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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
The Southern and Western United States define a BBQ as an outdoor festival at which the piece de resistance is a beef or hog dressed whole and roasted on a spit over a pit fire. A large barbecue takes about 24 hours of preparation. First the meat is marinated for a number of hours and the fires prepared. Then the BBQ or basting sauce is usually mixed according to carefully guarded formula of minced peppers, garlic, herbs, tomatoes, lime juice and other sundry condiments.