Though not technically a grill, it is a very traditional way of cooking that still requires the great skills of an asador and the gathering of family and friends, which are the essence of asado. Moreover, this cooking method yields a tender dish with a smoky flavour. Brazil The barbecue-style meat known as churrasco, is the cooking style which translates roughly from the Portuguese for barbecue. Many Brazilian restaurants called churrascarias in Brazil and abroad serve churrasco. Chile In Chile, the local version of the asado is usually accompanied with pebre, a local condiment made from pureed herbs, garlic and mildly hot peppers. Oceania Australia In Australia, barbecuing is a popular summer pastime, often referred to as a "barbie". Traditional meats cooked are lamb chops, beef steak, and sausages (colloquially known as "snags"). Coin-operated or free public gas or electric barbecues are common in city parks. Beer is often drizzled over meat during cooking, the theory being that it adds flavour while making the meat more tender. Meat is sometimes marinated for flavour and is then cooked on a hot plate or grill. Australian barbecues tend to be either all hot-plate or half and half hot-plate/grill. The barbecuing of fish and other seafood such as shellfish, like prawns and rock lobster (colloquially known locally as "crayfish" or just "crays"), has become increasingly popular in Australia over the last few decades. Breakfast is another popular meal prepared on the barbecue, which generally consists of the items served in a full breakfast (bacon, eggs, sausages, tomato, mushrooms) being cooked on a hot plate and/or grill. US-style barbecuing, or smoking, as opposed to the traditional grilling techniques, is becoming increasingly popular. Holding barbecues is also a common method of fundraising for schools and local communities, where sausages and chopped onions are cooked on a hot-plate style barbecue and served on white bread or hotdog buns, with tomato sauce or unheated barbecue sauce. These events are often referred to as sausage sizzles. This is also a popular method for feeding emergency services volunteers, and occasionally evacuees or stranded travellers, often with a range of commercially made salads. Hawaii The cooking customs of the indigenous peoples of Polynesia became the traditional Hawaiian barbecue of kalua in an underground oven called an imu, and the lūʻau, of the Native Hawaiians. It was brought to international attention by 20th-century tourism to the Hawaiian islands. New Zealand Barbecues