Thinly sliced marinated meats are cooked over a gas or charcoal grill (sometimes built into the diner’s table). Popular dishes include bulgogi (sliced marinated beef sirloin or tenderloin) and galbi (marinated beef short ribs).
• Tako Korean BBQ, 3030 T St.
• Oz Korean BBQ, 3343 Bradshaw Road
For traditional Chinese barbecued pork (char siu), boneless pork is seasoned with honey, five-spice powder and other spices, then cooked over indirect heat. It’s often served with rice or noodles or tucked inside a bun (bao).
• New Canton Restaurant, 2523 Broadway
• Harry’s Cafe, 2026 16th St.
To make traditional barbacoa, meat such as beef, pork or goat is steamed until tender, then shredded and served with rice, beans, guacamole and tortillas.
• Lalo’s Restaurant, 5063 24th St.
• Midtown Taqueria, 3754 J St.
Diners select sliced raw meats and vegetables and hand them to a griddle operator, who adds sauce and cooks the ingredients on a large, round iron griddle. Despite the name, it’s neither barbecue nor from Mongolia: This stir-fry originated in Taipei in the 1950s.
• Great Wall Bar-B-Q, 1537 Howe Ave.
• Golden Bowls Mongolian BBQ, 9529 Folsom Blvd.
Meat or fish is rubbed with a hot jerk spice mixture that includes allspice and Scotch bonnet peppers, then smoked over pecan wood.
• Caribbean Breeze Cuisine, 5015 Stockton Blvd.
Yes, we know Hawaii is a state. Still, Hawaiian barbecue is an exotic species all its own. Based on the traditional Hawaiian plate lunch, it features meat, two servings of rice and one serving of macaroni salad.
• L&L Hawaiian Barbecue, multiple locations
• Hula Hawaiian Barbecue, multiple locations