In Hawaii, Barbecue Means a Luau

Dave DeWitt Asia and the Pacific Leave a Comment

Story and Photos by Mike Stines, Ph.B.   Recipes:   Huli-Huli Chicken   Hawaiin Teriyaki Chicken   Luau Pork Teriyaki   Teriyaki Beef   Kalua Pork   Hawaiian-Style Macaroni Salad   Lomi-Lomi Salmon   Hawaiian Coconut Pudding On the mainland, when there is talk of barbecue, we think of the Lone Star State where brisket is king of the ‘Q …

Barbecue Inferno: Grilling Around the World

Dave DeWitt General Leave a Comment

By Nancy Gerlach, R.D. Because grilling is so popular in the United States, people often ignore spicy outdoor cooking in other parts of the world.  But not us!  Here are some of my favorite grilling recipes from Dave’s any my latest book–our tenth together. Sesame Chicken Yakatori with Wasabi Ginger Glaze Yakatori got its name from the Japanese words “yaki” …

The Russian Grill: Shashlyk

Dave DeWitt Europe Leave a Comment

By Sharon Hudgins The smoky smell of shashlyk makes every Russian’s mouth water.  Yours will, too, when you inhale the aroma of marinated meat cooking over an open fire.  An ancient dish, well known to nomads and herders across a wide swath of the Caucasus and Central Asia, shashlyk became popular in Russia in the mid-19th century after Georgia, Azerbaijan, …

Brazilian Habanero Basting Sauce for Pork Chops

The Southwestern Grill

Fiery Foods Manager USA Leave a Comment

by Dave DeWitt Texas Fajitas Grilled Piñon Lamb Chops Pork Chops Ranchero-Style Jalapeño-Stuffed Steaks Smoked Turkey Basted With Cascabel Oil El Pollo al Carbon Grape-Grilled Quail with Goat Cheese Rounds Mesquite-Grilled Snapper with Ancho Sauce Grilled Tomatillo Shrimp When I moved to New Mexico at age 30, I had already been grilling for twenty-two years, so it was fairly easy …

Gingered and Grilled Shrimp Salad

The Asian Grill

Fiery Foods Manager Asia and the Pacific, BBQ, Grilling & Smoking Leave a Comment

By Dave DeWitt and Nancy Gerlach Here in the United States, it is often assumed that we invented the concepts of grilling and barbecuing. Although our early outdoor cooks perfected the art of American barbecue that involves meats rubbed with spices that are slow-smoked and finished with sauces, the thought that somehow James Beard or Sunset Magazine invented grilling in …