GOAT MEAT IS ROASTED OVER AN OPEN FIRE.

Everyone associates barbecues, mangal, and grills with the forest or the riverbank, with children's laughter, with badminton, volleyball, weekends and holidays, the closest and beloved people, and also with a pleasant hustle and bustle during the preparation for such a pastime.
Barbecue, Mangal, and grilled food for relaxation and fun.
All these three words denote the preparation of food (most often meat) on an open fire or coal. Delicious and simple recipes in this case are justified by nature and the smoky aroma of the toasted crust. Vegetable salads, bread (delicious if homemade), sauces, and light alcoholic beverages (beer, wine) are successfully eaten with delicious dishes cooked over smoke.
Barbecue, barbecue, and grill in different nations perform almost the same mission - feed people perfect vintage food.
the first of the terms is found in books of the 16th century. Then the Americans figured out how to cook hard dry meat so that it becomes tender, juicy, and with a stunning roast. At a temperature of 90-120 degrees, it was simmered on a rack, sometimes turning it over, for up to 18 hours. It was cut into slices and served in a bun with pickled vegetables or fresh herbs. Such recipes have survived to our days.
The second is the Eastern method of roasting lamb on firewood, as well as a device for this. Now this "term" they call everything where you can build a fire and then put a skewer.
the third is to prepares "food in a strip" or in a cell. This is the name of the method of cooking, pans, as well as full-fledged installations with a container for coal, a grid, a lid, and other "gadgets".