When the sun's shining, there’s nothing better than firing up the barbecue. But grilling isn’t just a weekend habit – it’s a global passion. From slow-smoked brisket in Texas to Brazilian-style churrasco and Korean tabletop barbecue, every country has its own take on flame-cooked food. These tips and techniques from around the world will inspire you to bring new flavours, methods and mouthwatering ideas to your next barbecue feast. 

Click or scroll through our gallery to discover our ranking of the world's greatest barbecue tips, counting down to the one everyone needs to try.

When it comes to North Carolina barbecue, especially when slow-cooking pork over coals, a tangy mop sauce is essential. Made with vinegar, salt, pepper and sometimes a touch of sugar or chilli, it’s ‘mopped’ onto the meat throughout the cook to keep it moist and boost flavour. The acidity cuts through the richness of fatty cuts like pork shoulder, helping create a tender, flavourful result with a subtle tang. Try brushing it on ribs, pulled pork or chicken for a juicy, smoky Southern-style finish. 

Take inspiration from traditional Mexican recipes like tamales and cochinita pibil (slow-roasted pork) by grilling food wrapped in soaked corn husks or banana leaves instead of foil. These natural wrappers lock in moisture, gently steam the food and add subtle earthy notes as they char over the flame. Ideal for fish, chicken or pork, this method creates tender, flavour-packed results. If you can’t find husks or banana leaves, try softened cabbage leaves or parchment paper as easy, effective alternatives. 

Satay is one of Indonesia’s most beloved street foods and a cornerstone of its barbecue culture. Found sizzling on roadside grills across the archipelago, it’s traditionally cooked over coconut shell charcoal, giving the meat a distinct smoky aroma. To try it at home, marinate chicken, lamb or beef in a spice paste of turmeric, coriander, garlic and lemongrass, then skewer and grill it until charred and juicy. Serve your chicken with a rich peanut sauce made with tamarind, palm sugar and sweet soy sauce for the perfect balance of sweet, spicy and smoky. 

The origins of spatchcocking (removing a chicken’s backbone and flattening it before cooking) are debated, but few versions rival Georgia’s chicken tabaka. This iconic dish, beloved across the former Soviet Union, is seared under a heavy pan with lots of butter until the skin is deeply crisp and golden. While similar methods appear in Irish and European cooking, Georgian cooks have made the method their own, dressing the dish with garlic, fresh herbs and tasty traditional sauces. A spatchcocked chicken cooks faster and more evenly, meaning it's more succulent. Because of the flat surface, the chicken is exposed to maximum heat, leaving the skin crispier, too. 

For many South Africans, life without a braai is simply unthinkable. From beef to ostrich to springbok, just about any meat makes it to the grill – usually seasoned generously with a bold spice blend. Underrated on the barbecue, widely available and packed with flavour, lamb is a great place to start. For the more adventurous, specialist butchers and online retailers also offer exotic options like kangaroo and crocodile. 

Channel your inner Aussie and toss some prawns on the barbie – because yes, they’re known as prawns, not shrimp, as any local will tell you. Outdated catchphrases aside, these naturally sweet shellfish are made for the barbecue as the high heat brings out their rich, smoky flavour. For a flavour boost, marinate prawns in garlic, lime juice and chilli flakes, then grill them until just opaque. Serve your prawns with a fresh mango salsa or toss them into a zesty noodle salad.

There are three essential steps to mastering Armenian barbecue dish khorovats, which sees meat grilled on long skewers. Firstly, make sure you leave enough space between every piece on the skewer so that the heat cooks the meat evenly from all sides. Secondly, the largest pieces of meat go in the middle of the skewer, where there is the most heat. Thirdly, the skewers should be placed together as close as possible on the grill so that no heat can escape from the fire.

Beer can chicken (rumoured to have originated in Louisiana) is more than just a barbecue novelty. Perched upright on an open can of beer, the chicken roasts from the inside out; the steam keeps the meat incredibly moist, while the skin crisps all over. It may look a little quirky, but it delivers big on flavour and tenderness. For extra punch, try pairing it with a tangy, creamy Alabama-style white barbecue sauce to cut through the richness. 

Grilled vegetables can be the highlight of a Greek-style barbecue. Arm yourself with aubergines, courgettes, peppers, mushrooms, tomatoes and onions, then marinate them in olive oil, garlic, mint and lemon. Cook your veggies on wooden skewers that have been pre-soaked in water, then serve them with homemade tzatziki for the ultimate taste of Greek summer.

Mauritian barbecue is all about bold spice blends, vibrant marinades and a perfect balance of sweet and savoury. Garlic, ginger, chilli, cumin and curry leaves often form the flavour base, while soy sauce, tamarind or sugarcane juice add a sweet note that helps caramelise the meat and create a deliciously sticky glaze. Chicken, lamb and seafood are commonly used, marinated for hours to soak up every bit of flavour. Serve your meats with spiced rice, grilled pineapple or a zesty coriander chutney for a true taste of island barbecue. 

Cedar plank grilling has roots in Indigenous Canadian cooking, where fish – especially salmon – was traditionally cooked on wood over an open fire. Today, the method remains popular for infusing food with gentle, aromatic smoke. Soak untreated cedar planks in water for at least an hour to prevent burning, then place fish, chicken or vegetables directly on top and grill with the lid closed. The wood releases steam and flavour as it heats, creating moist, delicately smoky results with no need to flip. 

Sweet potato (also known as kumara) is a barbecue staple in New Zealand; it's rooted in Māori heritage and the ancient hangi method, whereby food is slow‑cooked over hot stones in an underground earth oven. Today, Kiwis drizzle kumara slices with oil, garlic and herbs, then grill them until charred and caramelised, often with a manuka honey or balsamic glaze. Alternatively, kumara can be wrapped in foil with butter or brown sugar, then roasted in coals or on the grill like a baked potato. Earthy and naturally sweet, this vegetable brings warmth and depth to any Kiwi-style barbecue.

Argentinian barbecue, or asado, is both a celebration of the country’s superb beef and part of its gaucho culture. One of the things that makes asado so special is the mix of prime cuts, offal and sausages traditionally served together. One meal could easily include everything from ojo de bife (rib-eye) to morcilla (blood sausage) and provoleta (provolone cheese that's grilled until deliciously gooey). Capture the Argentinian spirit by drizzling traditional herby sauce chimichurri over your meats.

Jerk seasoning is a bold, aromatic staple of Jamaican cooking – and it’s well worth making your own. Skip the shop-bought versions and create a custom blend at home with allspice, thyme, garlic and fiery Scotch bonnet chillies. For a wet marinade, add vinegar, lime juice or soy sauce for extra depth and tang. Traditional jerk is all about heat and spice, but it’s easy to tweak the ingredients to suit your taste. Rub it onto chicken, pork or vegetables for an instant flavour upgrade on the grill. 

Sardinhada is a traditional Portuguese barbecue dish made by grilling sardines whole over hot coals (and it's especially popular during summer festivals like Lisbon’s Feast of St. Anthony). Simply seasoned with sea salt and grilled until the skin crisps and the flesh is smoky and tender, the sardines are often served on rustic bread or alongside boiled potatoes and grilled peppers. Thrifty, quick to cook and full of flavour, sardines are an easy way to bring seaside character to your barbecue with minimal fuss. 

Yogurt is a staple marinade in Indian cooking, known for tenderising meat and locking in moisture. If you want to give a dairy-based marinade a whirl at home, try tandoori chicken: marinate chicken in yogurt mixed with garlic, ginger, lemon juice and spices like cumin, coriander and smoked paprika. Traditionally cooked in a tandoor oven, this dish also works beautifully on a barbecue, where the flames add extra smokiness. The result? Juicy, flavour-packed chicken with lightly charred edges. Serve with naan bread, fresh herbs and cooling raita.

Russian shashlik is all about tenderness and bold, simple flavours – and it starts with time. Pork is the traditional choice; it's marinated overnight with sliced white onion, vinegar, lemon juice, salt and pepper. The long marinating time breaks down the meat, infusing it with tang and sweetness from the onions. Skewer and grill your meat over hot coals for a charred, smoky finish. 

Whether you know them as kofta or kofte, these minced beef skewers are incredibly popular throughout the Middle East and Mediterranean, with versions in Greece, Cyprus, Türkiye, northern Africa and even India. The idea is simple – mix minced meat, usually beef, with spices and onions, then form it into a sausage shape around metal skewers before grilling. When they're ready, serve them with hummus on flatbreads, topped with a zesty mix of red onion, sumac and parsley.

With a firm texture and high oil content, meaty steaks of tuna are extremely well-suited to grilling – something Sicilians love to do with their glut of fish from the Mediterranean. The fish only needs a light char on the outside, plus a squeeze of lemon and a sprinkling of salt to enhance its naturally delicious flavour. Pair it with a sharp Italian-inspired vinaigrette that'll cut through the richness of the fish.

The Japanese word yakitori generally refers to any type of skewered and grilled meat. This popular street food can be prepared and cooked quickly – perfect for when you don't want to spend hours behind the grill. Experiment with different meat, fish and seafood, and serve your yakitori with a wide variety of sauces, like a Japanese-style barbecue sauce, and sides.

Picanha, a prized cut from the top of the rump, is the crown jewel of Brazilian churrasco. With its thick fat cap and rich marbling, it’s perfect for grilling – the fat renders slowly over the flames, keeping the meat juicy and basting it as it cooks. Traditionally seasoned only with coarse salt, it’s usually skewered in a crescent shape and cooked over an open fire until the outside is charred and crisp. Served sliced straight from the skewer, picanha is barbecue simplicity at its most delicious. 

Give your barbecue burgers a flavour boost with inspiration from the Oklahoma fried onion burger. Born out of Depression-era thrift, this historic fast food dish is a genius blend of simplicity and flavour. Thinly sliced onions are smashed into ground beef while it sears on a hot griddle – the onions caramelise into the patty, adding sweetness and keeping the meat juicy. Serve your burger in a soft roll with pickles and a swipe of mustard to let the sweet and savoury flavours shine. 

A wildly popular Mexican street food, elote is corn on the cob that's grilled until smoky and charred, then generously coated in a spicy, creamy sauce packed with garlic, lime and cheese – often Cotija or Parmesan. This vibrant side perfectly balances sweet, salty, tangy and smoky flavours with a touch of heat, making it utterly addictive. Finished with a sprinkle of chilli powder and fresh coriander, elote is easy to recreate at home, and it'd add a fun, flavour-packed twist to any barbecue. 

Unlike traditional Western barbecues that often feature hefty cuts of meat, Korean barbecue takes a more refined approach, favouring smaller, thinner slices that cook quickly and evenly. One of the most iconic dishes is bulgogi – thinly sliced prime beef (typically sirloin or rib-eye) marinated in a sweet and savoury blend of soy sauce, garlic, sesame oil and sugar. The secret lies in the sear; a hot grill and a quick flash of heat ensure the meat stays tender and juicy, with just the right hint of caramelisation and smokiness. 

Opinions vary as to the ‘right’ way to make Turkish shish kebabs – some prefer just meat, while others mix in vegetables. We favour the latter. Skewering marinated meat with vegetables like peppers, onions, tomatoes and aubergines creates a flavour exchange: the meat seasons the vegetables, and the vegetables keep the meat juicy. Use a yogurt-based marinade with garlic, cumin and paprika for added depth. Serve your kebabs straight from the grill with warm flatbreads, herby salad and a spoonful of yogurt or smoky aubergine dip. 

Now discover our best-ever barbecue recipes, from juicy burgers to finger-licking chicken