International cuisine presents a rich variety. In Argentina, the asado is a deep social tradition, using cuts like ribs and flank steak, seasoned only with coarse salt. In Japan, yakitori (chicken skewers) and yakiniku (tabletop grilling) value thin cuts and sweet-salty sauces. In the United States, American-style barbecue, especially in Texas and the South, involves slow smoking and tomato or vinegar-based sauces.

In Portugal, the grilled tradition is closely linked to the sea and the land. While countries like Korea focus on bulgogi (beef marinated in soy sauce and sugar), Portuguese cuisine stands out for the simple grilling of fish (sardines, sea bass) and meat (such as chicken or suckling pig) over charcoal, often seasoned only with salt, garlic, herbs, and olive oil. The simplicity and quality of fresh ingredients are central to Portuguese food culture.

The variation is significant. Ingredients for marinades differ: in Jamaica, scotch bonnet peppers and allspice are used; in India, yogurt and a complex mix of spices (garam masala); while in Portugal, olive oil, wine, and bay leaves are common. Techniques also vary: slow smoking is king in American barbecue, quick charcoal grilling is typical in Brazil and South Africa, and gas or electric grilling is more common in modern urban contexts worldwide.

Yes, it has a very strong social and festive role. Grilled foods are the center of family gatherings, popular festivals (such as the Santos Populares), and picnics. This food tradition reflects a lifestyle that values sharing, simplicity, and connection with nature. It contrasts with some cultures where grilling may be more associated with competitions or a demonstration of specific technique, as in certain styles of American barbecue.

Globalization has led to a fascinating exchange of techniques and ingredients. Brazilian or Argentine barbecue restaurants are common in Portugal, and techniques like the use of gas grills have been adopted. On the other hand, the appreciation for origin cuisine and local products, a global trend, has also strengthened the appreciation for authentic Portuguese traditions, keeping ancestral charcoal preparation techniques alive.