to a fast cooking process done directly over high heat, while grilling refers to cooking under a source of direct, moderate-to-high heat—known in the United States as broiling. Its South American versions are the southern Brazilian [[churrasco]] and the [[Southern Cone]] [[asado]].<ref>{{cite news|author=Matthew Bell |url=https://www.independent.co.uk/life-style/food-and-drink/reviews/gaucho-grill-how-to-cook-the-argentinian-way-8717832.html |title=Gaucho grill: How to cook the Argentinian way &#124; Reviews &#124; Lifestyle |newspaper=The Independent |date=18 July 2013 |access-date=12 December 2015}}</ref>

[[File:Arkansas BBQ 001.jpg|thumb|Typical plate of chopped pork barbecue as served in a restaurant with barbecue beans, sauce, and Texas toast]]
[[File:Pig Pickin in NC.jpg|thumb|A barbecued pig]]

For [[barbecue in the United States]], each Southern locale has its [[regional variations of barbecue|own variety]] of barbecue, particularly sauces. In recent years, the regional variations have blurred as restaurants and consumers experiment and adapt the styles of other regions. [[South Carolina]] is the only state that traditionally features all four recognized [[barbecue sauce]]s, including mustard-based, vinegar-based, and light and heavy tomato-based sauces. [[North Carolina]] sauces vary by region; eastern North Carolina uses a vinegar-based sauce, the center of the state uses [[Lexington Barbecue Festival|Lexington-style barbecue]], with a combination of [[ketchup]] and vinegar as its base, and western North Carolina uses a heavier ketchup base. [[Memphis-style barbecue|Memphis barbecue]] is best known for tomato- and vinegar-based sauces. In some Memphis establishments and in Kentucky, meat is rubbed with dry seasoning ([[spice rub|dry rubs]]) and [[smoking (cooking)|smoked]] over [[hickory]] wood without sauce. The finished barbecue is then served with barbecue sauce on the side.<ref name="Food Republic">{{Cite news|url=http://www.foodrepublic.com/2012/03/13/a-year-of-barbecue-kentucky-mutton/|title=A Year of Barbecue: Kentucky Mutton - Food Republic|date=13 March 2012|work=Food Republic|access-date=7 May 2018|language=en-US}}</ref>

In South Africa, [[Regional variations of barbecue|braais]] are informal gatherings of people who convene around an open fire for any occasion and at any location with a grill. They are linked to the consistent warm weather of South Africa that leads to much communal, outdoor activity.<ref name=":1">{{Cite journal|last=Savides|first=Steven|date=June 12, 2002|title=The braai unites South Africans|journal=Christian Science Monitor|volume=94|pages=16}}</ref> The act of convening around a grill is reminiscent of past generations gathering around open fires after a hunt, solidifying the braais' importance to tradition.<ref name=":3">{{Cite news|last=Moskin|first=Julia|date=2016-05-23|title=South Africa, One Nation United by the Grill|language=en-US|work=The New York Times|url=https://www.nytimes.com/2016/05/25/dining/braai.html|access-date=2021-04-06|issn=0362-4331}}</ref> Modernity has expanded grilling to the use of gas grills, but steel grill grates and campfires are often used.<ref name=":3" /> The use of a gas grill is frowned upon and the use of charcoal is accepted, but wood is seen as the best method to cook the meat.<ref>{{Cite web|date=2019-08-26|title=Things You Must Know About South African Braai -|url=https://bbqboy.net/things-you-must-know-about-south-african-braai/|access-date=2021-04-06|website=The Travels of BBQboy and Spanky|language=en-US}}</ref>

It is expected that people attending a braai bring snacks, drinks, and other meat to eat until the main meal has finished cooking on the grill. This potluck-like activity is known as "bring and braai".<ref name=":0">{{Cite book|last=Isabella.|first=Morris|url=http://worldcat.org/oclc/1001989214|title=South Africa - Culture Smart! : the Essential Guide to Customs & Culture.|date=2017|publisher=Kuperard|isbn=978-1-78702-966-8|oclc=1001989214}}</ref> Cooking on the braai is a bonding experience for fathers and sons, while women prepare salads and other side dishes in kitchens or other areas away from the grill.<ref>{{Cite journal|last=Matloff|first=Judith|date=January 16, 1997|title=S. African Braai: It's a Guy Thing|journal=Christian Science Monitor|volume=89}}</ref> Examples of meat prepared for a braai are lamb, steaks, spare ribs, sausages, chicken, and fish.<ref name=":1" /> [[Ugali|Mielie pap]], also known as "Krummel pap", is a crumbled cornmeal that is often served as a side dish.<ref name=":2">{{Cite journal|last=Nugent|first=Paul|date=December 2010|title=Do Nations Have Stomachs? Food, Drink and Imagined Community in Africa|journal=Africa Spectrum|volume=45|issue=3|pages=87–113|doi=10.1177/000203971004500305|s2cid=73719750|issn=0002-0397|doi-access=free}}</ref><ref name=":1" />