Warm-Ups

Just because you’re standing around doesn’t mean you have to go hungry—indeed, an empty plate is a sad thing at a barbecue. This chapter, a collection of dips, appetizers—even soups—will help your barbecue get off to a rousing start. From familiar dishes, like baba ghanoush (made the authentic way, by charring the eggplant on the grill) to the more exotic, such as boka dushi (“sweet mouth” chicken kebabs from the island of Curaçao), Vietnamese shrimp mousse grilled on sweet, crunchy sugarcane, and even Goat Cheese Grilled in Grape Leaves.