Grilling Tips and Recipes: Not Your All-American Grill

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.

Paul Kirk's Grilling Tips

Chef Jim Botsacos of Molyvos
Grilled Head-on Prawns with Greek Fava

From Mexico One Plate at a Time, by Rick Bayless with JeanMarie Brownson and Deann Groen Bayless
Grilled Quail in Red Onion Escabeche

Chef Ana Sortun of Oleana
Grilled Lamb Steak with Turkish Spices

From High Heat, by Waldy Malouf and Melissa Clark
Baby Eggplant with Harissa and Mint

Chef Tony Maws of Craigie Street Bistrot
Red Chile-Marinated Skirt Steak

From Thai Food, by David Thompson
Grilled Bananas with Coconut Cream, Turmeric, and Sticky Rice

Published: July 2004