There’s something about grilling – firing up some coals or igniting the gas, popping open a bottle of beer and throwing meat on the grates – that makes us think about all-American burgers, dogs and simply grilled steaks. But grilling (whether over an open flame or on a griddle or grill pan) is a cooking technique adopted worldwide, so why not shake up your routine by incorporating ingredients from across the globe into your next barbecue?
Chicken, beef, pork, seafood and even burgers need little more than fresh herbs and, occasionally, special sauces to become global fare. A good marinade, for example, such as the Yuzu-Miso marinade featured in the pork chop recipe above, can transform ordinary pork chops into a feast from the Far East. (Worried you’ll stock up on bottles of exotic sauces that’ll never again be used? Our By the Book writer proves a few Japanese sauces go a long way, so fret not.)