This collection of barbecue and grill recipes is not only bold but also shares the best-kept barbecue secrets from around the world, celebrating delicious global traditions of heat and smoke. Each recipe includes tips of how to build that signature bold flavor before, during, and after barbecuing with techniques from planking and rotisserie cooking to grilling “all piastra” and stir-grilling, from grill-roasting and herb grilling to grilling food wrapped in a banana leaf and achieving a “bark” on barbecued pork shoulder. Fruit and vegetable recipes are plentiful and one chapter is entirely devoted to rubs, brines, bastes, glazes, and sauces. Vegetable Kebabs with Za’atar Rub, Mesquite-Grilled Bison Steak with Italian Parsley Pesto, Singaporean Lamb Satay, and Smoked Trout with Lemon Caper Butter are just a few of the tantalizing dishes offered by barbecue and grill experts Karen Adler and Judith Fertig.