The English word "barbecue" and its cognates in other languages come from the Spanish word barbacoa. Etymologists believe this to be derived from barabicu found in the language of the Arawak people of the

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Because the word barbecue came from native groups, Europeans gave it "savage connotations". This association with barbarians and "savages" is strengthened by

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In American English usage, grilling refers to a fast process over high heat while barbecuing refers to a slow process using indirect heat or hot smoke, similar to some forms of roasting. In a typical U.S. home grill, food is cooked on a grate directly over hot charcoal, while in

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Barbecuing encompasses multiple types of cooking techniques. The original technique is cooking using smoke at low temperatures—usually around 240–280 °F or 115–145 °C—and significantly longer cooking times (several hours), known as smoking.

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• Asado – Meat dish traditional in Uruguay, Argentina, and Chile
• Barrel barbecue – Type of barbecue made from a 55-gallon barrel.
• Braai
• Burnt ends – Barbecued meat delicacy

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• "Barbecue" . Encyclopædia Britannica. Vol. 3 (11th ed.). 1911.
• Barbecue Food Safety (U.S. Dept. of Agriculture)
• The Internet BBQ FAQ
• Barbecue: A History of the World's Oldest Culinary Art Web cast from the Library of Congress

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The term barbecue is also used to designate a flavor added to food items, the most prominent of which are potato chips.

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