Global Grilling

Think globally. Grill locally.

Your grilled hot wings may be the most famous thing in four counties, but how would they stack up against African piri piri, Jamaican jerk or Morocan brochettes? Nearly every nation on earth has perfected a signature style of live fire cooking, and we’re taking you on a ten stop culinary tour. Buckle up, hot stuff -- it's gonna be one tasty ride.

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Native American Planked Salmon

Great grilling is happening in our own backyard – nationally speaking, that is. Native Americans soak cedar planks in lake or river water, and then nail on whole, split-open salmon. The planks are placed upright near the coals or open fire, and the fish absorbs natural, woodsy flavor while cooking.

Argentinian Parrillada

Argentina is a carnivore's dream destination, boasting some of the finest beef on the planet. On the parrilla (the traditional grill), a hungry traveler will find a variety of minimally seasoned steaks, chicken, morcilla (blood sausage), chorizo, rinones (kidneys), mollejas (sweetbreads), and chinchulines (intestines) to be ordered a la carte, or en masse for a parrilla completa.

Jamaican Jerk

Jamaican pimento (a.k.a. allspice) and scotch bonnet peppers are the key to the signature kick of Jamaica's famous jerk dishes. Pork, chicken, fish, beef, and sausage are dry rubbed with the spices (along with cloves, nutmeg, cinnamon, scallions, garlic and thyme), and grilled over aromatic charcoal and pimento wood or berries for a spicy island thrill.

Japanese Teppanyaki

In a strange case of cultural misappropriation, "Mongolian BBQ" actually has no basis in the cuisine of Mongolia, but rather is a technique akin to Japan’s teppanyaki. A hot, flat grill is seasoned with soybean oil, and slices of meat, seafood and vegetables are quickly seared -- often with great flourishes of chef showmanship, and served with soy sauce.

Malaysian Satay

Bamboo-skewered chicken or beef strips are the star of this Southeast Asian cuisine staple. While the Indonesian version often includes a soy-based sauce, the popular Malaysian preparation features spiced, savory peanut gravy with slivers of onion, and the turmeric that lends it the distinctive golden hue.

Korean Bulgogi

Thinly sliced prime steak is marinated in soy sauce, wine, garlic and sesame oil for several hours to ensure maximum flavor and tenderness before grilling. The strips are then wrapped with crispy lettuce leaves and eaten by hand -- often with a dab of fermented soybean paste and a side of traditional kimchi.

Moroccan Brochettes

Morocco is rightfully renowned for its street stall food, and nowhere is this culinary culture more vibrant than in Marrakech's famed Djemaa el-Fna night bazaar. Locals and tourists alike savor skewers of grilled lamb, beef or chicken seasoned with cumin, coriander, lemon, garlic and black pepper, and finish off the meal with a sweet, minty tea.

Middle Eastern Shish Kebabs

One popular legend has it that the shish kebab originated when medieval Turkish soldiers stacked cubed meat and vegetables on their swords to cook over open flames, but mentions of a similar dish date as far back as Homer's Odyssey. Today’s version swaps the swords for metal skewers, but the simple recipe remains the same.

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Australian Prawns

It's not just a clever commercial catchphrase -- in the land Down Under, tossing shrimp (they call 'em "prawns") on the barbie is practically a way of life. Grilling pits and grates can be found almost anywhere you’d go walkabout, and the abundance of coastline makes fresh seafood a natural fit for the fire.

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African Piri Piri

Piri-piri, peri-peri and peli-peli are all names for the African birdseye pepper and pepper sauce that brings the scorch to African and Portugese cuisine. Marinated skewered shrimp, fish, and rotisserie chicken are basted over the coals, and served with rice, bread, or roasted potatoes to offset the volcanic heat.

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