While writing his book Planet Barbecue! (Workman, 2010), Steven Raichlen traveled across six continents and 53 countries in search of the best flame-cooked foods on earth. Here, in no particular order, are his 12 favorite grill joints in the world.
In India these ribs would be cooked in a tandoor, a clay oven. To achieve a similar oven-roasted effect on a charcoal or gas grill, cook the ribs over indirect heat, then finish them with a sear directly over the fire.
You can make a very tasty burger using nothing but salt and pepper, but adding other seasonings to ground beef opens up worlds of possibilities. The spices, sauces, herbs, and other flavorings pictures below range in taste from the understated (red wine) to the bold (chile sauce). Just how much to add will depend on your tastes; below you'll find our suggested amounts to use for one pound of beef (enough for two thick burgers). See our Guide to Building the Perfect Burger »
In the fishing village of José Ignacio on Uruguay's southern coast, the cooks at Parador La Huella restaurant prepare these shrimp in cazuelas, earthenware dishes, placed directly on the grill. A cast-iron skillet works just as well.