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Beating a Path to the World’s Best Barbecue
Appears in
Published 1998
Grilling is done, in some form or other, in virtually every country in the world. In some regions, it’s a marginal technique—something you do outdoors, for example, when you lack access to a proper kitchen. Or something a street vendor does.
In other countries, grilling lies at the core of the culture’s culinary identity. The grills may range from the shoebox–size braziers used in Southeast Asia to the behemoth fire pits found in South America and the American South. The preparations may be as simple as Argentina’s bife de lomo (grilled tenderloin seasoned only with salt) or as complex as Vietnam’s bo bun (thinly sliced, lemongrass-marinated beef eaten with noodles, chiles, crisp vegetables, aromatic herbs, and rice paper).