Courtesy of Workman Publishing/Designed by David Matt
The United Nations Of BBQ
Steven Raichlen checked out 53 countries to compile the 275 recipes in his latest book. He calls his hot sauce made in a cast-iron skillet "caveman food," a tribute to our universal origins.
Courtesy of David Reamer
New Grill-Centric Restaurants
In Portland, Oregon, Andy Ricker's Asian Ping serves all kinds of skewers, from pork to octopus. In Washington, DC, the first U.S. outpost of Lebanon's Kabab-ji offers healthy kebabs and not-so-healthy french fries.
© Christopher Hirscheimer
Maya Kaimal flavors this condiment with warm spices like cumin. $6 for 13.5 oz; mayakaimal.com.
Courtesy of Christina Holmes
Chef Sara Jenkins of Porchetta in Manhattan has created an Italian salt delectable on all kinds of pork. $6 for 4 oz; porchettanyc.com.
Courtesy of La Tienda
Best New Bbq Sausage
Most Spanish chorizo is sold ready to eat, but La Tienda's semi-cured kind needs a little grilling. Made with U.S. free-range Berkshire pork, the links are delicious on their own or threaded on skewers with onions and bell peppers. $10 for 12 oz; latienda.com.
Courtesy of Jimmyfutography.com
Jamaican recipes use lime juice in everything from rum punch to jerk sauce. This Dr. Bird Juicer from the design company Imm Living is an homage to Jamaica's national bird, the streamer-tailed hummingbird, also known as a doctor bird. $24; amazon.com.
Courtesy of Annie Chun's
Annie Chun's go-chu-jang (the tangy paste served with bulgogi, or barbecued beef) is great on any grilled meat. $4 for 10 oz; anniechun.com.