If your passion for the grill has lost its flame, take your cues from Steven Raichlen, author of Planet Barbecue (Workman, 2010), and try these regional and international flavors. “Grill as they do in Asia, especially Cambodia, Thailand, and Vietnam: small portions of intensely marinated flavorful meat, with large portions of plant foods and explosively flavorful condiments,” he says. And remember that bread, fruits, veggies, and even sticky rice are great on the grill, too.
Charcoal grilling and chimichurri sauce—a savory combination of chopped parsley, minced garlic, olive oil, white or red vinegar, and crushed red pepper flakes—have made Argentina famous for its unique barbecue.
TRY: Under the Florida Sun Chimichurri Sauce
Chicken, lamb, seafood, and even cheese is marinated in yogurt and up to a dozen spices—including garlic, ginger, cumin, and cayenne pepper—and then cooked in an upright barbecue pit called a tandoor. Don’t have one? Simply throw your protein on the grill.
TRY: Devya Indian Gourmet Tandoori Chicken Marinade
For a taste of the Far East, marinate chicken, beef, lamb, or seafood kebabs in garlic, ginger, turmeric, lemongrass, and other Asian spices. Grill and serve with peanut sauce.
TRY: Thai Kitchen Peanut Satay Sauce
A rub made of salt, pepper, paprika, and brown sugar combined with a sweet, smoky sauce characterizes this Midwestern favorite.
TRY: Aromatica Organics Sweet Kansas City BBQ Seasoning
For a down-home style, coat meat in a spice crust; then smoke or grill. Serve with a tomato-based sauce, often made with ketchup, red wine vinegar, and brown sugar, and a side of mustard slaw.
TRY: Annie’s Naturals Organic Smokey Maple BBQ Sauce
Often used for smoking and grilling, alder chips add a delicately smoky and slightly sweet flavor to Northwestern favorites like salmon; you can first marinate fish in lemon and dill or a soy-ginger sauce, or simply season with salt. Alder chips also liven up vegetables, tofu, seitan, and lean poultry.
TRY: Drew’s Soy Ginger Marinade