Grilling is the universal method of cooking food over hot coals. In this country, we often confuse grilling with barbeque, which is a specific style of grilling that involves smoking food slowly over low heat. Paul Kirk, known in America as the “Baron of Barbeque,” gives his advice for achieving great flavor on the grill, whether you’re barbequing a brisket or grilling whole fish.

Beyond our borders, in sun-kissed climates from Mexico to Malaysia, people have put their own stamp on grilling. Grilled ethnic dishes such as teriyaki, satay, and shish kebab are becoming increasingly popular throughout the US, and even more flavors are waiting to be explored. So if you’re braving the line or manning your backyard Weber, here are some internationally inspired recipes to help you get your grill on.