Global Fire Traditions
Explore named live-fire traditions through their histories, communities and distinctive techniques.
Barbacoa in Mexico
Pit cooking from the Maya pib to Hidalgo lamb, as the sources describe it.
Read the guide →Regions of Texas Barbecue
Who draws the map: Central, East, South and the disputes between them.
Read the guide →Memphis Barbecue
Pork sandwiches, ribs and the people who built the style.
Read the guide →St. Louis Barbecue
The rib cut, pork steaks and snoots, and whose barbecue it is.
Read the guide →Kentucky Mutton Barbecue
Owensboro’s mutton and dip, and the unsettled question of its origin.
Read the guide →Argentine Asado
Explore Argentina’s parrilla tradition and its patient control of embers.
Read the guide →Korean Barbecue Galbi
Discover the history and technique behind grilled marinated short ribs.
Read the guide →Jamaican Jerk
Learn about Jamaica’s distinctive seasoning and smoke tradition.
Read the guide →Hawaiian Kālua
Understand the Hawaiian imu method in its cultural context.
Read the guide →Santa Maria Barbecue
Explore California’s red-oak live-fire barbecue tradition.
Read the guide →Malaysian Chicken Satay
Mandy Yin’s Kuala Lumpur-inspired satay, with regional context.
Read the guide →Yakitori
Just One Cookbook’s negima skewers and tare, plus charcoal notes.
Read the guide →South African Sosaties
Getaway’s lamb curry sosaties, and the contested history of the dish.
Read the guide →Greek Souvlaki
Diane Kochilas’s lemon chicken skewers and what makes souvlaki souvlaki.
Read the guide →Tandoori-Style Chicken
A grill adaptation of the Indian dish, with what a tandoor does differently.
Read the guide →Brazilian Picanha
Churrasco’s salt-only rump cap, with three Brazilian views on salting.
Read the guide →Adana Kebab
A Turkish hand-shaped lamb skewer, traditional versus home version.
Read the guide →Inihaw na Liempo
Filipino grilled pork belly with calamansi marinade and sawsawan dips.
Read the guide →Greek Grilled Octopus
Diane Kochilas’s ktapodi stin skara, simmered then charred.
Read the guide →Portuguese Piri-Piri Sauce
David Leite’s uncooked chile sauce, with its Portugal-Angola-Mozambique history.
Read the guide →Detroit-Style Pan Pizza
Ooni’s recipe for the caramelized-edge square pie, with its Buddy’s Rendezvous origin.
Read the guide →Korean Gochujang Wings
Fermented chili paste marinade, baked or grilled, from Korean Bapsang.
Read the guide →Bun Chả Hà Nội
Vicky Pham’s Hanoi grilled pork and noodle bowl, the dish Obama and Bourdain shared.
Read the guide →Moroccan Kefta Kebabs
Christine Benlafquih’s butcher-shop ground-meat kebabs, skewered or shaped by hand.
Read the guide →Australian Sausage Sizzle
Low heat, salted onions, and the fundraiser tradition behind a national institution.
Read the guide →Nigerian Suya
Peanut-spiced grilled beef skewers from the Hausa street-food tradition.
Read the guide →Korean Bulgogi
Maangchi’s thin-sliced marinated beef, and how it differs from galbi.
Read the guide →Japanese Yakiniku
Table-grilled meat with Korean-Japanese roots, per Just One Cookbook.
Read the guide →Xinjiang Cumin Lamb Skewers
Uyghur-tradition chuar, marinated and grilled over a three-zone fire.
Read the guide →Lebanese Shish Tawook
Garlic-yogurt marinated chicken skewers, with the steam-rest trick for juiciness.
Read the guide →Greek Chicken Gyro
The stacked, shaved format that sets gyro apart from souvlaki.
Read the guide →Hawaiian Huli-Huli Chicken
Ernest Morgado’s 1954 original, and the approximation that replaced it.
Read the guide →Postwar Backyard Barbecue
Tiki drinks, pink flamingos and the 1950s rise of the American cookout.
Read the guide →