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Mongolian barbecue (Chinese: èå¤ç¤è; pinyin: MÄnggÇ kÇorou) kÇorÃ²u is a stir fried dish that was developed In taiwanese restaurants in the. 1970s meat and vegetables are cooked on, large, round solid iron griddles at temperatures of up to Â°300 (c Â°572). f
20 pages on this wiki. Barbecue (also barbeque or BBQ) is a method for char grilling food in the hot smoke of a wood fire, usually charcoal fueled. BBQ is usually done outdoors by cooking and smoking the meat over wood or charcoal.Restaurant barbecue may be cooked in large brick or metal ovens.. Chicago style involves seasoning the meat with a dry rub, searing it over a hot grill and a slow cooking it in an oven. The meat, typically ribs, are then finished with a sweet-tangy sauce. 2. Texas style often uses beef and it can be associated with any type of sauce (depends on the person and the establishment).